Camel meat, the original red meat.
Camel is the original sustainable red meat: raised on arid land, on a fraction of the water cattle demand, with less fat and more iron per gram. A camel patty carries about 22g of protein with roughly 40% less fat than beef, and camel farming uses around 70% less water. At HUMP we source free-range, fully halal camel and treat it the way the Bedouin always did: over fire, with spice, without shortcuts. That is what we are bringing to the UAE, one burger at a time.
Every patty is 100% halal camel meat, hand-ground daily and grilled over an open flame.
Camel vs beef, per 100g of raw lean meat
| Per 100g | Camel | Beef |
|---|---|---|
| Energy | 110 to 140 kcal | 170 to 250 kcal |
| Protein | 19 to 20 g | 17 to 20 g |
| Total fat | 1.4 to 3 g | 4 to 10 g |
| Cholesterol | 50 to 61 mg | 59 to 73 mg |
| Iron | 2 to 2.8 mg | 1.9 to 2.6 mg |
Conservative ranges for raw lean meat, drawn from FAO data, USDA FoodData Central and the peer-reviewed review by Kadim et al. (2008, Meat Science). Values vary with cut and animal age.
*Brand estimates based on published camel-meat nutrition studies.
And the taste?
Close to lean beef, with a naturally rich, slightly sweet edge. A camel patty carries about 22g of protein with roughly 40% less fat than beef, so it grills clean and eats lighter.
Every gram we serve is halal: read how we source on the halal page.
100% halal camel meat. Certification details shared at opening