Objective: To determine the physicochemical characteristics of bullfrog (Lithobates catesbeianus) meat. Design/methodology/approach: Fifteen samples of bullfrog legs and fifteen samples of chicken meat were used. Subsequently, 50% of the meat was cooked in a water bath. Results: Bullfrog meat had less protein and more fat (P<0.05) than chicken meat. The percentage of moisture and collagen was higher in bullfrog meat (P<0.05). The L*, a*, and b* values ​​showed significant differences, with greater luminosity in cooked bullfrog meat, while a* showed a variation of 2.36 units in raw vs. cooked meat. b* was higher in cooked meat (P<0.05) compared to raw meat. The parameters water activity, water-holding capacity, and pH showed significant differences (P<0.05) between the two treatments analyzed. Limitations/Implications of the study: The number of bullfrog samples was limited due to their cost and producers' distrust of institutional and governmental organizations. Findings and Conclusion: Bullfrog meat is lean. The meat presented water activity values ​​below the established limit for meat. This species is a viable alternative in the food sector.