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Farm raised alligators are all white meat. In wild alligators, the legs and some of the body meat under the jaw are reddish and are often substituted for turtle meat or used for sausages, soups and fritters. Alligator meat has a very mild taste and readily adapts to recipes for pork, veal, chicken and most seafood. Choice cuts of meat, primarily the tail and jaw, can be used in any recipe. The body and leg meat, with just a little preparation and special recipes, can be just as tasty. The most tender cut is the slightly pink tenderloin, followed by the sirloin which is pure white meat. The meat has a fine, light-grained texture that appeals to most people and has its own unique flavor that is easily enhanced with seasonings and sauces.
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There
are two types of alligators, the American alligator and the Chinese
alligator.
The American alligator grows up to 19 feet (3.5 m) long, weighing up to
600 pounds (270 kg). The Chinese alligator grows to be about 6 feet long
(1.8 m). The American Alligator offers the meat available in U.S.
markets.
