Crocodile is consumed in some countries such as Australia, Ethiopia, Thailand, South Africa and also Cuba (in pickled form). It can also be found in specialty restaurants in some parts of the United States. The meat is white and its nutritional composition compares favorably with that of more traditional meats. It does tend to have a slightly higher cholesterol level than other meats. Crocodile meat has a delicate flavor and its taste can be complemented by the use of marinades. Choice cuts of meat include back strap and tail fillet.