Working with kangaroo meat is definitely challenging. 100% of the world's supply of kangaroo comes from humane population control in Australia. As it is a wild killed animal, the nature of the meat changes for many reasons. Not only is it a very naturally lean meat, but due to the nature of the way the kangaroo are raised (wild), we are at the mercy of the lifestyle, environment, and the diet of the kangaroos. As a result the meat can come out dark and tough, or fattier and soft, and anything in between. If you, or anyone you know is a hunter who eats their catch, they will be able to vouch for the nature of wild caught meat, and the texture of the meat varying. With kangaroos, living in a very hot climate, there are many long periods of drought, and this can also result in the meat being darker, tougher, etc.