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Crocodile meat is a white meat and its nutritional composition compares favourably with that of more traditional meats. Crocodile meat has a delicate flavour, is low in fat and high in protein.

It is best cooked frozen as, during the thawing process, all the meat juices run out and the flavour is lost. Crocodile meat 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.

For a long time crocodile meat was just thrown in the waste-bin because there were not any slaughter houses that were able to slaughter the meat under sufficient hygienical conditions to make human consumption possible. Of course this was a waste of beautiful and tasteful meat.

However, there are some slaughter houses which have made the necessary investments and are able to meet the required hygienical standards