Dromedary slaughter is more difficult than the slaughter of other domestic livestock such as cattle because of the size of the animal and the significant manual work involved. More males than females are slaughtered. Though less affected by mishandling than other livestock, the pre-slaughter handling of the dromedary plays a crucial role in determining the quality of meat obtained; mishandling can often disfigure the hump. The animal is stunned, seated in a crouching position with the head in a caudal position and slaughtered. The dressing percentage – the percentage of the mass of the animal that forms the carcass – is 55–70%, more than the 45–50% of cattle. Camel meat is often eaten by African camel herders, who use it only during severe food scarcity or for rituals. Camel meat is processed into food items such as burgers, patties, sausages and "shawarma". Dromedaries can be slaughtered between four and ten years of age. As the animal ages, the meat grows tougher and deteriorates in taste and quality. In Somalian and Djiboutian culture, the dromedary is a staple food and can be found in many recipes and dishes.