Crocodile is a white meat with a nutritional composition comparing favourably with that of more traditional meats, for example chicken. It has a delicate flavour so the use of strong marinades is not recommended. Light tropical fruits compliment crocodile meat well. It does tend to have a slightly higher cholesterol level than other meats but is low in fat (less than 1%) and high in protein. The more favourable cuts of meat are satay, striploin, tail fillet and tenderloin. It is perfectly legal to buy crocodile meat and products from animals raised on farms in Australia (this is where Black Angus gets their supply). The sale of crocodile meat is permitted under the Australian Food Standard Code. The slaughtering and processing of crocodile meat is done humanely and hygienically with little to no waste.
Crocodile meat is easy to prepare and cook. It is best cooked from frozen as during the thawing process most of the moisture runs out, thus decreasing the flavour. It should be cooked for two minutes on either side and then allowed to stand for a few minutes. It is best served just cooked (in red meat terms, medium rare). Remove excess fat after cooking. Do not use a large number of ingredients (other than herbs or spices) - no more than three is recommended. If frying, always use butter or olive oil as they will not impart a flavour that is unique. Do not use margarine as the hydrogenated fats can emit an unpleasant flavour and prevent you from using other dairy products such as cream in the recipe. Keep it plain and simple.