Camel is a drought tolerant animal adapted to harsh aired and semi aired zones and survive in these conditions. Considering this potential for camel and nutritional deficiency like iron deficiency and related diseases, it seems that replacement of camel meat with beef can supply cheaper source for protein, elements and calorie. On the other hand, over consumption of meat and meat products which are rich in fat and cholesterol has increased disease such as cardiovascular disease. High nutrition quality of camel meat has made it a good candidate for replacement with beef. In this study semitendinosus muscle from twenty camels and twenty calves with age less than 5 years old was taken after slaughter. Proximate analysis along with some chemical and physical properties (pH, myofibril fragmentation index and met myoglobin) was determined and the effect of aging (up to seven days) on these characteristics was evaluated. During aging, myofibrillar and sarcoplasmic proteins were extracted from the meats after 1, 3, 5 and 7 days post slaughter and the effect of aging on these proteins was evaluated using electrophoresis. Some pieces of meats from camel and calves in fresh or freeze dried form was used to estimate meat pigments (haem, myoglobin and hemoglobin), protein fractions (myofibrillar, sarcoplasmic and collagen), fat constituents (fatty acid, CLA, cholesterol and vitamin E) and different forms of iron. Results indicated that amount of fat, ash, myofibrillar protein and non-haem iron were similar in both meats but there were significant difference in moisture (p 0.01) and protein content (p 0.001), calorific value (p 0.001) and the amount of sarcoplasmic protein (p 0.05). Moreover, collagen (p 0.01), cholesterol (p 0.01), vitamin E (p 0.001), pigments (p 0.001) and iron (p 0.001) were also significantly different. The major fatty acids in both meats were oleic, linoleic and palmetic acid. Quality characteristics of camel meat and beef indicated that time (p 0.001) and species (p 0.001) had significant effects on metmyoglobin formation and myofibrillar fragmentation index. The more rapid fragmentation of troponin T and appearance of 30 kDa components in camel meat confirmed the results, however sarcoplasmic protein did not change during aging. pH decline in camel meat was slower than that of beef which affects on protease activity. Ammonia formation was also influenced by the time of aging (p 0.001) while the species had no effect, in this respect. Therefore camel meat is a good replacement for beef.