Goat meat is increasing in popularity worldwide due to a growing demand for lean and nutritious meat. It is important to have an understanding of factors affecting goat meat quality in order to ensure the best possible quality acceptable to consumers. This paper reviews current knowledge on key factors and strategies for improving goat meat quality. Among animal factors, the breed/genetics and age at slaughter are key to goat meat quality. Conditioning of goats destined for slaughter can improve the quality of meat through more desirable carcass fat content. It has been established that goat carcasses have low glycolytic potential and consequently yield higher pH meat, therefore, minimising ante-mortem stress is important for goat meat quality. Goat carcasses are very small and lean, therefore, chilling conditions should be carefully monitored in order to minimise the risk of cold shortening. Electrical stimulation of carcasses has been reported to improve goat meat tenderness. Pelvic suspension of goat carcasses may result in improved meat tenderness compared to Achilles-hung carcasses. Post-slaughter ageing can further improve the tenderness of goat meat. Several efforts have been made to address the concerns pertaining to goat meat quality, but the challenge now is to promote the consumption of goat meat among diverse consumers and establish it as a dietetically acceptable red meat source.