Domestic Geese Breeds

Take a gander at four domestic geese breeds whose dependable dispositions make them an easy addition to any farmstead.

By Doug Ottinger
Updated on March 31, 2022
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by Metzer Farms
A small flock of friendly geese, such as Pilgrim geese, can offer many benefits to a small farmstead.

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Contrary to popular belief, not all geese are aggressive. Several breeds are actually known for their calm dispositions, and if raised by humans from a young age, many geese will become personable and loyal companions.

Whether you’re looking to get the best geese for pets or for utilitarian purposes, choosing breeds based on temperament is a good first step when selecting the right geese for your needs. Here’s a look at the various benefits geese can bring to a farmstead, as well as four nonaggressive breeds that interact well with people.

Why Get Geese?

For many years, people kept geese primarily as utilitarian livestock. They were often raised for meat, and roast goose was a popular dish on holidays and special occasions. Rendered goose fat was used as a source of culinary shortening for pastry crusts, as a spread for breads, and for melting into other foods – much like butter. Goose grease was also used in herbal salves and other medicinal remedies. And goose down was, and still is, highly treasured as a filling for high-end pillows and as thermal insulation for comforters and winter coats.

Young geese have also been used throughout the centuries as a source of weed control. Geese eat a primarily vegetarian diet, and they have a strong liking for young grasses, clover, and other select broadleaf plants. A small flock of geese in an orchard will work wonders for keeping grass and weeds under control. If the area is large enough, geese will forage much of their own food during the growing season, cutting down on feed costs. Flocks have also been employed as weeders in cotton fields, potato crops, tobacco fields, and even strawberry patches. At one time, flocks of young geese were often herded from field to field during the growing season before being penned up in autumn and fattened on grain in preparation for butchering.

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