Camel Meat, anyone?
A camel carcass can provide a substantial amount of meat. The male dromedary carcass can weigh 400 kg or more while the carcass of a male Bactrian can weigh up to 650 kg. The carcass of a female camel weighs less than the male ranging between 250 and 350 kg, but provides a substantial amount of meat nonetheless. The brisket, ribs and loin are some of the preferred parts of the animal, however it is the hump that is considered a delicacy and most favored. It is reported that camel meat tastes like coarse beef but older camels can prove to be tough and not too flavorful.
Camel meat has been eaten for centuries. It has been recorded by ancient Greek writers as an available dish in ancient Persia at banquets, usually roasted whole. The ancient Roman emperor Heliogabalus enjoyed camel’s heel. Camel meat is still eaten in certain regions including Somalia where it is called Hilib geyl, Saudi Arabia, Egypt, Libya, Sudan and other arid regions where alternative forms of protein may be limited or where camel meat has had a long cultural history. Not just the meat but also blood is a consumable item as is the case in northern Kenya where camel blood is a source of iron, vitamin D, salts and minerals (although Muslims do not drink or consume blood products).