Gourmet Abu Dhabi Chef ’Steaks’ Reputation On Camel Meat’s Global Potential

International masterchef, Jason Black, believes the abundant quantity, quality and gastronomic versatility of camel meat could transform an underappreciated homegrown delicacy into a globally-viable, high-end meat alternative.

Born in England, raised in South Africa and the current Head Chef of renowned Hong Kong restaurant, Shore Steakhouse, Chef Black sampled camel meat for the first time when Abu Dhabi Farmers’ Service Centre (ADFSC) – an Abu Dhabi government education and extension resource for 24,000 farmers in the emirate – donated tenderloin and minced produce from its Local Harvest brand for an Emirati-themed barbeque at the Yas Island Rotana.

Held on the sidelines of Gourmet Abu Dhabi, the emirate’s fine dining festival, the barbeque saw Chef Black team-up with the four-star Yas island property’s Head Chef Darren Andow and ADFSC’s Omar Al Kaabi, to grill an all-camel meat menu of steaks, burgers, carpaccio, tartar and kofta.

“I didn’t even know you could eat camel meat,” said Chef Black. “It tastes a little bit like really tender prime grade beef, only sweeter. It doesn’t have the marbling consistency or the fatty mouth feel that beef does and the flavour still packs a punch. Camel tenderloin is a better cut than beef tenderloin - it’s also very versatile.”

After confessing he had only just begun experimenting, Chef Black explained how camel meat may need to overcome the hurdles of international awareness and palate taboo before it appears on menus or supermarket shelves worldwide.

“It may come across as a gimmick at first but that will change with time,” he said. “If I am any sort of acid test, then there is probably a certain amount of ignorance attached to camel meat. That will change when people try it. A camel’s diet means the meat is about as organic as it gets. I think a side-by-side comparison with beef could be a very enlightening experience for reluctant converts.”

To help the potential export of camel meat, Chef Black revealed he is ready to wow his Hong Kong regulars with a special camel meat promotion when he returns to Asia. “I’m interested in doing a promotion at Shore Steakhouse where I recreate modern classics using camel meat - my diners would love it. Imagine a slow braised camel short rib, an Osso Bucco with the shank, or even camel wagyu with the stock fed or massaged with non-alcoholic beer. The possibilities are endless but the point would be to take internationally-recognised dishes and try them with camel meat - that would fascinate a Western audience.”

With the Local Harvest camel meat tenderloin retailing domestically at a mere AED55 / kilo – less than half the price of a similar cut of beef - Chef Black added that an international-standard grading system would add gastronomic gravitas to camel meat’s global potential.

“It would be great to establish a grading system, something that qualifies prime cuts, age, origin, all the classifications traditionally associated with the main red meats,” said Chef Black. “Chefs and even home consumers refer to grading systems to ensure affordability and quality of purchase, so having one for camel meat would yield instant credibility on the international stage.”

Having seen an international masterchef laud Local Harvest produce, Al Kaabi maintained efforts are already being taken to ensure the ‘undiscovered secret’ of camel meat becomes a hot topic the world-over in coming months and years.

“Camel meat has great potential to be exported all over the world,” he said. “I first tried it when I was a boy and I’ve been eating it all my life. Even Emiratis were skeptical in the past because, as the world knows, we love our camels. Opinions have changed over time and it’s now grown into a bonafide industry. The Food Control Authority controls the domestic production market and is exploring export potential.”

For now, Al Kaabi is just pleased to be spreading the appeal of camel meat one international masterchef at a time.

“Grilling the meats with Chefs Jason and Darren was new for me and a great experience,” he added. “It reminded me of cooking meat in the desert when I was younger, just having fun with my family and friends.”

Emirate:  Abu Dhabi

Date: Feb 20, 2013

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