We are state licensed to process Alligator in Florida. Whether it’s wild caught in Lake Hancock or farm raised in central Florida, we process a lot of Alligators each year. With the 7 years of experience in the Alligator industry, we have learned a lot.
Simply put, we clean the meat better. We have learned that trimming the meat more, yields less meat; but it also means that we produce a better product. Our prices are higher because you are going to get more usable meat with our products. There is no need to trim the fat or tendons, our white meat is only white meat. We aren’t adding a bunch of chemicals to add water weight just to get more money per pound like our competitors.
Our white meat is premium quality that is perfect for restaurants, retail markets and grocery stores. The dark meat is best used for making sausages and jerky’s. Where does the different meat come from on the Alligator? We only pull white meat from the jaw muscles, back straps and the tail. The dark meat is pulled from everywhere else.
Our products are all produced with ZERO additives or preservatives. We believe in making money the honest way, and that means making a really good product. No games, no gimmicks. What you see is what you get, an all-natural product. That is good for you and good for the environment.
What is the difference between buying farm raised Alligator or wild caught Alligator? Well, that’s really a long story but the short of it is that the farm raised Alligators average a much smaller size than the wild caught Alligators. We make a white meat product and a dark meat product from the wild Alligators. The farm raised Alligators yield numerous different products. We even make ribs and “wings” with the farm raised Alligators because their small size keeps the meat more tender. No, Alligators can’t fly, but when we trim the legs off of the farm raised Alligators they look like chicken “wings”.
