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In the U.S. alligator meat has been consumed historically and in contemporary times in Southern cuisines for decades. The meat itself has been described as lean and high in protein. The texture is firm and had been described as having a mild flavor. Some say it tastes like chicken some say more like fish and can be Continue reading →

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Out of all the different type of cuts for steak, Rib-eye is considered to be most poplar steak in America. Steak lovers from coast to coast recognize that the rib-eye is the best all around cut for steak. These steaks are actually the same cut they use to make a prime rib roast. New York strip came up Continue reading →