Processing

All processing is done in state inspected, refrigerated, processing facility. We follow procedures that meet or exceed current food handling guidelines.

Skinning

After the alligators are harvested they are brought back to the processing facility where they are skinned from the neck to the tip of the tail. Hides are cleaned in a solution of bleach and water to remove any bacteria. they are pressure washed to remove any remaining particles of meat. The final step is to salt the hide and roll it (like a sleeping bag) into a tight bundle for storage.
- $15 per foot on skins, $20 per foot on Trophy skins.

Meat

Meat from the alligators is handled in a refrigerated processing room where it is thoroughly rinsed and cleaned. All veins and excess fat are trimmed away to assure that only the highest quality product goes to the end user. After trimming the meat is tenderized.
- Meat is $2 per pound, fat trimmed, vacuum sealed and flash frozen.

Packing

Finished product is vacuum sealed in bags of various sizes and flash frozen to preserve maximum quality.

Heads

Heads are pressure washed and completely cleaned of remaining meat particles. The heads are then shaped to the desired posture and dried for two weeks and later moved to the taxidermy room.