<p>In this study, meat quality characteristics of Anatolian local geese (<i>Anser anser domesticus</i>) and Mast geese (<i>Anser anser</i>) reared under semi-intensive conditions were compared. A total of 100 geese were used: 50 from each breed, 25 males and 25 females, aged 16–18 weeks. No statistically significant difference was found between the two breeds in terms of live weight (LW) and cold carcass weight (CW) (<i>P</i> &gt; 0.05). However, it was determined that males in both breeds had higher live weight and cold carcass weight than females (<i>P</i> &lt; 0.05). Liver weight of Mast geese (71.81&#xa0;g) was significantly higher than that of Anatolian local geese (32.91&#xa0;g) (<i>P</i> &lt; 0.05). In color analysis, the b* value (yellowness) of Anatolian local geese minced meat was higher than that of Mast geese (<i>P</i> &lt; 0.05). For breast meat, Mast geese had a higher a* value (redness), while Anatolian local geese had a higher b* value (<i>P</i> &lt; 0.05). No statistically significant difference was observed between breeds in terms of chemical composition (dry matter, moisture, protein, fat, ash) and physicochemical traits (pH, water holding capacity, cooking loss, and penetrometer values) (<i>P</i> &gt; 0.05).</p>