Alligator sirloin meat mostly comes from the tail. It is tender (for alligator), delicate in flavor, and extremely versatile.
Long a staple of traditional Louisiana Creole cuisine, alligator meat is lean, firm, pinkish in color, low in fat and cholesterol, and high in protein and iron. Alligator sirloin tail meat somewhat resembles veal and tastes like a cross between frog legs and turtle meat. The flaky, white meat adapts to many types of seasonings and can substitute for veal, seafood, or chicken in many recipes.
