Goose meat is a source of iron and protein. Poultry fat contains practically no cholesterol. But, since this meat is not eaten as often as chicken and duck, the benefits and harms of this product are not known to everyone. People who eat goose know how valuable his meat is. Due to the fact that raising geese for meat is a rather painstaking process, the cost of poultry is much higher than the typical chicken we are used to.
Not everyone can decide to breed geese at home, as it is not always profitable, despite the fact that geese grow for meat rather quickly.
Goose meat
Calorie content of the product
Is goose meat really that good? At first glance, it may seem that the meat of geese is quite oily, but this is not so, most of the fat is in the skin of the bird. The calorie content of goose meat itself is low, however, it is still considered fatty. If you separate the skin from the meat, then the calorie content will be noticeably lower. Unfortunately, goose meat is not recommended for people who follow a diet.
The fatness of the goose is due to the fact that it is a waterfowl, the layer of fat protects it from hypothermia. It is worth noting that its fat is very useful, but the fat of chickens that people love is human, contains concentragens, and therefore it is not recommended to be consumed in its pure form. Goose fat, on the contrary, enriches the body with the necessary vitamins of groups A, B, C and minerals such as iron, zinc and calcium, and cleanses the accumulated radionuclides and toxins. Most of all useful properties in young birds.
Goose benefits and side effects of eating goose
What are the benefits of goose meat? In addition to the above beneficial properties, goose meat also has medicinal properties, namely:
- helps to improve the human nervous system and has a positive effect on the digestive tract;
- has an excellent choleretic effect, which is extremely important for urolithiasis;
- slows down the development of cancer cells in the body;
- increases and strengthens the immune system;
- increases hemoglobin, therefore it is especially recommended for people suffering from anemia;
- prevents the development of cardiovascular diseases.
No matter how wonderful the goose meat may seem at first glance, it should also be understood that harm from goose meat is also possible: eating it regularly, there is a risk of quickly recovering, which is not recommended for people who are obese. Goose is contraindicated in cases of diabetes mellitus, pancreatic diseases, as well as atherosclerosis.
How to choose a goose
If it is decided to diversify the diet by introducing goose into it, you should understand how to choose the right goose. Firstly, the skin should be noted: it should be of a characteristic yellowish tint with a pink undertone without damage. If the skin of the bird is sticky, you should refuse to purchase this carcass. Good meat, if you press on it with your finger, will be quite dense and elastic, and will quickly return to its previous shape. It is best to buy a large carcass, as it is more tender and juicy compared to a small goose.
To determine the age of the bird, you need to look at the color of its paws: in young individuals they are yellow, and in adults - red. Fat also deserves attention: in a young individual it is transparent and clean, but if it is yellow, then the bird is old, and therefore drier and tougher.
It is advisable to store the carcass in the refrigerator for no more than two months; the purchase of a domestic goose will be a bargain.
How much should a bird weigh? A good goose weighs at least 4 kg or 4.5 kg. Young poultry will be softer when cooked.
Cooking poultry
After buying a goose, a reasonable question arises: what can be cooked from a carcass? The easiest way is to bake in the oven, pre-stuffed with cabbage, apples or dried fruits. The dish is great for festive evenings. It is also important to cook it correctly so that it turns out delicious and juicy. On the Internet, you can find many recipes for every taste. For the meat to have a special taste, it is recommended to rub the carcass with salt and spices, then leave it in a cool place overnight. You can also pickle.
To keep the goose juicy after cooking, the breast and legs are pierced, as a result of which the fat released from the goose flows around the carcass, and it becomes juicy.
If there is not enough time for baking, but you still want to feast on the goose, you can cook a delicious goose broth, and make cutlets from the meat.
The output of meat and offal with goose carcass // Weight of the goose before slaughter and after // Lindovskie geese
Geese (price of 1 goose and quality of goose meat)
Is goose meat tasty at 70 days // Lindovskie geese
Goose farm. Goose meat.
The benefits of goose meat and its medicinal properties
An excellent dish is also roast. To cook it, you don’t have to buy a whole goose, you can limit yourself to roast meat. This dish is perfect for people who like to eat fast and tasty. You just need to fry the meat with vegetables and spices - and the dish is ready. Potatoes are perfect for a side dish: they are fast, tasty, and unusual.
It is also a great idea to cook a pate of poultry. When cooking, you can use not only the liver. Perfect heart and stomach. The beauty of this dish is that it is not necessary to use fresh offal. The pate will be much healthier and tastier than the purchased one. Having bought a whole carcass, you can only cook one part, and freeze the rest.
Is unusual goose meat good for you? Definitely yes. Goose dishes always bring novelty not only to festive tables, but also to everyday food.