In the paper, the results have been reviewed of the study on the effect of selected factors on slaughter yield and quality characteristics of meat derived from geese of different origin. The following breeds were studied: White Kołuda^®, Zatorska, Biłgorajska, Lubelska, Kielecka, Podkarpacka, Garbonosa, Pomorska, Suwalska, Rypińska, White Italian, and Cuban. The researchers showed that the chemical composition and the characteristics of goose meat significantly depended on genetic factors, sex, age, and, also, on how the birds were fed in rearing. Genotype is a factor to determine the majority of the dissection characteristics of the carcass and the quality characteristics of meat. Feeding has an effect on body weight, slaughter yield, the proportion of particular carcass elements, and the basic chemical composition of meat. That factor also impacts the percentage content of fat in the carcass and the composition of fatty acids. With age, the body weight increases as do the percentage contents of breast muscles and abdominal fat in the carcass and the percentage content of mono-unsaturated acids in fat. The research into the effect of different sexes reported that this factor primarily affected body weight, slaughter yield, the percentage content of muscles, the contents of skin with subcutaneous fat, and the content of abdominal fat in the carcass.