Emily Shardlow | February 20, 2013
Jason Black is a man who knows his meat. The British born chef, who grew up in South Africa, currently heads up Shore Steak restaurant in Hong Kong, a place that prides itself on their in house dry-aged beef and selection of meat from the USA, Argentina and Scotland.Until this week though, Black hadn’t tasted camel meat.
“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” he said.
He has also predicted that the international popularity of the meat will grow, as more and more people become aware of it. In order to help the process along, Black is planning on introducing camel meat to his menu back in Hong Kong: “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.”
Local Harvest currently sells camel meat tenderloin for Dh55/kilo.