Posted on 08/04/2009 7:55:56 PM PDT by bruinbirdman
At the Centralian Gold abattoir outside Alice Springs, business is brisk. Scores of animals are brought in each week to be slaughtered, deboned and packaged into sausages, steaks and mince.
But the largest slabs of meat on the racks are not beef, lamb or even kangaroo, but camel. Garry Dann, who owns the business, describes camel meat as "beautiful, healthy and organic" and says demand for the product is growing every month.
Travelling in large, aggressive packs, they prevent Aboriginal women from venturing into the countryside
for fear of being attacked or trampled
Mr Dann, who sells camel sausages, mince and steaks to restaurants across Australia, is at the forefront of a movement that wants to turn a "camel plague" in the outback into a lucrative and environmentally sustainable industry.
The animals, which now number more than one million, are destroying fragile ecosystems and trampling all over indigenous sacred sites. They foul ancient water holes and chomp through the boughs of endangered native trees.
Travelling in large, aggressive packs, they prevent Aboriginal women from venturing into the countryside, for fear of being attacked or trampled.
The situation is expected to get worse, with the camel population predicted to double every eight to 10 years unless action is taken.
The problem has grown so large that the Australian government recently pledged £10 million towards developing camel control plan, which is expected to involve shooting them from helicopters.
But instead of felling thousands of the beasts and leaving their carcases to rot, Mr Dann believes that the country's most menacing pests can be harnessed into viable agribusiness.
In Alice Springs, camel pies are on the menu in the Bojangles pub and camel meat is sold by butchers. It has even made its way into the kitchens
(Excerpt) Read more at telegraph.co.uk ...
This is good. Really good because I hate inorganic meat.
“Mr Dann, who sells camel sausages, mince and steaks to restaurants across Australia, is at the forefront of a movement that wants to turn a “camel plague” in the outback into a lucrative and environmentally sustainable industry.”
I’m all for this idea, in principle. Let’s turn a problem that costs money into an industry that makes money.
Wouldn't that be "herds?"
I don’t see it happening. too hard(expensive) to round up wild animals for slaughter. They’ll have to shoot them where they stand and then round up the carcasses. Then they won’t be fit for human consumption.
Dog food
hides/leather
That’s about it.
How do you like your camel burger, one hump or two?
Mate! A pack o camels is somethin’ ya light with match!
http://www.youtube.com/watch?v=Yq-S12jd0UE
Roast camel eatin’ from 5:00-7:00. I could probably try it once...except for the hump. I ain’t eatin’ the hump.
Bourdain must have a stomach made out of titanium.
LOL!
Hey, capitalism and entreprenuership, what a concept!
Whole Stuffed Camel
From Richard Harter’s World
In a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:
Stuffed Camel
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
Wow. Makes a Turducken sound pretty lame.
Yum! I’d walk a mile for a Camel!
If they kill them what is their muslim population going to do for sex?
lol.... continued laughing
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