They provide food in the form of meat and milk. Approximately 3.3 million camels and camelids are slaughtered each year for meat worldwide. A camel carcass can provide a substantial amount of meat. The male dromedary carcass can weigh , while the carcass of a male Bactrian can weigh up to . The carcass of a female dromedary weighs less than the male, ranging between . The brisket, ribs and loin are among the preferred parts, and the hump is considered a delicacy. The hump contains "white and sickly fat", which can be used to make the "khli" (preserved meat) of mutton, beef, or camel. On the other hand, camel milk and meat are rich in protein, vitamins, glycogen, and other nutrients making them essential in the diet of many people. From chemical composition to meat quality, the dromedary camel is the preferred breed for meat production. It does well even in arid areas due to its unusual physiological behaviors and characteristics, which include tolerance to extreme temperatures, radiation from the sun, water paucity, rugged landscape and low vegetation. Camel meat is reported to taste like coarse beef, but older camels can prove to be very tough, although camel meat becomes tenderer the more it is cooked. The Abu Dhabi Officers' Club serves a camel burger mixed with beef or lamb fat in order to improve the texture and taste. In Karachi, Pakistan, some restaurants prepare nihari from camel meat. Specialist camel butchers provide expert cuts, with the hump considered the most popular.