Most butchers in the meat industry are expected to process any animal carcass that is placed in front of them. Whether it’s a cow, or pig, or goat or lamb or deer, they need to know how to get the best cuts, to the point that it becomes second nature. However, even the most experienced butcher may take a step back if asked to process something a little… toothier, and scalier, than a typical cow. Working on an alligator carcass is a whole different animal — literally.
Cordray’s, a Ravenel, S.C. establishment, has become a processor of choice during alligator season, which lasts from mid-September to mid-October in South Carolina. Owner Michael Cordray says that the company can process up to 120 alligators during the season, in addition to venison, wild hogs and, on a less exotic note, grass-fed beef from the family’s own farm.