Twenty (20) growing West African dwarf goats were confined and fed concentrate diets containing 0%(T1), 10%(T2), 15%(T3) and 20%(T4) cashew nutshell at 100g/goat/day to determine the effect of cashew nutshell based diets on some quality attributes of meat obtained from the goats The experiment lasted for 100days after an adjustment period of 14 days, The goats were served water ad Libitum. Fresh bamboo leaves were fed at 300g/goat/day 2-hours before the concentrate. At the end of the feeding trial three (3) goats with a weight range of 7.80--8.50 kg from each treatment were slaughtered, There was no significant (P> 0.05) differences in the values for daily dry matter intake, as well as ash, protein, and moisture contents of the meat. Fat content values ranged from 6.50–15.00% and were significantly (P< 0.05) different. The values for drip loss, cooking losses, initial and ultimate pH were all significantly (P< 0.05) different. The drip loss values ranged from 5.50–7.50%, while the pH values were from 5.05–6.15. It was concluded that cashew nutshell at 10%(T2) produced the best meat quality attributes. Thus, 10%(T2) level of inclusion of cashew nutshell in diets for Goats was therefore recommended for improved meat (chevon) quality.