Exotic Meat Carves a Niche

American attitudes toward exotic meats have broadened “from sustenance to pleasure,” says South Australian native Will Ford, a specialist in Australian cuisine who is introducing kangaroo and other Aussie delicacies to the American palate.

Kangaroo is one of many exotic meats increasingly featured in American restaurant menus --- a fact, experts say, can be partly attributed to lingering concerns about BSE, so-called mad cow disease. Low-carb mania also is factor, though part of the reason, they say, is that Americans simply are becoming more adventurous with what they eat.

Availability, affordability and dual income household income are also factors. While the old standbys of beef, poultry, pork and veal are still the market leaders, specialty game are beginning to carve out their share of the market.

Posted by Jim Langcuster at May 19, 2004 10:19 AM | TrackBack