Kangaroo has been on the menu for thousands of years in Australia, serving as the fuel in native diets and spotlighted on menus in pricey Sydney restaurants as a sustainable alternative to beef. Down Under, kangaroos are pests, invading golf courses, farmland, and even urban areas. But the meat hasn’t been widely embraced in its native country, or in other parts of the world, just yet.

That’s not to say you can’t find it. You can buy kangaroo meat in American cities like San Francisco and New York. You can get kangaroo in the U.K. And just recently, kangaroo made its way into supermarkets in Lima, Peru.

While Peru’s meat counters are no strangers to what we might call exotic meats—they regularly stock alpaca and guinea pig—kangaroo steaks are still