Research by ADAS the leading consultancy to UK
agriculture and food production industries has
reinforced the reputation of goose as a naturally reared,
quality food product.

The independent study commissioned by the BGP has revealed that
the real fat content of goose meat today is much lower than the
figures quoted in nutritional textbooks.

ADAS consultant Dr Sarah Rennie discovered that textbooks rely on
old data that may no longer reflect modern strains of geese and
recommended cooking techniques. Rearing and feeding regimes
can also influence the amount of fat.

Her work shows that today’s goose has a lower fat content than
lamb and beef – and that the fat contains a relatively low proportion
of undesirable saturated fats and a higher proportion of the more
desirable mono-unsaturated and essential fatty acids.

Dr Rennie analysed both raw and cooked meat separated from the
skin and found there was little difference in fat content or fatty acid
profile between the golden and white geese.

Goose is also in a strong position over its main rivals for the
Christmas dinner table. "Although the fat content of goose is higher
than chicken or turkey, I do not think this is necessarily a bad
thing!" says Dr Rennie. "We know that some fat in meat is desirable
to allow us to appreciate its flavour as well as helping to maintain
its succulence."