During the holidays and especially over Christmas, the demand for goose goes up and so does the price.
Goose isn’t readily available or cheap at the best of times, and you may be wondering why it’s so scarce and so expensive, given that it is such a delicious type of meat. We’ll enlighten you a little about that so keep reading.
To obtain a goose, you may need to pre-order one from your butcher quite a long time in advance. Alternatively, you can try the Asian markets or order from specialty suppliers online.
Why Is Goose So Expensive?
1. Raising
First of all, you might think that geese can survive on grass and leftover food scraps, but the reality is that geese are extremely hard to raise.
In addition to the difficulty, there are expensive raising issues such as extra feed. You have probably noticed that geese tend to be fatter than turkeys.
This means that they eat a lot! Also, they require a more specialized feed, so of course, they will fetch a higher price in the end.
2. Goose Fat Is Versatile!
Yes, it is expensive to buy a goose but remember that you can use it to its maximum.
There’s more to a goose than just the succulent, rich meat. Don’t throw the fat away! It is perfect for making savory pastry, roasting potatoes, or making pates.
Goose fat is often sold to cosmetic companies because it makes a great ingredient for lotion, face masks, and face wash. So, if they are selling you the full goose with its fat, it’s going to be expensive.
3. Volume
When it comes to the United States and Canada, we need to understand that goose is still considered exotic meat here and it is not readily available.
Much of the frozen geese we get here have been imported from other countries, hence the expensive price tags. You may be able to find cheaper geese if you look carefully in the Asian markets or order online.
4. Supply & Demand
Goose tends to be more in demand around the holiday season, which means the supply chain will be slower.
The laws of economics dictate that higher demand and low supply will result in a higher cost. The supply of geese is limited at the best of times, while the demand is increased during specific months, hence the higher costs.
How to Cook your Goose
After spending such a lot of money on buying a goose, you are probably feeling under pressure to cook it properly and not waste any. We’ve put together a few tips to help you roast the perfect goose for your holiday table.
Ducks and geese are red meat – as opposed to white meat – birds. This means that, unlike chicken, their breasts can be served medium-rare or slightly pink. To check – when you insert your meat thermometer into the breast, it should read between 140 and 150 degrees Fahrenheit if it is done.
1. To cook your goose evenly without having overcooked legs, take it apart midway through cooking. Remove the breasts and finish them in a pan just before serving.
2. You’ll need an 8 to 10-pound goose for 6 people, and an 11 to 12-pound goose for 6 to 8 people. The following instructions and times are for an 8-pound goose
3. Remove all the excess fat but please don’t throw it away. Render it down and use it for pastries and roast potatoes.
4. Remove the wingtips, giblets, pope’s nose, and any extra skin flaps.
5. Prick the skin all over with a needle. Don’t pierce the meat underneath. This will ensure that when the fat melts, it will run out.
6. Rub the goose with a lemon half and lots of salt. Put the lemon inside the cavity along with a head of garlic.
7. Put the goose on a rack over a roasting dish in the preheated oven. (It should be breast side up.) After it has been cooked for 20 minutes, take it out of the oven and spoon out any excess fat. Add it to your collection of rendered fat.
Cook for a further 20 minutes. After it has been cooking for 40 minutes in total, remove the goose from the oven again. Test the breast temperature. If it’s reached 130 to 140 degrees, carve out the breasts and set them aside. Cover them with foil.
8. Put the rest of the goose back into the oven and finish cooking it for another 40 minutes. The thigh should read 170 degrees when the goose is done. Remove it from the oven and allow it to rest, covered with foil.
9. Meanwhile, sear the skin side of the breasts with a little goose fat in a frying pan. Only do the skin side until it is nice and brown, not the meat side.
10. Carve the rest of the goose and serve it with the breasts.
To Conclude
In this article, we have shared various reasons why goose is so expensive to buy. If you aren’t ready to pay such expensive bills, we suggest that you buy goose from the Asian market.
Alternatively, look at the farmers’ markets or find a butcher that supplies them. These sources are likely to be cheaper than the supermarkets.