Every step on the food chain away from plant-based caloric intake involves additional suboptimal energy conversions. The biomass of predators is usually quite tiny compared to prey species.
They're less common but they definitely are depending on availability. I have alligator steaks in my freezer right now even. Bears (true these are omnivores, but they definitely have periods of more carnivorous activity as in the video) are pretty common in my country, even during the seasons where they are primarily on a carnivorous diet.
The safety point is reasonable as that is true, though can be easily offset these days. The deliciousness I would disagree with, because I have had some delicious predators before (see alligator steaks). They seem to acknowledge as much as this. Though I will say, I have never had any type of feline that I particularly enjoyed the taste of.
I think their last point about efficiency is maybe the most likely as to why they weren't historically consumed, and that has just lasted for cultural reasons.
Exactly what it sounds like. People describe it as pretty close to chicken (which makes sense) though I find it is closer to turtle, especially texturally. The tail meat is particularly close to chicken. If you have never tried it, it's pretty good. So are the legs. It is quite lean though, so you may need to add some fat from another source.
I have heard people used ground alligator mix in minced blends alongside a fattier meat for burgers sometimes, but I haven't tried it myself.
I found a YouTube link in your post. Here are links to the same video on alternative frontends that protect your privacy:
It's easier to try and kill something to eat that isn't itself an optimized killing machine.
