In Anahuac, the Alligator Capital of Texas, Gators Are Big Business | Eater Houston

"The largest alligator processing operation in Southeast Texas, this Anahuac-based facility handles festival and seasonal catches (around 600 gators during the core season), converting whole carcasses into edible meat and trophy hides. Hides are sent to a tannery and turned into leather products or mounts, while meat is deboned, cut, soaked overnight in a vinaigrette mix, tenderized twice, and vacuum-sealed in 1- or 5-pound packages; white meat is packaged for restaurants and red meat is typically processed into sausage for meat markets. The company supplies regional restaurants and hotels, and supports conservation by collecting, incubating, and hatching alligator eggs for export to rearing facilities in Louisiana." - Brittany Britto Garley