This study was conducted to evaluate the quality characteristics of goat meat (chevon) from meat goats fed ground pine bark (PB, Pinus spp.) containing up to 13% condensed tannins (CT) on a DM basis. Twenty-four intact male Kiko goats (8 mo of age; BW = 39.7 ± 2.55 kg) were randomly assigned to pastures for a grazing trial. Goats were grazed in a winter rye grass-dominant pasture, and supplemented with either bermudagrass hay (BG) or PB pellet (n = 12 goats/supplementation). Each supplement consisted of alfalfa pellet, molasses, and mineral mixtures with either BG or PB powder, provided at 1.5% of BW at individual feeding stations. The dietary supplements were isocaloric and isonitrogenous. After 50 d grazing, goats were slaughtered and kept at 2°C for 24 h. Longissimus muscle (LM) pH was measured from individual carcasses and each carcass was fabricated to obtained 2.5-cm thick loin chops for meat quality analysis. All data were analyzed as a completely randomized design. The LM pH of goats was not significantly different (P > 0.05) between BG-hay and PB-pellet supplementations (5.65 and 5.70 ± 0.048, respectively). No significant differences were found in the CIE L* (lightness) and b* (yellowness) values of loin chops from goats supplemented either BG-hay or PB-pellet. However, the CIE a* (redness) values of chops from goats fed BG-hay were higher (P < 0.05) than those from goats fed PB-pellet. No differences (P > 0.05) were found in the proximate composition of LM from the loin chops of goats fed the 2 different supplements. Furthermore, the thiobarbituric acid reactive substances (TBARS) values of LM from the loin chops were not significantly different between the 2 different supplements. No significant differences were found in the Warner-Bratzler shear values (3.90 vs 3.86 ± 0.13 kg) and cooking losses (20.1 vs 22.4 ± 1.12%) of loin chops from goats supplemented either BG-hay or PB-pellet. The results indicate that supplementing with pine bark pellet did not change the quality of chevon but it might influence the fresh red meat color of chevon.