Next time you go to the store to grill out steaks, sausages or burgers, consider picking up a slab of camel meat. Of course, unless you live down under, it’s highly unlikely your local grocery store would carry camel, but some Australian food stores do, in fact, have such meat in all three of the aforementioned varieties. Camels are so overpopulated in the arid regions of the Outback that the government is doing its best Chick-fil-A cow impersonation, urging its citizens to “Eat More Camel.” The quickly growing camel populations already include over 1 million camels roaming wild, causing major problems for Australian Aboriginal communities. The animals tend to travel in aggressive packs, making it difficult, particularly for Aboriginal women who rarely carry or operate weaponry, to venture unprotected into the countryside for fear of being attacked or trampled. The large herds of camels have also been known to stampede over sacred sites and contaminate age old watering holes with heightened levels of excrement. Furthermore, the increasing camel contingencies are straining local ecosystems while making meals of endangered plant species. The Australian government is working hard on what they call “Camel Control” in hopes of reducing populations. Turning camels into camel meat and camel meat into a popular national food staple is perhaps the most humane solution, so at least large numbers of camels will die for a delicious cause.Camel meat is actually quite healthy, as it is very low in fat content, with high potential to grow in popularity as the world continues on its global health kick. The meat has been eaten for centuries, dating back to ancient Greece, Persia and Rome, and is still a common meal in many arid regions. Camel hump is generally considered a delicacy, though much of the camel is edible, with brisket, ribs and loin all popular across various cultures.