Red meat

Camel

Written by the VitaWhat editorial team · Medically reviewed by Steve Davis · Last reviewed 19 July 2026 · Editorial policy

Lean red meat from camels, common in North Africa and the Middle East.

Effect on the body: lean protein and iron with less saturated fat than beef; a heart-friendlier red meat.

Benefits

  • Iron
  • Protein
  • B12
  • Lower fat than beef

Pros

  • Lean and lower in cholesterol
  • Suited to arid farming

Cons

  • Tough cuts need slow cooking
  • Limited availability

Sources & references

  1. WHO — Q&A on red/processed meat
  2. British Nutrition Foundation

Related entries

Beef (lean)Buffalo (water buffalo)GoatHorseLambLiver
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