99 © 2017 2019 SIRLOIN TAIL MEAT Approx. 2 x 5lb Sirloin tail meat is the second most tender on the alligator. Compared to the tenderloin, it is more affordable & offers a similar flavor. It has a slightly lighter color than tenderloin meat. BUTCHER INFORMATION: Cut from the Tail. COOKING/PLATING TIPS: Sirloin tail meat is typically seared, grilled, blackened, or breaded & fried. Alligator meat is extremely lean. MENU TYPE: Low to Medium Price Point. In the US alligator is most often found on Southern (particularly Cajun) menus. TENDERLOIN TAIL MEAT Approx. 8 x 5lb The most tender & highly prized alligator cut, tenderloin tail meat is a cylindrical muscle from the tail’s interior. It’s a relatively small portion of the tail, contributing to its higher price. Alligator tail meat has a semi-translucent color. BUTCHER INFORMATION: Cut from the Tail. COOKING/PLATING TIPS: Tenderloin tail meat typically is grilled or breaded & fried. Alligator meat is extremely lean. MENU TYPE: Medium Price Point. In the US alligator is most often found on Southern (particularly Cajun) menus. ALLIGATOR Alligator tail meat is amongst the most prized meat on the animal because it has a lighter flavor and more tender texture than the dark leg & body meat. Alligator tail meat has a tender, slightly watery texture and a flavor that’s somewhat like chicken or rabbit, with a little fishiness on the finish. • Farmed or Wild Caught, depending on season SPECIALTY MEAT KEYWORDS Airline Breast A poultry breast that has the skin on and the drumette attached. Air Chilled Poultry & rabbits are either air chilled or water chilled post-slaughter for safety reasons. Though water chilling is the more economical norm, studies have shown that air-chilled meat & poultry is more tender, has better flavor, and is less susceptible to contamination by bacteria. It also retains less water, so chefs are getting more meat for their money and that meat will experience less shrinkage when cooked. Barding Wrapping meat in bacon (usually secured with butcher’s twine) prior to cooking (most often prior to roasting). The primary purpose of barding is actually to help keep the meat moist through the rendered bacon fat rather than adding flavor. In fact, depending on the finished flavor chefs want the dish to have, they may discard the bacon before serving.