Business owners and environmentalists in Australia are promoting camels as a source of meat to battle an explosion of the country’s camel population.
The Daily Telegraph (Britain) said Tuesday that environmentalists support the stance of business owners like Garry Dann, whose slaughterhouse in Australia’s Northern Territory has added camel meat to its production line.
“I know blokes who all their lives have meat for breakfast, lunch and tea, and they wouldn’t know the difference between camel meat and beef,” Dann said.
“Camels can handle Australia’s dry conditions and they are a good source of low cholesterol protein,” he added.
The camel population in Australia has already exceeded more than a million and is expected to double in size every eight to 10 years.
OTOH, there’s at least one American Talking Head who has her shorts all in a bunch over camelcide.
I, too, have eaten camel hump and did not find the experience cozy and warm. It was in southern Afghanistan. Maybe our camel was old or too hard-ridden or maybe traditional Afghan cooks don’t have the culinary prowess of the Chinese. For whatever reason, I found it too full of gristle and sinew. It was gamey and chewy. The next day, remnants were served as kebabs and the meat was still gristly but the taste was somewhat improved by the open fire grilling.
Alligator and crocodile tail? Yes, please.
#21. That was probably a mature camel. Best when just wiened, in a casserole or barbecued with a red wine and garlic marinade. Kikoman would work. Like free range mutton and feral goat, old camel isn’t something a civilized person would want to eat. Unless your chef is French.
#22 – That’s what I said: cook ‘em like children!
Yes, I didn’t see the butchered creature but I suspect they weren’t sacrificing their best meat on the occasion of MY visit.