Surviving Australia!! Catching & Cooking Their WILDEST Animals!!

civilization. As Clint and I headed there with the kangaroo in tow, we came across an unexpected surprise, this is wild, we were going down the road and suddenly came out of nowhere. The car in front of us hit a kangaroo and it's right here right now. He died instantly. Yeah, how often do you see that happen? It is actually a common thing, especially in cities where there is a lot of traffic. Is this kingroot different from yesterday? yes so it is a different species this one is called Euro aka wallarus it is more of a kangaroo that lives in the hills compared to the other one that lives on the plane it is between a wallaby and a kangaroo yes while the room, yes, complies with the water rule.

A distant cousin of the legendary red kangaroo and a true Australian fighter, shorter and stockier, they are perfect for a high-risk hug or, in this case, serving a hungry crowd. We don't want to waste

animals

, especially if they have just died. a lot of times my people pick it up and we take it and we cook So we just got to the

cooking

area and at this point we have two kangaroos so we're going to cook them both. Luckily, we have basically Clint's entire family here helping about 10 people work to cook it together. leave a big fire so they have a big pile of coals and then all of that will be cooked underground, but we also have some special sides cooked by Clint's mom.

Wait until you see this, as in many cultures in history, the

cooking

style of Aboriginal people reflects

their

nomadic lifestyle. The process must be quick and efficient and may not require complex tools, but the final product must be tasty. At the end an incision is made in the stomach where the organs are removed. The organs will not be buried but they will. they will be used shortly now the hot stones are placed as many as possible inside the body once complete the kangaroo tails are sewn on they are cut off and then tied tightly now it is time for the rulers to descend to

their

final resting place who Have you done so many interpolations?

Hudson Cinders and more sand to ensure that the heat is well distributed in just two hours. Both kangaroos should be cooked thoroughly. I'm counting on our expert cooks to ensure none of these

animals

die in vain, but in the meantime, I'm keeping my fingers crossed. Jaden does it quickly. use of freshly harvested liver, so here we have kangaroo liver, it's a heart too, yes, very good, you just throw it on the charcoal and it's ready to eat, but do you ever eat it raw? Yes, now it's half a roll, fantastic. let's go hard first I like the heart which kangaroo is this this is from the plane kangaroo oh I like it it has a little dirt there protection a little salt here Greetings Greetings little Mission be careful with that although it will polish your teeth it is a fairly neutral taste I expected that it was really juicy it almost has a certain acidity I have never had such a strange heart before it is so soft we should try a little lively yes oh wow this looks more twisted regards soft crunchy sand half cooked you can feel the tissues tearing when you pass them with the teeth, kind of buttery, like a really soft, different texture, it just melts in your mouth.

I'm usually a felony that the liver is actually better than the heart. It's driving me crazy the liver isn't the only prized organ right now Clint's mother Gloria is preparing a traditional opal dish using the kangaroo stomach, cuts the kidneys, spleen and liver into pieces, adds a little of kangaroo, it is usually tender, mix well with chopped onions, potatoes, garlic powder. salt, pepper and oil, now everything that needs to be transferred to the stomach. Can I show you the first one? The blood goes down to fill the bottom up so the end of the skin runs along the bottom and then you fill the stomach again so it stops.

To prevent it from spilling, you then close it with the stick and roast it over ashes to harden it and secure the shape of the stomach, wrap it in aluminum foil and place it inside in a quick oven 2 with heat hitting it from below and from above and observe that The kangaroo has to be repaired the same way every time underground, but with the organs there is more flexibility, right, yeah, so if you're not cooking the organs inside the stomach, what are you doing with them? We can put them in stews, fry them and just make them. a shock absorber and eat it like that sounds good, but this is the biggest shock absorber I have ever seen.

I've only seen two, although I cut it in half and there are big, beautiful, thick chunks of everything all mixed together. What's so amazing about cooking with your stomach? Is it when it's hot that it contracts and tightens everything like a sausage more like a cake or something? Do you think it's more like a cake or like a brown sausage? It's like cake to me. Oh, the Australians are plotting against me. you put it on top of the bread, yes we do, here we go, let's try it, it's delicious, the meat is beautifully steamed. I love the way it cooks all around, usually when I see people you know cooking outside, they might just put the heat on the bottom, but they have the heat on top, they have the heat on the bottom and it creates a sort of convection oven. steamed inside.

This is a heavy meal and the moisture is so thick I don't think you can eat a couple more slices. such dense bread and then rich strong meat so I got some of the stomach skin which is chewy, we like it chewy, yeah it's a great mix of textures. Where did you learn this recipe from my mother? her mother from when you were a child until now there are people who eat less game meat. Do you eat less game meat? No, I love my games. Most of my people still eat our game meat. Before my grandmother died, she always had cravings.

She is always one. kangaroo, so we would have to go hunting and specifically bitter kangaroo. Wow, it's amazing. I love that it's still such a great thing. You know, it's not like ordering a pizza, no, no, it takes a little more investment than that, yes, a lot. It takes a lot of work, but once you've cooked it and done it right, the food, as you can see, is quite delicious. After two hours of constant anticipation, it is time to dig up the kangaroos, the cooked marsupials are placed on a bush. from waddle leaves the question on everyone's mind: whether we succeeded or whether we failed there is only one way to find out it looks good this is what it's supposed to look like yeah they look like what's that volcano that went into eruption and everyone said: No, and then they were. frozen forever and they put them in a museum, okay, yes, they look like that and the smell that comes out of here is like a thick, gamey vapor, it's also like a mixture of burnt meat, burnt hair and cooked meat.

It would be the worst Yankee Candle ever created. Do you know Yankee Candles? No, no, it's okay, I'm sorry, we have two kangaroos here, which one is the one that was shot yesterday. This is a simple kangaroo, oh wow, it's basically getting into the thigh, which is much juicier than me. I thought looking at the outside, yeah, oh that looks amazing right, the musculature doesn't look like any other animal I've seen before, it just goes in every other direction, you can see the striations of the meat, it's well cooked, a half cooked, that's how you should cook.

Oh that's really spicy and looks pretty chewy and super lean, let's try it buddy, how is it so tender for something that's so lean that you just bite right into it? I thought it was going to be one of the chewier meats. The leg of the damn leaping animal is somehow effusive, but there's no discernible fat here. I think venison is probably the most accurate comparison, as it has that kind of wild flavor. This is one of the least juicy gaming myths you can get. I totally agree that meat is cut into chunks and shared with everyone, from the succulent leg meat, juicy tenderloin, tender short ribs and tasty shoulder pieces, wow good cat!

I'm saying that saved, this is from the kangaroo that was hit by a vehicle definitely harder and a little more game a nuance of sheep flavor, each new creature brings with it a new experience, sometimes you can compare it to a different animal, sometimes not, and this I didn't know what to expect either, but the way it is cooked and the fact that the right stones just come out of the fire very tasty, sure each cut has its own unique texture and flavor, but there is a part that everyone is clamoring for the kangaroo tail and I'm about to find out why Gloria, yes, do you have room? left in your belly no, I don't think so, oh you don't believe it, it's okay, Andrew and I can take care of it and then we have some tail right here, isn't it the strangest piece of meat you've ever seen, it's hair , there is skin. there is fat there is a bone in the middle like we were eating oxtail soup what you do is just remove the skin and then you take a bite of the meatiest part of the meat do you like this part of the fan?

Yes, my God. that's so good, it's so tender, the fat just melts away, man it's like it's covered in butter, this is a world of food. I didn't know anything about it. I knew that people who ate kangaroo in Australia I guess they would like to grind the meat and maybe put it in. turn it into a burger or something, but keeping the Tails by serving them whole is not what I expected, it's a bit surreal because I've had a kangaroo before in the supermarket, but I've never tried anything like this tail, you know that for sure . you could serve that in any restaurant this day it has been fascinating to be able to talk to you about food but also about your culture and where you come from throughout Australia how many different indigenous groups there are the aborigines are not a single people before the Europeans arrived it is believed There were more of 500 different Aboriginal plants, even today there are over 350 across the continent and Western Australia has over 124.

Clint's family and their Greater Community are a cross between the Narluma and Yinji Barnd peoples known for their hunting history and different forms of art such as cave paintings. What do you think makes your people's food so unique? It's the most Australian food you can get. It is actually from the Australian continent. You won't find it anywhere else on the planet. How has life changed for the Aboriginal community here? from when you were a kid until now, when I was a kid, we used to go out all the time in the Bush, but nowadays it's different, it's the drugs, the alcohol, that affects most of our people and you know, the diet sodas, cold drinks, sweet things.

Why most of us don't reach a certain age, they get diabetes and heart attacks and things like that and most of it is because of the convenience, you know, we can drive a car, we can shop at the store we can get. takeout and all that kind of stuff, so for us in this area we try to balance our diet with our traditional diet as well as what we eat in this modern environment, so at least we are getting some of this for Even a little Gloria, if you were the president of Korata, what could be done differently to help stop this addiction problem that people face?

Is there any solution for that? I guess there is no solution, but there could be prevention. I would introduce some data of the indigenous people who go to prison, they will be rehabilitated on the land and will be able to learn to hunt instead of being sent to rehabilitation focusing on rehabilitation instead of just punishment, yes that is exactly right, that is beautiful, thank you Also Gloria for joining us. Thank you today, it was a pleasure talking to you and tomorrow we have a lot more in store as we leave the land and head to the water.

Australia's coastline and crystal-clear waters are teeming with edible marine animals of all kinds, so come here for mud. crabs, shellfish and anything else we want in the past, Aboriginal people used a variety of methods to catch and gather succulent shellfish today Andrew and I are joining forces with a local team to hunt and cook shellfish the Aboriginal way, they vomit green stuff in Me, a dangerous marine life that can leave you with a fatal sting. Sometimes you will see their Bobs sticking out of the water. What two squishy creatures that don't seem so satisfying. Oh God, this one is throwing up.

He must be dizzy. It all starts here. At low tide, Elijah put it there, where have you brought us? This area is known as Watering Cove, so right now it is low tide, when the tide is completely high, how deep in water would you be underwater? All these rocks you see. At the back, even those up there, are all covered in the water, local fishermen have a golden opportunity at low tide to hunt shallow water inhabitants such as bream, flathead whiting and the fish reigns, earning a fortune or simply satisfying its appetite, but the best preserved.

The secret to Australian seafood is the stingray. I'm a little worried about the stingray. What people might think is that it's the end of the story that gets you, but two-thirds of the way down the tail there's a spike sticking out and it hits you with the spike and the spike has a poison in it, yeah, and the poison Well, for lack of a better word, you're fine, that doesn't sound very fun, have you ever been bitten by a stingray? No no. and I don't want to, butwhat happens if it bites you? Do you have to urinate on it as a prophylactic to be careful?

You can do it if you want. Okay, if his tongue sticks out, you're peeing on it and if it's itchy, you pee. About me and if you get stung, I pee on you The best tool for hunting this majestic marine life A three-pronged spear Wearing highly protective aquatic socks is a nice extra boom, okay, we're in the water. I see billowing mud, it's not that deep, buddy. There is not much visibility because the sun does not rise, we cannot see the bottom. I wouldn't hunt in weather like this. Aboriginal Australians developed a dense playbook of fishing techniques and philosophies.

Spearfishing is just one where net fishing and trapping, among others, passed down from generation to generation, oh, it's something that's as important as many hunter-gatherer communities. Aboriginal Australians only take what they need, giving the environment time to replenish and thrive, because right now we need help getting everything we can. Visibility is bad and it's actually worse than it was a few minutes ago, how the hell did you see these Elijah waves on the surface of the water? If not, you see black spots directly through the water. Sometimes you will see the bubbles sticking out of the water.

What if I? stab anything that moves, I mean, you'll probably blunt your spear too late. I was getting a little stabby. If there is anything that remains sharp after minutes of fruitless searching, it is the vision of Elisha, before we know it, he got a stingray meal under the fear of him. Well done brother, you were quite pessimistic before, greetings, this year it is a mangrove whip. Identified by its thick oval pectoral fin with numerous white specks, a whip-shaped tail and a terrifying, stinging spine, the first step here is to remove it , but if you keep the tail, you just cut off the barb, oh, that's wild, yeah, it's like a shark's tooth, this can still hurt you, yeah, it can, yeah, I mean, it doesn't look that intimidating, well, it just Don't mess around, we don't have air evacuation with our insurance, we won't be here without insurance, we have a boy. with a motorcycle and he has a siren on his motorcycle, that's why I agreed to this on the way here.

I was told there is rock art of a stingray liver and the best part of the stingray here wouldn't be, would it? I'll tell you what, you know, I've eaten this much cow intestines, raw Buffalo bile, the worst food I've ever had in my life was stingray liver, it's like all the worst flavors were combined, fish bile, it's like acid. , but it was such. a prized food that people perhaps hundreds or even thousands of years ago wanted to pay homage to by painting it on the side of a rock, so we have to try it for historical reasons, as eager as I am to try this historical delicacy, oh my goodness.

Gosh, when Stingray isn't a meal, plus we barely reveal what this place has to offer, so before the tide comes in we head out to look for octopuses, what are we looking for? Elijah to see these octopuses. Rock pools are an ideal habitat for octopuses as they provide shelter. Due to strong currents and a steady diet of invertebrates and small fish, I game to walk outside the hole, so if you want to catch animals when they are hunting for food, we have the best chances of

catching

the common Sydney octopus, but that is If we are lucky today, our beloved has granted us this cucumber.

The octopuses we are trying to hunt don't want to be caught at all. Makes sense. These guys don't give a damn. I guess we can all carry eight. Why would you want to touch that? I stepped on it before I felt it, yeah, just put it in your hand, you don't have to eat it, come on, I like to see a lot more badass than me, he's here like shooting iguanas and spearing stingrays. but touching this can't stand it too gross so I think we take like 10 to 20 pounds of these and just go back and cut them up and see what's inside.

We don't eat them, we don't need them, why not? Because we just don't eat them. I don't crush it as disappointed as I am about our failed rock pool quest, okay, let me return it. I think this one was here. The tide is rising rapidly and we must press on. Our last hope lies among the mangroves. Australia boasts of being the third in the world. The largest mangrove-filled coastline spanning over 6,800 miles. These same mangroves were tested by Aboriginal people searching for food hundreds of years ago along the way. I saw a lot of snails. Do you eat snails?

Yes, most of the time you just throw them directly onto hot coals. and then you take out the meat which one sounds better than an endless pantry for the aborigines Mangrove plants are used as medicines while mangrove wood is perfect for building canoes boomerangs and other hunting tools what is the most precious creature that can be get from here mud crab, well, if you go to look in the pool, they will just be walking around the water, but if you go to look in the mud, there will be somewhere in the districts at this time. Elijah is in search of a ferocious mud. crabs while Andrew and I meet there is no violence it is very peaceful it is calm it is calming in fact I ate them no less than two weeks ago at vum Tau in Vietnam I think this is the baby version of this and they are all alive when you pick them up they back up inside their rack and I can't wait to see how they cook Andrew no, we're hunting yeah, I mean, they move well, I mean, how did they get here?

They are also big snails, that's more Hunty. It's like a mangrove buffet here and I like to feel like we're all collaborating in some way. I mean, if we go by quantity, I got the most out of it. What are these long pumps called that are like a complete shell no? Don't count how much meat you estimate in that pile of meat there. I don't know why it's helping you well, then you also have some mud crabs that give up and don't have claws either. Did you catch this without claws or you removed the claws. You caught him without clothes.

You can see that the clothes are starting to grow back. Yeah, like a couple of little Nubs here, so from here we have all our food, we have a food. I like that. as if it were an ox. Mangrove course one, these look delicious, they are colleagues who joined us to try the mangrove for the first time. Clint, who we met last time when we died in a cooked kangaroo hole underground, you know, yeshuters know we love Tails so much. only Supply Tails we can buy like a box of 15 Tails like chicken wings, but the indigenous print version operates an Aboriginal cultural tourism business offering an insight into the traditions and history of their people, can you talk about the method of preparation? fascinated, you know, yesterday we saw how the iguana was cooked, the kangaroo was cooked and then now today's seafood that is placed directly on the charcoal, what we do is put our head down on the coals and what that does allows the juices inside to steam it inside and you will get all the flavor, plus we don't want the crab to escape from the fire, that's practical, how do you eat this?

What we will do is remove some of the legs. Open them and yes, take out the meat, oh that looks great, oh yes it's sweet, pretty good considering there's nothing added to it. Well, I think you know, for crab, shrimp, lobster, you can't go wrong with just steaming them, that's essentially what this is. He's steaming it on his own body, so do you like the leg meat or the body better? I like the leg meat, but the claw is the best part. Oh, it's been revealed that we're on a set, so now he's breaking the claw.

Good look. That, oh, it's delicious, it's so sweet, yes, so sweet. I've always boiled crawfish. I have no idea why I throw them into the fire like that. Yes, it works surprisingly well. I thought I would dry it out or undercook it because I know the body was in the ashes, but the legs were up here doing this, yeah, yeah, mmm, but that's so good. I'm curious to see how you guys cooked yesterday, how you cook today. They were condiments that were once part of the traditional cuisine of Aboriginal people here. Australians have used embers and ashes from land ovens to bake food since ancient times.

There is a seasoning we use to complement some flavours, but most things we eat when cooked in a particular way come out really good, so seasoning is not always necessary. This style of Aboriginal cooking also represents a strong connection to the land. and a community approach to food sharing; After all, food hoarders don't last long in a tribal setting. We have a couple more things to try, including the stingray. Now, the line. which is called seasoning but you are saying that there is a part of the body that is used to flavor the meat, so within the stripe we have the liver.

The worst food I have ever eaten in my life was stingray liver and liver. It can be eaten raw, very soft and jiggly. I'll give you a ride. Jaden, another Aboriginal friend of ours, is in charge of preparing the stingray, after removing the liver and setting it aside, he roasts the entire stingray using this primitive cooking style while the charcoal cooks. still burning, Jaden roasts our collection of snails, yeah, great, I helped catch nine of those snails, yeah, you can't have any, first of all, how do you get it out of here? So we'll need a sturdy knife to open it. and then we're going to extract it from the shell.

Wow, the meat inside looks fascinating. It is green like sea green, slightly salty. I like that it snows to be the most hyped object of all time, but maybe it has a good personality. It's really good, slightly dense. a little bit of grit to give it texture and fiber, it's like a crab, yes it has the sweetness of a crab and the feeling of a piece of steamed squid like squid. If these things were in Vietnam, you know, they would cost hundreds of Aquila dollars, so how often do you eat snails? Probably once every two months, usually, when we go hunting for the bigger things, like mud crabs, stingrays, and so on, we'll cook the snails first like it's breakfast, and then we'll go hunting. do you have any health benefits oh yes it is full of protein so it should be good for you as an aphrodisiac and if we are in Asia we are not in Asia anymore beyond the snails we also have the stingray right here it looks like the kangaroo. charred, a little rough and tattered on the outside, but inside I don't know if it's good, yeah wow, the skin really comes off so easily.

I've certainly never seen Stingray prepared this way, oh that looks gnarly, the eyeballs are still there. there's some kind of protective bone to keep the brain safe, there's gills back here that look wild, try some meat, yeah, go ahead buddy, it's juicy, it's a lot moister than fish and even a little soft, yeah, let's try it. oh wow, that's great, that's really good, it's interesting because it's moist, it's soft, it's smooth but the flavor is very smoky. I was talking about seasonings and herbs before, but this doesn't need anything. This is one of the best stingrays I have ever tried.

It's really delicious Clinton, on the way here, he showed me some stingray liver rock art. What is it about the liver that is so important to people about it who are making rock with it? Many thousands of years ago, Australian Aboriginal people inhabited this. earth for at least 65,000 years, making them one of the oldest continuous cultures in the world their ancient wisdom is reflected in the rock guard that adorns the continent the liver is a delicacy as in the goanna as in the kangaroo it has all the good fat omegas and all that kind of stuff and then when you combine it with the meat it actually enhances the flavor, gives it another flavor that's different than what the meat would have on its own, you know, I guess we'll try that now if you put it.

In this traditional bowl, you take the raw liver and then juice it with the meat, forming a sort of liver and meat puree. It looks very soft and shaky, oh my goodness, oh friend, gentlemen, regards, thank you, that's good, it doesn't taste like anything. Not the stingray from before, it's different, the extra flavor of that liver and your hands is acquiring a new texture, it's a little bouncy, it has the same Great Smoky meat but with this fat flavor infused inside it is like fat from a shrimp or crab head it is much creamier, as if it were really a spread or a paste, what wild is one of the worst things I have ever eaten was stingray liver and it is delicious.

I'm really surprised. I thought it would be cool, yeah, it's a good job, I love it. Traditions, that's cool, but I like it, it's pretty good, man, well done. I'm curious. You know, Andrew was talking about rock art, how far do they go back? and Many of them are over 45,000 years old, but some were created during the Ice Age period and then others were made in the last few thousand and hundreds of years. As far as we know, around 3,000 generations of our family have lived in the same place. area in that time many things have happened and changed and even where we are today the sea was not even here there were no mangroves or oceanor anything about these rays, you know, hundreds of kilometers from where we are now and how to change the scenery, they have also recorded it and the food that came along with that change and adapted to it, I understand that seafood like this, almost anyone in Australia could go looking for snails, they could get a stingray, what are the reserved shellfish species? only for indigenous people here The turtle for example is something that only indigenous Australians can eat and the jugal, which is similar to your amenity, when you say turtle you mean sea turtle, green turtle, the food we are looking for today does not appear before any tourist.

Beachside Bistro, this is the green sea turtle and although this hunting ritual may be hard to swallow for some, we saw a horse taken down and slaughtered and much easier than this way, it is a tradition that has existed here in Australia for thousands of years. Because? It's important that Aboriginal people here have the right to go hunting for sea turtles, but before we head out to sea, we'll warm up with food the average Australian has never seen before. This steak comes from cows of the sea, also known as Dugo I. I have been told it is like a manatee, yes, it is very similar to the manatee.

First, Clinton cuts the meat into small pieces when I saw it, just a big piece of raw meat, it looks like pork, yes it is very similar to pork, the same type. Fatty texture and the way pork is constructed Next, he soaks the dugong meat in a mixture of chili peppers with garlic, honey and soy sauce, letting the flavor seep through the muscle fiber, the meat marinade is stir-fried with bok choy and scallion, when did people do it? eating this is some kind of special food or is it a staple food that you are going to eat every week is a special food we have it on special occasions in these modern times like birthdays and celebrations the end product is something familiar and strange something intriguing and repellent, However, there is a small obstacle, the doogle is a vulnerable species, so before diving in it would be good to know that we are not committing a crime, tell me about Dougal dugong is a large marine mammal that lives everywhere.

In the northern waters of Australia, the beverus eats seagrass, which is why it is also known as a sea cow despite populating the water, which is why in 40 countries and territories the number of dugongs is declining rapidly and there are around 100,000 in the wild, but they are still an indispensable part of the traditional diet of the Australian aborigines, all indigenous people who come from the northern parts that have jugong as part of their traditions can hunt, but there are indigenous people from the southern half of Australia where the dugong technically doesn't exist, they can't. hunt them because it is not part of their tradition, but how do we reduce or limit the amount of hunting to ensure that animal populations are maintained?

So we have to go out and monitor the number of jugong that are in the wild if we see that there is a healthy number it means that we can go out and hunt them, but if we see that their number has decreased significantly, we will not hunt them and leave them for a few years as testimony of the aboriginal administration. Australia prides itself on having the biggest law. population of dugongs in the world, so the average Australian is not allowed to hunt them, but if we have some food, you can try a little on us at first, mate, I'm quite worried, I have to admit yes.

I recommend the fatty pieces, yeah, I mean some of these look almost like pork belly, where there's a big layer of skinless fat on top and then the protein underneath. Gentlemen, let's try it. Wow, the texture is very similar to a pork chop. the fat part is greasy but the protein part is very lean even though they are next to each other but that taste is very different to many proteins I have tried before yes I am really struggling to put a point of contact common in that. It's really unique I have to try some more Tasha, how do you describe that flavor?

Of course, you put some seasonings in here to make it spicy and salty. What do you think it tastes like? Do you think it's like pork? It has a porky type of texture, but to me it's like Google. The Dugo hunting levy is granted to the Aboriginal community through the Native Title Act 1993. It was an ordinance preserving the cultural rights of Australia's first people. It is considered a controversial food, so it was really important that we hunted properly to ensure there was enough for the future. Permitted by the same law is the hunting of sea turtles.

Sea turtles hold a special place in people's hearts. They are docile, beautiful and vulnerable. Why is it important for some Aboriginal people to maintain a practice that generates so much controversy? The best answer to the question is answered by those who themselves participate in the turtle hunting ritual. My name is Kazim. I hunt between six and seven sea turtles a year. Why? It's okay that people here hunt sea turtles it's an important part of our diet it's probably one of the main meats I eat other than beef and chicken. I think it's very important for my people to keep hunting because we've been eating turtles for thousands and thousands of years, so it's definitely been good.

For us, the sea turtle is more than just a food source. Turtle and dugong hunting is essential for ancestral community ceremonies. Denying this tradition is like severing the connection between them and their ancestors, but does that still justify the act of hunting? down the endangered species now people understand the biology of sea turtles the seasonal changes their reproduction everything about them we understand it better than anyone unless someone you know has really studied turtles so we understand when to hunt, how much to hunt and when not to hunt, whereas if The average person trying to hunt it could take a female full of eggs and it would decrease their numbers, so we have been able to do this for generations and the Australian government has recognized it, so they have given us that right and no one. more to learn more about this ancient custom Andrew and I will join Kazim on his boat where we will witness a turtle hunt in person, taking off a quick barbecue of turtle meat prepared the Aboriginal way so the fat is green, yeah , man, it's our home, this home passed away. with some of the largest nesting grounds in the world, but conquering this majestic creature on its own territory requires more than just skill.

Hunter, a faithful brother-in-law of the team is needed, Richard, guides the helm under the orders of Kazeem. The turtles we are looking for prefer to stroll calmly between one and six miles per hour, but when in danger they can reach speeds of up to 22 miles per hour. They didn't give me much of a chance, hey, but these bursts of speed create a surge. Oxygen demand, meaning the turtle cannot retreat to depth. You can see it below, but it should stay close to the surface seeking air more frequently and why don't you give me this? We have a moment like this is precisely when Kazim can.

Hitting him got him so yeah, what's his feet guys? This is a green sea turtle, the largest hard-shelled sea turtle, capable of growing up to 4.5 feet and weighing 350 pounds. The turtle we have today weighs around 80 kilos. I generally don't like hitting. they are too hot I just like to reach the climax in a moment so as not to damage any organs or anything inside in case we want to let it go this is the harsh and twisted nature of nature a tragic day for this magnificent creature and a cause for celebration For Kazim and his family, I'm sorry and I apologize to the animal when I kill it, but you know, at the end of the day, it's what I eat and I can feed the family and, yes, thank you. wow, I could say that affected me a lot more than I thought.

I don't know what it is about turtles, you know, one time when I went to Hanoi, I went to a restaurant where they brought a turtle to our table and broke it up. neck on the table and it really bothered me, which is weird because I've been all over the world and seen everything from giant camels slaughtered, goats, I shot a fucking zebra in South Africa, but there's something about turtles that makes me ago I just have pure sympathy for them going into this episode. I knew I would have the opportunity to eat sea turtles because among the indigenous people who live here, some have turtles in their houses and their freezers are in the refrigerators, but I didn't think.

It was only fair for me to go to someone's house and try it without seeing the whole process and seeing how it worked for myself, so I wanted to go see it even for myself, even for someone who is fully aware that there are so many of them, you know? There are hypocritical people when it comes to food and what is okay to consume and what is not okay to consume. It can still be difficult to let go of my personal feelings about the topic or the animal. I can totally see it because of these young people here who are just part of it. from a long lineage where this has been happening for thousands of years, it's just that it's another animal, it doesn't mean they don't have any feelings towards it, but they have a purpose in doing what they do and I think it's important to I want to put the focus on it. and create a platform to share the stories of people here in these situations where it's really difficult to separate yourself from your own feelings.

I think it's more important to focus on the culture and the people and get outside of yourself. this is not my story this is not about my feelings this is about the people here this is about a tradition that has existed for thousands of years and still continues today after he has dispatched and divided his catch kazim saves the remaining meat in a cooler for Then he shares with his family and friends, but his favorite cuts have been saved for us, starting with the turtle liver. Hazim cuts the organ into thin pieces and places them on the grill.

Continually turn the meat until it's ready to serve, gentlemen, I just want to let's take stock of our unique moment, this is especially for Andrew and I mean, it's just not an opportunity that you come across often, yeah, I mean, I don't know how I feel about it, on the one hand I feel a little honored and on the other hand. On the other hand, I'm still incredibly apprehensive when faced with the food in front of you and having seen this creature pulled from the ocean, it's hard not to think about it. Andrew and I went to Mongolia and watched a horse get knocked down. sent sacrificed and much easier than this way much easier it's hard to know why it doesn't make logical sense no, but it does affect you we have the liver right here this is a unique texture it's a little soft is there something particularly special about the Liver itself with many animals in a predatory species, they will actually focus on things like the liver and the heart and things like that because of the benefit it has compared to regular meat, so at the end of the day we are a predator. so that's what we want to eat too it's like a multivitamin an old multivitamin rogers encourages kids soft slightly salty a seaweed flavor yes it really does have a slight bitter bile flavor yes a ton of minerality throughout it has a hinge green friend, it's white and creamier than most livers, yes that may be due to the medium nature you cooked it in, sure, oh that's intense, okay.

I've never been a fan of liver. The turtle liver is intense, but I understand that it is really good. For you, good morning, yes, it doesn't matter, he has it all in his mouth, so I think that says enough. Do you think the indigenous people here see a sea turtle strictly as a source of protein or do they see beauty in it too or both when I Growing up, I always loved turtles just for their beauty too and when my grandfather taught me how to hunt turtles, I used to get very emotional and Winnie was going to kill her, he would make me do it.

I remember. I used to cry when I was killing a turtle, so I actually understand how you feel, but from his perspective he was trying to toughen me up and keep my emotions inside so I could get the job done and be able to feed the family at the end of the day. that we use it as a food source as I said and we will do it in the most sustainable way possible, it is not for sport, it will not be wasted and it will feed many people, yes, the most precious part of the turtle. is what the breastplate is and that's just the whole front like the bottom section right here, yeah, okay.

I guess we'll try it next using the turtle's breastplate as a cooking vessel. Kazim puts it on the open fire to roast the attached breast meat. Because? You really like this part. I like it because it has a nice taste, so I like the room cola we had. He doesn't move much, so that's the cutest part. And you? I like the whole process. cooked over a fire definitely makes it taste better it's like when you roast a pig over a fire and the skin stays in the juice it's like a nature dish with a bunch of meat stuck together you just throw it on the fire and turn it a few times times and it's ready if we eat again, yes, absolutely wow, that tastes like four different animals when I bit into it.

I was thinking chicken, pork, fish, frog, in that order, the weirdest thing that tastes likeguana that we ate, um, it is. It has that similar flavor to The Gardener, it's reptile, the pork part would be more the texture, it's not super lean but it's like a juicy pork chop in the way it tastes and the pictures look like big strips. Pork Oh, it's fascinating how much meat you get from a turtle. Lots of meat. I would say at least 60 kilos. Do you see them bigger than this? Yes, they are double the size. They seem like a lot.

We watched, you know, 10 before we caught this one, a lot of people don't like the fact that we as indigenous people still eat turtles and when the rest of the world doesn't, but our practices have worked, they've worked for thousands. . For years we eat turtle at least once a fortnight, but there is still a lot of it out there, what is the green part of it that is fat, you can try it there, oh oh friend, what is fat, yes, you eat it alone or with a little. meat, you can eat it alone, you can also eat it with the meat, yes, alone, he said with the meat, yes, but that seems easy, cheers, that's pretty good, it's really good, wow, my God, it's like seaweed . infused in pork fat and then fry it until crispy.

Holy cow, who would have thought green fat tastes good? Why does that make you laugh? Ah, no, yes, it really tastes good, eh, yes. I need a little more of that. By far the most unique turtle experience I have ever had. I've only had turtles, maybe two other times. I swore because I find them quite adorable, but that fat is so good it's no wonder, oh Jesus, I feel guilty. I don't like it that much oh no we're probably going to get cancelled, this is the end of my career Andrew so thanks for one last video, you brought up an interesting point earlier which is that years and years ago the Europeans came here.

They saw the turtles, slaughtered them en masse, then canned them, and then shipped them back to Europe. European colonization crashed into Australia in the 19th century, leading to intense exploitation of newly discovered marine resources after more than a century. Trading networks were banned, but not before the population had plummeted to alarming levels and meanwhile time passes and people tell you that you shouldn't be able to eat your food, yeah, it's not really fair, yeah, and change off topic for a second, I want to ask you to know the history here. When it comes to how indigenous people have been commercialized here and across the island, when it comes to the pain and suffering they have endured, it is extreme and immeasurable, eighty percent of the indigenous population declined during the first century of contact European, hundreds of aboriginal languages. and customs became extinct more than twenty thousand Aboriginal children were separated from their families these disturbing figures portray only part of a dark era that Aboriginal communities endured under European colonization and I wonder how you overcome that, how you inherit that, but not carry with you any bitterness like From what I can see, you don't seem like a jaded person, a bitter person, can you talk about that obviously a lot of bad things have happened in our history, but our people have always been a resilient people, that's why we've been able to ? survive here for so long and I think resilience makes us stronger not only in our minds but also in our hearts and our emotions, we can handle a lot of things and we can accept anything that comes our way and we can move. forward because we know we're still going to be here for a long time, so we thought, well, if we're going to be here for future generations, there's no point in worrying about things, let's keep doing things, let's keep moving forward, work hard and feed our family and keep our culture strong and that for us is the most important thing, so one of the main things we really want to do is teach people our way because our way is what works in this country and that way can teach.

A lot of people how to live properly on this earth so that the rest of the world can learn something and, you know, see these new different foods that they haven't seen before, oh, they're going to learn a lot, what do they like? or no, yes, we are now heading across this giant continent towards the island of Tasmania. This island state has a population of only half a million, but boasts some of the most impressive edibles. Wildlife anywhere on earth. The opossum is a very dense material that needs. a nice long rest is better than pulled pork and in the sea nothing beats just eating something you serve the mission to explore What creatures lurk in the crystal clear waters surrounding this island of hand-caught marine life is one of the best meat textures out there to a large-scale seafood factory that processes thousands of pounds of ocean meat per month how popular is it to eat shark in Australia.

This succulent seafood lover's dream begins here on the coast, gentlemen, thank you for being here today, we have an absolute experience. A treat for you, we've been hunting for a couple of days at sea, about 50 miles offshore at one point, and we've put together some fantastic treats for you. This is Tim, he works as a cinematographer and Chris, here is a retired veteran, each has their own YouTube channels where they show their passion for diving and exciting adventures around the island of Tasmania, so to capture all this , are you using the same method? We are both diving into a compressor that is horrible to operate. us under the water so we can take our time down there, yeah, you'll use your hands down here, we can't use any U10 tools, you don't throw, anything like that, so it's purely with your gloves how many creatures are on both keys.

Right now, there are free unpeeled abalones here and about four surprised abalone would have eight crayfish here. I dare say it's the biggest crayfish or lobster you've shown on your show so far. I think it's time for show and tell. Well, our first catch is a global luxury product and the best of its kind can be found in Tasmania's coastal waters. Black-lipped abalone. These bug seeds are masters of disguise and blend in with regular rocks, but once you spot one, all it takes is a quick flick of the knife to remove it and what we have here will soon be able to sample this opulent delicacy pound for pound.

The Avalon has one of the best meat textures ever, it's so dense it's like a goat's heart. That's a very good catch, yes, absolutely fine, let's close it, yes, I'm very excited about this one, Tim, very good, this is a full day on the water. I really hope you enjoy the size of these and they are so beautiful. I love these creatures down here, you're up quite a bit now that we've set our sights on the grand prize, the infamous Tasmanian rock lobster. As Tim and Chris dive deeper, the temperature plummets and the sunlight fades. Our target is a hide-and-seek master.

Use the rugged landscape to stay out of sight once you see them, the real challenge is

catching

them without hesitation, you have to focus on making your move and grabbing it, it weighs about three and a half kilos, your dad is crazy, they are easily the most subscribers big. Never seen before, with a truly tough shell and the ability to regenerate lost legs, this creature is not only a feast for the eyes but a delicious conquest for those who dare to pluck it from the salty depths. Wow, gentlemen, you've outdone yourself, this is fantastic. I can't wait to see what kind of delicious meal this turns into, let's do it right, so the first thing I'm going to do is surprise you.

Just use a butter knife and then put your thumb in there and open it like this. and you're left with this beautiful shell so now I'm just going to rip out the guts and then I'm just going to cut the mouth off of this abalone so the reason we cut the mouth off is because these are muscles that eat filters so we want to Getting rid of all the bad stuff, we're left with this muscle here, if we just cook them like this, it's going to be very rubbery and not have the best texture. Give it a good whack and then you can see how much softer it is. much easier to eat, we find the pragmatically tender rice with abalone much better.

It is washed well with sea water and then covered with a mixture of breadcrumbs, herbs, salt and pepper, so let's make it easy, don't worry about the milk and eggs. Put everything in a sandwich bag and shake well. Now it's time to give these snails a sizzle, once fried until crispy. The abalone meat is cut into small pieces and served with fresh citrus lettuce and Chris's special sauce consisting of Wasabi Soy Sauce and minced garlic. Many people find it difficult to cook Abalone, but you can't go wrong this way. Greetings. That's a steak at sea. It is not like this?

Yes. I'm surprised how cute he is. Your softening method actually works quite a bit. Sure enough, I now appreciate the dense texture of the abalone, but this is good too, it's just a different take that I've never experienced, it falls apart a little more in the mouth. Could you choose this recipe? So I actually created this just being lazy, yeah, it's one of my favorite ways to make it nice and easy, you know, if you wrap it in lettuce, give it a little sauce, look, that's just perfect, I think it's like a Korean barbecue, there you have all this. island how many people live here oh I think about half a million on the whole island I mean there are not many people how far is it from mainland Australia 240 kilometers south and to get off the island you basically have to fly well, swim well, That is also an option, which makes this island really unique because although it is part of Australia, it is not that close to the mainland and therefore over time it will develop perhaps a bit of its own culture.

How would you say Tasmania is different from mainland Australia? The beautiful thing about Tasmania is that there are so many unspoiled gems here. Tasmania, unlike mainland Australia, offers a journey back in time with its pristine nature and traumatic landscapes. It's a realm of rugged cliffs, dense rainforests and unforgiving southern ocean waves that contrast starkly with the more familiar scenes of the Australian outback, all of Uncharted intact, that's a big deal for me, so yeah, it's a pretty good one. place to grow and spend the years. I think we have one more dish left. Fresh Tasmanian Lobster Roll Monsters this size are a bounty of rich, sweet meat.

Today's recipe calls for some thick, meaty tails. Okay, so what we're going to do here is cook these tails for about 10 to 15 minutes. It is such beautiful white sweet meat and is unlike anything that comes straight from the ocean. barbecue now we are going to start cooking them slowly in the pan with a little garlic butter. We also have some of these crab legs. These big fighting claws are going to be fantastic. Thanks for spreading the cream. cheese and make a bed of chopped lettuce for the lobster meat to rest on, it's resting on a bed, oh clever, finally drizzle some hot sauce on top, this looks beautiful, making it in Tasmania.

I did and I'm from Tasmania, yeah that's what I assumed. That's so good, the bread is perfect, there's a crispy lettuce and then the tank of mayonnaise inside, but just tons and tons of delicious lobster, which is one of the sweetest lobsters I've ever had, yeah, it's a very good way of cooking. it's as easy as just throwing the cows and it can't go wrong oh I love the smokiness it's still really good just a creative delicious delicious use of these local ingredients that you guys fought hard for. Do you feel the reward? I feel the reward and I didn't do anything, there's nothing better than just eating something that you've taught me, yeah, I think it takes you back to that best moment or instinct of ours, you know, I believe in real animals in a way, so you know that I catch yours. food and then eating it like that, it's just perfect, right?

And we still have the legs to get into it, well let's do it, hey, that's a blob, this is what you don't find on many lobsters, so this is an example of how getting it in one piece comes out like this, let's move on up, down, by the Gob, oh my goodness, how sweet, succulent, delicious, still juicy, Uber smoking. I am so curious. Can anyone catch what you're picking up on here? How do you do that? to work you need a license to be able to fend for yourself with these guys Tasmania's thriving seafood scene is attributed not only to its lively ecosystem but also to community conservation efforts, for example Tim and Chris are only allows you to catch two lobsters and 10 abalone in one outing in the past, like my grandfather, he will tell you stories about him right up front here when there was an abundance of more of these stretches, which is why the numbers have decreased so much, but in recent years conservation has improved. and the population is returning quite strongly.

Both have channels that focus on outdoor activities in Australia, catching seafood and wildlife. For each of you, what is the goal of your channel and what type of message do you hope to reach your audience? The channel is called Taz Cast. I teach people how to catch the fish I catch and at the same timeI remember the conservation of those fish to ensure that we can fish in the future. My social media channels predominantly feature me and the adventurous man. I do a lot of outdoor and underwater adventures, so a big part of my life and social media is PTSD, anxiety, mental health, so I think it's really important for people to see that If you have some of these diseases you can still have a good life, yes I understand what I would like so do what I do and you will enjoy it.

The best thing about everything we do is that it takes you out into nature and for me I am the best possible version of myself when I am in my boat fishing with a rod in my hand, gentlemen, thank you very much, I have been amazing, it was good to try a little and in fact we got a lot more of the difficult taste and then from here, If we go big we will embark on a three hour trip across the island to its capital Hobart, here we will tour a seafood factory Family-owned where they do everything from catching and processing to restaurant distribution, we're here to please. on some unexpected local favorites like shark meat, oh my, that looks delicious, but first a quick tour, we love seafood, essentially what we do, our sportsman guide Muir, the third generation of muirs who catches great fish , it's probably pretty similar to how you would have been on the beach.

We used hoops, but instead of a hook on a rod we used long automatic lines set 500 meters deep and caught fish like Gloria Trevella. Why do you hook the fish and not throw us giant notes? The important thing is to fish with quality hooks. put that pressure on the fish during a big nap, if you're catching a ton of fish, you have a lot of pressure pressing on every plate and sometime other countries intrude on your territory. New Zealand, Japan, they give you cannons on your ship. no you're not that bad, everything is friendly for now, we're excited to see the rest of the factory and everything that happened here.

I guess we could start with this, what is this station about? This is our main processing floor, so some of our teams started last night at 11:30 and will be working until noon Easter week this week, big week for us, remember those giant lobsters this morning, well, jock literally has a boat full of them right here, first of all how big is it? the biggest lobster of him, we have some fish of about three kilos to fill this gigantic tank. Jack orders lobsters from contractors across Tasmania, rather than hand-fishing them, they catch the spiny crustaceans with baited cages, tripods, it's what we call the south coast of Tassie's west coast. and the delicious east coast, you can fish for crayfish around Tassie, the one you have in your hand right now.

If you had to guess how much that would cost at a fancy restaurant, you'd probably pay 600. I think that's a lot of money for a meal. and I guess it's a lot of work to do it right, the demand for them can skyrocket and that's what drives the price up really high. Great, okay, let's keep moving. I want to see what else you have. No problem. Fish and chips. it's made from cod or haddock, but Australia isn't a typical place and in a few moments we'll be trying shark-style fish and chips, so this is a mako shark, probably 70 kilos.

I estimated that the mako shark is an ultra-fast predator at the top of the food chain capable of reaching speeds of up to 45 miles per hour how popular is it to eat sharks in Australia they feed aggressively on a variety of marine species including other sharks fish and chips everyone loves Blake and for most Australians the black man shark gummy shark School sharks are very popular mako sharks up there like Well any market for this right here a lot of Asian markets love the stuff we don't do it much ourselves here at Kazi, but we ship some to Melbourne markets.

Are you aiming to fish them or are you considering catching this? It's bycatch for us, so a lot of our non-target fish bycatch is still really good usable product like this shark, here we dive. Branch first into our impending seafood feast. How about a tempting preview? Welcome to the oyster, wrote the mixed prison, this is the mixed prison of Tasmania. Pacific Oyster These oysters grown on the cool, rich southern and eastern coasts are a sought-after delicacy around the world. How many are you surprising per day? From two hundred to three hundred thousand. 300 dozen is 5 million. What's the secret to shucking an oyster efficiently every day?

The oyster has a muscle around three o'clock, that's all I go in there, I turn my knife up to cut the muscle off the top cap and then you scrape down to separate it from the bottom guard, you turn it over and You turn it over so it's ready. to eat straight from the seal, wow, and you joined that, uh, once every six seconds, let's cut the machine mmm, that's really good, it has a natural sweetness and saltiness and it's a good size. I used to think bigger was better with oysters. incorrect very good condition these horses are in right now so they are beautiful oysters very nice super delicious the only thing better than a lobster is another lobster although instead of roasting this one is steamed with a fleet of your friends here you get a tub size industrial a collection of lobsters that are steamed for about 30 minutes normally after steaming, cooled and delivered to local restaurants, but for us, Chef Nathan, the brains behind three of his seafood restaurants, the cut in half with the addition of lemon and homemade food. aioli, this dish is complete, gentlemen, it looks excellent, the first thing I want to start is this, here, go ahead, this thing has meat, come on, wow, that's half a lobster tail, we have cilantro lime aioli, here the Aioli is like mayonnaise. for the rich, regards, enjoy, my goodness, it is so juicy that it is plump.

I wonder if it's because of the size. There is an ideal size for a lobster. They are all pretty good. I think the general public is leaning toward a smaller size, they say. When they grow they get a little harder, but it is also a high cost item, so people can go for a smaller size one, that's what I would do. I would buy the smaller one and say they taste better, really what's the difference? Would you say that between this type of lobster and something like an Alaskan lobster, European or Alaskan lobster are much more refined in their texture and are not as densely packed with flavor and muscle structure?

I think these are a bit more of a stronger Wilder type sea creature type thing, yes this is very dense, has a bit more bite to it, yes it's a longer chew, yes course 2, an exciting encounter with a mixture of mako shark, all-purpose flour, self-rising flour, spring cider, salt, pepper, tarragon and fresh dill Coat the shark fillet with all-purpose flour and then dip a layer of the dough in hot oil until it becomes a golden masterpiece with a crispy dough that sings with flavor to accompany the shark plants. I'm going to tear off a piece of This, oh god, it looks lovely.

I'm always so fascinated by sharks. The idea that people would even eat sharks was something I didn't realize, maybe when I was 30, cheers, mmm wow, that's really good, not as flaky meat, much softer, but. the flavor is great, it has a great crust, very delicate, the meat is almost a little soft, reminds me of the stingray we had in WA, but when you mix that softer texture with the crispy exterior it's nice. combination, can you tell me about this? This is our blue-eyed traveler and is actually a modernized recipe from the Family Recipe meals. The blue-eyed tripper is a large fish that can grow up to three feet long.

This deep-sea swimmer is appreciated. for its tasty meat and we're about to find out why after the blue-eyed travella is folate, it is seared giving it a beautiful crust, drizzle it with tarragon-infused butter and then transfer the fish to a baking sheet with more butter Let it finish in the oven. to prepare our dish, starting with some delicious plants, a velvety lemon and tarragon sauce, Tasmanian Salmon Road, the fillet also gets a drizzle before adding it, finish with olive oil and a crispy trebella skin cracker hmm, well, that's so good, a completely different texture to the shark, it's so meaty, you hear the scallops have scales, it has a very sweet flavor, a little citrus in the creamy tarragon goes well with it, oh yeah, this is a mix excellent that with the biscuit it is mixed with some vegetables, wow, it is really a famous cable fish. for Tasmania at the moment it's really versatile so you can curry it, you can fry it, roast it or grill whatever you want to do with it.

I was like fish tofu here in Tasmania, you guys are super blessed, this is ridiculous. Number of different types of seafood we've tried. What's your favorite type of ingredient to work with here? I think the blue-eyed tripper is one of the most accessible fish, also lobster and abalone and things like that. We have a wide variety of seafood. here, but you don't get to the east coast of Australia or the far north, you get a lot of native coastal ingredients even on my way to work. I'm just using some local sea asparagus that is found right in the Little River system and I can see that you just pick some out with the scissors and they actually get put on a couple of plates at the restaurant, plus there's food and there's a whole trail of food everywhere you go in Tasmania, there is so much life with sea creatures that there are so many things here.

However, only half a million people live here. Do you have any idea why? You try to keep it a secret. Boy. People complain about the cold. But I've lived here my whole life, so I don't know any different. But it's beautiful. awesome I wouldn't want to live anywhere else and you know, I grew up doing crazy diving and fishing with dad and such a great lifestyle. The last thing I want to know is that despite everything you have here to eat, is there food? that cannot satisfy the palate of people here, there are things that have to be imported from other parts of Australia or other parts of the world, especially when it comes to seafood and prawns, our water is too cold for a reliable prawn fishery here, so that's a big hole that we have to feel and definitely some vegetables, in general, we focus more on seasonality and local products here because there is enough to put on the menus, there is enough to go through all the supermarkets, yeah , I must say that we just came from the west.

Australia is completely different, the geography, the climate, the weather was brutally hot and humid and the same goes for the types of food you'll find is completely different too, so it's been refreshing to see how much diversity there is when going to these two places. in Australia it is quite surprising so gentlemen beautiful thank you very much you are welcome it is a pleasure for me now we move away from the sea and head inland in search of animals that go up to that current moment for everyone another for the guy where Little Woolly is meet Scott Hunter Insomniac part-time full-time a man dedicated to controlling the growing animal population of this island every night when the sun sets he scours the fields and forests in search of prey, dear possum wallet, some nights packs up to 100 animals.

I want you to smell that animal and tell me that you like its coffee smell. Now Andrew and I are on a mission to learn how animal harvesting works and why it is so important with the possum. We just received an order in the Right now there are three thousand of those that we have to get in the next month and we will also have the opportunity to dine on that wild animal protein. What is the species here? We have described it as the Pinot of red meats. Ah, that's a good line Our story begins with a not-so-typical dish: it's not a meat commonly eaten by white Australians, but it was a favorite of Aboriginal Australians.

It's also an unusual warning for agricultural scientist John as he cooks a mystery meat for Andrew and me. Dense foods don't give me flavor, so what particular protein is John working with today in the dead of night? This small marsupial native to Australia runs up and down the trees in search of its next meal. Their bright, bulbous eyes are a clear indication that this is impossible on a diet. consisting of fruits, leaves, flowers and occasionally small insects, possum is also a tasty meal, at least that's what John says, right, you just gave me the eyes, John, it's a pleasure to be here here, it's possible Make it look like pulled pork.

This may be so. The recipe consists of braising the pasta meat in water and pork fat for hours, seasoning with garlic, cinnamon, salt, cloves, synchronized bay leaves and, to captureTruly the essence of this land, John adds local pepper berries, just take a little bite of that berry, oh yes, it's very hot. It really reminds me of a cinnamon candy that has a little bit of cake on the side, a sauce made with apple cider vinegar, brown sugar, Australian blackberries and pear, that's amazing, first of all, just the flavors, you can taste the cinnamon and a little bit of the porte is super moist.

I kept hoping it tasted like pulled pork. I think just from the pictures it's better than the pulled pork. The succulent, incredibly juicy, not at all mushy, the texture is quite perfect, which is possibly a big surprise. It's very mild so it needs a long slow boost, this protein must be very popular in Tasmania, right, it's not like that, we don't try to market it as much as possible. Our business is about wallabies who wear many hats. John, the agricultural scientist, also serves as the CEO of then a game meat company that has been producing top-notch game meats harvested from these bountiful lands for the past 30 years, we have a dozen licensed commercial harvesters They collect wild animals to supply us and go out every night of the day. week what animals are on that list Bennett Swallowby brushed the rabbits and velodi possum hair in one night how many animals could a hunter expect to bring in on a good night? 30 to 50 animals oh yes, irrigation development in Tasmania and years of good vegetative growth have created an all-you-can-eat buffet for wild animals leading to a population explosion, especially among kangaroos, they are an agricultural problem for farmers.

They eat many grasses and many crops. Farmers facing the challenge of crop damage often resort to using poison to protect their yields. Poisoning leads to a painful, slow and cruel death and is wasteful, but there is a better solution: bring in professional hunters in time. complete like Scott. I have a lot of property from here to Campbell Camels. Try to make an impact to stop them. poisoning to try to keep the numbers down and that's what motivates me to shoot and I know that when I do what is done in a very humane way and when you praise it you will understand, yes we had some possums, they were terrible and delicious animals, all liquid .

We'll understand tonight when we get one Scott operates as an all-round one-man band, a sniper, a field dresser and a craftsman of profanity, equipped with a manually operated spotlight to cut through the darkness and a rack system in the back intended for packing his Bounty, this is the vehicle here, it's a little bit easier to get around in than a big truck or something that's hard to install. I think you have access to everything you know when the last ray of light, Fades Scott, follows suit. rifles in gear mode we're going to go we're just going to look probably 50 80 Engines any unfortunate creature that crosses our path tonight will be a potential menu item for Andrew and I tomorrow, I think it would be from a completely different animal Walking on a bike, what we're doing is we want the wind on our nose, which is, I can feel it on your face, but what we expect, if we're going to look for gear, I'll look for eyes and we'll all be looking for a way, you want to show you something here It is a wallaby, a distant cousin of the kangaroo, but much smaller in size, they are nocturnal animals that feed on grasses and leafy plants, we now have to bleed these. business that was happening make sure he has a shot in the brain that's just nerves there's no life in it now we leave it let's move on to the next one there goes the way Scott looks like he was born for this so we found another one like some kind of wallaby Terminator sent from the future with another young company that operates with pure efficiency, another by the guy who aims to shoot identifying his next target, so what will we do now, if we come back, we have this one that dries up and throws out intestinal odors? like a dirty, it will be better not to say that by hanging the animal there we return to the one we just attacked again in a matter of minutes we are in front, he said that even the wallaby Terminators can have glitches and periodically the Scottish bullets choose their path. yourself and me, what do you like about this job?

The work of 101 Commander is not in a good edition and I love animals, don't get me wrong, I'm not sure because of this really harsh animal world, but I know before I do it. I can do it correctly and I know it's a good gift for the animals possums, while a little woolly there's the little mug of the children's mother, it looks like Scott and the possum can have a little PlayStation History while carefully dressing the field. animal, he reveals his side of his difficult relationship, of course, sunny, I want you to smell that animal and tell me that you like the smell of it, don't put your hands close because those scratches will bite you even with your head blown off, yes.

I mean, look at this, yeah, very disgusting around the groin you said I should smell it no that's like his armpit right there you know how eucalyptus likes coffee I'll cut it for you so you can get your trunk in those nasty tents , how about? This thing, yeah, it has like a bold leather couch that's been in the attic for 15 years that grandma died for that kind of smell, yeah, it is, it's not that bad, no, that's what I ate today, it was delightful as the night continues to unfold before our eyes there is an astonishing abundance of these agile creatures bounding across the fields as much as I wanted to jump into the driver's seat and give Scott's work a try.

This type of animal harvesting is highly regulated, not only do you have to have the proper permits, but so do the hunters. We're mandated here to send a fatal flux to the brain every time we have a ton of animals here, man, on a normal day, how many are you going to take out? What I saw coming back now is probably 30 grays, probably four or five. deer ten possums a few Foresters I guess in a typical year I would have to show 10 to 12,000 of these grays and probably twelve hundred Foresters probably a thousand a year and with the possum we only have one The order right now is three thousand of these that we have to receive in the next month, so we should do many and we will never have any problem getting the animal and in fact it helps everyone what we will do tomorrow.

We're going to dinner at John's, we're going to call the wallaby and we hope you can join us, yeah, something like Lifetime, okay, let's do it, uh, thank you, don't worry, Sunny Road Chip, thank you very much. It was great, soon these furry creatures will arrive at our table. These are Wallaby wings, are they really wings? But before adorning our plates, they will be processed at the Leonard Game Meets Factory. This facility can process up to a thousand animals. per week we have a vision of us producing our food on this land from the animals that belong to cattle and sheep, they had hard hooks, they are not native to this country, they introduce them and cultivate them, they use a lot of water and mint lethal kangaroos . soft pads on their paws that are soft on our floors, they drink almost no water and emit almost no knee emissions, so from an environmental point of view producing our meat from them makes much more sense, no part of the animal is wasted the fur. it is treated and transformed into comfortable boots while the meat is meticulously portioned into various cuts, so we have the wallaby right here.

Does a wallaby have cuts of meat like a cow? It absolutely makes about 15 different cuts and what we get out of it. what's been put out now right now is just the main product flat, because it's our Prime Cuts chopped kangaroos here on the bottom of the body, so it's taking out here now the eye that Phillips comes out now is the Porter House that we're burning . He takes out the whole leg by removing the tail and the strips that are down here, so all that bone product goes into a cart over there and is minced for pet meat.

Don't put it in, it might leave you through that Mensa hold. in one piece, if I wanted foreign pears, it looks like a dense piece of lean meat, so this is wallaby wheat, oh now I get it, does it look anything like a chicken wing? No ok I don't think so no they are 100 times better than a chicken oh really from here most Prime Cuts are packaged and ready to ship while some are processed into smoked salami or wallaby salami Right here, our first test, if we try the salami first, it's not a traditional salami. A lot of people would probably call it more of a demon, but do it Devon, Devon, Devon, you don't know what a Devon is, you know, it says food expert under my name, but you can type it into any software.

I actually didn't like getting a certificate or anything, cheers oh wow, that's delicious, super salty, it tastes greasy, it's cold, it has a good density, but it's not really greasy. You're saying it's extraordinary, it's much softer than a typical salami, you know what? I mean, it doesn't have that chewiness, it's not aged. I imagine it's okay, it's nice and smoky too. Cropped product may appear. I saw the boys taking off their wallabies up there. That's what this implies. It's really good, yeah, I can smash that and this. it's smoked, it's no different obviously, because it's not minced, it's one of the legless mussels, yeah, a little bit different texture, it's really good, what's the market for the meat?

Who buys these things? We now have our wallaby in 200 supermarkets in Tasmania and Victoria. More than 100 restaurant menus a year. It's amazing how much you can do with these animals and how you can fully utilize them in every way possible. They're not almost an Australian thing, yeah, of course, guys wear them, yeah. guys wear Uggs in Minnesota it's just that they're white girls, they feel comfortable, man it should be a guy thing. I'm going to start a trend, right? Vlogs, last night's next prayer will become tonight's private meal as we head back to John's Farmhouse, Andrew, sorry.

Do you like Tasmania? What if I've been wasting my time in Queensland? I'll move here. Our menu starts with wallaby meat prepared to wait. I have been surprised by the abundance of wild foods and how good everything tastes. First, the shredded wallaby wings brought to life by John's wife Katrina, in this case the so-called wings are actually quite strong wallaby arms, slow roasted for three hours, a mixture of breadcrumbs, pepper, salt and rosemary, along with beaten eggs and flour. ready for a bold dip after they are coated it's time to crisp them up this is very interesting very unique these are the wallaby wings these are the arms and I was told they are not used much so the meat is obviously softer .

The less you use the meat, the softer it becomes. I think it's true, it's very small, it's like a T-Rex's arm, you basically know what it tastes like like rabbit, yes, but it's greasier than rabbits, yes, it's greasier, like duck, yes, but. It tastes a little wild too true and it has a little bit of Funk but it's a good Funk it's like a guy who wears too much cologne but you hate that you like the smell oh did I reveal something about myself? Hopefully it's good, it's made the meat incredibly soft, the texture is a bit like a duck, comfortable, it's where it's greasy and melts with flavour, there's something else there, a bit like the fish has been eating natural tasty herbs and plants all my life and not only have they given me a lot of grains, the dough here is super tasty it has the same local pepper.

I probably can't eat these, that's for sure, with a plate of wallaby down there, there's one more Bitter-consuming crop that often ends up in the Scottish crosshairs, lean venison fillets. They are salty and seared sizzling on a thick flat cast iron wallaby lid round two the wallaby Kebab seasoned with salt pepper Berries and local lemon Myrtle thank you gentlemen from your firearm through your processing plant to here on our plate and the cool and the cook Let's not forget that this was amazing when you shoot the animals. Can you take them home? Yes, for me, sell them for him.

Actually, I can't give it a time. You can't sell it to someone else. No, I can't yes. you know he's stealing the top well you gotta get paid per animal so yeah no it's pathetic but I'll get it right here in the skirt. Now we have wallaby. Andrew and I tried the Walby salami, smoked wallaby and wings. but in general it is difficult to say what the difference is between the wallaby and the typical old kangaroo. Is there any difference? A big difference. kinda meaty, meaty, tastes like a really clean filet mignon, no fat, completely lean but still tender, what do you think is great, tastes like slime.

Have you ever prepared wallaby yourself? Yeah, no, you probably don't do what John does, he has everything smooth and clean. I just rip off the legs, cut off the Phillips, throw out the front end and give it a little bit of all the animals you hunt, what's your favorite food. I probably showed a thousand deer a year and I wouldn't need 10 grams. Wow, that tells you one thing: it's just overexposure, yeah, and when you rip out their guts here and see what they're eating, you think towhat the hell would you eat this. I'm not saying it is like that because it's not, but I'm on the sharper end and I'll see a lot.

I'm telling you we almost caught a deer last night, but he let it go, he said, for a humanitarian reason, well, me. He didn't want you to go into debt, so he wanted to let you know that he was going to use the big rifle. He was covering my ears, honey, you're not my boss. Let's try this deer. It looks fantastic. Someone tender. Deer I've had. In my life, I think this would be from a completely different animal, yes, but we are totally different species, so it's mate D, what you had in America was probably White Tile d.

That's right, different species, differently, Durham with the parameter, it's like a good dinner. By the end of this video, we have learned a lot about each part of this process. Ideally, as a business you want demand to increase, but supply can only increase so much to meet that demand because there is inevitably a limited supply of these animals here. on the island, so what do you do about it? That is our Big Vision. Sun Katrina and I are agricultural scientists and our vision behind this industry is to try to establish an alternative paradigm to meat production on this land.

Is it possible to farm kangaroos, no and we never expect anyone to do that, it's just about managing a wild population by dedicating food resources and efforts to allow it to increase and as I say, managing it to harvest them for meat and skin, Scott, is it possible? How do you see yourself fitting into this? Vision or yes, I would say that in the last 10 or 15 years we are actually losing the race against the wallabies, they are ahead of us because, by having irrigators, fertilizers and improved pastures here in Tasmania, we now have I have grass, the green grass is tall, the rule is not to live in the bush, where there is very restricted food, the road goes out to that green grass during the winter and they are passing very hard, so I can go back and photograph them every day of the week throughout the next year and the rules are still there and they are still coming through people like John and Katrina.

What they do is fantastic. I just wish there was a lot more that would tie into what we're doing, but as far as I'm doing it. I'm getting soft. I don't want to kill animals anymore. Yes, what you said is really fascinating. I think most people would look at what's happening here on this island and think, "Oh, humans are disrupting nature." You should leave. all the wallabies and leave all these creatures alone, but what you are essentially saying is that because of human activity here, the populations have actually increased more than they would have if they had been left alone, yes that is right, so it's a fascinating perspective and it gives There's still more kind of justification and purpose behind doing what you both do, taking these animals and turning them into something that's not good, we can try to save it, this is like a good five meal stars, this is a delicious meal, so gentlemen, I just want to.

I want to thank you both for inviting us here to see how this process works and allowing us to at least show my audience something that I think few people in the world know or understand. Thank you so much. Did you just pick it up? river water, yes, heading to the mainland, we have come here to Melbourne, this is not Melbourne, it is not Melbourne at all, no, they told me Melbourne and then we drove and did not stop driving for just three hours north. From Melbourne you will find this place, a farm where thousands of the largest birds in this country are born and raised.

This is the emu native to Australia. They can grow up to six feet tall and weigh more than 100 pounds. Will I get away with saying emo? no, how do you say emu where the EU comes from? I don't even have these creatures in your country, no, so I decide that Andrew and I are on a mission to learn how this farm works, his ears are wild, they are just big holes in the back of his head but even more I want to know how he tastes this bird if it's meaty it's better than me I can't wait to try this it all starts here this right here with this strangely large organ any guess kettlebell this is the emu's gizzard wow I've seen gizzards before as a chicken treat.

They don't look like that. This is gigantic. To find out more about the gizzard and what's inside here. I bring Jeff. Jeff is the one running things here. He is Master Emu. Expert, what's inside here, a lot of stones and a lot of grass and grain. Can we open it and see what's inside? the gizzard is an organ found in birds that is used for digestion it is a specialized stomach made of thick muscular walls oh oh wow it is used to grind food that is the part we ate when you have to chew but you don't have teeth here, well, the gizzard is always nature's solution, so it was like the inner sac, they are giant rocks inside the stones and the pebbles that grind the food are known as gastritis when I was younger, we had a hobby.

Farm the chickens. You had to buy them little pieces of gravel so they could eat the gravel and it helps them digest. This is not gravel, it is landscaping material. Can I why do I want to smell this? Andrew, it's a little bitter, so when you cook it, it has a texture similar to chicken gizzard. I've honestly never had chicken gizzard. Oh, really, we're about to eat a giant fried gizzard for breakfast, but first you have to boil it for two hours and then cut it into finer pieces, since Jeff is new to cooking gizzards. The farm manager, Steve, is stepping in to help in a frying pan, adding oil, first frying the garlic and then the gizzard, adding a little bell pepper and a pinch of salt, regards, oh yes, good job Steve, well done, don't worry, it has some of that chicken gizzard flavor, it's almost like a little bit. minerality, but it is on a giant scale, it is huge, it has a lot of meat, sometimes the chicken gizzards can be a little meaty because they are smaller and this is much meatier and very dense.

I love it, it is very good to eat, but in a good way, yes, the best. I'm going to stop the interview and just eat a little. Well, we started bombing about 50 years ago in Australia. This is a family farm. I born here. I'm actually fifth generation in the area and I'm It's true that this is the largest animal farm in the world, certainly in Australia, but I don't know anything in the world bigger than this. It's crazy, how many emus do you have here? It's seven thousand on the present farm, well, 699 when it comes to.

The Imus are a big part of Australian history. You know how far they go back. They are believed to be about 40,000 years old. Australia's indigenous aborigines have been one of its main sources of food. The Aboriginal people were the native inhabitants of this land thousands of years ago. Emus were an essential food source providing meat, eggs and fat, their feathers were used for tools and clothing, and their bones and tendons could be used to create weapons. The indigenous people used to hunt emo and cook it underground, much like what we saw with the kangaroo in Western Australia it is fascinating that the preparation of this animal goes back forever once the Europeans came here they brought their own beef sheep pigs rabbits grains wheat and barley suddenly emu steak was so last century that some still eat emu today, but if this farm existed only to sell emu meat it simply wouldn't survive, you'll find out why soon we're on a mission to learn more about your farm, the gizzard here is just the beginning, but we have a lot more to try, I think let's go.

To start with making a neck soup, I think so, you know, it's like with a cow, you can make oxtail soup, but with an emu, the neck is its oxtail, hmm, did I make that up? ? No, no, you don't have to accept. with this just because I'm the host of this show today Andrew and I are going to try three different cuts of emu prepared in three very different ways right now we're heading to the processing facility if you like meat, although it turns out that during an emu it's not as simple as I thought that's the pelvis now I'm going to go down the edge of the bone Chris is the farm's abattoir manager the rump before I can show the emu seven main cuts that's the oyster that has some boning to do and Now I'm going to remove the battery, there are two more battery cuts and the handle that I'm going to remove in one piece, oh Andrew, yes, you're wearing a hairnet on your face, yes, something like that.

It's complicated, you know, we're in the boning line right now. Could you break this down and show us what each piece is? We have the drum cups, which are basically like a chicken thigh. This is your oyster filet. Does that mean it's part? from the hip yes C is what you are going to eat today the fan steak looks incredibly lean this is the flat steak that you are also going to eat the two cuts we have left are around so the last one is the rum this is what I find fascinating, it's divided into all these unique cuts that you've given names to and they can't help but think that 100 or a thousand years ago, when the indigenous people roamed the land, they probably looked at the bird completely differently.

I really doubt it. The indigenous people said, well, this is the Oyster card, it's here for the jerky. I think in Western Australia, when they first decided to look at emu farming, they spent a lot of time developing all of this, they actually recorded the cuts, so they're the same. Like what you call sirloin steak in B, it's a way to make it more familiar, it's like you know that beef is a bad rum, something bad, I mean, this is only half the animal, right? How much meat comes off the emu? around 11 12 kilos of real meat, well, that's it, what does emu taste like?

Is it meaty? Is it better than beef. Well, I can't wait to try this today. We will try the fan fillet, the flat fillet and the part that is added to most poultry eaten today. I'm talking about the neck. I have tried a lot of good sheep's necks, especially if you go to or are in the Middle East, it is delicious, but they are different species, they are thick and have a lot of meat. This one is a little bit thinner, kind of skinny, almost a pencil neck you could say, but I still see some meat there and of course there will be tendons and connective tissue between all the bones, so if you hold it or if you boil it long enough. that should create a delicious broth and some tender meat, yes sir, at least we'll find out we'll make it with the birds' exaggerated features, this giant emu neck will be perfect for a stew, so I'll take it to Jeff's house and his my wife Jane, she will know what to do with him.

The emo we saw in the boning room was a little bonier I could tell, but I didn't realize how much meat there could actually be around the bones, so it looks amazing. emu next starts by caramelizing the onions, then browns the emu neck pieces, adds some chicken broth, potatoes, carrots, squash and peppers before closing the lid, we have our emu neck which will cook for a few hours and Then we'll come back and try. In the meantime, let's take a tour of this farm. I want to enter the life cycle. My biggest question is if you go from a sheep farm to an emu farm, do you start with the chick or the egg? chew your old boots and then the bread from there, how many birds did you start with?

I would have only had 10 or a dozen, so these are all cousins, no, no, I brought it, let's start from the beginning, these big green emu eggs take seven weeks. To hatch, the babies need four more weeks to look like this, this tray here is about six months old. We normally don't price those birds until they are two and a half years old, oh actually two and a half years old, these guys have a It's a long way to go after nine months, the emus come here, where they are presented with a vast landscape to roam freely.

I swear these birds look like dinosaurs, their ears are wild, they're just big holes in the back of their heads, like in the first edition. by ears first of all this sound feels like a deep roar Rumbling through this large emu audience so these are all 18 months they are entering their first year of melancholy and that is their mating call which is a call of scary mating if I heard that If I peed my pants a little I would say: Hey, these Emos need 30 months to reach market weight. From here, most will head to the slaughterhouse, while a lucky few will be transferred to Pence's hatchery.

I'm very curious, oh God. Bite me, you're making it difficult. In fact, I'm going to strangle you. I'm curious about emo beef as an industry. Email me something you can find at the grocery store. Most of the meat is sold in restaurants. It is very limited. We only produce, say, 50 tonnes of heavy brush in Australia a year, but we export the oil, oil is the whole industry, this is emu oil, you can actually harvest more oil than meat from these fatty birds. To which country do you export the most? We ship a lot to the United States, actually you guys, I've never heard of this, you guys are to blame.

Can we try some oil? We certainly can. Okay, let's do it. The oil ofEmu contains high amounts of vitamin K2. You can use first and is rich in omega-367. and nine, you have to chase it with a dicotyledonous plant. It's quite nice. It also has anti-inflammatory properties. It's antibacterial, hypoallergenic, and a lot of other things. Could you help me here? I have a spoon here. Those who buy it take it as a daily supplement. Rich. oily but very neutral tasting. I thought it would be funky or gamey or weird in some way, but no, it just has a pretty neutral flavor, eh, that's the older flavor.

You're right, it's hard to describe because it's so soft, but no. I don't really take a spoonful of that every day, capsules, capsules, that's how they work, so I understand that most of the money in this industry is in the oil, but we are interested in the meat, that's right, stop it , oh friend, let's go out. from here, yes, and above all we should leave the Emu who cooks, there are still two more plates of emu to make the first sautéed emu flat filet. Jeff makes a marinade with red wine, sesame oil, garlic, ginger paste, sliced ​​onions and honey, cuts the meat into thin slices and then rubs and lets it absorb those flavors overnight, once done, stir fry over high heat for just a few minutes.

You mentioned that restaurants frequently buy this meat to use for what kind of dishes they make, you know, I don't know if I would have been. I'll go to a restaurant to find out, but I'll buy the fan steak and this black steak, so I've never had emo meat. I've eaten ostrich before. I have eaten it twice, once we smoked a whole ostrich and another time we cooked it. It was underground Mayan style in Mexico both times it was really meaty, rich and delicious. The Emu I have no idea but I can see it has the same kind of fleshy looking texture, that's not what you expect from a bird, that's the thin but soft show.

I would say the texture feels very meaty, which was noticeably different than typical beef because there are no tendons, there was no intersection of muscles, it was just this big piece of muscle, it's so crazy that it's such a lean bird. despite the similar amount of fat. that's in the body Gene, how many times a week are you eating emo? I would say at least three or four so you don't get tired, no, no, because you can cook it so many different ways, yes, this is delicious before, when it's cooked. bone Chris put some aside and said for a trimming that's browning and giving to who, oh, that guy makes pies and dumplings, that's the first thing that always sells, are they advertising like an emu pie, Oh yes, indeed, oh, wow, yes, that's starting?

This was our first taste of the meat, but we have a couple more dishes including the emu neck soup, course number two, oven roasted fan steak, simple and straightforward. Jeff rubs the meat with salt, pepper and herbs and then throws it in the oven to roast. It looks amazing, it's really extraordinary. I mean, I think if you got most people here, you sit down and say, look what this is, they'd be like, oh man, I guess that's true, I mean, maybe not, maybe not so good, I don't know. yeah, I don't know, this is emu neck soup, it looks super fascinating, it's like an oxtail, but maybe even a little bonier, let's get into that last bit here, yeah, it's a fan steak in very thin slices, super lean, looks amazing hmm, I think this time we can really taste the meat itself a little more, while the stir fry was a little sweeter, had more Asian flavors, it's a rich flavor but it doesn't have that richness fat that the meat would have.

Basically, I think it's very lean beef. You're right, you can tell it's not beef, but it's the same type, it's red meat. What do you think when people ask me the same question? I say similar to beef, a little barbecue sauce. on the one hand very delicious I like how the wine goes through the just I like that it has a wall I think we should talk about this right here oh my God it's wild because you can see how the vertebrates move up and I wanted to see if I can peel a little bit of this meat with your teeth, regards, be very tender, it's just about the fat ratio and there are tendons and collagen, all mixed together and broken down, there is a lot of meat in this neck because you guys don't normally do this, so what?

What do you normally use in the next bowl in pet food? Yes, that makes sense. I'm impressed. It's really good and I think it's a good way to eat it on the bone too. It's more rewarding. to peel it yourself, do you think meat will ever be viable as something people can buy in supermarkets? Do you think you will ever reach that level? Most of the meat that could be produced now is already going to restaurants. all of Ashton's meat has been mostly sold. Would you welcome a large onslaught of new farmers taking on the emu?

Yes, there is room, believe there is still room in the market. Yes, it's almost a novelty. You know it's not a staple in supermarkets. It would really be nice to see if it became more common, what would it take for that to happen? It seems like the demand is there, it's going very well, so if the demand is there, why aren't more people participating in this long term? The thing to do when you get an egg, it takes three years before you make a profit. Most people cannot bear losses and expenses to get up and running.

It takes 30 years to get to the stage I'm at. your goal, what is the next step? I want to launch the product because I think it's a wonderful product, it has great health benefits for people who just want to launch it. You will eventually retire, Jeff Gene, this has been an incredible experience. Thank you very much, thank you for coming, thank you for coming, boom guys, that's the end of this whole Australian series, hey, I want to thank our producers for making an impossible, brutal and inhumane show. Thanks guys, he was a wild man, some really cool stuff and I want to say a huge thank you to my man Andrew.

Here, Andrew, thanks, it was fun and I'm tired, but it was fun. He has his own YouTube channel that focuses on cultural travel and food, so please go check out Andrew's channel right now and see what shenanigans he's up to. Otherwise, until next time.