Breeding
Unlike what many people think, crocodiles are not hunted. The crocodiles living in the wild are unconditionally protected. This means that the import of crocodile meat is also completely controlled throughout the distribution chain from the exporting country through to the importing country. Highly dangerous ones that threaten humans may still be caught but these are then used for breeding crocodiles in captivity. The meat produced by these animals kept in captivity may then be imported on the condition that legal requirements are met. Captured crocodiles raised in captivity are kept in the same habitat they would have in the wild.

Hunting
During the egg-laying season, crocodiles lay their eggs in the sand. This sand is kept raked every day so that egg collectors will know exactly where the eggs have been laid. The eggs are then collected and placed in an incubator. When the dozens of baby crocodiles emerge, they enter an enclosed area that contains a pond. They are slaughtered for the production of leather when they are around two years old.

Season
The main slaughtering season runs from September through January. Thereafter, slaughtering is done on a lower scale.

Meat
For a long time, the flesh of crocodiles was simply discarded because there was no demand for it. Crocodiles were raised mainly for their skin. But this was really a waste of delicious meat. This meat is pale and almost white in colour. The meat is firm and contains a little fat that escapes during frying. The flavour is similar to that of chicken, frog legs, etc. and can be prepared like chicken. Dishes containing crocodile with Indian curry sauces are particularly delicious.

Cuts
Cuts of crocodile that are imported include tail, tail medallions, filets and steaks.