Like most other snakes, the rattle snake was originally hunted and sought for its skin. After years of skin production the meat became a very interesting by-product. The rattle snake is like many other snakes, a noctual animal and comes alive mostly after dawn. weight of 2,5 up to 3,5 kg with a length of 1,20 to 1,80 m

Habitat
Rattle snakes live in the dryer parts of the northern hemasphere in North America. They can be found in the south of Canada as well as in the south of Mexico, but they can also be found at some of the Carribean islands.

Breeding
The rattle snakes are not breeded, they are wild animals.

Hunting
In American towns close to the deserts the 'rattle snake round-up' is an annual spectacle. This round-up is a yearly event in which all the inhabitants of the towns are involved. The actual round-up season is very short and lasts from the end of March until the second week of May. The quantities available for export are small, which is why the European exotic meat specialist has to offer higher kilo prices then the local market prices.

RATTLESNAKE MEAT

The slaughtered animals are deskinned, degutted, washed and immediately frozen. Some companies freeze them immediately, others first cut fillets. The meat is tender , this depends on how it is cooked (do not overcook the meat)

Cuts:
Rattle snake is for 90% sold as a whole animal, the 10% of fillets are mostly kept within the US. Europe imports only whole snakes.