Geese for meat

[crowmama]

I've just learnt this last year, through a safety and handling course, about all poultry processing - duck, and goose, are quite a different process. They require longer to grow, (and we are doing a. Heritage breed cross not even 6 week Cornish cross) and "processing" them is different/ somewhat longer.
I will certainly try goose someday, but probably not this coming year. Maybe one to two, but not a half year worth of meat, like we are planning for our meat chickens. Thank you for your suggestion! Look forward to trying it out

 

[Berd Man]

I've just learnt this last year, through a safety and handling course, about all poultry processing - duck, and goose, are quite a different process. They require longer to grow, (and we are doing a. Heritage breed cross not even 6 week Cornish cross) and "processing" them is different/ somewhat longer.
I will certainly try goose someday, but probably not this coming year. Maybe one to two, but not a half year worth of meat, like we are planning for our meat chickens. Thank you for your suggestion! Look forward to trying it out

Yes, It is a different bird and a completely different harvesting schedule/process. Also a completely different meat… definitely worth a try, maybe not for everyone. Now my family prefers it to chicken and duck.

 

[fowltemptress]

I raise my geese for meat. Or rather, I have nine pet geese and their offspring are fair game. Their personalities are such that I couldn't do it any other way. Last year I waited until they were past 24 weeks to harvest, but this year I'm only waiting until they're 17 weeks. I don't limit exercise or do anything to finish my birds before butchering. Here's some pictures of a few of this year's group. The smoked goose is incredible by the way, especially if you cut away the breasts once they temp at 135 degrees and then let the rest of the carcass keep cooking to 165. I find them easier to pluck than muscovy, not quite so easy as chicken, but they are the most pleasant birds to process because of the smell alone. They smell of feather pillows while plucking and don't have the strong, unpleasant scent of the other birds once you're past the feathers and onto the meat.

My biggest stumbling block is finding recipes. Americans simply don't eat duck or goose, so they don't even make a token appearance in most cookbooks. I'm finding a lot of success replacing the beef in my every day recipes with muscovy, but I can't place my finger on the flavor of goose - I don't think I have any recipes where I could swap proteins seamlessly. Which is fine; goose meat is terrific and I don't mind learning new things to accommodate it.

 

[Berd Man]

I raise my geese for meat. Or rather, I have nine pet geese and their offspring are fair game. Their personalities are such that I couldn't do it any other way. Last year I waited until they were past 24 weeks to harvest, but this year I'm only waiting until they're 17 weeks. I don't limit exercise or do anything to finish my birds before butchering. Here's some pictures of a few of this year's group. The smoked goose is incredible by the way, especially if you cut away the breasts once they temp at 135 degrees and then let the rest of the carcass keep cooking to 165. I find them easier to pluck than muscovy, not quite so easy as chicken, but they are the most pleasant birds to process because of the smell alone. They smell of feather pillows while plucking and don't have the strong, unpleasant scent of the other birds once you're past the feathers and onto the meat.

My biggest stumbling block is finding recipes. Americans simply don't eat duck or goose, so they don't even make a token appearance in most cookbooks. I'm finding a lot of success replacing the beef in my every day recipes with muscovy, but I can't place my finger on the flavor of goose - I don't think I have any recipes where I could swap proteins seamlessly. Which is fine; goose meat is terrific and I don't mind learning new things to accommodate it.

Well said!!! I LOVED smoked goose. I was always afraid I’d find pin feathers around 16-18 weeks so I wait till they’re older. It does mean they eat through more feed like you said… truly a shame the American diet has forgotten goose.
I have a lot of European heritage and we make stroganoff with goose and it’s always a hit. I also enjoy making barbacoa style for Mexican nights. If you slice it thin it is wonderful pastrami / roast beef replacement on a sandwich too.


You can find ways to make it work. I think maybe some just view it as a Christmas spiced meal and that’s where it stayed unfortunately.

 

[David247]

I sure hope we like goose meat. My wife and I do a carnivore diet and are always looking to try different things. I do a fair amount of smoking and am glad to hear that smoked goose is a good thing. We shall see! In the meantime, I do appreciate the comments. I've had chickens almost all of my life, but geese are all new to me. I can't wait to see how they turn out.

 

[crowmama]

I sure hope we like goose meat. My wife and I do a carnivore diet and are always looking to try different things. I do a fair amount of smoking and am glad to hear that smoked goose is a good thing. We shall see! In the meantime, I do appreciate the comments. I've had chickens almost all of my life, but geese are all new to me. I can't wait to see how they turn out.

So awesome David! How are you, and your wife doing on Carnivore? I started mid end of May, and probably the best decision I ever made for my health. Haven't been bored yet, and feel really good (auro immune issues appear to be in remission) in comparison to a more plant based diet. I had crazy inflammation and allergies, which are going away or gone
now!

 

[David247]

So awesome David! How are you, and your wife doing on Carnivore? I started mid end of May, and probably the best decision I ever made for my health. Haven't been bored yet, and feel really good (auro immune issues appear to be in remission) in comparison to a more plant based diet. I had crazy inflammation and allergies, which are going away or gone
now!

We are doing fine. We have been doing carnivore for 19 months. Best decision for use too. I am just a little upset that it took so long to find something that actually works. I am 67 years old and in the best health that I could imagine. I lost 44 pounds. I am 138 to 140 pounds, my waist is 33" and my height is 66". It is exactly where it should be and I feel like a teenager again.

We also tried plant-based prior and had no luck. It was awful!

Are you familiar with Dr. Ken Berry? He is all over a carnivore diet. All of the cravings for carbs are long gone now. We eat for nutrition only, and eat our first meal at 11:30ish and then have supper at 5:00. A little intermittent fasting doesn't hurt a thing. It is a little boring for us because we used to go out to eat for fun and pleasure. But we save a bundle by not going out as often. Most times we only go out to be with friends and food is an afterthought or we eat before going. We do occasionally have a salad, or a little homemade sauerkraut, but keep the carbs below 20 for sure.

I hope you can keep it up. The loss of the autoimmune, allergies, and inflammation is a plus and there are so many positive reactions that you can realize too. Have you done a fasting insulin and an a1c yet? Most people do not realize that they are diabetic or pre-diabetic, or that diabetes is the leading risk factor for heart attack and strokes. I wish you the best, God Bless.

 

[Berd Man]

We are doing fine. We have been doing carnivore for 19 months. Best decision for use too. I am just a little upset that it took so long to find something that actually works. I am 67 years old and in the best health that I could imagine. I lost 44 pounds. I am 138 to 140 pounds, my waist is 33" and my height is 66". It is exactly where it should be and I feel like a teenager again.

We also tried plant-based prior and had no luck. It was awful!

Are you familiar with Dr. Ken Berry? He is all over a carnivore diet. All of the cravings for carbs are long gone now. We eat for nutrition only, and eat our first meal at 11:30ish and then have supper at 5:00. A little intermittent fasting doesn't hurt a thing. It is a little boring for us because we used to go out to eat for fun and pleasure. But we save a bundle by not going out as often. Most times we only go out to be with friends and food is an afterthought or we eat before going. We do occasionally have a salad, or a little homemade sauerkraut, but keep the carbs below 20 for sure.

I hope you can keep it up. The loss of the autoimmune, allergies, and inflammation is a plus and there are so many positive reactions that you can realize too. Have you done a fasting insulin and an a1c yet? Most people do not realize that they are diabetic or pre-diabetic, or that diabetes is the leading risk factor for heart attack and strokes. I wish you the best, God Bless.

You informed me of Ken Berry when you got those geese… My family made a switch as well. We cut carbs and are eating mostly meat now that we raise from our poultry. I still like my hot peppers, asparagus, peas, broccoli, and spinach too much to give up all veggies. But we feel great!

 

[David247]

You informed me of Ken Berry when you got those geese… My family made a switch as well. We cut carbs and are eating mostly meat now that we raise from our poultry. I still like my hot peppers, asparagus, peas, broccoli, and spinach too much to give up all veggies. But we feel great!

Yep, you may slow into it and it turns out that you may like it and do more of it as you go. Even if you don't, eating whole foods and mostly pasture-raised meat is a huge step in the right direction. I just had some smoked pork belly, a little sausage, five eggs, and then had a small handful of macadamia nuts and a few raw pumpkin seeds. Not every day is a carnivore day for me either, lol.

If you can, have a little real butter because chicken is so lean. This is a fat diet, not a protein diet.

 

[Penpal]

Another carnivore here. It is the easiest diet I have ever had. The ice cream diet was also good, but you'll gain weight on it.