Geese for meat

[Berd Man]

I know there’s lots of meat chicken talk going on… I like chicken, it’s good. But, where are all the people that also eat geese? I know I’m not the only one! I started with laying hens but added geese within a year. Now I keep way less chickens and more geese as the meat is “meatier” lol hard to explain, must be experienced. If you’re raising a flock of birds consider at least adding two or three geese. My yard won’t support cattle, but geese it can just fine.

Always cook your food thoroughly of course

 

[MysteryChicken]

Only goose I've tried was Canada geese we were given(Legally Shot) by one of my dad's friends.
Goose reminded me of duck. I love duck.

 

[Hucklekree]

We have geese for this purpose! And duck and quail...in addition to the chickens.

 

[JacinLarkwell]

I'd totally raise some for meat if I had someone I could send them to to process.

 

[Berd Man]

The processing is definitely not like doing chickens, but if you’re prepared and have the equipment it’s not awful.

 

[David247]

We got five Embden-American buff cross geese for the first time, on June first. They are coming up on 12 weeks old. What is the best time to process them? I ordered a Featherman pluker, scalder, and dunker. I have done some meat chickens before but this will be an experience, lol. I sure hope we like them.

 

[Berd Man]

I process mine anytime after they’re 24 weeks old.

Yes, expect quadruple the feathers haha. But get your scald temp right around 158F or so, agitate the feathers in the scald so water reaches the fuzzy down.

Poultry wax can also help when processing ducks/geese.

 

[David247]

Wow, I read an article that said 15 weeks is good because they should be in their adult feathers by then. But thanks for the response. It's good to know that they can wait that long.

 

[Berd Man]

Best way to know if you’re in the clear or not is to feel the birds. Check the breast for pin feathers, emerging feathers. If you feel like there’s feathers coming in, wait two weeks.

 

[David247]

Thank you, I will try that.