# How do they make jarred goose fat? **URL:** \ **Category:** Cafe Society\ **Created:** [December 25, 2011, 12:34am UTC](https://boards.straightdope.com/t/how-do-they-make-jarred-goose-fat/607324 "2011-12-25T00:34:12Z")\ **Posts on this page:** 6\ **Page:** 2
**Author:** ![lazybratsche](https://avatars.discourse-cdn.com/v4/letter/l/ba8739/32.png) [@lazybratsche](https://boards.straightdope.com/u/lazybratsche)\ **Post date:** [December 26, 2011, 2:43pm UTC](https://boards.straightdope.com/t/how-do-they-make-jarred-goose-fat/607324/21 "2011-12-26T14:43:49Z")
Birds have a lot of fat deposits that are usually removed during cleaning. I know with chickens there can be a couple big fat pads in each body cavity. You don’t find these in supermarket chickens, but less-thoroughly prepared chickens from a friend who raises chickens or a farmer’s market usually still have these pads. Plus, the trimmed skin has a fair bit of fat as well. I imagine you can render several ounces of fat from all of the chicken trimmings. With a goose, there must be a lot more… ---
**Author:** ![Swords\_to\_Plowshares](https://avatars.discourse-cdn.com/v4/letter/s/b38774/32.png) [@Swords\_to\_Plowshares](https://boards.straightdope.com/u/Swords_to_Plowshares)\ **Post date:** [December 26, 2011, 3:34pm UTC](https://boards.straightdope.com/t/how-do-they-make-jarred-goose-fat/607324/22 "2011-12-26T15:34:00Z")
In some European countries you might find goose in prepared foods - canned cassoulet in France for instance. Actually that’s the only example I have. But if there is a market for goose fat they will find a use for the meat. ---
**Author:** ![Gary\_Robson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gary_robson/32/3448_2.png) [@Gary\_Robson](https://boards.straightdope.com/u/Gary_Robson)\ **Post date:** [December 27, 2011, 8:04pm UTC](https://boards.straightdope.com/t/how-do-they-make-jarred-goose-fat/607324/23 "2011-12-27T20:04:01Z")
> [@Leo\_Bloom](#): > > This thread is getting close to being shuttled off to the cooking board, but… [moderating] Actually, Cafe Society is the perfect forum for this kind of question, so I’m moving it over there now. [/moderating] I think the goose product I see most often in the U.S. is pâté. Perhaps there’s another source of goose to be rendered? Personally, I prefer goose to turkey, but goose is about triple the price (per pound) around here. ---
**Author:** ![Czarcasm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/czarcasm/32/4050_2.png) [@Czarcasm](https://boards.straightdope.com/u/Czarcasm)\ **Post date:** [December 27, 2011, 8:11pm UTC](https://boards.straightdope.com/t/how-do-they-make-jarred-goose-fat/607324/24 "2011-12-27T20:11:01Z")
Slap him upside the head and feed him brownies. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 27, 2011, 8:17pm UTC](https://boards.straightdope.com/t/how-do-they-make-jarred-goose-fat/607324/25 "2011-12-27T20:17:18Z")
> [@Ruken](#): > > Now granted the link you found says most fat comes from France, Hungary, and Poland, so maybe the cooked goose is sold there, while the fat is exported to the OP’s home. While goose meat was not exactly rare in Hungary, it’s the fat that’s ubiquitous (along with the liver and cracklings, too.) I don’t think there’s a single grocery that doesn’t sell blocks of goose fat along with the pork lard. I’m not sure where all the meat goes, to be honest, because while most groceries or markets will have the fat, liver, and cracklings, I don’t recall seeing whole geese or meat parts all _that_ often. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [December 27, 2011, 8:57pm UTC](https://boards.straightdope.com/t/how-do-they-make-jarred-goose-fat/607324/26 "2011-12-27T20:57:05Z")
> [@Weaver](#): > > I know that they get it from geese via redering but every time I’ve seen geese for sale, they’ve always been whole, well mostly, and the bits missing (head, neck, feet, etc) aren’t especially fatty, which raises the question of what gets rendered down to make the fat that comes in jars. Anyone have any idea? I’ve heard [rumors](http://boards.straightdope.com/sdmb/showthread.php?t=356653) that the main body of a good is, actually, rather greasy. [Previous page](https://boards.straightdope.com/t/how-do-they-make-jarred-goose-fat/607324.md?page=1)