The dromedary and bactrian camels are good sources of high quality protein especially in areas where the climate adversely affects the survival of other livestock. The camel has unique physiological characteristics, including a great tolerance to high and low temperatures, solar radiation, water scarcity, rough topography and poor vegetation. Camels are mostly produced under traditional systems on poor levels of nutrition and are mostly slaughtered at old ages after completing a career in work, racing or milk production. In general, camel carcasses contain about 57% muscle, 26% bone and 17% fat with fore-quarters (cranial to rib 13) significantly heavier than the hind halves. Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat, which renders it a healthy food for growing human populations. The amino acid and mineral contents of camel meat are often higher than other meat animals, probably due to lower intramuscular fat levels. Camel meat has been processed into burgers, patties, sausages and shawarma to add value. Future research efforts need to focus on exploiting the potential of the camel as a source of meat through multidisciplinary research into efficient production systems and improved meat technology and marketing.