Camels used for food in Australia are primarily dromedaries (Camelus dromedarius), the single-humped species. Australia has the world’s largest population of feral dromedaries — descendants of animals imported in the 19th century as pack animals for inland exploration and transport. This feral population, estimated at over one million animals, has become the basis of a small but growing meat and dairy industry.
Camel meat is lean, red, and has a flavour sometimes compared to beef but slightly sweeter and gamier. Common cuts include rump, cube roll, and steak cuts. Camel milk is also produced commercially on a small scale and is valued for its distinct composition.
Camel meat and dairy are well-established food sources across the Middle East, North Africa, and parts of East Africa, where camels have been domesticated for over 4,000 years. In Australia, camel products are a niche market, available through specialist butchers and some supermarkets.
How it's produced
In Australia, camel meat comes from two sources: commercial harvesting of feral animals and a small number of farming operations. Feral camel harvesting is conducted by licensed operators in remote arid regions, primarily in central and western Australia. This serves the dual purpose of supplying meat and managing feral populations that cause environmental damage.
Farmed camel operations are small-scale, with animals raised on pastoral land suited to arid conditions. Camels are well adapted to Australian outback environments, requiring less water than cattle and browsing on native vegetation. Camel dairy farming is a specialist operation requiring hand-milking or adapted milking equipment, as camels produce less milk per day than dairy cows. The meat is processed in licensed abattoirs and is subject to the same food safety standards as other red meats.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for other red meat, not measured for this item yet. Sources & methods →
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