I’ll have a croc sanga ... and make it snappy: Territorians urged to get creative amid meat shortage

While meat shelves in supermarkets across the nation laid bare, it might be a good time for Territorians to try something a little different.

WHILE meat shelves in supermarkets across the nation laid bare, it might be a good time for Territorians to try something a little different.

Professor Grahame Webb, an eminent researcher and Crocodylus Park owner, said the Covid-induced meat shortages represented the perfect opportunity to give croc meat a go.

Crocodylus Park tour guide Jess Grills and her little friend ham it up for the camera ... the park sells croc meat and owner Professor Grahame Webb is encouraging people to give it a go. Picture: Julianne Osborne

“Australians are pretty narrow in their use of different foods,” he said.

“It’s a good thing to diversify and try different things and maybe this shortage of meat will encourage people to be bold and start experimenting.”

Meat section shelves in many Territory supermarkets are bare with supply chains under pressure as the Omicron Covid variant spreads throughout the country. Picture: NewsWire/ Sarah Marshall

Crocodile meat, often described as tasting like chicken, has been produced commercially in Australia since 1987 but makes up just a fraction of total sales in the meat industry.

While crocodiles are predominantly farmed for their skin, Prof Webb said the consumption of croc meat was another way to “maximise their value”.

Crocodylus Park tour guide Jess Grills and her little friend ham it up for the camera ... the park sells croc meat and owner Professor Grahame Webb is encouraging people to give it a go. Picture: Julianne Osborne

“The more you use every bit of them – if you can – the more you can get some sort of economic activity that benefits people,” he said.

Butchers, restaurants urge Territorians to get creative on Australia Day amid meat shortage

AS the great meat shortage of 2022 takes hold of the nation, restaurants and butchers are urging people to get creative with their proteins of choice.

And, thankfully the Territory has an abundance of alternatives to try out on your Australia Day barbecue.

Corroboree Park Tavern’s Mandy Simpson (right) and Brigitte Kennerley and Annaburro, a pink water Buffalo, with a buff burger. Picture: Glenn Campbell

From pork or lamb snags to the quirky option of a buffalo burger, gaps in the supermarket may mean it’s time to switch up from traditional tucker.

Richard Dobbie from Dobbie’s Butchers in Nightcliff said they may be hit by the staffing shortage in abattoirs this week.

“Come this week we might struggle with our beef products,” he said.

“We have plenty of pork and white meat so people might have to have chicken steaks or lamb sausages on their barbecues.”

Or perhaps venture out to Corroboree Park Tavern and try something a little more native to the Top End.

“We do offer a buffalo burger and we’ve offered crocodile sausages in the past,” barmaid and all-rounder Mandy Simpson said.

Ms Simpson said they hadn’t yet been affected by meat shortages but wouldn’t be surprised if they eventually hit.

“We were OK this week, we got everything on that order — but we might be affected soon,” she said.

Originally published as I’ll have a croc sanga ... and make it snappy: Territorians urged to get creative amid meat shortage