Navigation Menu

Introducing Camel Meat

Story: Introducing Camel Meat
Episode: 2
Presenter: Brendan
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.

For more information: