Meat
Carcass
A camel carcass is the dressed body after hide and offal removal—often much larger than cattle, with long legs, a substantial neck, and the distinctive hump fat deposit still attached or already separated. Fabrication patterns differ by region: whole-animal feast butchery, export primal packs, and Australian feral-camel industrial break-downs. Age carefully given lean cover; break cold into shoulder, rib, loin, leg, and trim for mince. Bones and hump fat are culinary assets, not waste. Yield planning must account for bone weight and the high value of young-camel meat in Gulf markets.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.2 g
- Saturated Fat 6.49 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.49 g
- Polyunsaturated Fat 3.24 g
- Cholesterol 69.3 mg
- Sodium 61 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 29.9 g
- Water 47.7 g
- Energy 265 kcal
- Water 47.7 g
- Protein 29.9 g
- Fat 16.2 g
- Saturated Fat 6.49 g
- Monounsaturated Fat 6.49 g
- Polyunsaturated Fat 3.24 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.92 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 651 mg
- Major Minerals 650 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.92 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Domestic camel slaughter supplied whole carcasses for tribal and oasis communities.
Australian control programmes began processing feral camel carcasses for export meat.
Halal camel carcass trade expanded to East African and Middle Eastern urban markets.