Crocodile Meat

The two species of crocodiles found in Australia are saltwater crocodiles (Crocodylus porosus) and freshwater crocodiles (Crocodylus johnsoni). Contrary to popular belief, the consumption of crocodile meat in Australia is something of a novelty, and in the past, both species were hunted and later farmed mainly for their skin.

Through the development of traditional Australian cuisine, crocodiles have become popular and prized for their succulent white meat, characterized by its delicate, but firm texture, and a unique flavor. As the industry continues to develop, crocodile meat is offered in a wide array of forms and cuts, ranging from lean steaks to crocodile ribs.