Sunday, September 17 2006

FLORIDA: Long a down-home delicacy in the southern United States, alligator meat is rapidly growing in popularity all across the country.

One major reason is the incredible health benefit of alligator meat, which beats even chicken in calories, fat content, and cholesterol.

Add to that its exotic taste and the growing repertoire of recipes for everything from steaks to jambalaya, and alligator is a rising star in the gourmet food experience. By far the most popular cut of alligator meat for sale is the tail, a succulent white meat with the texture of veal and a taste similar to chicken and rabbit.

Although the tail is the choicest source of alligator meat, many don’t realise that every part of the alligator is edible.

The body meat of the alligator is slightly darker and tougher compared to the tail, with a stronger taste that is often compared to pork shoulder. One possible reason alligator meat is so healthy is that alligators themselves maintain a healthy diet, abundant in fish and shellfish. Alligators are similar to crocodiles, but have a broader, shorter snout, and a much higher population.

Now a multi-million dollar industry, alligator farming is estimated to produce more than 300,000 pounds of meat every year. That represents a lot of satisfied and returning customers for this unique gourmet food. As with all the products advertised here, alligator meat for sale from Seattle’s Finest Exotic Meats comes from naturally raised animals.

The alligators come only from specialty alligator farms committed to an all-natural product. We pride ourselves on avoiding the use of growth hormones or synthetic diets. The quality of our meat is a direct result of that promise.