Camel meat



  1. Side and outside of the thigh (for baking, frying, cooking on an open fire)
  2. Neck (for frying, stewing, baking, cooking on open fire, cooking, stuffing)
  3. Chuck (for stuffing, stewing, frying, baking, cooking)
  4. Ribs (for cooking on an open fire, baking, frying)
  5. The inner thigh (steak)
  6. Tenderloin (for frying, stewing, baking, cooking on an open fire)
  7. Shank (for stewing, cooking, baking, jelly, cooking on an open fire)
  8. Rump (stew, minced meat, soup)
  9. Brisket (for stuffing, cooking, stewing, frying, cooking on open fire)
  10. Flank (for cooking, frying, baking)
  11. Loin (for cooking on an open fire, baking)
  12. Brisket on the bone (for stuffing, cooking, stewing, frying, cooking on open fire)
  13. Hump (fried, stewed dishes, grilled and smoked)
Else

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Please, contact us to order this or else game meat.