At its best, camel meat tastes much like lean beef. But certain cuts can be tough, and if the meat comes from an old camel, it can also taste gamey. Camels may first have been domesticated in the region around Somalia, where they have long been prized for their nutritious milk and meat, and as a mode of transport in the arid environment.
Camel Meat sounds exotic, but camel meat is national food and it’s popular in the whole Gulf. Camel meat is more tender when the camel is slaughtered at a young age.
There are many health benefits of alpaca meat in comparison to the traditional livestock meats. It is the meat of the Andes and one of the healthiest and oldest food sources of the Incan’s and pre-Incans, and remains a South American delicacy as well as important daily food source.
Alpaca meat is still relatively new to the American culinary landscape. However, outside of North America from Australia, New Zealand, and Europe where alpaca meat is viewed as a delicacy, to South America where it has been a staple for thousands of years, the idea of alpacas as a protein source is not a new one in the least.
Alpaca meat is not only rich in proteins, but also low in fat. It has the lowest level of cholesterol of any meat. It is a mild red meat which is tender, extremely lean and described by some as almost sweet. Its flavor closest to beef without the fatty aftertaste. Alpaca takes on the flavor of what it’s mixed with making it a chef’s favorite!
Eating iguana meat is nothing new. In fact, it’s a common delicacy in Mexico, Central and South America — and in trendy U.S. restaurants that cater to anyone craving a lizard entree.
Iguana gourmets in the U.S. are sometimes immigrants from other countries looking for a taste of home. Other times, they’re just red-blooded Americans looking for something new — like the iguana “popcorn” nuggets once sold in Washington, D.C.
Also known as chicken of the trees, Iguana meat is high protein and low fat. It is well-suited for tacos, burritos, curries, soups, stews, gumbo and more, according to the University of Florida Institute of Food and Agricultural Sciences. The meat is thick, so it’s often boiled for long periods of time to soften it up.
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If you have experience with any of these meats, please share with me.