The lives of Geese

In Germany, Austria and Switzerland today for thousands of farmers worry about lead that flock of geese can be a carefree life - day after day, year after year.

In order to kill geese appropriate experience is much needed

A Christmas goose is getting very popular, but few lead to slaughter by itself. One should also deal with this issue even closer, possibly even at times to recycle their Christmas roast themselves. Before the slaughter of a goose, it must first be captured. If this is not thoroughly prepared, it can happen that one runs after her more than to eat them. If you have a goose in a flock, the animals should be driven to slaughter in appropriate gate in order to access them quickly. It should also be taken into consideration that not only man has this day stress, but also the individual animals.

Animal welfare slaughter despite there should have a certain priority. If you want to kill more animals are to bring all the animals out of the gate too fast, otherwise the remaining animals begin to complain really. Who is sporty, or operates as a breed lovers should measure its success by raising the weight. To each goose is weighed both alive and then cannibalized later. Whatever the method chosen for each self is left, and the easiest is probably to first weigh yourself, and then take the animal on the scales. Who is not familiar with the slaughter, yet intense, should first think about yourself, the animals get too tight in his grip. Legs and wings must be noted, because the goose is not going to want to put up with everything. The best is the statement that the head of the goose under his arm is. Then the goose can be stunned with a blow to the head. The anesthetic is important for the goose, because then it gets more of everything with nothing.

Then the goose to the skull at the back of the neck is cut. This one should be prepared that will expire in about 2 to 3 minutes, the blood. Here too, the goose it should be noted, because they will still move. Slaughterhouse in a professional course after this is done slightly different scales. Now you can dedicate to pluck the feathers of painstaking work. We should work to facilitate the goose spray with hot steam. It is important to ensure that this operation will not scald the skin. This task is done, now comes the burning off of the goose.

This is done to remove the small keels, which would only interfere with a roast. The simplest way is to use a gas burner. With slight swinging motion, when even the smallest residual is removed carefully by springs. Then the meat can be a pure pleasure for everyone involved.