Alligator Tenderloin | Domestic Saku and a natural by-product of

and a natural by-product of the dairy industry

representing the top 3% of all beef produced

Chef’s Tips for Cooking Alligator

this USDA Prime Prime Rib brings an indulgent experience to your table

Caribbean lobster is a delicacy

Alligator Tenderloin | Domestic Saku and a natural by-product ofExotic, Lean, and Exceptionally Tender Domestic Alligator Tenderloin offers a unique culinary adventure for the adventurous home cook. Sourced from the tail of alligators raised on family owned freshwater farms in Louisiana, this cut is the most tender part of the animal. Nearly white in color and virtually fat free, it delivers a delicate, mild flavor often compared to chicken but with distinct nuances reminiscent of frog legs or turtle. High in