Cheers mate, thats why we make these videos, to help inform the rest of Aus about our lives and challenges we face.

To be open minded enough to accept a change in opinion like that makes you far more mature than a lot of people, I like that.

@@indigomer Thanks mate, I appreciate your words.

I was going to say pretty much the same thing as Indigomer! Huge respect to anyone willing to look at things from an opposing viewpoint.

Is that Jack or Ron Burgundy? 🤔😆

He doesn't say much, tho ;-)

Good one you beat me to it that's right stop it from pinching the tube.

Problem is, checking the health of the animal to see if it is free of TB, cancer and various other stuff, usually a job of a DPI vet in an abattoir, before on-selling to the public. Back to the days of Kangaroo substitution.

Many problems - Prenti is 1200km by road from Perth (i.e. Market). You would need all the equipment (Freezers, cutting room etc) brought in, not to mention the additional fuel to operate them. And more staff. The average amount of meat off a "Fattened" i.e. consuming scarce pasture, camel is about 400kg - these are wild ones, so let's say 350kg. Camel Meat retails for $4.50 to $7.50 a kg. (Less for wholesale, so maybe $2-3/kg) way less than beef. Cartage - minimum economic load for a semi lets say 10 tons in weight - or $20,000 worth of meat - figures that I have from previous research (I was an agribusiness analyst for a while) put cartage at 9c/km/ton I think those were coastal numbers - not deep into the bowels (sorry, jack) of Australia. - but you are really only carting one way, so that's $2200 in shipping before you start. Big chunk of your market will be for Halal, which means specialist butchers, certification etc. Not to mention changing all of the watering protocols and mustering of camels on prenti. If it's for sale/human consumption then there will be medical costs similar to cattle. By comparison, here in south east queensland, there is Summerland camels in the Scenic Rim, (It is adjacent to my brother's farm). Only 45 minutes out of Brisbane, and they don't sell any meat - just milk and related products... ). Which pushes to an export market - That takes the shipping cost sky high. It would cost $5-8000 minimum to get a 20 ton container to the middle east. The rough costs, unpredictability of the product and market, remoteness of location, are already ringing alarm bells for someone who used to assess the viability of agribusinesses for a living. As jack has highlighted - doing anything other than culling them, would cost them money that they don't have, and would be unlikely to get external investment in. It would be expensive to start as a niche market, and most of the economies of scale come into play when it grows past that - in the mean time, it's a gamble that only works if you have very deep pockets.

I was a banker before returning to farming. I came to the conclusion that most analysts and consultants were just that as they were overtly risk averse. The progressive profitable customers focused on solving impossible problems, and capitalised on their achievements. 1, this is not normal camel meat, it’s “Jack out the Back” camel meat - that retails direct for significantly more. 2, as a niche product it has no need for scale; keep it unique..

@@michealsummers714 The meat would still have to be checked for parasites.

We are working on him!

Thanks 👍

In NZ we added a 4gal tin of meths to each tyre.

Exactly. The first think I though of even before meat. Camel hide is sort after expensive stuff.

Not a huge risk of the fire carrying, after a few days of high heat the fat renders down and it actually burns like diesel fuel.

Good question! In winter we had a maximum of 40 minutes before the flies would start getting into it. In summer, we only get meat when we have maybe 5 or less to shoot otherwise you don't get onto the meat quick enough.

We have one, it's always filled with lunch and water. When we have the space we do load it up with meat.

Onsite tyre fitter here. These are definitely one piece rims. The outer row of nuts hold the wheel to the hub, the inner row retain the actual drive axle. I noticed that the boys struggled a bit, but with some more practice, they will learn some of the tricks to make the job much easier.

May have answered my own question. Hot in the day, cold at night. Condensation?

Most people would call that jerky, I think.

The trouble is we have usually eaten it all 🤣 and it is almost guaranteed that when we are heading down to Perth we will see none!

That was the Verney-Carron Speedline in 308

​@@jack_out_the_backBolt action ?

@@MohammadZeeshanKhan-dy9vo lever release, straight pull action.

Introduced, like many are. Pigs, goats, donkeys, horses, etc.

I generally remember the pile location, but we don't have pigs fortunately. I have some thermal and night optics that I have been given to try out that I would like to try one night for dogs, and maybe even camel!

Early summer here and it is around 35-38 degrees Celsius during the day. You know it is really hot when it doesn’t get below 30 degrees at night!

Probly tastes like chicken

We have done a few videos on cooking camel!

Watch the rest of his videos. They’re a pest.