Goose breeding in the World and Turkey, remained behind the growth levels due to low relative to other poultry. However, the significant nutritional value of goose meat, the high protein level, low cholesterol content, the rich vitamin value of the liver and the fact that the goose feather are also highly valuable have also increased the importance of goose breeding in recent years. Although in many countries goose meat is consumed due to all these characteristics it is consumed as a part of the local culture in Turkey only in certain regions and across the country are not recognized enough. Goose is produced and consumed in the Eastern and Central Anatolia regions with its traditional and backyard cultivation. In recent years, it is expected to create an important market especially in the domestic and foreign markets due to demand in different regions. In this study it is aimed to conduct sensory analysis and consumption research related to goose meat consumption. The study was carried out with the participants of Traditional Goose Night Event organized in Adana, where participants from Kars, Ardahan and Iğdır provinces. The data obtained from the questionnaire forms, which were conducted by face to face interview technique, consisted of 363 people selected with the sampling technique. The questionnaires are based on comparison of the appearance, odor, texture, taste and general acceptability criteria of red meat, chicken meat and turkey meat. In order to determine the preferences of the people from the sensory point of view and as a result of the preference of the products in the consumption according to the substitution products, it was applied to the participants after the goose meat catering. As the normality assumption was not obtained, non-parametric statistical tests were applied. It was determined that the participants' gender, educational status and income levels did not make a significant difference on meat preferences and in particular goose meat preference.