As a precaution, before starting the main course, he casually cut a few fingernail-sized pieces of crocodile meat. Leaving the dinosaur-like skin on, he placed them on the grill to roast slowly over the charcoal fire.
If not for the skin, it would be hard to tell what kind of meat it was just by looking at it; most people would probably mistake it for beef or pork.
Under the high heat of the charcoal fire, the crocodile meat quickly began to sizzle, but strangely, there didn't seem to be any noticeable fat rendering out.
He had already noticed this when he was butchering the crocodile meat. The American Crocodile's fat content was much lower than he'd imagined, a stark contrast to his previous conclusion that large animals encountered in Alaska were generally very fatty.
Despite their enormous size, they were almost all lean meat, like rabbits, with hardly any visible marbling.
