Camel
A camel is an even-toed ungulate within the genus Camelus, bearing distinctive fatty deposits known as "humps" on its back. The two surviving species of camel are the dromedary, or one-humped camel (C. dromedarius), which inhabits the Middle East and the Horn of Africa; and the bactrian, or two-humped camel (C. bactrianus), which inhabits Central Asia. Both species have been domesticated; they provide milk, meat, hair for textiles or goods such as felted pouches, and are working animals with tasks ranging from human transport to bearing loads.
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Camelus
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Domestication
Most camels surviving today are domesticated. Along with many other megafauna in
North America, the original wild camels were wiped out during the spread of Native Americans from Asia into North America, 12,000
to 10,000 years ago.The only wild camels left are the
Bactrian camels of the Gobi Desert
Like the horse, before
their extinction in their native land, camels spread across the Bering land
bridge, moving the opposite direction from the Asian immigration to America
Meat
A camel can provide a substantial amount of meat. The
male dromedary carcass can weigh 300–400 kg (661–882 lb), while the
carcass of a male Bactrian can weigh up to 650 kg (1,433 lb). The
carcass of a female dromedary weighs less than the male, ranging between 250
and 350 kg (550 and 770 lb).The
brisket, ribs and loin are among the preferred parts, and the hump is
considered a delicacy.The
hump contains "white and sickly fat", which can be used to make the khli (preserved
meat) of mutton, beef, or camel Camel
meat is reported to taste like coarse beef, but older camels can prove to be
very tough, although
camel meat becomes more tender the more it is cooked.The Abu Dhabi Officers'
Club serves a camel burger mixed with beef or lamb fat in order to improve the
texture and taste. In Karachi Pakistan some restaurants prepare from
camel meat In Syria and Egypt,
there are specialist camel butchers.
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