How to slaughter and butcher a goose: a few tricks for beginners and experienced farmers. The technique of correct slaughter, plucking and cutting goose carcass

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 for the purpose of cleaning. gastrointestinal tract birds 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.

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.

Interior

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 taking out the scissors, pierce bird palate. 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, it's time for an easier procedure - plucking. There are several ways to quickly rid a gander of feathers.

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.

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 gander's neck 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.

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:

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.

Here are some tips for storing and preparing goose:

1. When storing meat for a long time, you can improve it palatability and 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.

Growing geese are taken for slaughter and slaughtered in the fall. They use the internal and external methods, each of which has its own characteristics, thanks to which it turns out to keep the carcass in a marketable condition.

In order to understand how to slaughter a goose, you should especially carefully study the anatomy of a bird. All techniques are based on the fact that the large carotid artery and jugular vein are cut, because of which the brain loses blood and quickly dies. If you take into account all the subtleties, the carcass will acquire a beautiful presentation, and it will be very easy to cut it.

The meat of young animals (6-7 months) has the most valuable taste properties, so geese are usually slaughtered in October-November or closer to new year holidays. At the same time, it is not recommended to slaughter in winter - at this time the birds lose a lot of weight.

The meat of young animals has the most valuable taste properties.

In some cases, young geese (3-4 months) are also slaughtered, if, thanks to a good nutrition with greens and compound feed, they have reached a weight of about 4 kg.

If in the fall the geese were not slaughtered, you should wait for the onset of autumn, because during the summer they not only feed well, but also receive balanced food: greens, compound feed, microorganisms. Thanks to this, their meat becomes much juicier and tastier.

How to Prepare for a Slaughter

It is important to know not only how to slaughter a goose at home, but also how to properly prepare for this process. The execution technique and preparation directly affect the appearance of the carcass, which is important for the further sale of the goods.

Before proceeding, there are several important conditions to consider:

1. Before slaughtering a goose, it is not fed for at least 1 day (i.e. 10-12 hours). Water can be given without restrictions, but for 4 hours you should stop drinking the bird.
2. On the last day, geese are separated from the rest of the flock for slaughter.
3. Sitting before slaughter is best done at night, and slaughtered in the morning.
4. If the sitting took place during the day, then the place where the birds should be kept should be darkened as much as possible.

Good to know. If the last day to drink geese with salted water, then their meat will be stored longer.

Slaughter techniques

There is an external and internal slaughter method, with the former being used more often by farmers.

External method

In this case, the sequence of actions is as follows:

1. The knife must first be sharpened well.
2. The goose is taken by the paws and turned over.
3. Then he is stunned with a sharp blow to the head with a stick.
4. Then they make a throat puncture at the level of the edge of the ear (go a little lower), sticking the knife as deep as possible.
5. Finally, the carotid artery and jugular vein are cut through.

Note. You need to let the blood drain completely. Thanks to this technique, the meat will acquire a beautiful presentation.

Internal Method

In this case, the execution technique is different:

With the internal method, slaughter can be done faster and easier, but it is important to have a good understanding of the anatomy of the bird - the main point is that you need to quickly cut key blood vessels.

The advantage of this method is that the wound is smaller, so less bacteria will get into it. And due to damage to the cerebellum, after the introduction of scissors into the brain, the muscles of the bird relax, so it will be easier to peel off feathers from it.

carcass cutting

After the blood has completely drained, you should immediately start plucking the bird - if it cools down, it will be much more difficult to do this. After plucking proceed directly to cutting.

The sequence of actions is as follows:

1. Take a well-sharpened knife. It must be treated with boiling water and rinsed thoroughly, and then proceed to cutting. You can work with special culinary scissors.
2. First, an incision is made along the keel along almost the entire length - from the cloaca to the upper third.
3. Through the resulting gap, everything is taken out internal organs. Not all of them go to writing - trachea, lungs with diaphragm, esophagus, spleen, glandular stomach and gallbladder and also the sexual organs are ejected.
4. Preserve the liver and muscular stomach. From it you need to remove the dense cuticle and all contents.
5. Next, the head is cut off at the level of the 2nd cervical vertebra.
6. Then the legs are cut off at the level of the metatarsus, and the wings - along the elbow joint.
7. The carcass is thoroughly washed under the pressure of cold running water. It is necessary to wait for the water to drain completely transparent from it - this can be achieved after 3-4 cycles.
8. If desired, you can immediately remove goose fat, which is used not only in cooking, but also in cosmetics - for example, they lubricate the cheeks to prevent frostbite.

It is interesting. Goose fat is completely harmless to health if consumed in moderation. The fact is that it does not contain cholesterol at all and at the same time retains all the taste qualities of animal fat.

After cutting, you can cut off all parts separately: goose fillet, wings and legs. You can also separate the fillet from the bones and store for cooking different dishes.

Carcass storage for future use

After that, the carcass can immediately begin to cook, baking in whole or in parts. And if it is harvested for future use or for sale, it is first placed in a regular refrigerator chamber for a day so that the meat cools well. Then they put it in the freezer.

In summer, the carcass can be stored at room temperature for no more than a day. In winter, for a more complete freezing, you can take the chilled goose outside, dip into a bucket of cold water and ice, pull out and hold in the air. After 5 such cycles, the carcass is placed in a freezer, the temperature inside it should be below -3 o C.

In this video, an experienced farmer will show you how best to slaughter a goose.

Most poultry farmers can meet several geese of various breeds in the courtyard. They are quite experienced in caring for birds. But what about a novice farmer who has mastered all the cultivation skills, but knows nothing about slaughter? In fact, there is more than one way, each of them can be found in the article.

How to prepare a goose for slaughter

Slaughter of geese at home should be carried out according to certain rules. Their violation can change the taste and even affect the shelf life, unfortunately, not for the better.

Firstly, before slaughtering a goose, its gastric tract should be freed from food debris. To achieve this, the bird should not be fed 10 hours before slaughter. If you starve a goose for longer, this will adversely affect the taste of meat. But on the contrary, he should drink more. Slightly salted water in the future will prolong the juice storage of the carcass.

Most often, when they are going to slaughter a carcass, during a hunger strike, a separate space is allocated to it. It is best to choose a night period for this, and the slaughter itself will take place in the morning. If the slaughter is planned for the evening, then the room with the geese is darkened.

What are the methods of slaughter

As already mentioned, the bird is pre-prepared for slaughter, not fed and placed in a separate place. It is important that the bird in this room is not able to eat anything.

Before the most lethal procedure, the goose should tie its paws tightly. Then the wings are placed one after the other. The bound carcass is hung by its paws. The head should be at the level of the person's chest. Only after such manipulations can one proceed to the slaughter itself. It can be done in three ways:

1. The first way can be attributed to the most correct. It has the name "in the split" or internal. To do this, you need a well-sharpened knife (you can scissors). With a sharp edge, the vessels are carefully cut. You can find them on the wall of the sky, behind (the left corner of the pharynx). As soon as the first drops of blood appear, you need to open the bird's beak and make a puncture.

Before opening the beak, the head of a feathered individual is taken in hand. Then, using the index and thumb press on the ears. After such manipulations, the beak is opened and a knife puncture of a part of the cerebellum is performed in front. Puncture should be done only through the open beak.

Slaughter "in the split" is considered the most optimal for the reason that the cerebellar puncture relaxes the muscles responsible for holding the feathers.

In addition, various microorganisms will practically not be able to penetrate into the wound.

1. The second way. After the bird has been suspended, its head is taken in left hand and with a knife they pierce the skin just below the earlobe. At the same time, without removing the knife, make a slight shift to the right. This is how you cut the carotid artery. In the same way, an incision is made on the other side. At the end, through holes are formed.
2. The third method is used by many farmers who keep geese in their own backyard. It is very light, the head of a goose is simply chopped off with an ax. Only after that, the carcass is hung by its paws and wings are spread so that all the blood is glass. Thus, not only the slaughter of geese takes place, but also other feathered inhabitants of the household.

As you have already seen, there are several ways to kill a goose. There are those in which you can not do without anatomical knowledge and skills. Others are quite simple, many can handle them. But they can all be used to slaughter poultry.

The correctness of plucking a bird

Proper processing of poultry plays an important role after slaughter. Plucking should be carried out after the blood has completely drained. This procedure does not require special skills and, moreover, special equipment. Everything can be done with your own hands. You can pluck geese in 2 ways:

• Dry.
• Scalding the carcass.

The dry method is applied immediately after slaughter. To make it comfortable, the wings and paws should be tied up. Further, the bird should be conveniently laid, for example, on its knees, and feathers should be removed one by one with your hands. It is more convenient to start with large ones gradually moving to small ones. This sequence is convenient because the large feathers sit much deeper and stronger.

Plucking is carried out from the back (tail), followed by the chest, neck and at the end of the paw.

What was easier to pluck, the feathers are pulled in the direction of growth.

In order not to damage the skin and not spoil the appearance of the bird, you should not take many feathers in one pinch. Especially if the preparation of the goose is planned as a whole.

Using the scalding method, geese are also plucked at home. The system is the same, only the bird is preliminarily doused with boiling water or lowered into it for a few seconds. Due to this, the feathers soften and are much easier to pull out.

There are some downsides to this method as well:

• Pinch very quickly while the scalding effect is in effect.
• Plucking a wet and hot carcass will shorten its injury time.
• The plucked feathers and down belong to the disposal, they can no longer be used anywhere.

So that in the future feathers and down can be used, they practice very fast way, so to speak, plucking. To do this, you need an ordinary pump (you can use the one with which I inflate mattresses), a container of water, a natural fabric flap (you can use gauze), an iron (only one that has a steam function) and a rope.

The procedure takes place in the following sequence:

• The pump hose is placed between the spine and skin of the duck in the neck area. Further, the carcass inflates a little, to the point where the feathers on the wings rise a little.
• The throat of the duck is tightly tightened with a rope so that air does not escape.
• The carcass is placed on the back.
• The flap is dipped into a container of water, then put on the carcass and doused with steam from the iron. After this procedure, the feathers are very easily separated from the skin.
• At the end, they begin to pluck the steamed places. If the feather still lags badly, steaming can be repeated.

Thus, the whole carcass is plucked.

Important! When plucking passes, the air will slowly exit the carcass. No need to be scared and inflate the goose again.

Video how to pluck geese.

Goose is truly an ornament holiday table. Dishes from the meat of this bird are considered delicacies in many countries, they are listed on the menu of the most famous restaurants. In order to cook such a culinary masterpiece in their own kitchen, many housewives go to stores for meat. However, for those who keep their own farm, or simply prefer to slaughter, pluck and butcher a bird on their own, it will be useful to know how to pluck a goose and do it right.

Preparation for slaughter

Slaughtering geese at home involves the implementation of certain rules and actions. If they are violated, the taste of meat may suffer, and the shelf life will also decrease.

First of all, it is necessary to free the intestines of the goose from waste products. To do this, it is necessary not to give the bird food for about 8-12 hours before slaughter. It is not necessary to exceed the period, this may affect the taste of the meat. As for drinking, it is not necessary to limit it - on the contrary, if you water the goose before slaughter with salted water, then the carcass will subsequently be stored longer. Usually, during the period of hunger (it is also called prosidy), the birds intended for slaughter are left in a separate room. It would be better if the sitting will take place at night, and the slaughter of geese, respectively, in the morning. If the sitting is still carried out during the day, then the place in which the geese are located must be darkened.

Slaughter techniques

The most common among people involved in poultry farming are two methods of slaughtering geese: internal and external.

External method

In this case, a well-sharpened knife will serve as a tool. The technique is as follows:

1. The goose is put into a cone, head down;
2. Before starting the slaughter, the best thing to do is to stun the bird with a sharp blow to the head with a stick;
3. Taking the head of a goose in the left hand, the throat is punctured just below the earlobe. You need to try to stick the knife deep enough;
4. After that, in one movement, the jugular vein and carotid artery are cut;
5. The blood is allowed to drain. Here it is better to wait a little longer - it is important to achieve complete bleeding, otherwise the meat can quickly deteriorate in the future.

Internal method

Done with scissors. Immediately before the start of slaughter, the paws are tied to the bird and hung upside down. To carry out the slaughter by the internal method, you need to unclench the beak of the bird, insert the scissors into the oral cavity, and then cut the jugular and bridge veins in one motion. Next, a puncture is made in the sky, the scissors are sent to the back of the skull, in which the cerebellum is located. The internal method is preferred due to its speed.

Whichever method is chosen, it is advisable to study the anatomy of birds before slaughter. People who know how to slaughter a goose quickly and accurately owe their skills largely to theoretical sources.

How to properly pluck a bird

When the carcass is completely bled, it is necessary to proceed to the next stage - plucking. The presence of special equipment for plucking geese is not required - if you wish, you can do it entirely with your own hands. There are two ways to pluck geese: dry and scalding. Let's consider them in more detail.

dry method

If we talk about how to pluck a goose correctly using this method, then it should be noted that this method can only be used immediately after slaughter.

For convenience, tie wings and paws. The bird is then placed on its lap and the feathers are manually removed one by one. They usually start with large feathers, gradually moving to smaller ones. This is done for the reason that large feathers sit more firmly in the skin. Therefore, plucking should begin with the tail and wings, and then move on to the neck, chest and legs. It is also important to remember the direction: feathers are easier to pluck if you pull them in the direction of growth.

If you plan to cook the goose as a whole, then you should not take a lot of feathers in one go when plucking: this can adversely affect appearance carcasses.

Scalding method

Such plucking of geese in a household setting differs from the previous version in that before plucking feathers, the carcass is first poured hot water. The temperature should be around 80°C (maybe a little more). Feathers from this become much softer and more pliable, easier to move away from the skin.

But you should also keep in mind the disadvantages:

• You will have to work at speed until the effect of scalding has passed;
• A wet-plucked carcass will not be stored for too long;
• Feathers and fluff after such plucking will have to be thrown away, it will not work well to dry them.

In order to be able to use feathers and down in the future, they resort to another proven method. It is quite unusual, but it is perfect for those who are wondering: how to quickly pluck a goose.

For plucking you will need: a pump (the one used for air mattresses is perfect), a bowl of cold water, a cloth made of natural fabric or gauze, an iron with a steam function and a cord (rope). The method is as follows:

1. The pump tube is placed in the neck between the skin and the spine, after which the carcass is inflated to such an extent until the feathers on the wings begin to rise;

   Attention! In the process of plucking, the air gradually comes out of the carcass, you should not be afraid of this, and you do not need to re-inflate the goose.

2. The throat of the bird is tightly tied with a cord so that the air does not come out back.
3. The carcass is laid on its back, a cloth moistened with water in a basin is placed on the carcass and steamed with an iron, pressing the steam button for 7-8 seconds. After that, the feathers will separate from the skin very easily;
4. Start plucking the steamed place. Where the feather or fluff does not go well, you can steam it again;
5. Repeat steps 3 and 4 until the carcass is completely plucked.

Butchering the carcass

Even if the goose is planned to be cooked as a whole, and not in pieces, one cannot do without cutting the carcass - after all, no one will serve a bird with paws, head and entrails on the table. Cutting a goose takes place in several stages, each of which must be performed efficiently and accurately. Let's take a closer look at how to cut a goose as correctly as possible:

1. It is necessary to make sure that there are no remnants of feathers, hairs and other things on the carcass. The remains of feathers are most conveniently removed with tweezers;
2. We cut off the head (usually they do it about the second vertebra on the neck), if this item has already been done before, skip it;
3. We cut off the wings to the elbow bend and the paw along the joint;
4. After that, you need to separate the trachea and esophagus from the spine. This can be done without the help of a knife: just pull them in different directions;
5. Followed by using sharp knife cut the belly of the goose from the cloaca to the keel (in this process it is important not to touch the intestines);
6. Remove all offal through the resulting hole. Everything except the liver is thrown away;
7. Do not forget to pull out the cackling tube.

After finishing the butchering, the carcass is washed with cold water and left to cool for several hours. Then you can start cooking the dish or put the meat to be stored.

In conclusion, it can be noted that it is impossible to unambiguously advise any specific method to someone who does not know how best to pluck a goose. Each of the methods described above has its own advantages as well as disadvantages. Someone wants to know how to pluck a goose easily, someone is interested in how to pluck a domestic goose as accurately as possible. The same applies to slaughter methods. In general, everything is individual.

The bird is slaughtered before the molt, the exact time of which is determined as follows: it takes from 270 to 310 days to grow and mature a goose, depending on the breed. If the birds in the pasture begin to lose feathers or they can be pulled out without persistence, and at the same time blood does not appear, then molting has begun and it is time to slaughter for meat. You can feel the body of the bird under the wings by running your hand along the body in the opposite direction of the growth of the feather. The absence of stumps under the wing on the body indicates the time of slaughter. If stumps are found, then the goose must be left until the next molt, because when plucked, these bristles will torture anyone, and the goose carcass will become unmarketable. Timely slaughter will help extend the shelf life of meat.

• Show all

  Basic rules for preparing poultry for slaughter

  Until full maturation, the goose grows 6-7 months, and an adult weighs an average of 4-5 kg, and some breeds reach 8 kg. Age affects the quality of goose, so they are slaughtered in young age.Before slaughtering geese, it is necessary to carry out a set of measures to facilitate this process:

  1. 1. Spend a sitting period (keep the bird until slaughter in a separate room without feeders and food for half a day) so that the geese can free the intestines from processed food. Sitting for more than 12 hours worsens the taste of meat.
  2. 2. Drink lightly salted water, which will subsequently have a beneficial effect on the shelf life of the finished meat.
  3. 3. Slaughter is best done in the morning. If it is not possible to spend the sitting period at night, it is recommended to darken the room.

  

  Slaughter technique

  There are two ways of slaughtering poultry - internal and external.

  

  Internal way

  When performed correctly, a person fits in a few seconds. For it you will need a rope and sharp scissors or a knife. Procedure for internal slaughtering technique:

  1. 1. Having tied the paws, hang the goose head down.
  2. 2. Hook the rope to some nail sticking out of the wall.
  3. 3. Having opened the bird's beak, insert scissors into the oral cavity, with a sharp and strong movement, cut the veins - the jugular and bridge. This is easy to do, because they are close to each other.
  4. 4. Without taking out the scissors, pierce the sky, direct the tip to the cerebellum of the bird. It is easy enough to damage it, but it is not necessary to carefully cut and remove it. After that, the bird is left to drain the blood. It should be removed from the hook only after bleeding, otherwise the meat will not retain its taste.

  A person needs to know the anatomy of geese: where are the veins, arteries, cerebellum - in order to carry out a correct and quick slaughter without effort.

  

  outdoor method

  You will need a special cone, pre-purchased in the store, and a sharpened knife big size.Procedure:

  1. 1. Place the goose head down in the cone. It should hang from the bottom hole of the cone. If the device is made of polymer, then the head will easily fit into it. With a metal cone, the procedure is more complicated.
  2. 2. It is necessary to inflict a sharp strong blow with a stick on the bird's head to stun, so that the bird does not suffer and does not pinch the person's fingers.
  3. 3. The head of the stunned bird should be taken in the left hand, and a deep incision should be made with the right hand in the region of the lobe. With a strong movement, cut the artery and jugular vein of the goose.
  4. 4. Leave the bird's head in the cone until all the blood has flowed out. Residual blood in the meat reduces the shelf life and affects the taste of the product.

  Without a special cone, killing a bird is quite difficult. In the absence of a cone, an internal method would be preferable.

  

  goose plucking

  No special tools are needed for plucking. All work is done by hand. There is the following method for removing down and feathers:

  • dry;
  • wet.

  dry method

  The dry method is used to pluck immediately after bleeding the carcass, until it has had time to cool down and is easy to cut. The carcass should be put on your knees, begin to manually pluck the feathers. First, large feathers are removed, and then they move on to small ones. They usually start with the wings and tail, and end with the breast, neck, and legs. The head after slaughter should be removed, as it will interfere. Plucking feathers is easier in the direction of growth, otherwise they will not give in. Plucking is performed with slow movements so as not to spoil the presentation of the product.

  wet method

  Before starting the process, place the slaughtered goose in a container of hot water or pour it over the bird. Wrap in a rag for a few minutes to get the most effect from the steam and dry the bird. Then in a couple of minutes it will be possible to clean it from feathers with your hands. The necessary conditions:

  1. 1. Water temperature should be no more than 80-90°C. At high temperatures feathers will depart along with the meat, and the presentation will be lost.
  2. 2. Down and feathers should be dried so that they can be used later.
  3. 3. You need to start by removing large feathers from the wings and end with small feathers and down.

  

  Before placing the goose in hot water, you need to tie the neck so that water does not get inside through the neck.

  The carcass plucked by scalding is not stored for long. It is worth resorting to this method only if the meat is planned to be cooked in the coming weeks.

  Processing of feathers and down

  You will need a bicycle pump, a basin, a cord, an iron with or without steam.

  1. 1. The carcass should be pumped with air until the feathers on the wings rise. To do this, push the tube from the pump under the skin of the neck.
  2. 2. Remove the pump tube and tie the bird's throat with a rope or cord so that the goose does not deflate.
  3. 3. Steam the carcass with an iron. In the absence of a steam iron, they take a regular one, moisten the rag in water, put it on the chest or back of the carcass and steam it through the rag for no more than a minute. Feathers and down will easily separate from the steamed area. Having finished this section, they move on to the next parts until the goose is cleared of fluff and feathers.