How to process geese for meat?
For those raising geese for meat, understanding the process of humanely dispatching, plucking, eviscerating, and preparing the bird for cooking or storage is necessary. It requires specific techniques due to the goose's size and downy feathers.
- Use humane dispatch methods5
Employ a quick and humane method for dispatch, such as cervical dislocation or a kill cone with exsanguination.
📌 procedure4/16/2025, 9:22:04 PM
🛠️ Sharp knife, Kill cone (optional), Restraining method
- Scald appropriately for plucking5
Scald the carcass in hot water (around 145-155°F or 63-68°C) for 1-2 minutes to loosen feathers.
📌 procedure4/16/2025, 9:22:04 PM
🛠️ Large pot/scalder, Thermometer, Heat source
- Pluck feathers and down4
Remove feathers and down promptly after scalding, starting with larger wing/tail feathers.
📌 procedure4/16/2025, 9:22:04 PM
🛠️ Gloves, Plucking surface, Paraffin wax (optional)
- Perform evisceration carefully5
Carefully remove the internal organs (eviscerate) without rupturing the intestines.
📌 procedure4/16/2025, 9:22:04 PM
🛠️ Sharp knife, Cutting board, Bucket for offal
- Chill the carcass rapidly5
Immediately chill the cleaned carcass in ice water for several hours.
📌 procedure4/16/2025, 9:22:04 PM
🛠️ Large cooler/tub, Ice, Water
- Age the meat (optional)3
Consider aging the goose in the refrigerator (35-40°F or 2-4°C) for 2-3 days before cooking or freezing.
📌 procedure4/16/2025, 9:22:04 PM
🛠️ Refrigerator space
- Package and freeze for storage4
Package the goose appropriately for freezing if not cooking immediately.
📌 procedure4/16/2025, 9:22:04 PM
🛠️ Freezer bags/Vacuum sealer/Freezer paper