How to properly and quickly cut a goose into portions

Goose slaughter is an unpleasant but inevitable process for any farmer. The meat of this bird is considered dietary, but at the same time extremely tasty. To preserve its best taste, you need to learn how to score it correctly, pluck it and cut it into portions.

How to kill a goose

An important factor for the correct slaughter of poultry is the mental attitude of the farmer. You also need to choose a goose ready for slaughter. It is believed that readiness occurs before or during the molting process. Depending on the breed of bird, it begins at the age of 9 to 10 months.

If you notice that feathers fall out during grazing, the goose is ready for slaughter. It can also be determined by the stumps under the wings. If, after running your hand against the growth of feathers, you do not feel stumps, then the goose is ready for slaughter. Otherwise, it is better to wait until the next molt of the bird. Of course, the bird must be prepared.

goose preparation

Preparation consists in the process of so-called sitting. Sitting is a process when a gander is isolated in a separate room without food for 10-12 hours (if you sit longer, the taste of meat worsens). This is done in order to clean the bird’s gastrointestinal tract from excrement.

To keep the meat longer, you can water the gander with lightly salted water before slaughter. Slaughter is best done before lunch.

Did you know? Geese have acute hearing: they can hear sounds at a distance of up to 50 meters.

Slaughter methods

There are several ways to score a goose: external and internal. Let’s analyze each of them.

Outer

For this method, you need to buy or make yourself a special cone made of metal or polymer with a cut off top. You will also need a large sharp knife.

The next steps are:

  1. Place the bird upside down in the cone. The gander’s head should stick out sufficiently from the bottom of the cone.
  2. Stun by delivering a strong and sharp blow to the head of the goose. This procedure is carried out to alleviate the suffering of the animal and the safety of the farmer.
  3. Holding the gander’s head with one hand, make a large incision near the earlobe. After a sharp and clear movement of the hand, cut the neck completely.
  4. Leave the body in the cone, wait until all the blood has flowed out.

How to butcher a goose

Internal

In this case, you need a rope and sharpened scissors (they can be replaced with a sharp knife):

  1. Hang the gander upside down, before tying the paws.
  2. Tie the rope with which they are tied to a nail sticking out of the wall.
  3. Open the beak, insert the scissors inside. With a sharp and confident movement, cut the jugular and bridge veins (they are located next to each other, so this will not be difficult to do).
  4. Without removing the scissors, pierce the palate of the bird. After that, you need to damage the cerebellum (you do not need to get it completely).
  5. Leave the goose to drain all the blood.

How to pluck a goose

After slaughter, the time comes for an easier procedure – plucking. There are several ways to quickly rid a gander of feathers.

In a dry way

After the blood has flowed out, you need to start plucking the carcass. The bird is placed on its knees and large feathers are pulled out by hand, and then small ones. Start the process with the wings and tail. Plucking slowly and in the direction of feather growth to preserve the presentation of the goose carcass.
How to pluck a goose

Scalding

To pluck a bird in this way, you need to dip the carcass in boiling water or simply pour it over it. The temperature should be around +85 °C. After that, briefly wrap the gander in a cloth so that the skin is steamed.

Important! When using this method, be sure to tie off the neck of the gander to prevent hot water from getting inside the carcass.

Proceed to plucking by hand, as described in the dry method. The main difference and advantage of scalding is the ease with which feathers are pulled out.
How to pluck a goose

Delicate collection of feathers

Within 3-4 hours you need to cool the carcass. After that, proceed to the usual plucking with your hands. By plucking in this way, you will notice that the skin of the gander is much less injured, while maintaining its presentation. In addition, the feathers are pulled out easily.

How to butcher a goose at home

The cutting of this bird is not at all difficult, since it is almost completely done along the line of the joints. Thanks to this, you do not need to apply a lot of force to cut the pieces. Of course, before cutting the goose carcass must be gutted.

What will be required

To butcher a goose carcass, you will need quite a bit.

All this is found in every hostess:

  • a large sharp knife;
  • board;
  • a knife with an edge in the form of a nail file (for cutting bones);
  • goose carcass.

How to cut a goose into pieces: video

Staged cutting

After preparing the tools for cutting, you can proceed to the process itself.

It is carried out in stages:

  1. With a regular knife, cut off the wings, grabbing part of the brisket.
  2. Cut off the wings

  3. Cut off the shin, capturing the undertail, rib and thigh. Do the same with the second, but also capturing the remaining tail and back. When cutting the ridge, use a nail file.
  4. Cut off the lower leg

  5. Separate the shins from the hips along the joint line, leaving the tail part on one (this piece needs to be divided into two more parts). Thus, it remains to butcher only the upper part of the bird.
  6. Separating the thigh from the thigh

  7. Cut the carcass along the line between the brisket and ribs.
  8. We cut the carcass

  9. Separate the lungs and heart from the ribs with your fingers (you can help yourself with a knife). Cut the heart into two parts. Throw away the lungs.
  10. On one side, go along the line near the spine with a knife, separating the ribs. Cut the rest into two roughly equal pieces.
  11. Separate the ribs

  12. From the brisket, separate a part equal to approximately one third of it with a cross section. Divide the second piece into three equal parts.
  13. Dividing the brisket

The resulting pieces are ideal for stewing.

How to store meat

Goose must be kept in the refrigerator for at least a day before cooking. But before that, it must be wrapped with parchment, foil or a cloth dipped in vinegar. Meat should not touch other foods. It will keep for about 2 weeks at 0°C. It can be stored in the freezer for up to a year.

Additional tips

Here are some tips for storing and preparing goose:

  1. When storing meat for a long time, you can improve its taste by rubbing it with salt before sending it to the refrigerator.
  2. To store goose without the use of a refrigerator, you can grate it with your own fat.
  3. To soften goose meat, marinate it overnight in water with a little apple cider vinegar.

By following all the above rules, you will get the most delicious and high-quality product. There are many goose meat dishes, you just have to choose to your taste.

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Anna Evans

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