Why Is The Tail The Preferred Cut Of Alligator Meat?

If you've ever traveled to a southern state like Florida or Louisiana, you've probably seen alligator on a menu. To those who live in states where the animal isn't native, this can be a bit alarming. In America, alligator meat is often overlooked; it's less common than chicken or beef, but is actually considered a delicacy in certain parts of the U.S.

Though it's primarily known for its tender flavor, alligator meat is surprisingly healthy, too. It's lean and low in calories and has lots of protein, especially compared to other meats; according to Livestrong, one serving of alligator contains 232 calories and a whopping 46 grams of protein, compared to the 291 calories and 23 grams of protein you'll find in a serving of rib-eye steak.

For the best possible alligator-eating experience, it's all about the cut of meat. If you go to a restaurant and order an alligator dish, you're likely getting the tail. But what makes an alligator's tail meat more desirable than the other parts of this freshwater creature?

When it comes to chicken and beef, people have their own preferences for which cuts they like best. Technically, this is the case with alligator, too. However, when you get alligator in a restaurant, you're most likely eating the tenderloin, which is part of the tail. It's a white meat that's often compared to chicken; it's the most tender part of the animal, so it's juicy and easy to cook. 

Alligator tail is most commonly fried and served with dipping sauce, sort of like boneless wings. While the tail meat can be pounded out and marinated like other cuts, it's so tender that it doesn't require those kinds of pre-cooking treatments. Additionally, because it's so mild, you can pair alligator tail with virtually any type of sauce and the meat will take on its flavor — again, just like chicken.

Though most people prefer the tail meat, there are plenty of other parts of an alligator that you can eat, too. Steaks and Game offers a breakdown of all the different types of alligator meat, and it turns out that alligator legs and ribs are quite popular as well.

Alligator legs are made up of dark meat, and are often fried and paired with sauce, just like the tail. However, they're not as tender, and have a stronger, more distinct flavor. Alligator ribs are cooked low and slow, just like beef or pork ribs. They can also be smoked or grilled, and they're especially popular in Florida.

Though alligator doesn't appear on every menu, you should seek it out if you're a meat lover. However, don't hunt alligators on your own unless you know what you're doing. In Florida, you can kill up to two wild alligators during the harvest season, but most gators served in restaurants are actually farm-raised.