​Alligator meat has a very mild taste and readily adapts to recipes calling for veal, chicken, and most sea foods. Choice cuts of meat, primarily the tail and jaw, can be used in any recipe. The body and leg meat, with just a little extra preparation and special recipes, can be just as tasty. Regardless of the cut of meat, alligator is a very delicious and versatile meat. Alligator is also low in fat, making it a great item for the calorie conscious person.

Preparation Tips

• Remove all sinew and fat, including the yellowish fat between the layers of meat
• Remove the white tendons and vessels
• Cut across the grain for a more tender piece of meat
• Cubing the meat creates extra tenderness
• Pounding fillets with a meat mallet creates tenderness in larger cuts

Freezing

Alligator meat has been successfully frozen for over a year. It is important to prepare the meat by removing all fat and sinew prior to freezing. 

Meat Cuts

​G* - top of neck, cube or use mallet
A - Jaw, very tender
T - tailmeat, very tender
O* - neck meat, cube or use mallet
R - back strap, tender
B - body meat
L* leg meat, must cube or use mallet * less tender cuts