Alligator meat, much like venison or ostrich meat, is considered to be an exotic meat, which means it may not appear next to the hamburgers and hot dogs at your local grocery store. Frozen alligator meat is usually sold to butcher shops and groceries in large freezer bags, which guarantees freshness for the consumer. Almost all alligator meat sold today is produced in commercial alligator farms along the southern coast of the United States or in other countries with large alligator populations, such as Australia.

Alligator meat is considered to be healthier than domestic chicken, especially when it comes to cholesterol and fat content. The most common alligator meat product sold in stores is the tail section. Alligator tail meat is very similar to veal in texture, but is said to taste like chicken, rabbit, fish or frog's legs. Some also compare the tail meat to the white portions of pork. There is also a tenderloin portion of alligator meat, located in a tubular section of the tail.

While the tail portion may be considered the best section of alligator meat, there is also some consumer demand for the darker, slightly tougher midsection meat. The taste of the midsection alligator meat is said to be closer to a pork shoulder, with sinewy grains and a stronger natural flavor than the tail section. Some alligator meat enthusiasts also enjoy the meat found in an alligator's feet, often called the alligator's wings. The flavor and texture reportedly resembles frog's legs.

From a health standpoint, alligator meat may be considered a better alternative to marbled steaks or fatty pork products. According to one alligator meat producer in Florida, the nutritional value of alligator breaks down like this:

Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions:

The number of calories from fat and the low amount of saturated fat, along with the high protein and low carbohydrate ratio, suggests that alligator meat is a healthy meat product. The alligators used for commercial meat products are raised on farms, which means their diets are strictly controlled and their habitats are properly maintained. Even wild alligators, whose meat is occasionally sold, maintain a varied diet of shellfish and other seafood. Some experienced cooks suggest marinating alligator meat for better results, but it can be served as steaks, stewing cubes, hamburger patties and even sausages.