Camel Profile,News,Photos

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.

Scientific classification
Kingdom:	Animalia
Phylum:	Chordata
Class:	Mammalia
Order:	Artiodactyla
Family:	Camelidae
Tribe:	Camelini
Genus:	Camelus

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, to survive in the Old World and eventually be domesticated and spread globally by humans.

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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