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Goose or Geese refers to the meat of any of several waterfowl species in the family Anatidae that are closely related to ducks and swans. It is a type of poultry that enjoys popularity around the world. Geese are medium to large-sized birds found in Europe, Asia, and North America, often characterized by their long neck, webbed feet, non-iridescent coloration, and their honk. They are also known to have solid wings as they migrate long distances every year to the warmer climates.

Although officially classed as white meat, geese have the color of dark meat and look more similar to beef. While its meat is not conventional in the United States and the United Kingdom, it is common throughout much of the world. Goose meat is the centerpiece of the Christmas dish in many European countries such as Germany.

Goose Trivia

Fun Facts:

  • There are about 30 species of goose worldwide.
  • Some geese migrate every year. Others stay in the same place year-round.
  • Goslings can fly when they are about 2-3 months old.
  • The natural predators of geese include wolves, eagles, bears, raccoons, and foxes.
  • A flock of geese was used to guard the parked aircraft in South Vietnam during the 1950s
  • Geese honk while in flight to enable communication and encourage the flock to maintain a “V” formation.
  • Geese eat seeds, nuts, grass, plants, and berries. They love blueberries.
  • The mating season for geese is between March and December, during which geese return to their first birth areas and build nests.
  • Geese can live almost anywhere. They like fields, parks and grassy areas near water.
  • The female goose lays up to 50 eggs per year.

Goose – Female geese
Ganders – Male geese
Gosling – A baby geese
Gaggle – A group of geese on land or in water
Skein – A group of geese on air
Honk – The cry of a wild goose

Goose Buying Guide

Unlike turkey, a big goose is often old and sturdy. So look for a young bird that is about 6 to 8 months, and between 8 and 12 pounds. To check its age, hold its bill: if it’s flexible, it’s young. Aside from the age, the meat must also be plump, with pale, flawless skin beneath, with no sign of bruising.

Frozen goose might be accessible all year round, but fresh geese are not available during February and March. The best choices are organic or free-range, reared traditionally.

Goose Production & Farming in Texas

A goose is an excellent choice for a poultry addition to a homestead. They are friendly and competent at foraging. Most people think that they are similar to any other waterfowl, such as ducks or even that geese are like raising turkeys or chickens. But geese have some unique characteristics and needs and should not be considered the same as the ducks.

They must be on the grass as early as possible, but not below 50 degrees Fahrenheit. You must let them play in the sun, and keep a watch over them. If you have sturdy fencing, your geese can be outside as long as they are at least three weeks old, it’s not raining, and the temperature is above 50 degrees Fahrenheit throughout the day. Please do not leave them out all night to free-range until they are at least a couple of months old.

Once your geese are a couple of months old, they should be able to roam outside all day, as long as they have access to water where they can swim in, and free access to lots of grass they can graze on.


The domestication of geese began in several locations during the Neolithic Period, spreading to Egypt about 3,000 years ago. The modern breeds that we have today are mostly descended from the greylag, a wild goose of northern Eurasia, and the swan goose, a wild goose from eastern Asia. Unlike its monogamous wild cousins, domestic geese are polygamous and thus more productive for commercial uses. The largest and most-popular domestic meat goose is the Toulouse. A by-product of goose-meat production, especially important in Europe, is pâté de foie gras, a paste made from the enlarged and fatted livers of force-fed geese. Goose feathers and down provide high-quality insulation in quilts, pillows, sleeping bags, and coats.

Enjoying Geese

The meat of goose is much more flavorful than other poultry such as chicken. It has a stronger flavor than the darkest parts of chicken meat. It also contains a higher amount of fat than chicken, which adds to its delicious taste. It is packed with flavor, with fatty, densely-textured meat.


Goose meat must be kept in the fridge. The temperature should be at 40 degrees F or below. You must put it on a tray, and cover it with foil or greaseproof paper for up to two days. Make sure you store it on the bottom shelf so that its juices don’t contaminate any other food; it’s particularly essential to keep the goose away from any other cooked meats in the fridge.


Goose can be cooked in the same way as other poultry. Whether young or old, its meat can be made in many delightful ways. Older birds are more appropriate to the moister type of cooking and are excellent in ragouts, réchauffés, and fricassees.

But whichever way you decide to cook it, you need to remove the excess fat from the neck and the inside cavities. Prick the skin of the back part, breast, and legs well to let the fat escape while it’s cooking.

The goose must be prepared to an internal temperature of 165 degrees. For 8-12 pound goose, it will take 2½ – 3 hours to cook. Add another 15-30 minutes to the total time if you are stuffing it. The USDA says that if your bird was cooked to 165 degrees, the meat could still be a little pink, but it’s safe to eat.

Herbs that will complement the rich flavor of geese include tarragon, basil, juniper, marjoram, oregano, sage, thyme, rosemary, and bay leaves.

If it’s your first time cooking a goose, don’t freak out when you cut into the breast. While goose meat is considered poultry, their breast meat is quite dark since too much oxygen needs to be stored in the chest because they do so much flying.


Similar to other types of meat, one of the best reasons to eat goose is because of its health benefits. Its meat is an excellent source of protein, and it is one of the best dietary sources of Glycine.

Vitamins and Minerals:

  • Vitamin A: Important for normal vision, the immune system, and reproduction.
  • Vitamin B6: To help keep the brain and nervous system healthy — and for heart health, muscle function, and a lot more.
  • Vitamin B12: It is essential for the healthy formation of red blood cells and the health of the nerve tissues.
  • Vitamin C: It is necessary for the growth, development, and repair of all body tissues.
  • Calcium: To build and maintain strong bones.
  • Iron: Helps to preserve many vital functions in the body, including universal energy and focus, gastrointestinal processes, the immune system, and the regulation of body temperature.
  • Magnesium: It is essential for healthy bone structure in the body.
  • Phosphorus: Plays an essential structural role in nucleic acids and cell membranes.
  • Zinc: Plays a role in cell division, cell growth, wound healing, and the breakdown of carbohydrates.
  • Selenium: An essential trace mineral that assists with cognitive function and fertility.



  • Serving Size: 1 Serving
  • Calories: 427 21%
  • Carbs: 0g 0%
  • Sugar: 0g 0%
  • Fiber: 0g 0%
  • Protein: 35.2g 70%
  • Fat: 30.7g 47%
  • Saturated Fat: 9.6g 48%
  • Trans Fat 0g 0%
  • Cholesterol 127mg 42%
  • Sodium 98mg 4%
  • Vitamin C 0mg 0%
  • Vitamin A 98.0IU 2%
  • Calcium 18.2mg 2%
  • Iron 4.0mg 22%
  • Vitamin E 2.4mg 12%
  • Vitamin K 7.1mcg 9%
  • Vitamin B6 0.5mg 26%
  • Vitamin B12 0.6mcg 10%
  • Riboflavin 0.5mg 27%
  • Niacin 5.8mg 29%
  • Magnesium 30.8mg 8%
  • Phosphorus 378mg 38%
  • Zinc 3.7mg 24%

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