Alligator meat is not easy to tenderize and cook.

Even though they look menacing, they are also very tasty and conjure up the feeling of looking at a dinosaur.Their meat is the same, apart from Alligator being a little less salty, but both have a unique taste.

Adding a portion of Crocodile or Alligator meat to your diet is a good way of changing it up without the worry of eating something that is not good for you.

The crocodile and alligator are a rich source of high-quality meat.It's great for building healthy muscle.The raw meat contained in 100g is equal to meat from a lamb leg and more than the breast of a chicken.

There is just 1.6% fat in crocodile and alligator meat.The chicken breast is less lean than the beef.The low-fat content of the meat makes it an excellent option for people who don't want to cut meat from their meals.

There is a lot of Omega-3s in the crocodile and alligator.Good fats can help lower the risk of heart disease, as well as help with depression, dementia and arthritis.Adding Omega 3 to your diet is important because your body doesn't have the ability to produce it.

Crocodile and Alligator meat is good for your lungs and blood circulation.The meat is said to cure asthma but it has not been proven.

It is best not to cook crocodile and alligator meat too much as it can dry out.The meat is firm with a delicate flavour.Restaurants that serve meat on their menu are called appetisers.There are many ways to serve the cuts of meat.

It is recommended that marinading is done.The meat cooks well with these ingredients: any orange, lime, lemon, mixed fruit, herbs, garlic, basil, ginger, chilli, salt, pepper and curry leaves.Wrap the meat in foil and rest for a few minutes.The juices will be distributed evenly before slicing and serving.

It can be cooked in ways similar to chicken breast.It's great for stir frying and kebabs.

Premium cuts of meat from the animal are ideal for pan frying, roasting or cut into steaks for barbecue.The texture is similar to veal and can be used as a substitute for veal or chicken.When baking or roasting it is best to cover or wrap in foil so that you can see the last 10 minutes.The most tender part.

The meat is tougher than the tail.As with other types of meat, the meat is better suited for wet cooking methods like stew and curry.This part of the Crocodile or Alligator is a good place to mincing for burgers or sausages.

Similar to the body cuts, the neck meat should be cooked as above for slow wet cooking or also minced for burgers and sausages.

The meat on the leg is tough.The boned meat is great for making soups and wet cooked dishes.The flavour for these cuts is always better.

If you're in Australia, you can ask your butcher to source the meat for you.

If you're in the world, try some crocodile or alligator.If these animals get a chance, they will bite you back if you try one of the recipes above.You could end up liking the meat so much that you add it to your diet.It will make for a great conversation at your next dinner party.