Abil Meat:Wholesale Camel meat is prescribed good in the Australian Quarantine and Inspection Service Meat

Camel:

Camel meat is Low in cholesterol; high in protein and it is similar in taste and texture to beef.

Camel meat is prescribed good in the Australian Quarantine and Inspection Service Meat Orders. The National Heart Foundation of Australia recognizes camel meat as a health food.

It is becoming more popular in the Meat market chains in all the world. Consumed in many countries Middle East, Africa, Australia and Asia and now in Europe.

We are specializes in the supply of premium quality Halal Camel Meat for high-end markets throughout Europe, North America, Asia and other parts of the world, In fact we are the first company who provided the Halal Camel meat to Europe.

Our Halal Camel meat is produced from a young camel under the age of 36 months and is characterized by slightly pink lean meat which has smooth texture (velvety), very tender and the color of its ribs is dark red to red. The camels are farmed under organic conditions and are free from all antibiotics and hormones.

All boneless meats are vacuum packed in cartons; The Bone-IN Meat is sold frozen.

Popular boneless Camel Meat cuts in vacuum packed

Topside

The topside is the inside portion of the butt of the hindquarter. The boneless camel topside is removed from the butt along the natural seam division separating the silverside and thick flank.

Packing: IW / VAC (Chilled), IW (Frozen)

Outside

OutsideThe boneless camel outside is removed from the butt of the hindquarter along the natural seams between the topside and thick flank.

Packing: IW / VAC (Chilled), IW (Frozen)

Eye Round

EyeroundThe boneless camel eye round is that portion of the outside remaining after the removal of the outside flat along the natural seam.

Packing: IW / VAC (Chilled), IW (Frozen)

Knuckle

KnuckleThe boneless camel knuckle is the portion of the butt on the hindquarter attached to the femur bone.

Packing: IW / VAC (Chilled), IW (Frozen)

Rump

RumpThe boneless camel rump is prepared from a full rump removed from the hindquarter. The flank (tail of the rump) is removed on a line halfway between the large eye muscle of the rump and the outer flank tip.

Packing: IW / VAC (Chilled), IW (Frozen)

Striploin

StriploinThe boneless camel striploin is prepared fro a (0 rib) hindquarter and along the edge of (1st to the 6th) lumbar vertebrae

Packing: IW / VAC (Chilled), IW (Frozen)

Tenderloin

TenderloinThe boneless camel tenderloin is removed from the hindquarter in one complete piece

Packing: IW / VAC (Chilled), IW (Frozen)

Blade

BladeThe boneless camel blade consists of a large group of muscles which lie outside of the blade bone and extend from the humerus to the tip of the scapular cartilage

Packing: IW / VAC (Chilled), IW (Frozen)

Cube Roll

The boneless camel cube roll consists of that portion of the (M. longissimus dorsi) and associated muscles that is located along the dorsal aspect of the carcase

Packing: IW / VAC (Chilled), IW (Frozen)

Chuck Eye Roll

ChuckEyeRollThe boneless camel chuck eye roll is prepared from the full chuck (5 ribs) by the removal of the rib meat/sticking by a straight cut at 25mm from the chuck eye at the 5th rib and parallel to the chine edge

Packing: IW / VAC (Chilled), IW (Frozen)

Chuck Tender

ChuckTenderThe boneless camel chuck tender consists of the round (conical) shape muscle lying lateral to the blade bone on the cranial side of the blade edge

Packing: IW / VAC (Chilled), IW (Frozen)

Brisket Point End

BrisketPointEndThe boneless camel brisket point end is prepared from a 5 rib point (1st to 5th rib) inclusive

Packing: IW / VAC (Chilled), IW (Frozen)

Shin/Shank

Shin/ShankThe boneless camel shin/shank is derived from the shins of the fore and hind legs skinned and tipped.

Packing: IW / VAC (Chilled), IW (Frozen)

Flank Steak

FlankSteakThe boneless camel flank steak is prepared from the thin flank and is located in the leg end of the flank

Packing: IW / VAC (Chilled), IW (Frozen)

Popular bone in Camel Meat Frozen

Hindquarter

HindquarterHindquarter to be prepared from a camel side and trimmed as per definition and by the removal of the forequarter at the 12th rib and 1st lumber vertebrae. The hind to consist of (0 ribs).

Packing: IW Frozen

Forequarter

ForequarterForequarter to be prepared from a camel side and trimmed a per definition and by the removal of the hindquarter at the 12th rib and 1st lumber vertebrae. The fore to consist of 12 ribs

Packing: IW Frozen

Whole Carcase

WholeCarcaseWhole Carcass to consist of both sides Hindquarter and Forequarter.

Packing: IW Frozen