Forequarter
Please note; all specifications marked * are not from normal production, but would be available by special request.

Camel Blade CA070 Blade CA070 *
The 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. The sides of the blade are cut parallel. Heavy exposed tendons are removed from the shoulder/humerus joint.

Point requiring specification:
- Variation of cutting line at scapular cartilage edge.
- Depth of subcutaneous fat.

Vacuum Packed IW

Camel Bolar Blade (Denuded) CA071 Bolar Blade (Denuded) CA071 *
The boneless camel bolar blade (denuded) is prepared from a blade (CA070) by the removal of all muscles surrounding and attached to the bolar (M. triceps brachii) muscle. The bolar is completely trimmed of all fat and silverskin.

Vacuum Packed IW

Camel Cube Roll CA100 Cube Roll CA100
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. The cube roll consists of that portion of the (LD) muscle from the 6th to the 12th rib inclusive.

Vacuum Packed IW

 Camel Chuck Eye Roll CA105 Chuck Eye Roll CA105 *
The 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. The neck is removed by a straight cut between the 6th/7th cervical vertebrae. The dorsal edge is trimmed slightly to give a parallel even appearance. The M. subscapularis muscle on the lateral surface is to remain if firmly attached.

Vacuum Packed IW

 Camel Chuck Tender CA110 Chuck Tender CA110 *
The 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. The fat coverage is removed.

Vacuum Packed IW

Camel Brisket Point End - Deckle Off (Denuded) CA120  Brisket Point End - Deckle Off (Denuded) CA120 *
The boneless camel brisket point end is prepared from a 5 rib point (1st to 5th rib) inclusive. The deckle, belly fat and all surface fat are to be removed.

Vacuum Packed IW

 Camel Shin/Shank CA130 Shin/Shank CA130 *
The boneless camel shin/shank is derived from the shins of the fore and hind legs skinned and tipped. The heel muscle removed from the leg end of the silverside and conical muscle is also included.

Vacuum Packed IW

 Camel Flank Steak CA140 Flank Steak CA140 *
The boneless camel flank steak is prepared from the thin flank and is located in the leg end of the flank and is a fan shape muscle. The muscle is removed along the natural seams, heavy connective tissue and membrane is removed.

Vacuum Packed IW

 Camel Thin Skirt CA150 Thin Skirt CA150 *
The boneless camel thin skirt is the costal muscle portion of diaphragm and is located on the inner cavity of the rib cage. The white tendinous tissue (membrane) covering the lean meat is completely removed.

Vacuum Packed IW

 Camel Thick Skirt CA151 Thick Skirt CA151 *
The boneless camel thick skirt is the thickest portion of the diaphragm located adjacent to spinal column. All fat loose tissue and membrane is removed.

Vacuum Packed IW

Camel Manufacturing (Bulk Pack) CA200  Manufacturing (Bulk Pack) CA200
Manufacturing pack of boneless camel meat consists mainly of neck meat and those portions of lean camel meats remaining after the preparation of primal cuts from a carcase or portions of a carcase.

Point requiring specification:
- Chemical lean content 90CL or as specified.

Bulk Packed

  Sausage Trim CA201
Sausage trim pack consists of those portions of camel meats remaining after the preparation of primal cuts from carcases or portions of the carcase that do not qualify for the leaner manufacturing meat pack.

The fat content range will be approximately 65 to 80 % CL or as specified.

Bulk Packed


Live Camel Enquiries

Peter Seidel
Camel Exports Pty Ltd
PO Box 2726
Palmerston NT 0831
Mobile: 0419 846 780 (within Australia)
Mobile: +61419 846 780 (outside Australia)
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Camel Meat Export Enquiries

SAMEX
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MERAMIST
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Camel Meat Domestic Enquiries

Gary Dann
Territory Camels
PO Box 2046
Alice Springs NT 0871
Phone: (08) 8953 6912 (within Australia)
Phone: 61 8 8953 6912 (outside Australia)
Fax: (08) 8953 5966 (within Australia)
Fax: 61 8 8953 5966 (outside Australia)
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