Is Goose good to eat?

Absolutely! At The Organic Butchery we love to eat goose all year round, not just at Christmas. Goose meat has a rich intense flavour and is the perfect bird for roasting, we like to partner it with sharp plums and a sauce made from zingy blackcurrant liqueur. Together they cut through the sweet fattiness of the goose, delivery a balanced dish with just a hint of retro-chic about it.

What does a goose taste like?

Goose meat is rich with an intense flavour, which is often compared to that of beef. All of our geese are of a Legarth type. They're reared in an organic, free-range environment with access to water for swimming and grass for nibbling. Like all large game birds, we feel that slow growth is critical to the taste, texture and finish of our geese. So they naturally mature to the age of 24 weeks. Once slaughtered, we dry pluck and wax the carcasses (to make sure there are no stubborn little feathers left) and hang them in a temperature-controlled environment for at least 10 days. This means the meat is relaxed and excess moisture has evaporated when you come to cook your bird.

Is Goose nicer than Turkey?

Goose and turkey are both delicious meats with the main difference being goose contains significantly higher fat content within the skin, with the meat remaining rather lean. Goose meat is a rich, tender, dark meat with an intense flavour. At The Organic Butchery, we think cooking a goose is really something very special indeed, so our frozen geese are available all year round, not just at Christmas.

Where do you get your geese from?

All of our geese are of a Legarth type. They're reared in an organic, free-range environment with access to water for swimming and grass for nibbling. Like all large game birds, we feel that slow growth is critical to the taste, texture and finish of our geese. So they naturally mature to the age of 24 weeks. Once slaughtered, we dry pluck and wax the carcasses (to make sure there are no stubborn little feathers left) and hang them in a temperature-controlled environment for at least 10 days. This means the meat is relaxed and excess moisture has evaporated when you come to cook your bird.

Organic Goose | The Organic Butchery

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FAQs

Absolutely! At The Organic Butchery we love to eat goose all year round, not just at Christmas. Goose meat has a rich intense flavour and is the perfect bird for roasting, we like to partner it with sharp plums and a sauce made from zingy blackcurrant liqueur. Together they cut through the sweet fattiness of the goose, delivery a balanced dish with just a hint of retro-chic about it.
Goose meat is rich with an intense flavour, which is often compared to that of beef. All of our geese are of a Legarth type. They're reared in an organic, free-range environment with access to water for swimming and grass for nibbling. Like all large game birds, we feel that slow growth is critical to the taste, texture and finish of our geese. So they naturally mature to the age of 24 weeks. Once slaughtered, we dry pluck and wax the carcasses (to make sure there are no stubborn little feathers left) and hang them in a temperature-controlled environment for at least 10 days. This means the meat is relaxed and excess moisture has evaporated when you come to cook your bird.
Goose and turkey are both delicious meats with the main difference being goose contains significantly higher fat content within the skin, with the meat remaining rather lean. Goose meat is a rich, tender, dark meat with an intense flavour. At The Organic Butchery, we think cooking a goose is really something very special indeed, so our frozen geese are available all year round, not just at Christmas.
All of our geese are of a Legarth type. They're reared in an organic, free-range environment with access to water for swimming and grass for nibbling. Like all large game birds, we feel that slow growth is critical to the taste, texture and finish of our geese. So they naturally mature to the age of 24 weeks. Once slaughtered, we dry pluck and wax the carcasses (to make sure there are no stubborn little feathers left) and hang them in a temperature-controlled environment for at least 10 days. This means the meat is relaxed and excess moisture has evaporated when you come to cook your bird.