Australia has a large population of feral dromedary camels and has developed FSIS-approved processing facilities capable of meeting US food safety standards. This combination of raw material availability and certified processing infrastructure makes Australia the primary commercial source for camel meat entering the US market.

Imported camel meat must originate from an FSIS-approved foreign establishment and be accompanied by the required foreign government health certificate. Country-of-origin labeling (COOL) requirements apply at retail, and halal certification documentation is typically required by specialty buyers, though halal certification itself is a private commercial standard rather than a federal import requirement.