What I bought was the tenderloin, the most tender meat, from the tail of the alligator.
The tail, Pierce explained has four cylindrical tubes of muscle, four lobes, like tuna. That's the tenderloin. It looks like a dunce cap, long and skinny. You slice that and pound it like veal, and you cannot tell the difference. You can handle and treat that like a good piece of meat, even grill it.
The meat of the jowl is quite tender on its own, too, he said.
It's kind of like a grouper cheek, a big piece of meat.
Other parts of the alligator are double-tenderized, he explained. And the fat on alligator is outside the pieces, not striated throughout the meat like, for instance, beef or pork
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