2023 - Volume #47, Issue #1, Page #06[ Sample Stories From This Issue | List of All Stories In This Issue | Print this story | Read this issue]
They Turn Goose Meat Into Jerky, Brats
This independent butcher shop will take goose meat from local area hunters and process it as they request. “Goose jerky has a nice gamey taste,” says shop employee Issac Morlock. “But honestly, most people who try it without knowing what it is will assume it’s beef.”
While it remains an unconventional option, goose meat (especially the extra-lean breast meat) is ideal for making jerky. In contrast, goose brats require either beef or pork blended with the bird to boost its fat content. At Kauk’s, the general ratio is 1/3 goose meat to 2/3 other meat.
While goose meat only makes up a small portion of Kauk’s Meat Market’s business, processing it is a task the team enjoys. “The truth is I like making jerky better with goose meat than beef,” says Morlock. “It’s a looser meat, and it goes great through our machines.”
Those interested in having Kauk’s process their goose meat can contact the butcher shop directly. At publication, pricing started around $4.09 per lb.
Contact: FARM SHOW Followup, Kauk’s Meat Market, 11149 328th Ave., Eureka, S.D. 57437 (ph 605-284 5218).
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