Goose meat: how to cut a goose properly

Domesticated poultry meat contains vitamins C, PP, A, vitamins of group B. Micro- and macroelements that make up the meat, improve metabolism in the body, promote recovery after a long illness. Goose fat is considered a valuable product, there is no cholesterol in it, its use helps to remove toxins from the body.

The calorie content of this meat is 160 kcal / 100 g of product. The skin has a higher fat content and calorie content, its energy value is 240 kcal. Nutritionists recommend giving up the use of goose skin; it is better to use skinned meat in proper nutrition.

To prepare a beautiful, aromatic and tasty goose meat dish, you need to know how to properly cut a raw goose carcass. When buying fresh meat, it is imperative to inspect the skin of a goose: it should have an even, pinkish color. If the skin is almost completely blue, then buying such meat is not worth it.

How to cut a goose with minimal losses? For this, a well-sharpened knife and scissors are used. To cut the carcass correctly, you need to follow simple steps:

• first, hairs and feathers remaining after factory processing are removed from the skin;
• then, using a sharp knife, the head, tail, legs, tips of the wings are cut off, and the giblets and internal fat are removed from the carcass;
• then the goose breast is separated by an incision from the neck to the tail and processing the fillet from the back of the carcass (the bones are cut with sharp kitchen scissors);
• then the legs and wings of the bird are separated along the inter-articular joints;
• the remaining carcass is cut into 2 halves along the ridge, and then into several more parts.

A prerequisite in butchering a goose: do not allow repeated cuts, otherwise the bones of the bird may crumble. After cutting, the meat can be marinated in water with vinegar and then fried with spices. Giblets and other parts of poultry that are not suitable for frying can be used to make a fatty, satisfying broth.