The aim of the study was the evaluation of sensory properties of eland antelope meat compared with beef, depending on the temperature ofthe grill and the length of meat ageing. Eland meat with a short ageing period showed the most favourable culinary characteristics when the lowest final inner temperature (70 °C) was used, while meat aged for longer time (21 days) had the most favourable characteristics when grilled to 80 °C. Eland meat aged for 4 days and grilled to 70 °C obtained better scores for flavour intensity, juiciness and tenderness compared to beef (final temperature 80 °C). However, when grilled to 80 °C, eland meat was scored lower than beef for tenderness and fibrosity.