Butcher and take home your own 8-14 pound holiday goose on December 10, taught by Justin and Allie Hymas and hosted at Oregon State University Extension in Central Point.

This class will offer step-by-step guidance through processing your goose from pasture to table. Participants will mindfully take their goose’s life, pluck and dress out the bird to its oven-ready state. The goose will go home with you in a freezer-safe bag for storage until you’re ready to cook.

Our Chinese Brown geese were hatched at a Freedom Ranger affiliated farm in Chico, CA and have spent their lives free-ranging on non-treated grasses and organic, non-gmo Rogue Valley brand poultry feed. Chinese Brown geese are one of the most forage-inclined goose breeds, resulting in rich, flavorful meat more balanced in omega-3 and omega-6 fatty acids than poultry raised on grain alone.

The geese will dress out to between 8-14 lbs. Goose meat’s “sweet” flavor comes from its light fat, which renders at just 111° F, compared to 135 for pork or 140 for beef. Goose fat is liquid gold! Slow-roasting and basting the bird produces that signature crispy skin and tender meat (recipe included with the class).

After purchasing your goose on this page, you will need to click this link to sign up for the Oregon State University Extension class for $15. This cost covers the use of the facility and supports agricultural education in our community. (Congrats, your goose is going to college!) Further details about the butchery class will come from your registration through OSU.

On December 10, you will arrive at the Southern Oregon Research and Extension Center Auditorium building, where the class will be held from 10:00 a.m. to 12:30 p.m. Goose purchasers who do not wish to participate in the initial dispatching of the goose’s life can arrange for the teachers to kill their goose and arrive at 10:30. (Meat-eaters are encouraged to participate in all phases of the butchering!)

Join the centuries-long tradition of roasting the iconic goose during your holiday festivities by choosing a pasture raised bird grown here in the Rogue Valley.

REGISTER FOR THE CLASS HERE: https://extension.oregonstate.edu/sorec/events/holiday-goose-butchering