Red kangaroo has the ability to freeze the development of an embryo until the previous joey is able to leave the pouch. This is known as diapause, and will occur in times of drought and in areas with poor food sources. The composition of the milk produced by the mother varies according to the needs of the joey. In addition, red kangaroo mothers may "have up to three generations of offspring simultaneously; a young-at-foot suckling from an elongated teat, a young in the pouch attached to a second teat and a blastula in arrested development in the uterus". The kangaroo has also
Kangaroo meat Australia in 1980, and in all other Australian states in 1993. Kangaroo was once limited in availability, although consumption in Australia is becoming more widespread. However, only 14.5% of Australians were reported in 2008 as eating kangaroo meat at least four times per year. Many Australian supermarkets now stock various cuts of kangaroo including fillets, steaks, minced meat and 'Kanga Bangas' (kangaroo sausages). Many Australian restaurants serve kangaroo meat. Kangaroo meat has been exported since 1959. Seventy percent of kangaroo meat is exported, particularly to the European market: Germany and France. It is sold in two supermarkets in the United