Alligator Sirloin Tail Meat
8 vacuum sealed 5 lb. packs (approximately 40 lbs.)
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.
Keep alligator meat frozen until you're ready to use it, then thaw as many packs as you need.
RECIPES & TIPS
Alligator sirloin is best cooked either very quickly (fried or seared) or very slowly on low heat. (It’s delicious in stew and gumbos.) Many people recommend marinating alligator meat to introduce extra flavor. Whether marinating or not, be sure to pat the meat dry prior to cooking it for a better sear.
Pair alligator with flavors like bacon, garlic, chile, lemon and/or beer.