What do "Free Range"
and "Pasture Raised" Really Mean?
Did you know: Nearly all poultry
sold in the US as "Free Range" merely satisfies the
minimum USDA requirement for "access to the outdoors"?
They are barn-raised birds with doors open for part of
the day to a tiny outside yard, usually smaller than
the crowded indoor space where they spend most of
their lives, fed and watered with automated
equipment. Even most so-called "pasture-raised"
poultry spends its entire life in small 10x12 ft
moveable cages. Our geese, by contrast, are free to
strut and forage unfettered throughout large tracts of
natural, organically certified pasture 24 hours a day.
They have access to shelter if they want it, but
usually prefer the outdoors as they would in their
natural habitat. At night they are protected
from predators by our livestock guardian dogs (photo
Our geese are custom processed at a California licensed USDA
facility without preservatives of any kind and
vacuum-packed to retain freshness. The dressed weight
of our Embdens average between 8lbs and 12
lbs. Geese are sold whole with
liver, heart and gizzard contained within.
How to Order
or call us at (707)
876-1808 with your requirements. We accept checks, major credit cards, Pay
Pal and cash.
Delivery options include shipping, on-ranch pick-up or
pick up at several local Farmers Markets. We occasionally
make delivery runs to local destinations,
including along the US 101 corridor, between Santa Rosa
and San Francisco and to the East Bay. A small delivery fee
may be charged, depending upon the distance.
Current Price: $7.99/lb
Do I Cook Goose?
It's really not
difficult! There are similarities
in roasting any fowl, so cooking a goose
is not too different from cooking a
duck, or a turkey for that matter.
Two major considerations make cooking
goose unique. One is the size of
your goose, which will be 1.3X-2X the
size of, say, a duck. The second
consideration is the larger volume of
fat you will be collecting during
roasting. Basically this means
that you'll want to make sure you have a
large enough roasting pan, ideally with
a roasting rack to hold your goose in
place and keep it out of the roasting
liquid to ensure crispness. After
pricking the skin all over the bird,
roast in a preheated oven at 425F for 30
minutes. Remove the goose, turn
down the oven to 350F, and drain the
roasting pan of all the fat it's
collected so far--it will be a
LOT! Then replace the goose in the
oven and allow 18-20 minutes per pound,
minus the 30 minutes you've already
cooked it for. If you are stuffing
the goose first, you will need to allow
an extra 4 minutes per pound on top of
that. Try to baste the bird every
1/2 hour. Still have
questions? Google it! Here's
a great resource on roasting a goose the
ship our geese anywhere in the US, frozen in a
insulated container with cold packs. We send
them the fastest and most economical method
possible, either via UPS or Priority Mail. We
use Next Day
or Second Day Air for destinations East of the
Rockies. Shipping can be pricey, so be prepared.
We'd love to be able to offer free shipping, but
are only small farmers and this is not available
Salmon Creek Ranch
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*Certified organic by
California Certified Organic Farmers