How to distinguish a carcass of a goose from a duck?

This article will talk about how to distinguish a duck carcass from a goose.

The duck and goose belong to waterfowl and in their appearance are very similar. Especially this similarity becomes noticeable in an already processed form, which for an uninitiated person often becomes a problem - how to distinguish a goose carcass from a duck and not make a mistake in choosing, for example, when buying meat on the market? After all, of course, you should not rely on the conscientiousness of the seller. For this case, you just need to remember a few important differences.

How to distinguish a carcass of a goose from a duck?

First of all - weight.Geese are much larger than ducks. If you navigate the age of the bird, knowing that the meat is most often carried out from 6 to 12 months, then The weight of the gutted carcass of the duck varies on average from 1.5 to 3 kg, the weight of the gutted carcass of the goose is from 3 to 5 kg.
- Of course, there may be deviations from the middle weight due to the age, degree of fattening or rock features. But this phenomenon is rare, moreover, the old and overfed bird will be seen by the amount of fat and other related signs, which we will talk about below.
Body shape Goose and ducks are largely similar. But The duck carcass will always be wider, especially in the lower part, as well as more flat; Goose - more voluminous and somewhat elongated in length.
- Very noticeable The difference in the length of the neck- Geese have a long neck, with more elongated cervical vertebrae. The neck of the duck is much shorter, with thicker and relatively short cervical vertebrae.

Important: geese have longer legs and wings.

The wings and legs of the duck are shorter, but the fingers themselves are longer

By the way, About paws.The duck has longer fingers, and the lamp itself. Since she needs to swim well in water. But the goose should quickly run on land, so the forearm, which is located between the lower leg and fingers, is much longer. At the same time, the goose has a bulky spur and the paw itself is quite wide, massive.
There are significant differences In the structure of the skin- In the goose, it is thicker, embossed, has a darker, yellowish tint. The duck's skin is lighter and smooth.
If the carcass is sold with giblets, then a noticeable difference will be In the beak of birds.At the duck, it is flat, more adapted for nutrition on the water, and in the goose - higher, large and not so flat. After all, it is more adapted for nutrition by pasture, for example, for tearing the beams of grass from the ground.
There are differences and In the smell of meat.The goose carcass has a slightly specific smell, in the duck it is thinner and sweet.
The meat of these birds also differs by color, structure,what is reflected in taste and nutrition. When buying a carcass with these indicators, of course, we cannot use, but to decide on preferences, it will not be superfluous to know about them.
Goose meat is more dark and more rigid. Moreover, the older the bird, the more rigid meat. Like a small hint - the fibers of the goose meat itself are longer, relief and large.

Important: there are more bones in the carcass, in the goose carcass there is more fat. This is especially evident when cutting the lower cavity, inside.

Both that and other meat is considered fat, it has a lot of cholesterol, so not everyone can be consumed. Although at the duck The meat itself in composition is somewhat fatter.But it is thanks to this that it turns out to be softer and juicy. The very meat of the goose, although it is covered with fat, but more dry, hard.
In calories, the duck meat is inferior to the goose: it contains 350 kcal per 100 grams,while goose - 412 kcal per 100 grams.Although both of both meat are rich in vitamins and trace elements.
You can distinguish the carcass of ducks from the goose and by price. Due to the more complex and prolonged growing geese, the price of goose meat will always be higher.

And the last advice when buying a bird. Regardless of which meat you opted for, Try to take a carcass of a young bird. What will indicate its average size, light fat and paws of light yellow color. The meat of such a bird will be much more tasty and juicy.