This study was conducted to evaluate in vitro antioxidant activity of goat meat hot water extracts and the changes in apoptosis-related protein expression levels in the cancer cells treated with these extracts. Goat meat hot water extracts were prepared using different cuts of goat meat, including foreleg, hindleg, loin, and rib. Among these extracts, the foreleg and hindleg extracts displayed higher (P<0.05) ABTS radical scavenging activity than the other two extracts. Protein expression levels of BAX, p53, and p21 were not different in the cells treated with the extracts from different cuts, regardless of the cell type. Only p53 expression in HT-29 cells was elevated (P<0.05) after loin extract treatment. These results suggest that antioxidant activity and apoptosis-related effects of goat meat hot water extract varied with cut of meat under in vitro conditions. Because all data was obtained from the in vitro experiment, the ability to generalize conclusions is limited. Additional in vivo studies are necessary.