The domestic goose is descended from the wild greylag goose and was one of the first poultry species to be domesticated, likely in Egypt or Southeast Asia several thousand years ago. Geese are raised primarily for their meat, which is darker and richer than duck or chicken, with a thick layer of subcutaneous fat.
Goose fat is highly regarded in European cooking for roasting potatoes and frying. Goose liver, when fattened, is the basis of foie gras — a product that is controversial due to the force-feeding methods traditionally used. Goose eggs are larger than chicken eggs with a richer yolk, though they are uncommon in commercial production.
Goose is not widely farmed in Australia, but it appears in specialty butchers and at Christmas or other celebrations. Globally, China produces the vast majority of the world’s goose meat.
How it's produced
Geese are raised on pasture and are good grazers, feeding largely on grass supplemented with grain. They are hardier than many poultry species and do well in cooler climates. A typical growing period from hatch to slaughter is around 12 to 20 weeks, depending on the breed and desired size.
Geese lay fewer eggs per year than chickens — around 30 to 60 — which makes egg production a niche enterprise. They are social birds that do best in flocks with access to water for bathing. Small-scale and free-range production is common; large-scale intensive farming is less widespread than for chicken or duck outside of East Asia.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for poultry, not measured for this item yet. Sources & methods →
Keeping it
In the freezer: about 180 days (from date of purchase).
In the fridge: 1–2 days (from date of purchase).
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
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