Free-range geese

Goose meat is not equal to goose meat

Anyone who buys a Swiss goose has basically made a good choice. Because in Switzerland there are no goose-intensive fattening farms. All Swiss geese are reared by farmers in small herds as a sideline. Most producers have agreed on the most important breeding principles by means of an association.


Tip for goose buying by the professional

Less is more

Calculate 500g of goose per person. Keep in mind that the goose is only part of your menu and that it may be accompanied by side dishes and stuffed appetizers. If you order a piece of meat in the restaurant, you get about 180 g.


Do not be taken for a ride

There are always butchers and retailers, who, unfortunately, do not take it so seriously with the declaration of the origin. If the goose is snow-white, round and supernaturally fat, it was most likely non-native. The goose should of course look grown.

Freshness

Too fresh is not good. Even a goose should be stored for at least three, or better still five days.

Storage

The storage of goose meat is delicate due to the high fat content. Therefore, it should be stored dry and at 2 ° C. If the goose meat is sealed with foil, it is recommended to open it so that no microclimate is created. Judging food on a sensory basis was unlearned. The goose should smell pleasant inside and out and it must not be greasy.

Prices

A good goose costs between 30 and 40 Fr. per kg. Also, the comparable quality from France like Label Rouge lies in this area. If you get geese for 3 to 5 Fr. per kg, this is usually the by-product of a foie gras production.

Goose parts

In Switzerland, whole geese are mostly offered. The animals are rarely dissected. Since a goose has a value of over 100 Fr., it is difficult to evenly market all parts. Of course, during the slaughter process, there are individual animals that are damaged during the plucking process and thus dissected. But we try to prevent that as much as possible.

Season

Geese have a natural annual cycle. In spring, the breeding animals and the chicks hatch. From Martini (11 November) until December they are slaughtered.

Hygiene

A cold chain and kitchen hygiene are essential for poultry. Therefore, the same principles apply to geese as well as to all other poultry. But all hygiene standards in the slaughterhouse do not help, if they are not subsequently implemented in the kitchen.

This is quite simple. Pat the goose with kitchen paper before processing. After processing raw poultry, all kitchen utensils such as chopping board and knife should be washed off.

Make sure that the kitchen utensils do not come into contact with raw and cooked poultry.

All possible germs are dead at the geese cooking point of at least 75 ° C (pink). Nothing can happen if you avoid recontamination.

Fat

A goose needs some fat. A goose should have some fat, but it can however be too much. A good part of the fat is preserved during roasting in the sustainably reared geese. Fat is an important flavor carrier, but it also accounts for the crispy skin. He who desire to start a diet during holidays, is definitely on the wrong lane with water birds.