Meat
Steak
Crocodile steak is a portion cut—usually from tail or thick body fillet—shaped for grill or pan. The meat is lean and pale; success depends on not overcooking past just-opaque and on adequate oil or marinade for surface moisture. Flavour is mild and clean, ready for bold sauces. Pat dry, season, sear hard, and rest briefly. Thickness under 2 cm suits pure high heat; thicker steaks need a gentler finish. Serve immediately—held crocodile steak dries at the edges quickly.
Track this ingredient
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 11.4 g
- Saturated Fat 4.96 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.25 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 68.3 mg
- Sodium 57.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 58 g
- Energy 204 kcal
- Water 58 g
- Protein 22.6 g
- Fat 11.4 g
- Saturated Fat 4.96 g
- Monounsaturated Fat 5.25 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.07 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.6 µg
- Minerals 367 mg
- Major Minerals 366 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.07 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Restaurant grills portioned crocodile into steaks for tourist menus.
US specialty steakhouses offered crocodile steak as an exotic alternative.
Hotel banquet menus included crocodile steak with tropical accompaniments.