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Alligator Sirloin Meat 2 Lbs.

Exotic Meat Market offers Alligator sirloin meat. Alligator sirloin meat is lean, firm and almost pink in color. Alligator meat is versatile and can be used in any recipe that calls for veal, seafood or chicken. Its flavor easily adapts to seasonings, and the meat can be smoked, fried, grilled or stir-fried. Alligator meat is considered cooked when it is white all the way through.

Exotic Meat Market offers American Alligator Meat. Alligator meat is the meat from alligators that is for human consumption. It has been used both historically and in contemporary times in various cuisines of the Southern United States. Alligator eggs are also for human consumption. Alligator meat has been described as a healthy meat source for humans due to its high protein and low fat composition. It has been mild flavored and firm in texture. Alligator meat is lean, firm and almost pink in color. Alligator meat is versatile and can be used in any recipe that calls for veal, seafood or chicken. Its flavor easily adapts to seasonings, and the meat can be smoked, fried, grilled or stir-fried. Alligator meat is considered cooked when it is white all the way through. Alligator meat consists of 143 calories in a 3.5 ounce serving, 29 grams of protein, 3 percent fat and 65 milligrams of cholesterol. It also contains a significant amount of phosphorus, potassium, vitamin B12, niacin and monounsaturated fatty acids. Alligator Meat has been described as a healthy meat source for humans due to its overall composition and for being low in fat and high in protein.

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Various methods of preparation and cooking exist, including tenderization, marination, deep frying, stewing, roasting, smoking and sautéing. Alligator meat is used in dishes such as gumbo, and is used in traditional Louisiana Creole cuisine. Sausages are also prepared using the Alligator meat.

Cuts from the animal used include meat from the animal's tail and backbone, which have been described as "the choicest cuts".

In the mid-1800s, alligator meat was used in some regional cuisines in parts of the Southern United States. During this time, it was used in dishes such as gumbo. Alligator eggs were a part of the cuisine in many areas of the Southern United States in the early 1900s. During this time people would harvest the eggs and then sell them as a source of income.

In the United States, alligator hunting is legal in Arkansas, South Carolina, Louisiana, Florida, Georgia, and Texas. Additionally, the meat can only be sourced from alligator farms.

An alligator is a crocodilian in the genus Alligator of the family Alligatoridae. The two-living species are the American alligator (A. mississippiensis) and the Chinese alligator (A. sinensis). In addition, several extinct species of alligator are known from fossil remains. Alligators first appeared during the Paleocene epoch about 37 million years ago.

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The name "alligator" is probably an anglicized form of el lagarto, the Spanish term for "the lizard", which early Spanish explorers and settlers in Florida called the alligator. Later English spellings of the name included allagarta and alagarto.

An average adult American alligator's weight and length is 700 lb. and 13.1 feet but they sometimes grow up to 14 feet long and weigh over 1000 Lbs. The largest Alligator found in Louisiana, measured 19.2 feet. Adult alligators are black or dark olive-brown with white undersides, while juveniles have strongly contrasting white or yellow marks which fade with age. The oldest alligator living in captivity is 80 years in Serbian Zoo.

Alligators are native only to the United States and China. American alligators are found in the southeast United States: all of Florida and Louisiana, the southern parts of Georgia, Alabama, and Mississippi, coastal South and North Carolina, East Texas, the southeast corner of Oklahoma, and the southern tip of Arkansas. According to the 2005 Scholastic Book of World Records, Louisiana has the largest alligator population. Most of American alligators inhabit Florida and Louisiana, with over a million alligators in each state. Southern Florida is the only place where both alligators and crocodiles live side by side.

American alligators live in freshwater environments, such as ponds, marshes, wetlands, rivers, lakes, and swamps, as well as in brackish environments. When they construct alligator holes in the wetlands, they increase plant diversity and provide habitat for other animals during droughts. They are, therefore, considered an important species for maintaining ecological diversity in wetlands. Further west, in Louisiana, heavy grazing by coypu and muskrat are causing severe damage to coastal wetlands. Large alligators feed extensively on coypu, and provide a vital ecological service by reducing coypu numbers.

The Chinese alligator currently is found only in the Yangtze River valley and parts of adjacent provinces and is extremely endangered, with only a few dozen believed to be left in the wild. Indeed, far more Chinese alligators live in zoos around the world than can be found in the wild. Rockefeller Wildlife Refuge in southern Louisiana has several in captivity in an attempt to preserve the species. Miami Metro Zoo in Florida also has a breeding pair of Chinese alligators.

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Large male alligators are solitary territorial animals. Smaller alligators can often be found in large numbers close to each other. The largest of the species (both males and females) defend prime territory; smaller alligators have a higher tolerance for other alligators within a similar size class.

Alligators move on land by two forms of locomotion referred to as "sprawl" and "high walk". The sprawl is a forward movement with the belly making contact with the ground and is used to transition to "high walk" or to slither over wet substrate into water. The high walk is an up on four limbs forward motion used for overland travel with the belly well up from the ground. Alligators have also been observed to rise up and balance on their hind legs and semi step forward as part of a forward or upward lunge. However, they cannot walk on their hind legs for long distances.

Although the alligator has a heavy body and a slow metabolism, it is capable of short bursts of speed, especially in very short lunges. Alligators' main prey are smaller animals they can kill and eat with a single bite. They may kill larger prey by grabbing it and dragging it into the water to drown. Alligators consume food that cannot be eaten in one bite by allowing it to rot, or by biting and then spinning or convulsing wildly until bite-sized chunks are torn off. This is referred to as a "death roll". Critical to the alligator's ability to initiate a death roll, the tail must flex to a significant angle relative to its body. An alligator with an immobilized tail cannot perform a death roll.

Most of the muscle in an alligator's jaw evolved to bite and grip prey. The muscles that close the jaws are exceptionally powerful, but the muscles for opening their jaws are comparatively weak. As a result, an adult human can hold an alligator's jaws shut bare-handed. It is common today to use several wraps of duct tape to prevent an adult alligator from opening its jaws when being handled or transported.

Alligators are generally timid towards humans and tend to walk or swim away if one approaches. This has led some people to the practice of approaching alligators and their nests in a manner that may provoke the animals into attacking. In Florida, feeding wild alligators at any time is illegal. If fed, the alligators will eventually lose their fear of humans and will learn to associate humans with food, thereby becoming both a greater danger to people, and at greater risk from them.

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The type of food eaten by alligators depends upon their age and size. When young, alligators eat fish, insects, snails, crustaceans, and worms. As they mature, progressively larger prey is taken, including larger fish such as gar, turtles, and various mammals, particularly coypu and muskrat, as well as birds, deer, and other reptiles. Their stomachs also often contain gizzard stones. They will even consume carrion if they are sufficiently hungry. In some cases, larger alligators are known to ambush dogs, Florida panthers and black bears, making it the apex predator throughout its distribution. In this role as a top predator, it may determine the abundance of prey species, including turtles and coypu. As humans encroach into their habitat, attacks are few but not unknown. Alligators, unlike the large crocodiles, do not immediately regard a human upon encounter as prey, but may still attack in self-defense if provoked.

Alligators generally mature at a length of 6 feet. The mating season is in late spring. In April and May, alligators form so-called "bellowing choruses". Large groups of animals bellow together for a few minutes a few times a day, usually one to three hours after sunrise. The bellows of male American alligators are accompanied by powerful blasts of infrasound. Another form of male display is a loud head-slap. Recently, on spring nights’ alligators were found to gather in large numbers for group courtship, the so-called "alligator dances".

In summer, the female builds a nest of vegetation where the decomposition of the vegetation provides the heat needed to incubate the eggs. The sex of the offspring is determined by the temperature in the nest and is fixed within seven to 21 days of the start of incubation. Incubation temperatures of 86 °F (30 °C) or lower produce a clutch of females; those of 93 °F (34 °C) or higher produce entirely males. Nests constructed on leaves are hotter than those constructed on wet marsh, so the former tend to produce males and the latter, females. The baby alligator's egg tooth helps it get out of its egg during hatching time. The natural sex ratio at hatching is five females to one male. Females hatched from eggs incubated at 86 °F weigh significantly more than males hatched from eggs incubated at 93 °F. The mother defends the nest from predators and assists the hatchlings to water. She will provide protection to the young for about a year if they remain in the area. The largest threat to the young are adult alligators. Predation by adults on young can account for a mortality rate of up to 50% in the first year. In the past, immediately following the outlawing of alligator hunting, populations rebounded quickly due to the suppressed number of adults preying upon juveniles, increasing survival among the young alligators.

Alligators, much like birds, have been shown to exhibit unidirectional movement of air through their lungs. Most other amniotes are believed to exhibit bidirectional, or tidal breathing. For a tidal breathing animal, such as a mammal, air flows into and out of the lungs through branching bronchi which terminate in small dead-end chambers called alveoli. As the alveoli represent dead-ends to flow, the inspired air must move back out the same way it came in. In contrast, air in alligator lungs makes a circuit, moving in only one direction through the parabronchi. The air first enters the outer branch, moves through the parabronchi, and exits the lung through the inner branch. Extensive vasculature around the parabronchi are where oxygen exchange takes place.

They have muscular, flat tails that propel them while swimming. The two kinds of white alligators are albino and leucistic. These alligators are practically impossible to find in the wild. They could survive only in captivity and are few. The Aquarium of the Americas in New Orleans has leucistic alligators found in a Louisiana swamp in 1987.

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FAQs

What is the best meat on a gator? ›

The most popular and best portion of the gator is the tenderloin, which is found in the alligator's tail. Some in the industry consider this portion of the alligator to be the equivalent of fillet mignon. Mm-mm! The tail also has white meat in it that isn't a part of the tenderloin.

What are the best cuts from an alligator? ›

Alligator tail and jowls are the choicest cuts. They are a mild-flavored white meat with a texture similar to veal. The legs and ribs are darker meat with a stronger taste and texture similar to pork shoulder.

What is the best tasting part of an alligator? ›

The best part of the alligator to eat is the tenderloin, the inner piece of the tail (each tail has two tenderloins), considered to be the “filet mignon” of the gator. The second most desirable part is the white tail meat, and third is the white leg and body meat.

Is eating alligator meat healthy? ›

High-quality protein and lean in fat, alligator meat is a keto-friendly, protein-packed meat low in saturated fats. The consumption of gator meat in the U.S. is quite common and is often consumed at a rate comparable to beef, with lower health risks.

Why do you soak alligator meat in milk? ›

It is strongly recommended you soak any and all alligator meat in milk three hours before prepping and cooking it. That reduces the swamp notes. Directions: Fill a deep pot halfway full with oil.

What is the best way to cook an alligator? ›

Cook the alligator at 250 until the thickest part of the meat is between 175 and 190 degrees. The thickest part is the back of the gator near the tail. Cook time varies depending on size of the gator. A small gator averages 4 hours of cook time.

Is alligator meat healthier than chicken? ›

Meat from alligators may have more calories per serving than more “traditional” choices like beef or chicken, but many still view it as a healthy alternative because of how those calories are accounted for, in most cases through protein rather than fat.

What's better alligator or crocodile meat? ›

The meats of both are the same. They have the same low-fat and high-protein content. The only difference is that alligator meat is a bit lower in sodium content than crocodile meat. Alligator meat can be easily found in the market.

Is alligator a seafood or meat? ›

Aymond saying: "Yes, the alligator's considered in the fish family, and I agree with you — God has created a magnificent creature that is important to the state of Louisiana, and it is considered seafood."

How do you get the gamey taste out of alligator meat? ›

Usually an over night soak is best but if you can at least get a couple hours of soak time, that will help remove some of the taste. Be sure to remove any silver skin and fat from the meat. They hold a great deal of game flavor and it's usually best to completely remove them from the meat before cooking.

What is alligator meat called? ›

Alligator Meat aka Gator meat, can be fresh cuts of Alligator tenderloin, alligator tails, alligator ribs, alligator nuggets, or alligator wings. The Tail meat, is the most popular alligator meat for sale. Gator tail fillets a.k.a. alligator tail, lead all alligator meat sales.

How do you cook alligator cheek meat? ›

Home > Alligator Meat > Cheek Meat of Alligator

Defrost the package, drain the liquids. Cook it with butter and herbs of your choice at high heat until white. Cooks within 90 seconds. Do NOT overcook.

Can you get Salmonella from alligator meat? ›

Pomona is a commonly isolated Salmonella serotype from patients with reptile-associated salmonellosis in the United States, and since alligator meat is consumed and the skin is exported to numerous countries, risk of human and animal infection should be considered.

What meat has the most protein? ›

You may be surprised to hear that chicken breast has the most protein in it compared to all types of meat. It has an impressive 30.9g of protein per 100g/3.5 ounces.

Is alligator meat like chicken? ›

It is said that alligator meat tastes very similar to chicken, and is served in many different variations. I personally think it has the firmness of pork and a unique flavor that is sort of a mix of chicken and fish. It may sound starnge but most of us here really like it. Some of our friends enjoy alligator ribs too.

What do you soak alligator tail in? ›

We use buttermilk to soak the alligator in, both to tenderize it and to soften the flavor a bit. The Cajun seasoning is used to season the flour when we fry so our gator bites get a nice Cajun flavor to them!

Does alligator meat need to be tenderized? ›

Certain areas of alligator meat requires tenderizing, such as the neck and leg area. The meat is used in various dishes, including soups and stews or as burgers for sandwiches. Low in fat, alligator provides a healthy alternative to more fatty meats. When properly sealed, the meat can stay frozen for up to a year.

What color should cooked alligator meat be? ›

Its flavor easily adapts to seasonings, and alligator tenderloin can be smoked, fried, grilled, or stir-fried. Alligator tenderloin meat is considered cooked when it is white all the way through. The tenderloin is the most tender of the alligator cuts and has a delicate flavor.

How long should alligator be cooked? ›

Place the gator on a 275 degree bbq pit using pecan wood for smoke flavor. Cook until internal temperature in the tail reaches 165 degrees on an instant read thermometer about 4 1/2 hours total.

Does alligator taste like fish or chicken? ›

When cooked, alligator has a similar texture to dark meat chicken, but with a faint fishiness to it. Think of it as if a chicken and a grouper fish had a baby. Not exactly a picture I want in my head, but the flavor imagery is spot on and surprisingly delicious.”

Can alligator meat be eaten? ›

The most commonly eaten part of the gator (well, in Florida, that is) is the ribs. “I treat them just like pork spare ribs and put them in my smoker,” says Gilbert.

What meat is healthier than chicken? ›

Lean pork is every bit as good for your body as lean beef and chicken. In one study, substituting lean pork for beef and chicken led to less body fat and better heart health.

What is the healthiest meat ever? ›

5 of the Healthiest Meats
  1. Sirloin Steak. Sirloin steak is both lean and flavorful – just 3 ounces packs about 25 grams of filling protein! ...
  2. Rotisserie Chicken & Turkey. The rotisserie cooking method helps maximize flavor without relying on unhealthy additives. ...
  3. Chicken Thigh. ...
  4. Pork Chop. ...
  5. Canned Fish.
6 Jan 2020

What has more protein alligator or chicken? ›

Alligator's flavor mimics chicken, but the meat's nutritional content does not. Alligator is filled with significantly more protein than chicken and has less fat, Mark said.

Which is more expensive alligator or crocodile? ›

It is softer, it's more supple, and it's just a nicer-looking leather overall. Alligator is generally more expensive than crocodile. That being said, crocodiles grow larger, so you have very large items you may not get around using crocodile.

What is the best part of a crocodile to eat? ›

Most parts of the crocodile can be eaten, with the most popular cuts being the tenderloin, ribs, body, jaw, and tail. “Most people enjoy eating meat from the body as it's boneless. Some like the premium cuts from the upper part of the animal's tail. These cuts are among our bestsellers,” Wichai said.

What kills more alligator or shark? ›

Just looking at bare numbers, sharks kill more people. However, roughly 10% of alligator attacks are fatal, and about 8% of shark attacks are fatal. For humans, you're more likely to walk away from a shark attack than an alligator attack.

Is alligator meat considered white meat? ›

They are packed with protein even more than chicken, beef, or pork. Alligator is a lean white meat with a mild flavor like chicken and is low in fat and cholesterol.

Is alligator meat high in cholesterol? ›

Alligator is a lean meat that is low in fat and cholesterol and high in protein.

Is crocodile red or white meat? ›

It is a succulent white meat with a delicious and unique flavour. Crocodile meat is low in fat and high in protein and is best cooked in the same manner as lean pork or chicken.

Can alligator meat make you sick? ›

The bacterium of concern for alligator meat is Salmonella. Reptiles naturally harbor Salmonella, and cases have been reported of people becoming sick after handling contaminated reptiles. Salmonella food poisoning can cause many symptoms, including nausea, vomiting, abdominal cramps, mild diarrhea, fever and headache.

How do you know when gator meat is done? ›

Use a knife to cut one of the pieces of alligator open, and look inside of the meat. Like chicken, there shouldn't be any pink in the middle of the meat when it is cooked thoroughly. If there's still some pink in the middle, put the kabobs back on the grill for 1 minute before serving them.

What part of a gator can you eat? ›

What part of an alligator do you eat? In some parts of the country, people eat and use the entire alligator. However, the most commonly eaten parts of any alligator are the ribs and the tenderloin. Gator ribs are usually treated just like pork spare ribs, and they can be baked, grilled, or smoked.

What is alligator meat most similar to? ›

Alligator meat has been described as having a mild flavor and a firm texture. It tastes like quail, with a mildly fishy flavor, and is often chewy, depending on preparation.

Does crocodile taste like alligator? ›

Crocodile and alligator meat has a similar flavor which is often compared to chicken. However, crocodiles are farmed in seawater, so they take on a subtle fishy undertone, while gator meat has a gamier, swampy taste. Brining the meat of either reptile for several hours in milk and salt will pacify these flavors.

What is cow cheek meat called? ›

Also known as barbacoa meat, beef cheek meat is great in tacos, quesadillas, burritos and other delicious dishes. What is beef cheek meat? Beef cheeks come from the face of the cow, next to the jaw muscle. Our cheek meat produces a wonderful, melt-in-your-mouth bite packed with traditional flavor.

Are beef cheeks a tough cut of meat? ›

As it is a hard working muscle, beef cheeks are an often tougher cut of meat, which is why they lend themselves to slow cooking. Beef cheeks contain a fair amount of connective tissue known as collagen. Over time this collagen breaks down and becomes slightly gelatinous, producing a rich, melt-in-your-mouth texture.

What kind of meat is Cachete de res? ›

Beef cheeks (cachete de res in Hispanic recipes) are cuts of meat from, you guessed it, the cheek muscles. The tender meat is an excellent choice for making various appetizers, stews, soups, sandwiches, and main dishes. Several traditional and modern Mexican recipes, such as, birria and barbacoa, also use the meat.

What part of a gator is good to eat? ›

What part of an alligator do you eat? In some parts of the country, people eat and use the entire alligator. However, the most commonly eaten parts of any alligator are the ribs and the tenderloin. Gator ribs are usually treated just like pork spare ribs, and they can be baked, grilled, or smoked.

What meat does alligator taste like? ›

Alligator meat has been described as having a mild flavor and a firm texture. It tastes like quail, with a mildly fishy flavor, and is often chewy, depending on preparation.

Is alligator meat red or white meat? ›

They are packed with protein even more than chicken, beef, or pork. Alligator is a lean white meat with a mild flavor like chicken and is low in fat and cholesterol.

What is another name for alligator meat? ›

Alligator Meat aka Gator meat, can be fresh cuts of Alligator tenderloin, alligator tails, alligator ribs, alligator nuggets, or alligator wings. The Tail meat, is the most popular alligator meat for sale. Gator tail fillets a.k.a. alligator tail, lead all alligator meat sales.

Does alligator really taste like chicken? ›

The tail section is the part that most people are familiar with. It is used for making the ubiquitous bar appetizer - fried alligator bites and gator on a stick. It does, indeed, taste a lot like chicken. The meat is white and can be quite tender and flavorful.

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