Frog legs are both wild and farmed. Wild come from Bangladesh, India and Indonesia. Farmed come from Taiwan, China, Vietnam and Indonesia. The white meated cultivated bull frog is the best grade. Grass Frogs are the sweetest and cheapest but are small and the yields are low.  The common uncultivated frog from the South has dark meat.  

Bull frogs and the common frog come from the South and the spring or grass frogs come from the Atlantic coast and the Mississippi River tributaries.

Method of Production: The frog's legs are removed either at or below the pelvis after harvesting. Product that contains flesh above the pelvis is termed "saddle-on". This is less preferable than the "saddle-off" product because of a lower yield to the foodservice operator. Saddle-on frog legs also lose a size in trimming. All frog legs, whether saddle-on or -off, are skinless.

Market Form    Fresh, Frozen
Imports are available with differing degrees of quality

Seasonality: Typically, production of both wild and farmed product peaks in the rainy months from April to October. Wild product are sometimes protected during these times because frogs are a natural predator of mosquitoes.

Sizing: Grading is done by the number of leg pairs per lb. Sizes range from a high of 2/4 ct to a low of 16/20 ct. The most popular sizes are 4/6 and 6/8 ct.

Application: Frog legs have a mild flavor and are delicious fried or sauteed

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