Kangaroo Shooting. I'm not sure what info you would like so I will just post some brief info but if you would like to know more ask away I will do my best to answer any questions.
Kangaroo shooting in Australia is a very strictly controlled activity as they are a protected species. In order to shoot roos you need to do a couple of courses and buy a licence set out by both Safe Foods and The National Parks and Wildlife service. Each Kangaroo shot needs to be recorded and tagged with a special tag, strict quotas are placed on minimum weight and species for different regions and states. Most roo shooters use a 223 or a 22.250, all hunting is done at night starting at sunset under a spotlight and all roos must be killed with a single head shot, the range they are shot at depends on the shooter but 150 to 200 yards is normal with some shorter and some longer shots. The carcass is sold to licenced dealers, most dealers work for a large company who pick the roos and pigs up once or twice a week. The majority of roo meat is culled and processed to human consumption standards, the companies take the prime cuts for human consumption most of which is exported to european countries and the rest is minced to go into pet food. Most shooters work 4 or 5 nights a week and others work a normal job and just shoot on weekends for some extra cash. A full time shooter looks to average around the 200 a week over the year but weather etc can affect this, I harvest around 6 to 8000 a year these days but I am a bit more relaxed than 20 years ago. I buy for one of the major companies so that takes a bit of my time as well so 3 nights a week does me. Below is a pic of one of my chillers with 84 roos and 14 pigs ready to be picked up by the truck, this was 2 nights work.
