Killing Geese (Meat) - Help!

[EJ21]

Hello,

so we killed two geese on Wednesday to be eaten tomorrow (New Years Day) that I have been raising all year. They are about 9 months old, czech geese.
My dad used to kill poultry with his dad so he was teaching us his way, so what we did (after consulting with my farming uncles) was to break their necks - extremely difficult and I'm not even sure we did it correctly, and then pluck the carcass and leave to hang in a cold place until today (new york dressed). Only problem is today when we looked at them they were red from the breast to head, which can be seen in the attached picture.

Can anyone help me understand before they are supposed to be eaten tomorrow if they are ok?


Thanks so much in advance!

 

[Welshies]

How cold is it where you live?

 

[BantyChooks]

was to break their necks - extremely difficult and I'm not even sure we did it correctly

Did they not bleed out?

 

[EJ21]

How cold is it where you live?

Its been between freezing and 8 degress centigrade

 

[Welshies]

Its been between freezing and 8 degress centigrade

If it gets above about 5 degrees that can cause your meat to discolor. Did you wash them with water? That can also cause discoloration.

 

[EJ21]

Did they not bleed out?

Well my Dad and I think that they only bled out partially but I cant be sure... I'm a little worried.

 

[Molpet]

if you didn't bleed them out I would think it was blood pooling
if they have been under 50f they will be fine to eat.

most people in USA are not fond of the old fashion way to age poultry with the guts still in it, but it works

 

[EJ21]

If it gets above about 5 degrees that can cause your meat to discolor. Did you wash them with water? That can also cause discoloration.

We didn't use any water but it could have gone above 5 degrees centigrade

 

[EJ21]

if you didn't bleed them out I would think it was blood pooling
if they have been under 50f they will be fine to eat.

most people in USA are not fond of the old fashion way to age poultry with the guts still in it, but it works

I don't think it went over 50f but what happens if? ie. is blood pooling bad?

 

[rjohns39]

You're still fine. Bleed-out is much more cosmetic than having anything to do with food safety. Pathogens can begin to grow at 50f/10c but its not instantaneous or magic. Many recipes call for preparing meat by first bringing it to room temperature which is significantly warmer than 50f. Just cook him/her low and slow and you'll have an awesome meal. And the fat is liquid gold.