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.
The study 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.
The study showed 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.
Both raw and cooked meat were analysed separately 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, this is necessarily not a bad thing.
Some fat in meat is desirable to allow us to appreciate its flavour
as well as helping to maintain its succulence."