Meat

Neck

Camel neck is long, bony, and collagen-rich—an economical cut that transforms into gelatinous stews after hours of moist heat. Meat between the vertebrae shreds beautifully once done; the bones enrich the broth. Flavour is full and slightly sweet, typical of well-worked camel muscle. Brown large pieces, cover with spiced liquid, and cook low until the meat leaves the bone. Neck alone makes stock; picked meat goes into rice dishes and sandwiches. Plan yield around bone weight.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedMincedStewedStock

Traits

Bone InCollagen RichEconomicalFlavourfulGelatinousThrifty

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 189

Amount per 100 g

Total Fat 12.3 g
Saturated Fat 4.8 g
Trans Fat 0.2 g
Monounsaturated Fat 4.92 g
Polyunsaturated Fat 1.02 g
Cholesterol 72.1 mg
Sodium 60.5 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.8 g
Water 61.4 g

Detailed nutrients

Energy 189 kcal
Water 61.4 g
Protein 20.8 g
Fat 12.3 g
- Saturated Fat 4.8 g
- Monounsaturated Fat 4.92 g
- Polyunsaturated Fat 1.02 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.77 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
Minerals 372 mg
- Major Minerals 371 mg
  - Calcium 40 mg
  - Sodium 60.5 mg
  - Potassium 270 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 72.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.77 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·

Minerals

Sodium: 60.54 · Potassium: 270 · Calcium: 40 · Iron: 1.5 ·

Neck of Camel: composition reflects this culinary part relative to the whole ingredient.

History

900SA

Feast and everyday pots used camel neck as thrifty, flavourful braising meat.

1965MA

Maghrebi cooks simmered camel neck with preserved lemon and spices.

2013

Restaurant braising menus listed camel neck for gelatin-rich stews.