Goose, domesticated, meat only, raw

Goose meat refers to the uncooked muscle tissue from the domesticated goose (typically Anser anser domesticus and related hybrids), a large waterfowl raised worldwide for meat and eggs. Domestication of geese dates back over 4,000 years, with early records from ancient Egypt and China where geese were valued both as food and for symbolic cultural significance. Over time, selective breeding has produced breeds such as the Embden, Toulouse, and Chinese geese that suit different climates and culinary traditions. Unlike small poultry such as chickens or turkeys, geese are larger and provide more substantial cuts of meat per bird. In European contexts, goose has traditionally been a festive dish for holidays like Christmas and St. Martin’s Day, where whole roasted goose is served with rich accompaniments. In Asian countries including China, geese are also prized for both festive meals and regional specialties, such as roast goose with crisp skin. From a biological perspective, goose meat is classified as poultry but with a darker, more richly flavored profile than typical white meats like chicken breast. This difference arises from both muscle fiber composition and the higher fat content spread under the skin and within the muscle tissue. Raw goose meat comprises mainly lean muscle protein, connective tissue, and a layer of subcutaneous fat that renders during cooking, contributing to flavor and moisture. As a raw food product, it must be handled with the same food safety precautions as other poultry: avoid cross‑contamination, keep at safe refrigerator temperatures, and cook thoroughly to prevent foodborne illness. Geese raised for meat may be pasture‑fed, grain‑fed, or a combination; pasture access can influence the nutrient profile, including the fatty acid composition and micronutrient content. Across the world, different breeds and finishing practices result in variability in the sensory qualities of the meat, from tender and mild to robust and gamy. Regardless of origin, domesticated goose meat provides a complete protein source with essential amino acids and micronutrients important for human nutrition. Its culinary versatility allows roasting, braising, confit, and use in soups and stews, though preparation methods influence both nutritional and sensory outcomes.

The nutrient profile of goose meat is distinctive among poultry due to its higher fat content and micronutrient richness when compared to leaner poultry such as chicken or turkey. Based on USDA FoodData Central data for raw, meat‑only goose, a 100 g raw serving delivers 161 kcal, 22.8 g of high‑quality protein, and 7.13 g of total fat with negligible carbohydrates (0 g) and zero dietary fiber. This composition reflects a macronutrient distribution of roughly 60% of calories from protein and 40% from fat. Protein and Amino Acids: Goose meat supplies all nine essential amino acids that the human body cannot synthesize. The amino acid profile includes significant amounts of lysine, leucine, valine, and threonine, which are crucial for muscle repair, immune function, and metabolic processes. Unlike many plant proteins, animal‑based proteins like goose provide complete profiles, with bioavailability conducive to tissue synthesis. This makes goose meat a favorable choice for individuals seeking to support muscle maintenance, recovery after exercise, or diet plans that emphasize protein. Fats and Fatty Acids: The total fat content of goose meat is higher than in lean poultry, with 7.13 g per 100 g in raw meat. Of this, saturated fats constitute 2.8 g, while monounsaturated and polyunsaturated fats contribute additional calories that influence flavor and texture. The monounsaturated fats (e.g., oleic acid) are similar to those found in olive oil, which may have neutral to favorable effects on heart health when consumed in moderation and as part of a balanced diet. Although the raw data do not provide a complete omega‑3 profile, polyunsaturated fatty acids support cell membrane integrity and inflammatory balance when included as part of a varied diet. Micronutrients: Beyond macronutrients, goose meat is rich in essential vitamins and minerals. Iron stands out at 2.6 mg per 100 g, providing roughly 15% of daily iron needs for adults; iron is essential for hemoglobin formation and oxygen transport. The meat also contains significant amounts of zinc (2.3 mg), which plays roles in immune function, wound healing, and DNA synthesis. Selenium (16.8 µg) supports antioxidant enzyme systems and thyroid health. B‑vitamins are well represented, including niacin and vitamin B6, which contribute to energy metabolism and neurological function. Vitamin C, while present in modest amounts (~7.2 mg), is uncommon in meats and adds to the nutritional diversity of goose. Cholesterol and Sodium: Goose meat contains 84 mg of cholesterol per 100 g raw and 87 mg of sodium, indicating that, like other meats, it should be consumed mindfully by individuals managing cholesterol or sodium intake. The skin and cooking method (e.g., roasting vs. braising) influence the final fat and cholesterol load in the prepared dish. Water Content and Ash: High water content contributes to juiciness and delivers micronutrients in hydrated form, while ash reflects the total mineral content. The absence of carbohydrates makes goose meat suitable for low‑carbohydrate and ketogenic dietary patterns. When compared to similar poultry such as chicken, goose meat offers more protein per calorie and a richer micronutrient profile but also higher fat content. This makes it an excellent option for nutrient‑dense diets where calories can be managed through portion control and cooking technique. The amino acid density and mineral content support both metabolic health and general wellness, while the fat profile contributes to satiety and flavor.

Source: USDA FoodData Central (FDC ID: 172413)