In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening of domesticated geese in Egypt.

The greylag goose or graylag goose is a species of large goose in the waterfowl family Anatidae and the type species of the genus Anser. It has mottled and barred grey and white plumage and an orange beak and pink legs. A large bird, it measures between 74 and 91 centimetres in length, with an average weight of 3.3 kilograms. Its distribution is widespread, with birds from the north of its range in Europe and Asia often migrating southwards to spend the winter in warmer places, although many populations are resident, even in the north. It is the ancestor of most breeds of domestic goose, having been domesticated at least as early as 1360 BCE. The genus name and specific epithet are from anser, the Latin for "goose".