Camel breeding in Kazakhstan is a traditional branch of productive livestock farming. In recent years, genetic studies of camels of various types and interspecies hybrid generations have been successfully carried out in the Republic of Kazakhstan and Russia. When breeding the Kazakh Bactrian camels, the relevant goal ismto maintain the genetic diversity of the existing gene pool, increasing their productivity and reproductive ability. The paper presents data on the main economically valuable traits of the Aral intrabreed type of the Kazakh Bactrian camels. Camels are kept to obtain high-quality food, such as milk and meat. The meat qualities of camels can be evaluated not only by indicators of body weight, measurements and body-build indices, but also by slaughter yield, the morphological composition of a carcass, as well as the chemical composition of meat and its food value. 100 g of camel meat contains from 60.7% to 79.9% of water, from 17.3% to 21.8% ofprotein, from 0.80% to 22.6% offat. In camel breeding, meat from young stock is most valued as it is tender and tasty, and, most importantly, it has the optimum indicator of chemical composition. The studied Aral intrabreeding type refers by its productivity to the milk-meat type. This type was derived as a result of purposeful selection and breeding work in the conditions of the Kyzylorda region and includes the Aral and Kulandy factory camel types of the Kazakh Bactrian breed. The Kazakh Bactrian sires of the Aral interbreed type have a strong constitutional type. The body length is 160-175 cm, chest circumference is 230-260 cm, body weight is 650-950 kg, and shearing is 7.5-15.0 kg. A female camel’s breast is well developed, the udder is large, the skin is thin and flexible. The length of the trunk is 155-165 cm, chest circumference is 220-245 cm, body weight is 550-750 kg, and shearing is 4.5-8.0 kg.