The demand for goat meat has been increasing globally due to its ideal choice for healthconscious consumers. Goat meat has been generating foreign currency to Ethiopia. However, the highland goat is claimed for quick darkening and shortage of shelf-life. On the other hand customers prefer lowland goat including Borena goat with specific slaughter age. The objectives of the study were to evaluate microbial safety and physicochemical quality of carcass from Borena and central highland of north Shewa goats. A total of 12 intact kids of (6 Borena and 6 North Shewa) with the age of 0-teeth and 1-teeth old age were used for the study. The data were analyzed by 2x2 factorial arrangements of (2 location × 2 age group) with complete random block design using IBM SPSS version 22. The physicochemical meat quality attributes were evaluated on Longissimus dorsi muscle and microbial safety were determined using flank, neck and brisket samples. Borena goat had higher P<0.05 live weight, hot carcass weight, dressing percentage, kidney, liver, feet+skin, lung+treachea, meat color of (lightness L*-value, yellowness b*-value and hue angle), cooking loss, and crude fat compared to North Shewa goats. The none-carcass components (head, heart, viscera), meat color of (redness a*, Chroma) pH45, pH 3h carcass temperature at (T45 and T3h) , moisture, protein, and ash were similar P>0.05 between Borena and north Shewa kids. North Shewa goat carcass pH 24 and water holding capacity meat had significantly were significantly higher P<0.05 than Borena kids. The live weight and hot carcass weight were significantly increased P<0.05 with increasing slaughter age. The 0-teet old kids meat had significantly higher P<0.05 lightness (L*value) and moisture content. The load of total vial count, total coliform count and Escherichia coli were higher marginally higher P>0.05 in North Shewa goat meat. It can conclude that age and location had significant effect on carcass yield and physicochemical carcass and meat quality attributes. Borena goat had higher carcass yield and better meat quality whereas; North Shewa goat can be had lower carcass yield and dark meat color. It is advisable to use 0-teeth-old Borena kids to produce better quality meat for commercial purposes and reduce incidence of darkening highland goat meat. Keywords; Color, pH, hot carcass, Age, North Shewa, Borena, Quality, Microbial load