The purpose of this study was to determine whether pelvic suspension would improve the fresh meat quality of various muscles of male eland. Pelvic suspension did not influence the fresh meat quality of the forequarter muscles, but it increased the tenderness of two high-value muscles: psoas major and biceps femoris. Pelvic-suspended sides had marginally lower psoas major pH and the biceps femoris muscles had lower drip losses, which likely had a positive effect on its tenderness. Longissimus lumborum muscles from pelvic-suspended sides were darker (L*) and had greater b* colour values, but these differences were minor and unlikely to influence consumer evaluation. The tenderness of the biceps femoris was greatly improved with pelvic suspension.