"Goose, Grade 1" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Grade 1 Goose — a carcass of a young bird that meets certain quality standards.

Specifications:

• Appearance and plumpness. The goose carcass should be well-bled, clean, and free from any foreign odors. The bird's plumpness should be good: muscles well-developed, fat evenly distributed under the skin and over the periosteum, the keelbone should not protrude.
• Processing quality. The skin should be clean, without feather remnants, bruises, or tears, and the legs should be properly singed and removed.
• Meat quality. The meat should be thoroughly bled, free from foreign odors, and without signs of spoilage.

Grade 1 goose must be fresh. This means it comes from a young bird that has not been subjected to freezing.

Grade 1 goose is suitable for preparing a variety of dishes. Its meat is tender, juicy, and flavorful. It pairs well with various side dishes and sauces.

Storage.

Fresh Grade 1 goose should be stored in the refrigerator at a temperature from 0 to +4 °C for no more than 5 days.