Camel Calf (Hashi) Guide: Calories, Fat, Cuts & Recipes

Hashi (Camel Calf / Baby Camel): Protein-Rich & Flavorful — A Practical Guide

If you want a rich flavor for Gulf home cooking, Hashi (Camel Calf / Baby Camel) is a great choice. It has high-quality protein and moderate fat. This guide covers Hashi vs. Qaood, key nutrition, freshness cues, and the best cooking techniques with quick recipe ideas.

What Is Hashi?

Hashi refers to meat from a young camel — essentially a camel calf (baby camel), typically under 1–2 years. It’s naturally more tender and milder than older camel, and cooks faster for braises and grills.

Hashi vs. Qaood

• Hashi (Camel Calf): softer texture, gentler flavor, shorter cook times.
• Qaood (Older Male): bolder flavor, needs longer cooking and more tenderizing.

Bottom line: for home kitchens, Hashi is the easier, more versatile option.

Approx Nutrition per 1 kg (raw)

• Calories: ~1,400–1,700 kcal per kg (≈ 140–170 per 100 g).
• Protein: ~190–220 g per kg (≈ 19–22 g per 100 g).
• Fat: ~50–90 g per kg (≈ 5–9 g per 100 g), depending on the cut.
• Micronutrients: iron, zinc, selenium, vitamin B12, niacin.

Why Hashi Can Be a Healthy Choice

High protein, moderate fat, and meaningful iron/B12—great for daily energy, immunity, and healthy blood. Works well with low-fat cooking (grill or moist slow-braise).

Benefits

Energy Support

Iron and B12 help form red blood cells and oxygen delivery for steady focus and energy.

Bone Health

Phosphorus and zinc back bone formation and enzyme function.

Freshness & Quality Checks

• Color: bright natural red.
• Aroma: clean/neutral.
• Texture: firm and moist, no stickiness or excess purge.
• Finger press: springs back in seconds.

Buying Tips

• Ask for approximate age—younger = more tender.
• Choose vacuum-packed cuts with clear dates.
• Maintain the cold chain from store to home.

Looking for camel-calf cuts? Shop: Camel Meat, Camel Shank, Camel Thigh, Camel Mince.

One Kilo, Many Meals

1 kg covers multiple servings and freezes well if vacuum-sealed. For adults, aim for 150–200 g cooked per person with moderate carbs and vegetables.

Athlete Notes

• High-quality protein for recovery and growth.
• Iron/B12 support aerobic performance.
• Distribute 20–40 g protein per meal across the day.

Best Ways to Cook Hashi

• Moist slow-braise: for shank/shoulder—deep flavor, fork-tender.
• Quick grill/sear: for thinner tender cuts—hard sear, rest 3–5 min.
• Sous-vide + sear: precise doneness and great crust.
• Yogurt marinades: gentle tenderizing and balanced flavor.

Family Recipes (Short)

Hashi Kabsa: slow-simmer cubes with kabsa spices; finish with par-cooked rice on gentle heat.

Hashi Mazbi: salt/pepper + loomi & mixed spices; grill medium until golden.

Hashi Marqooq: medium cubes in a tomato base with vegetables until tender.

Hashi Kofta: lean mince with onion and Arabic spices; add a touch of fat for juiciness.

Choosing the Best Hashi

• Age & tenderness, color & aroma, storage & packaging.
• Reputable supplier and clear handling documentation.

Keep Quality High at Home

• Chill (0–4°C): 3–5 days for large cuts; 1–2 days for mince.
• Freeze (-18°C): up to 3–6 months if vacuum-sealed.
• Defrost slowly in the fridge—avoid room-temperature thawing.

Traditional & Modern Paths

• Traditional: kabsa, mandi, mazbi, marqooq.
• Modern: lighter teriyaki, camel burgers, camel bowls with yogurt–tahini.

Ready to Cook?

Shop Hashi (camel calf) from Meat & More with safe chilled delivery: Camel Meat

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