A Cajun and Creole classic, alligator tail meat is highly valued for its lighter flavor (a cross between chicken, frog legs and fish) and its tender yet toothsome texture that's reminiscent of pork.
Alligator meat is low in fat and very high in protein with a unique blend of vitamins and minerals (including phosphorous, potassium and monounsaturated fatty acids).
Most commonly used in soups, stews or gumbo, alligator can also be tenderized and/or marinated and then seared, grilled, blackened, or breaded and fried. The flavor of alligator pairs well with bacon, garlic, chili, lemon and beer.
LEARN MORE ABOUT ALLIGATOR TAIL MEAT
Tenderloin meat is from the tail's interior. It is the most tender and thus the most highly prized alligator cut.
Sirloin meat is the second-most tender cut. Compared to the tenderloin, it has a similar flavor, is lighter in color and is more affordable.
This meat is from alligators that are domestically wild caught or farmed, depending on season and availability.