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Territory Camel is a local free range product, grown without exposure to pollution, chemicals or growth promotion products. About our organisation The Managing Director of Territory Camel, Garry Dann, has demonstrated a life-time of commitment to the rural industry. His youth was spent on pastoral properties in Central Australia, where in his early teens he began a career as a butcher/slaughter man. Early in life Garry realised his passion for blending rural living with business opportunity and enterprise. Garry, with his wife Barbara and their four children have over time purchased, operated, developed and sold several significant beef cattle properties around the Northern Territory, Australia. Each property presented different opportunities, and consequently ventures such as the success in the partnerships of Wamboden Abattoirs and Centapakit Meats contributed to the growth of Camel as a product for human consumption. Centapakit Meats was a wholesaler’s meat outlet which operated in Alice Springs, and around 1986 the innovation of processing Camels for human consumption was realised. Until such point, there was no such thing as a license to process camels for human consumption, nor was there any consumer recognition or demand for the product. Much time has passed since Centapakit sold camel meat both locally and to various states in Australia. Centapakit ceased trading in 1991, and to date, the camel industry still remains in an infant growth stage. Garry has continued his involvement in Camel and Industry Associations during the past 10 years, during which time he has maintained his beliefs and continued to be passionate about the industry; and of camel products entirely. In 2005 Garry and Barbara leased a local abattoirs to process their own natural grass fed free range beef cattle under the brand name ‘Centralian Gold Pty Ltd’, and further, used this opportunity to commit to commercially re-involving themselves in the Camel Industry. As directors, Garry and Barbara operate Territory Camel Pty Ltd based on the philosophy of natural goodness; both in the health of the camel, and in the heath and wellbeing of the consumer. Camels living in Central Australia are recognised as the healthiest in the world. They forage on natural bush land which is untainted by chemicals, pesticides or disease, and are similar to cattle and sheep - only they utilise more bush and shrub for food. As Territory Camel process (camel) stock locally, conscious control is exercised over the entire ‘paddock to plate’ process. Transportation is in shortened distances, and thus yard containment times are also more comfortable. The meat is processed under the strictest of quality control standards, through a licensed plant which meets all regulations and specifications associated to the industry. All products are cryovac and snap frozen for freshness, or delivered fresh directly to the consumer/retail outlet. For a very long time camel has been a meat of choice in many countries around the world. To eat, camel has similarities to beef, although it is often described as sweeter, softer or juicier, and more subtle to the palate. The camel fat is lower in cholesterol, and is therefore a healthier alternative to beef in certain aspects. As an organisation, we believe in our product. We also firmly believe that once consumers have tried camel meat / products, this healthy and superior grade meat will become common place in Australian households. For further information or sales please contact - Territory Camel P/L PO Box 2046, Alice Springs, NT 0871 Phone (08) 8953 6912 Fax (08) 8953 5055 Email sales@territorycamel.com.au
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