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Introduction | Which Camels are Suitable for the Abattoir | Relevant Aspects of Camel Biology | Social Organisation | Methods to Locate and Capture | Handling Freshly Caught Camels | Camel Transport | Emergency Destruction of Camels Camels processed at abattoir should be between 3 and 10 years old, have a live weight of greater than 400 kg and less than 600 kg (because the abattoirs cannot handle larger camels). Camels must be used to being handled. This is so that they can be handled at the abattoir by a yardman not familiar with camels. Also once camels become stressed they are more difficult to handle. Meat derived from animals that are stressed is darker than normal, tastes poorly and does not have a good shelf life. This means that it is less valuable to you and to the meat industry. It is therefore essential that camels are held in yards for at least 7 days after capture. During this time they are fed, watered, rested and most importantly handled in a quiet manner so that they become used to humans. If at all possible train the camels to go through a race so that they become used to it. This makes then easier to load. A good method is to run them through the race, without stopping them in the race, to the fresh hay each feeding time. Camels must be of good health, not covered in mange or ringworm, not have large abscesses or boils, and most importantly: bulls must not be in rut cows must not be in the final stages of pregnancy All bulls entering or in rut concentrate their body odour. Meat from these bulls smells and is unfit for consumption during this period. Full term pregnant cows with good udder development, milk vein distention and vulval swelling must not be transported as the transport may induce calving. Freshly calved cows are rejected by the abattoir.