- Feb 20, 2013
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I appreciate reading through the dialouge here- propagating any animal, pet or livestock (or BOTH) is a tremendous responsibility. We are raising geese for meat, and I know some folks on this forum are not super comfortable with this, and some are totally fine with it. I wanted to ask a question to folks who raise geese for marketing the offspring, what do you do with the older breeders when their laying/productivity ends? From what I understand, older goose is really tough. Anyone have an opinion on this? Goose rillettes? Goose confit? Would these fat preservation/slow cook methods work for older goose, or are they really too tough to be edible? I would hate to sell them to be pets somewhere else, not knowing how their later years might go under someone else's care (or lack of care.)