Alligator, Cayman & Crocodile Cuts
Firstly, for any reader who is concerned about depleting the stock of wild
alligators, we would like to point out that most of the commercially sold meat
is no longer captured in the wild. As with beef, lamb and other mainstay meats,
there are now farms or ranches specialised in the breeding of alligators.
Although in many places you can only buy 'generic' alligator meat in cubes or
fillets, with its popularity rising, we are convinced that the various cuts will
soon be on offer. Below is a guide to the various cuts of alligator.
This is a tender cut and can be cooked in any way similar to chicken
Alligator Medallions with Mustard Sauce
This cut is one of the least tender parts of the animal and is generally
sold cubed and used in recipes which call for a longer cooking time or minced
and used for burgers. However, it can be used for pan/stir fried recipes
provided it is either cut into thin bite-sized pieces or given a good pounding
with a mallet before cooking. Darker and stronger tasting than the more tender
One of the least tender cuts, this should be cubed and used in recipes which
call for a longer cooking time or or minced and used for burgers.
The meat from the tail is a pale pink to white and is generally considered
the choicest cut along with jaw meat. It is very much like veal in texture and
can be substituted in many veal and chicken recipes. The tenderloin, which is a
cylidrical tube, cut comes from his part of the animal.
Cajun Style Gator Tail
Torso meat is similar to meat from tail although it is a tougher cut and
therefore most suited to recipes requiring a longer cooking time or minced and
used for burgers. Alternatively, slice more thinly and give it a good pounding
with a mallet before cooking.