Meat
Body
Crocodile body meat is the trunk flesh outside the prized tail—firmer, more worked muscle that benefits from marinating and moist heat or careful grinding. Colour is pale when raw, cooking white like firm fish-adjacent white meat with a mild, clean flavour closer to chicken or pork loin than to red game. Cube for curries and stews, slice for stir-fries after tenderising, or grind for sausages. Avoid high dry heat for long periods; the lean protein toughens. Farmed animals yield more consistent body meat than wild harvests of varying age.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.7 g
- Saturated Fat 4.97 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.81 g
- Polyunsaturated Fat 1 g
- Cholesterol 70.6 mg
- Sodium 62.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 59.6 g
- Energy 196 kcal
- Water 59.6 g
- Protein 22.1 g
- Fat 12.7 g
- Saturated Fat 4.97 g
- Monounsaturated Fat 4.81 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.35 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.4 µg
- Minerals 408 mg
- Major Minerals 407 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.35 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.4 ·
Minerals
Body of Crocodile: composition reflects this culinary part relative to the whole ingredient.
History
Indigenous Australian cooks used body meat from crocodile in traditional roasting and stewing.
Commercial farms began selling body trim as a value cut beside premium tail.
Asian restaurants used crocodile body meat in spicy wet dishes and stir-fries.