Camel is the meat of the domesticated dromedary (Camelus dromedarius) and, less commonly, the Bactrian camel (Camelus bactrianus) — a deep brick-red, very lean red meat long central to the diets of arid Africa, the Middle East and Central Asia. Coarser-grained and a little sweeter than beef, with most of its fat stored in the hump rather than marbled through the muscle, it is best from younger animals and rewards slow, moist cooking on the worked cuts.