As a kid, I tried witchetty grubs. Tasty on the barbie, they reminded me of chicken, sparking a curiosity for different meats people eat in Australia and around the world.
Unusual meat courses in far-flung places make for great holiday anecdotes. Many adventurous foodies enjoy sampling unique meats, and every society has their favourites.
What we view as traditional and non-traditional meats often comes down to cultural norms. What you consider a strange meat to eat, is someone else’s preferred dinner.
Guinea pig
You may think of them as pets and an unusual meat choice, but certain guinea pig breeds have long been eaten around the globe, notably in parts of South America.
The general consensus: a flavour reminiscent of dark meat somewhere between rabbit, duck and quail. Nutritionally, the meat is high in protein and low in cholesterol.
As livestock, they’re considered environmentally friendly. Guinea pigs have garnered interest in recent years as a sustainable food source of the future.
Camel
Camel meat is eaten across a number of continents, and considered a delicacy in various of countries. In Australia, camel meat is often purchased through halal butchers.
The taste of camel is commonly described as sitting between beef and lamb (I agree, I also found it a bit sweet). Nutritionally a gem, it ticks a lot of boxes for healthy eaters.
The argument for camels as a potential alternative to beef does crop up. They need less water than cows, have a far lower eco-impact and are much lower in fat.
Seal
Seal meat is more commonly eaten in cold climes, traditionally a food source in regions of Iceland, Greenland, Russia, Sweden, America and Canada, among other countries.
Different types of seal are eaten in different cultures. People who have tried seal describe it as closer to beef than fish but with an oceanic (for want of a better word) tastebud hit.
Seal meat is a great source of protein, vitamins and minerals. While a sustainable food source, laws around the hunting and eating of seals vary greatly between nations.
Kangaroo
Bringing the Australian native animal flavour, kangaroo meat is extremely healthy, with a barely there fat content while offering a good dose of protein, vitamins and minerals.
Kangaroo offers a lot more iron than beef. Flavour-wise, it’s strong, which can be a bit of a surprise (I was shocked), especially if expecting a supermarket beef-like taste.
Kangaroo meat is harvested from the wild, making it an eco-friendly choice as no land is cleared for it, and commercial kangaroo harvesting helps control numbers.
Peafowl (Peacock)
While certain peacock species are protected in some countries, others are utilised as food, especially in places where peacocks are considered an agricultural pest.
While peacock is the commonly used term, it’s the name for the male of the species. The female is a peahen, babies a peachick, and a group of these birds is called a peafowl.
Historically, peacocks were eaten by royalty and the extremely wealthy. Close in taste to turkey, peacocks are not the most sustainable source of protein, with a low meat yield.
Emu
Emu meat is very flavoursome; not like poultry. Emu steak looks more like beef steak, and tastes like game. A lean choice, with lots of protein and iron, and low in cholesterol.
Emu oil and emu eggs are recognised for their properties and marketability, but emu meat has never quite transitioned to a mainstream meat staple in Aussie households.
Emus are native to Australia, and while sustainable, there are strict laws around harvesting emu meat and eggs in every state. Emu meat is viewed positively by the health conscious.
Honourable mention: cultured meat
Also known as cultivated meat, this is touted as a way to meet the global needs of the meat market in the future, produced as the result of a form of cellular agriculture.
Animal stem cells are ‘grown’, replicating in the lab, the exact process differing between companies. Famous investors in cellular meat include Bill Gates and Richard Branson.
From an environmental perspective, lab-grown meat bypasses waste products that result from the needs of the farming process, but at this stage can require significant energy.
Have you tried any non-traditional foods? What did they taste like? Let us know in the comments section below.
Also read: Beef mince myths everyone believes
