Crocodile » Meat

After two and a half years in the Nile crocodile is ready for slaughter. The meat on this kind of young animal is exceptionally tender and juicy and is considered a real delicacy. In addition the skin is then in its optimal condition to be converted into leather.

Although it looks like monkfish meat in both consistency and colour crocodile meat does not taste of fish. Its taste is more like poultry. For this reason crocodile meat is exceptionally suitable for almost all poultry recipes.

The meat only requires a short preparation period and is therefore particularly suited to barbecues, roasting and grilling.

The cholesterol count is extremely low, fluctuating between 65 and 75 milligrams per 100 grams, depending on the cut and method of preparation. In comparison, cooked veal and cooked beef have a cholesterol count of between 80 and 140 mg and between 75 and 100 mg respectively.