Discover Ground Camel in Our Freezer Finds

Who’s ready for another edition of FREEZER FINDS?!? 🧊🔥🐪 This week we’re cracking open the freezer to spotlight something you don’t see every day: Ground Camel. What is it like? Camel is generally mild, clean, and on the lean side—closer to beef than people expect, with a subtle “earthy” note that takes seasoning really well. Best ways to use it Because it’s often lean, camel shines in recipes where you can build juiciness and flavor: • Kofta / kebab meatballs: cumin, coriander, garlic, onion, paprika — absolute home run. • Smash burgers: add a little fat (beef tallow or bacon trim) and cook hot and fast. • Taco meat: brown it hard, then hit it with chili + lime + a pinch of warm spice (like cinnamon). • Chili or meat sauce: big flavor without a greasy pot. Quick tip so it doesn’t dry out Don’t overcook it, and if you’re making patties or meatballs, mix in a little fat (even 10–20%) to keep it tender and juicy. A little history Camel has been eaten for centuries across arid regions of North Africa, the Middle East, and parts of the Horn of Africa, where people made the most of animals that thrive in tough climates. It’s not a gimmick—just a different tradition than most of us grew up with. If you’ve been wanting to try something new without jumping straight into the deep end… ground camel is the perfect first step. Ground camel - $17.99/lb