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Alligator Tenderloin Tail Meat

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8 packs (approximately 40 lbs.) | Free Shipping

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. The tenderloin, a muscle that runs next to the tailbone and spinal column of the gator, is the most tender of the alligator cuts.

It adapts to many types of seasonings and the flaky, white meat can substitute for veal, seafood, or chicken in many recipes.


8 vacuum sealed 5 lb. packs (approximately 40 lbs.)


  • Wild* (Sept-Nov)
    or Farmed (Rest of the Year)
    (*Farmed may be substituted due to availability)
  • Frozen



Keep alligator tenderloin meat frozen until you're ready to use it.

Thawing Tips

Alligator is best cooked either very quickly (fried or seared) or very slowly on low heat (stewing or braising). 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.

Alligator can also be tenderized, fried & served with a savory sauce. It is also delicious in stews & gumbos.

Pair alligator with flavors like bacon, garlic, chile, lemon and/or beer.

Alligator Recipes

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