This study was carried out to examine the effects of different concentration of Ginger (Zingiber officinale) at the rate of 0, 3 and 6% concentration on physical (cooking loss, drip loss and water holding capacity), chemical characteristics (Thiobarbituric acid and tyrosine/tryptophan index) and sensory evaluation (colour, flavour and aroma, tenderness, juiciness and overall acceptability) of ram and bull meat. The muscles pieces (500 g) were divided into three groups, marinated with different concentrations (0, 3 and 6% V/W) of ginger extract (GE) and stored at -18°C for two weeks untill analysis. A significant decrease (P<0.01) in cooking loss, drip loss and an increase in water holding capacity were observed with the increase of ginger extract concentration compared to 0% GE treatment. Thiobarbituric acid (TBA) value decreased (P<0.01) with increase ginger extract concentration for ram and bull muscles. The 6% ginger extract treatment prevented lipid oxidation, resulted in the lowest TBA value compared with 3 and 0% GE treatments. Further 6% ginger extract treatment recorded the highest total tyrosine/tryptophan index, non-protein tyrosine/tryptophan index and protein tyrosine/tryptophan index. The results showed that ram meat exhibited higher (P<0.01) tenderness, juiciness and overall acceptability at 6 and 3% compared to 0% GE treatment. These results suggested that 6% crude ginger rhizome extract can be effectively utilized to tenderize tough ram and bull meats without adversely affecting other meat quality parameters.