As a waterfowl hunter, I have never seen a goose that big. In my area the number one goose if the Snow Goose. Wild waterfowl also have almost no fat on them. I always cooked 2 birds for three people at a minimum. This is an excellent video for the butchering of waterfowl. By using a pen raised bird we were able to see everything. Most people complain about the fat or grease of these birds yet the chef uses the fat to cook with. I love the flavor of waterfowl but never really use the fat to cook with, I'll give it a try next season. Great video!!!
It is a great video, except farm raised geese taste way different than wild. Wild goose fat has an overpowering gaminess to it unlike the farm raised goose fat.
MASTERFUL WORK CHEF. EVERYONE HAS THEIR OPINION I SEE, BUT I DOUBT THERE IS ANYONE HERE THAT CAN BREAK DOWN A GOOSE WITH THIS MUCH SKILL AND DEXTERITY.
Very nice work, mastering skill. I love it. There are some littles differences between what i learned and what i saw but it is "locals manners". Thanks from a local farmer's son of central France.
5 ปีที่แล้ว +7
you just make this seems so easy. thank you very much for sharing your experience
It would have been wonderful after watching this amazingly skilled butchering of the goose, if you could have followed with another episode to show how you cooked your meat. Perhaps you could invite a couple of master chefs to follow up with a session of cookery. I will gladly come over and do you a mean mouth watering goose curry with a small portion of your goose. The legs and wings would be the best part to use for a sizzling curry and hot steaming rice. You have guessed it ... I am from Pakistan. As a young teenager, I had gone and shot a couple of mallards at a nearby pond in our village. They are the tastiest table birds ever. The goose is too large as far as I am concerned and has a bit gamier taste than I care for. But thanks for this very efficient video. Learnt a lot watching it.
@@arlingtonguy54 Whole roasted goose is a romantic idea but the reality is that cutting it into it's various parts brings the best results for each part. The breast needs to be cooked fast and HOT. No more than medium doneness or it will taste like crap. Everything else needs to be cooked long and slow. Crockpot for 6 hours or so. Cooking a whole goose will always result in a severely over done, tough, dry, ruined breast, OR wings and legs and thighs nowhere near done enough to be tender enough to eat
Ok bro , I’m doing my first goose ever ! And We are lucky to have 1 as fat as yours ! I’m going to take over Christmas dinner this year! Ladies at ease I got this with the help of this perfect vid ! Cheers people !
please send me name brand and exact type of knife that you are using here. Never saw one cut that easily. I'd like to order one just like it.Also you do a fantastic job cutting this goose. We raise geese for the meat on our farm.
Cheers mate this is exactly what I hoped to find when I searched. Top vid. Unfortunately my giblets had already been removed and bagged. The neck was in too bad of a condition to try that sausage thing. But next time.
Looks easy but good thank you for showing me how to dress the goose xx my grandad was a gamekeeper xx so I’ve seen a lot of other birds a mind rabbit I’ve plucked turkey and chicken pheasant guineafowl pigeon and other birds my gran was a cook and new what she was doing xx 😘 thank you 🙏 xx 😘
ca me met l'eau a la bouche , d'imaginer toutes les bonnes choses que l'on peut cuisiner avec ces beaux morceaux, un peu comme avec un beau poulet de Bresse.
That"s a farm raised Goose, its nothing like wild goose. Wild is very lean it has very little fat, fat contains a lot of moisture, so you have to take extra care when cooking wild goose, you may even want to lard the breast to ensure it doesn't dry, roast slow.
Thankyou for showing us how to breakdown the goose..I didn't realize how much fat it had..I am exploring new fowl and fish since I became allergic to red meat..I pressure can my meat and I was hoping to that with this bird🙏🙏🙏
Mother often cooked chickens, especially fryers and on holidays turkey. She bought whole cleaned chickens and most often fried the gospel bird. Gizzards are great and my favorite part of the bird but I like the heart, liver, the tail and I would scoop the lights (lungs) with my finger. Such a mild creamy morsel.
Great job chef in USA it’s not popular bird I loved as a kid growing up Christmas time make With pickled peaches stuffed with chestnut stuffing and foie gras by my Mother !
Pressure cooking tenderizes anything. Watched a bunch of videos and none has mentioned what pressure cooking will do. I used to boil gizzards for hours and hours - but pressure cooking gets them done inside of an hour. Silver sinew and all. Gut the bird first and roast it and it will feed 8 people for 2 or 3 days
They pretty much raise themselves actually. My grandma owned a small flock of white geese on her farm, 1 male and 2 females. Every spring, the females sat on their nests while the male protected them from predators. All three raised the babies collectively so we were never sure which goslings belonged to which female, but they usually raised 8-12 each year. One time they raised 18! But that was an exceptional year. We barely had to feed them as their diet is 90% grass. We harvested them before Thanksgiving and ate the delicious, grass-fed, dark red goose meat all year.
He admitted his mistake and it was a good visual example of what happens if you do. Also that it is not the end of the world, but just dont leave that nasty shit on your meat!
He was thinking on being fast rather than focusing well on the procedure. He could've just slowed down on that part and showed the veins that's connected to the liver and how to properly cut it.
I'm no chef but I've butchered a lot of poultry and never punctured a bile. This man seemed like he was perhaps a bit self-conscious in front of a camera.
![[LIVE] : ONE ลุมพินี 76 | คู่เอก "ผึ้งหลวง vs สมิงดำ"](http://i.ytimg.com/vi/9SBshmGQOIM/mqdefault.jpg)
I'm just admiring how sharp and efficient that knife is
As a waterfowl hunter, I have never seen a goose that big. In my area the number one goose if the Snow Goose. Wild waterfowl also have almost no fat on them. I always cooked 2 birds for three people at a minimum. This is an excellent video for the butchering of waterfowl. By using a pen raised bird we were able to see everything. Most people complain about the fat or grease of these birds yet the chef uses the fat to cook with. I love the flavor of waterfowl but never really use the fat to cook with, I'll give it a try next season. Great video!!!
Roast your potatoes in goose fat, you'll never want them any other way after.
It is a great video, except farm raised geese taste way different than wild. Wild goose fat has an overpowering gaminess to it unlike the farm raised goose fat.
th-cam.com/video/Lllr_pfxZ74/w-d-xo.html northern Alberta Canada 🇨🇦 here TH-camr preparing goose meat and more
maybe mr byatt is just a small lad
You are absolutely great in your presentations. Do some more Videos. Show us how to cook every piece of that goose and more.
An Artist,,,,A Master,,,,,What a demonstration of complete mastery of Food Preparation !!!
Well Done Chef,,,,Brilliant,,,,Thank You !!!
Thank you - finally decided to start my own channel.
MASTERFUL WORK CHEF. EVERYONE HAS THEIR OPINION I SEE, BUT I DOUBT THERE IS ANYONE HERE THAT CAN BREAK DOWN A GOOSE WITH THIS MUCH SKILL AND DEXTERITY.
Thank you very much for this detailed and instructive tutorial!
How wonderful to see a master at his work!
He cut the bile
Terrific, the man was very quick at it, but the process was explained very well.
Very nice work, mastering skill. I love it.
There are some littles differences between what i learned and what i saw but it is "locals manners".
Thanks from a local farmer's son of central France.
you just make this seems so easy. thank you very much for sharing your experience
He makes it look so easy...fantastic video!
So good to see a professional at work
It would have been wonderful after watching this amazingly skilled butchering of the goose, if you could have followed with another episode to show how you cooked your meat. Perhaps you could invite a couple of master chefs to follow up with a session of cookery. I will gladly come over and do you a mean mouth watering goose curry with a small portion of your goose. The legs and wings would be the best part to use for a sizzling curry and hot steaming rice. You have guessed it ... I am from Pakistan. As a young teenager, I had gone and shot a couple of mallards at a nearby pond in our village. They are the tastiest table birds ever. The goose is too large as far as I am concerned and has a bit gamier taste than I care for. But thanks for this very efficient video. Learnt a lot watching it.
Thank you for the training. Not sure if I will ever try to do it. I hope this video is still up someday when I might.
Nicely done, helped a great deal with the butchery of my first Christmas goose :)
Love watching an artist at work
Thankyou for this video, it has lit a fire in me and now I can't wait to get a goose in my kitchen.
A real learning experience. This is professional for sure.
Thank you all for these lovely comments. I've just launched my own TH-cam channel where i'll be presenting similar skills / recipes etc. Adam x
This is very helpful. Thank you. You mentioned a dish made with bits sewn up in the skin of the neck. I'd like to know more about that please!
Goose neck terrine - couldn't find anything on here about it. Did you ever?
@@mizzpoetrics look up goose- duck- or turkey neck terrine recipe. or just terrine recipe and sew it up in the neck..
@@Ianthe22 ok, thanks. 😊
I love how he use every bit of the geese. This is how all hunters should treat their meats
ken ho
Goose
That's not a wild goose. Wild ones don"t have any fat on them at all.
@@chaist94 depends on your hunting season. sometimes they do. bow hunt geese season they got a bit of fat on em.
ken ho touché 👍🏾
They do...
I tried goose once...it was surprisingly delicious!!!
I have raised 8 Toulouse geese and will try one soon. Now I need a cooking video.
Me too...
Cook the goose very low and slow. Don't forget to score the meat. Are you cooking whole?
Annie Meidinger yes was thinking of whole roasted goose. About 325F ?
@@arlingtonguy54 Whole roasted goose is a romantic idea but the reality is that cutting it into it's various parts brings the best results for each part. The breast needs to be cooked fast and HOT. No more than medium doneness or it will taste like crap. Everything else needs to be cooked long and slow. Crockpot for 6 hours or so. Cooking a whole goose will always result in a severely over done, tough, dry, ruined breast, OR wings and legs and thighs nowhere near done enough to be tender enough to eat
A wonderful display of skill. *applause*
Good afternoon dear friend greeting from MACAU CHINA
Thanks for great Cook 👍👍👍
So amazing cook
Talented and Passionate Chef!!
Beautiful carving chef
just came across this and it looks beautiful
Beautiful work...
Thank you, you're a true craftsman
Beautiful work.
Ok bro , I’m doing my first goose ever ! And We are lucky to have 1 as fat as yours ! I’m going to take over Christmas dinner this year! Ladies at ease I got this with the help of this perfect vid ! Cheers people !
Amazing butcher at work, thank you!
He makes it look so easy!
please send me name brand and exact type of knife that you are using here. Never saw one cut that easily. I'd like to order one just like it.Also you do a fantastic job cutting this goose. We raise geese for the meat on our farm.
Cheers mate this is exactly what I hoped to find when I searched. Top vid. Unfortunately my giblets had already been removed and bagged. The neck was in too bad of a condition to try that sausage thing. But next time.
Looks easy but good thank you for showing me how to dress the goose xx my grandad was a gamekeeper xx so I’ve seen a lot of other birds a mind rabbit I’ve plucked turkey and chicken pheasant guineafowl pigeon and other birds my gran was a cook and new what she was doing xx 😘 thank you 🙏 xx 😘
ca me met l'eau a la bouche , d'imaginer toutes les bonnes choses que l'on peut cuisiner avec ces beaux morceaux, un peu comme avec un beau poulet de Bresse.
That"s a farm raised Goose, its nothing like wild goose. Wild is very lean it has very little fat, fat contains a lot of moisture, so you have to take extra care when cooking wild goose, you may even want to lard the breast to ensure it doesn't dry, roast slow.
never seen that done like that before , nice work
This man is a machine!
That was super efficient geez!
Thankyou for showing us how to breakdown the goose..I didn't realize how much fat it had..I am exploring new fowl and fish since I became allergic to red meat..I pressure can my meat and I was hoping to that with this bird🙏🙏🙏
How about showing the cooking of the different parts?
Mother often cooked chickens, especially fryers and on holidays turkey. She bought whole cleaned chickens and most often fried the gospel bird. Gizzards are great and my favorite part of the bird but I like the heart, liver, the tail and I would scoop the lights (lungs) with my finger. Such a mild creamy morsel.
Can you please make a video on how to cook all these cleaned pieces?
I loved it, Thank you Chef... amazing skills.
Absolutely amazing to watch
Wow! I'm gobsmacked!
Wow just wow. It was art at the end.
loved all of it,thanks !
This video was so beautiful. I wish could butcher all day everyday. ❤️
Wow!!!! Amazing Job!!!!
Great job chef in USA it’s not popular bird I loved as a kid growing up Christmas time make With pickled peaches stuffed with chestnut stuffing and foie gras by my Mother !
Bravo l'artiste. You know your business. A bientôt.
Pressure cooking tenderizes anything. Watched a bunch of videos and none has mentioned what pressure cooking will do. I used to boil gizzards for hours and hours - but pressure cooking gets them done inside of an hour. Silver sinew and all. Gut the bird first and roast it and it will feed 8 people for 2 or 3 days
Is this video followed up by a recipe? I'd LOVE to see how he cooks this bird, he's a master.
Well, first i need to find a knife sharp as this one
I carefully watched every move you made but, please, what are you knives of choice Adam - brand etc ?
Goose meat is very good, I always bring back a lot of them from my hunts and store the ones I don't eat in the freezer for later.
Very educational. Thanks.
A joy to watch.
The goose neck skin is a great contraceptive piece! :)
Lol wtf... cursed comment.
@@cameronbethea123 Don't curse it...just do it!
Every hunter’s next TH-cam search:
*easily pluck goose*
-decides beast only it is-
Good job that was good video
This is exactly the same as with a hamster. Easy and clean
I do pocket gophers like that too
@@mjuberian I do the same thing with toast pigeons too
0:00 “let’s go to a place, where everything is made of blocks...”
How did they make the goose skin so smooth and soft?
Outstanding butchery!!!
Wow.. that was great.. thank you for this... I've been dying to do a goose... probably great for sous vide...
Thanks next time I see one of those outside my apartment I won't let them bully me again
A master at work....
Amazing!
Excellent
POWERFUL🎈🎈🎈🎈🎈 AMAZING BUTCHER GOOSE ADAM BYATT WOW! NICE THANKS FOR YOUR TIME AND SHARING YOUR GIFT. ● BROWN FAMILY DAPHNE COTTON 💜
Great cutting Technique.
What knife is that?
Impressive
Fuck the critics without any evidence or their own skill, you’re an artist sir
Bravo brethren.... nice job.
Thank you Chef!
Next time I'm at the park I know how to prepare dinner
Artfully done
Could you treat a Canada goose the same ?
that looks so easy... thanks...
0:50 hmm, i always wondered why gooseneck seats on girls bicycles were so damn popular back in the day!
🤷♂️😂😂☀️😎☀️🇺🇸
Very good skill
Thanks, I can see you have done this before
How much does it cost to raise per bird compared to chicken i kniw their bigger but the fat looked amazing.
Very cheap as they can eat only grass .They don't need to be fed.
They pretty much raise themselves actually. My grandma owned a small flock of white geese on her farm, 1 male and 2 females. Every spring, the females sat on their nests while the male protected them from predators. All three raised the babies collectively so we were never sure which goslings belonged to which female, but they usually raised 8-12 each year. One time they raised 18! But that was an exceptional year. We barely had to feed them as their diet is 90% grass. We harvested them before Thanksgiving and ate the delicious, grass-fed, dark red goose meat all year.
You hit the bile it was so wrong..
that guy is very skillful
Good job
Which breed of goose was that there brother?
Not sure, but Egyptian Geese taste the best.
By the size, it has to be a Embden.
excellent
Will the goose fat keep in a jar in the fridge?
After it's been rendered it keeps like lard or butter
Here in philipines we dont waste any part of it even the intistine...🙂🙂🙂
Masterpiece
super job
Thumbs down for hitting the bile
He admitted his mistake and it was a good visual example of what happens if you do. Also that it is not the end of the world, but just dont leave that nasty shit on your meat!
He was thinking on being fast rather than focusing well on the procedure. He could've just slowed down on that part and showed the veins that's connected to the liver and how to properly cut it.
I'm no chef but I've butchered a lot of poultry and never punctured a bile. This man seemed like he was perhaps a bit self-conscious in front of a camera.
This looks beautiful.