Story: Introducing Camel Meat
Air Date: 25th June
Camel meat is on the menu at Miss Chows! Brendan meets with Chef Aldren, who tells him about the protein and how to cook and serve it.
- Camel meat’s low percentage of fat makes it extremely lean and reduces the risk of heart disease.
- Camels produce less methane per kilogram of meat than cows, making it a more environmentally friendly choice.
- Camel meat is rich in immune-boosting properties such as vitamin C, zinc, and selenium which may help strengthen the immune system and protect against infections.
- Murchison River treats the camels whilst Miss Chows manages what the animals eat and their living environment.
- Camels that become camel meat are young camels between ages 1-3 as a 5-year-old camel is considered fully matured.
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