FAQs

Peruse the FAQs below to help answer all your questions.

My Account
Will my contact information or email be shared?
We do not share or sell our customer list to any 3rd parties. We will only share your email address and street address with our shipping companies so they're able to deliver your package.

Shipping
How much is shipping?
Shipping is automatically calculated prior to submitting your payment information. Simply add items to your cart and proceed to the Checkout page where you will be offered Shipping Method choices and costs.

Shipping Policies
Click here for our Shipping Policies. 

What carriers do you use for shipping?
All frozen shipments are shipped primarily through FedEx.  

Why do you pack your food in Styrofoam-lined boxes? 
We understand Styrofoam is problematic to recycle.  We have tried numerous "green" options without acceptable results.  We continue to explore packaging options that are recyclable and ecologically sound.  In the meantime, Styrofoam boxes are the most efficient, lightweight packaging that keeps our food at a constant and safe temperature throughout the shipping process.  

What to expect upon arrival?

• Whole geese and Capon products may have some slight surface thaw. 
• Smaller goose products will thaw more quickly, but are packaged to arrive to you cold, no matter what delivery method you choose. 
• Depending on where you live, products may still be partially frozen.  When they arrive, you can either place them in the freezer for later use or you can finish thawing them for use within the next few days. 

Do you ship internationally?
We do not ship internationally through our website at the present time.

Availability
Can I find your products locally? 
Our frozen whole geese and capons are available in grocery stores nationwide.  For availability of our other products please contact us via email or call 605-698-7651. 

Do you offer wholesale or discounted pricing to restaurants and businesses?
Depending on the amount of product purchased, we can potentially provide a discount on your items. Please contact us via email or call 605-698-7651.  

What is your product availability?
All products listed on our website are available unless listed as "Out of Stock." If you are concerned that we may not have the quantity available for your needs, please call or email, and we'll be happy to check stock for you. 

Cooking Tips
Can I cook a whole goose on a rotisserie?
Goose can successfully be cooked on a rotisserie. Be aware that as a waterfowl, your goose will have more fat rendering from it than a chicken or a turkey. You must take extra care in checking and draining your drip pan/reservoir. Please follow the manufacturer's directions for draining fat from the drip pan.

Can I cook my goose in a convection oven?
Yes. Input the time and temperature listed in your standard recipe into this handy online calculator for quick conversion.
http://convection-calculator.com

Can I stuff my goose?
Absolutely, as long as you adhere to food safety instructions.

• Clean the bird thoroughly inside and out with water, then pat dry with a paper towel before inserting the stuffing.
• Cook raw stuffing ingredients before mixing them with the dry ingredients and inserting them in the goose.
• Loosely fill the neck and body cavities by spooning the stuffing mixture into these areas. It is crucial that the body cavity is not packed tightly because it will expand as moisture is absorbed. Too much stuffing could prevent the poultry meat from being properly and thoroughly cooked Use a meat thermometer.
• Cook until stuffing reaches a temperature of 165°F and goose reaches a temperature of at least 185°F deep in thigh meat.

Do I need to baste my goose?
No. Some recipes call for basting, but it is not essential for a tender, juicy goose.

Do I need to roast my goose on a rack?
Yes! As a waterfowl, your goose will have more fat rendering from it than a chicken or a turkey. You need to have your goose elevated to keep the bird above the juices/fat which accumulate in the bottom of the roaster.

You may need to periodically siphon off some of the juices from the pan - a bulb baster works well for this. If you do not have a rack, you can successfully improvise by placing two small ovenproof saucers or bowls upside down in the bottom of the roaster and placing your goose on top of them.

How big of a roaster do I need for a goose?
Below are approximate dimensions of the pan needed for each goose size range. Remember, to keep your goose from smoking, you'll need a roaster large enough so no part of the goose hangs over any edge of the pan.

How do I know when my goose is done?
Goose is best when it reaches at least 185°F when temperature is taken deep in the thigh meat.  At this temperature the juices will run clear, the legs will move easily in the sockets, and the meat will nearly fall off the bones. If you don't roast the goose long enough, chances are that it will be tough .

How long can leftovers be stored?

Once thawed, how long before I need to cook my goose?
We recommend to cook your bird within 2-3 days.

What do I do with the giblets and neck?
Goose giblets and necks are often used for making Giblet Gravy and Stuffing and for making soup stock. We also have a number of recipes on our Pinterest page to check out.

What is the best way to store my frozen raw Goose or Capon?
Store your uncooked Goose or Capon in the freezer until ready to thaw for cooking.

Other Questions
Are hens (female geese) more tender than ganders (male geese)?
No. The tenderness of the meat depends on the age of the bird when processed. The changes that take place in the body of a goose at sexual maturity cause texture and flavor changes in the meat. All products available on our website or in your local grocery store are processed as young geese, at approximately 18-23 weeks of age.

Are Whole Smoked Goose and Smoked Goose Breasts fully cooked?
Yes, they are fully cooked and can be carved and served cold for appetizers or sandwiches. The Sliced Smoked Goose Breast can be heated and served in any capacity that you would use bacon.

For a special treat, heat your Whole Smoked Goose for 60 minutes in the oven at 350°F and serve it as the centerpiece for your special meal.

Are your geese gluten-free?
Yes - Our Whetstone Valley and All American Holiday geese, are raised on a corn based diet, with no wheat or other small grains.

Do Geese have light or dark meat?
Goose is all dark meat.

Do I need to thaw my Pre-Roasted Goose?
Thawing is not required  for our Pre-Roasted Goose.  It is safe to have the Pre-Roasted goose partially or fully thawed in the refrigerator a day or so before cooking.  However, we have found that your final product will be more tender if it's put in the oven fully frozen.  If you have no room in your freezer and it must be partially thawed, we suggest lowering the oven temperature (325°F to 350°F) and start watching for the pop-up timer as early as 60 minutes.  When the pop-up pops, it is done - (could be anywhere from 60-80 minutes).

I am on a sodium-restricted diet. Can I eat your products?

• All of our raw products, whether whole geese, capons, or goose or capon parts (such as raw boneless goose breasts or goose leg quarters) have no additives of any kind.  Therefore either our Whetstone Valley Young Goose, our All American Holiday Young Goose, or our Minowa Capon  would be quite suitable for the restrictions of your diet.
• All of our pre-cooked products - our Pre-Roasted Goose, Whole Smoked Goose, and Smoked Goose Breasts or Legs - are injected or cured with a salt brine. Although we are certain you would enjoy these flavorful products, we cannot recommend them for a low salt diet,

Is there a difference - Fresh vs. frozen?
We have (more than once) tasted a frozen goose next to a fresh goose and couldn't find a difference in taste or texture. We believe this consistency of meat due to a couple of reasons. One is from the layer of fat geese have, in addition to our flash-freezing method, which contributes to the consistency in taste and texture to a fresh bird.

• Our #1 Late Harvest Fatty Liver is the larger, fattier of the two grades, therefore produced by the geese in a more limited quantity. If you cut into the two livers, the #1 fatty liver be easier to fry and have fat through and through.
• Our #2 often has a red tint through the middle of the liver, whereby the liver is not fully permeated with fat. The #2 is wonderful for a terrine, pate, or mousse - having a smoother texture and richer flavor than a standard liver.
• We do not, nor ever will force-feed our geese.

Food Safety
Are you a federally inspected plant? 
Yes. Schiltz Foods, Inc. markets wholesome products produced in USDA-FSIS inspected facilities. As such, these facilities operate within HACCP plans compliant with 9CFR417 and follow FSIS guidelines for food security outlined in FSIS Directive 5420-1.

Basic Food Safety Tips 

• Clean: Use hot soapy water to clean everything that comes into contact with raw meat: your hands, counters, cutting boards, plates, thermometers, utensils, etc.
• Avoid cross-contamination: Keep raw meat separate from other items - use separate cutting boards for raw meat and vegetables or cooked foods. Never reuse a raw meat marinade on cooked meat.
• Fully cook poultry: Make sure that your meat reaches a minimum of 165°F, verified by meat thermometer.
• Store properly: Make sure your refrigerator is set at 40°F or lower. Use fresh poultry within 1-2 days or freeze. Refrigerate cooked leftovers within 2 hours of cooking. Eat leftovers within 3-4 days or freeze.

Our Farm
Are the geese kept indoors their entire life?

• No, our goslings are kept indoors for the first 12 days, as weather changes in South Dakota can be quite severe. During these first 12 days it's difficult to get such young ones  back inside if a storm approaches quickly.
• Around Day 12: if it is not raining they are given an area outside of approximately the same size as their inside space.
• Around Day 25: the goslings are given a much larger outside area and the choice of being inside or outside on pretty much any given day.  There is feed and water both inside and outside for the goslings so they can be wherever they wish.  At this time we gently herd (yes, geese herd like sheep) all of them outside each morning (unless it's raining) to make sure they all get some fresh air and sunshine.  If the day gets too warm out, we open the doors back up so they can again have the choice of inside or outside.  We also like to begin giving them fresh cut alfalfa greens at this age.
• Around 8 Weeks:  the goslings have become young geese.  At this point, they have all their feathers and can handle any summertime weather (without full feather cover they can get sunstroke, sunburn or become dehydrated).  At this point they are moved to large open ranges that allow them approx. 120 sq. ft. per bird.  These pens are planted in greens each year for the geese and we also bring daily cut greens (typically alfalfa) for the geese to eat as well as a corn based feed.

Are your geese organic?

• We have chosen not to pursue organic grains at this time, as geese are extremely sensitive to molds (molds kill our goslings and makes adult males go sterile).  All inputs to the geese are inspected on arrival at our farm, our hay and straw is shredded inside large buildings to ensure it stays mold free.  If we find any mold in any of our feed, it is returned or goes to the compost pile.
• To date, we have yet to find a suitable organic alternative for the goose food items we need in the quantities our flocks require.
• Geese convert at a rate of 7:1, meaning it takes 7 lbs. of feed for every 1 lb. of meat.

Do your geese receive antibiotics?
Our geese receive antibiotics only if a flock is threatened by an illness, and then only for the prescribed course of time determined by our veterinarian.  Antibiotics are never given 'just in case'.

Do your geese receive hormones?
No, our geese are never given hormones.

How are your geese raised?

• In January, the breeders that have been selected and kept for the next year are moved to their permanent residence in North Dakota, where they have pens in buildings with large outside lots.  Each goose has approximately 7 sq. ft. of inside space and approximately 120 sq. ft. of outside space.
• They go in and out as they desire.  They have watering areas which are heated and go in and out on their own volition.  In essence, they are allowed to come and go inside and out as often as they wish day and night.

What are your geese fed?

• Throughout their life on the farm, the geese receive feed that is prepared with the help of a professional nutritionist.  He ensures that all feed is appropriate for the geese during the different stages of their lives.
• Dietary changes are made as the birds' nutritional needs evolve.  The diet consists mainly of corn and soybean meal mixed with vitamins and minerals, along with greens (seeded lots and fresh-cut) which they enjoy immensely.
• Their water, feed, grit and hay are free choice (we do not, nor ever will, force-feed our geese).
• Geese need and enjoy fiber (grasses, hay, etc) after their early gosling days (the gizzard must develop enough to grind the fibers) so we provide them with these roughage's by:  planting their lots in the fall/spring and turning them out as the plots and geese both mature; feed them the hay we harvest, as they truly enjoy good alfalfa; and we put fiber in their feed for a nicely balanced goose diet.

What does "free range" mean?
Free range means our geese are cage-free.  They start their lives in straw bedded barns.  When they're old enough to walk back into the barn fast enough to not get caught in a fast approaching thunderstorm, they are given the choice of being outside or inside, weather permitting (hard rains, hail and snow are indoor days!) The outside lots offer them approximately 25 sq. ft. per bird, then when they are around 45 days old they get 60 or more sq. ft. per goose.  By 8 weeks old they have about 120 sq. ft. per goose.  Their water, feed, grit and hay are free choice (we do not, nor ever will, force-feed our geese).

What species/breed are your geese?
The species is Anser/Anser Domesticus and the breed would be most comparable to the White Embden goose.  Our goose is our own breed of domestic goose, which was developed with renowned poultry geneticists Verne Logan and Dr. Arnie Nordskog, from Iowa State University, to develop superior strains and breeds of geese for the table.  with Dr. Nordskog's help and guidance, Schiltz established grandparent lines and registered a distinct breed of goose with the Dept. of Agriculture, Schiltz Line 306.  Our geese have the genetics from the German Embden, the Royal English, the French Toulouse (although we changed it to white feathers, which are dominant to gray), and the Royal Chinese goose.  These were the breeds we felt worldwide have the most commercial use.

When do the goslings arrive?

• In March, the hens begin laying eggs in their buildings where the feed and water are provided.  When they begin nesting, we provide the materials for them and they build their own nests.  We do this because they enjoy building the nests and are very particular about where and how they want the nests arranged.  This is quite an activity to watch as they are very intricate in just how a nest should be built.
• Once the eggs are laid, personnel will gather them in baskets lined with bubble pack to protect the shells and warm cloth to keep them from getting unduly chilled.  The eggs are then washed, disinfected and placed in a temperature and humidity controlled environment to await incubation.
• The eggs are transported to our hatchery in South Dakota in a temperature-controlled van and are put into the incubators.  After 27 days in the incubators they are transferred to a hatcher (higher humidity and different trays) where they will hatch after 4 more days (31 days total).
• All of the goslings (baby geese) are then loaded into a heated van and taken to their new home two miles away.
• They are put in an insulated barn with feed, water and grit (grit is needed by the gizzard for grinding the feed to the goslings desired texture).  The barn is kept at a temperature where the goslings are comfortable and happy.

Where are you located?
Our breeders live near Tolna, North Dakota.  Once the egg-laying season begins, the eggs are transported to our hatchery in Sisseton, South Dakota. Once hatched, the goslings grow out in South Dakota at our farm near the hatchery.  Our offices are held in Sisseton, South Dakota as well.

Our Feed
Are your geese gluten-free?
Yes - Our Whetstone Valley No Antibiotics Administered brand, which available in some stores and on our website, are raised on a corn based diet, with no wheat or other small grains.

Are your geese GMO free?
No - we purchase commercial feed from a nearby feed mill.  All of our goose diets are regulated by a nutritionist and veterinarian that specialize in poultry.

What are your geese fed?

• Throughout their life on the farm, the geese receive feed that is prepared with the help of a professional nutritionist. He ensures that all feed is appropriate for the geese during the different stages of their lives.
• Dietary changes are made as the birds' nutritional needs evolve. The diet consists mainly of corn and soybean meal mixed with vitamins and minerals, along with greens (seeded lots and fresh-cut) which they enjoy immensely.
• Their water, feed, grit and hay are free choice (we do not, nor ever will, force-feed our geese).
• Geese need and enjoy fiber (grasses, hay, etc.) after their early gosling days (the gizzard must develop enough to grind the fibers) so we provide them with these roughage's by: planting their lots in the fall/spring and turning them out as the plots and geese both mature; feed them the hay we harvest, as they truly enjoy good alfalfa; and we put fiber in their feed for a nicely balanced goose diet.

Other questions?  Email us here!