An alligator is a reptile, found primarily in America and China. Alligators can come to be several hundred pounds, and can grow up to 14 feet long (Wikipedia, nd). Alligator meat comes in three basic types: white tail meat (tender, like veal); body meat (pink, stronger flavor, slightly tougher, like pork shoulder); and dark tail meat (tough). The meat tastes like a cross between chicken and rabbit and is usually sold frozen as tail steak, stew meat, burgers, wings (legs) sausage or jerky. Alligator meat comes from the southern United States, and most crocodile meat is imported from Australia, New Zealand and various African countries (Food, nd).
Although uncommon, allergies to alligator meat can occur. If an allergic reaction occurs while consuming alligator meat, contact your allergist.
Various methods of preparation and cooking exist for alligator meat, including tenderization, marination, deep frying, stewing, roasting, smoking and sauteeing. Alligator meat is used in dishes such as gumbo, and is used in traditional Creole Cuisine. Sausages are also prepared using the meat. Cuts from the animal used include meat from the animal’s tail and backbone, which have been described as “the choicest cuts” (Wikipedia, nd).
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Here is a great list of alligator meat recipes!