My mom once tried to make meatloaf with ground turkey instead of ground beef, thinking it would be a simple swap. The result was … less than ideal. Although my mom’s a decent cook, this meatloaf turned out dry, lacked flavor, and fell apart at the touch of a fork. There were leftovers.
That experience taught her — and young me — an invaluable culinary lesson: Using the wrong substitute, particularly when it comes to meat, can make or break your final dish. But you’re here reading this story, so I take it you already know that.
Whether you’re looking to lighten up a recipe, accommodate dietary restrictions of a house guest or family member, or simply use what you have on hand instead of what the recipe calls for, I wrote this guide to cover all the basics you need to make successful meat swaps.
Meat Swaps
Swapping meats can be a great way to save money, try new flavors, or use whatever ingredients you have on hand.
The key is to understand the characteristics of the different meat categories as well as cuts — and how they behave during cooking. For example, chuck can substitute for brisket, but not necessarily for steak. Sausage meat is ground meat (or coarsely-chopped meat) that’s already been seasoned, so if you swap in one for the other, the recipe will need adjustment.
The list of considerations goes on and on; the table below will guide you through the most common meats used in the home kitchen and their substitution.
| Meat | Cuts | Swaps | Notes |
|---|---|---|---|
| Beef (tough cuts) | Chuck, brisket, round roast | Lamb (tough cuts), beef stew meat | • To bring out the meat’s flavor, cut it into bite-sized cubes and sear it in hot oil before boiling it; this will brown the surface by triggering the Maillard reaction. • Lamb has a stronger flavor than beef. Consider a 50/50 blend if you want a milder lamb taste. |
| Beef (tender cuts) | Strip steak, flank steak, filet mignon | Lamb (tender cuts), pork tenderloin | • Lamb has a more assertive flavor. • Pork tenderloin cooks quickly and can dry out easily. Use a meat thermometer to determine doneness and don’t overcook. |
| Ground meat/fresh sausage | Ground beef, ground pork, ground turkey, ground chicken, fresh sausage | Any of the listed ground meats/sausages | • These can be used interchangeably. • Remove sausage from casings to use as ground meat. The seasoning may need adjustment, as sausage is pre-seasoned. • Ground pork is higher in fat. Use leaner ground meats like turkey or chicken for lower-fat dishes. |
| Lamb | Lamb chops, leg of lamb, ground lamb, lamb stew meat | Beef (similar cuts), venison | • Lamb has a distinctive flavor. • Cooking times for lamb are similar to beef, but use a meat thermometer to ensure proper doneness. • Ground lamb can be used interchangeably with other ground meats. |
| Pork (bone-in) | Bone-in pork chops | Steaks (similar thickness) | • Cooking times will vary based on thickness. Use a meat thermometer to determine doneness. |
| Pork (stew meat) | Diced pork stew meat | Cubed beef stew meat, cubed chicken | |
| Venison | Steaks, roasts, ground venison | Beef (lean cuts), lamb (lean cuts) | • Venison is leaner than beef. Reduce cooking time slightly and use a meat thermometer, taking caution not to overcook. • Venison has a distinct, gamey flavor. Marinating can help tenderize the meat and reduce the gaminess. |
| Chicken (boneless, skinless) | Boneless, skinless chicken breasts | Boneless, skinless chicken thighs (butterflied or pounded), ground turkey, turkey breast | • Butterfly or pound chicken breasts to match the thickness of thighs for even cooking. |
| Chicken (bone-in, skin-on) | Bone-in, skin-on chicken thighs | Bone-in, skin-on chicken breasts | • Breasts may cook faster than thighs due to size and shape. |
| Fish and seafood (lean) | Bass, catfish, cod, flounder, halibut, monkfish, red snapper, skate, sole, tilapia | Other lean fish | • Lean fish are delicate and can overcook easily. Use gentle cooking methods like poaching, steaming, or baking at low-to-moderate temperatures. |
| Fish and seafood (fatty) | Char, mahi-mahi, salmon, swordfish, tuna | Other fatty fish | • Fatty fish hold up well to grilling or searing. |
| Shrimp | Fresh or frozen shrimp | Fish fillets, small pieces of meat or poultry | • Shrimp cooks quickly. If substituting meat or fish, ensure pieces are small and cook at a similar rate to shrimp. |
Plant-Based Meat Substitutes
From products that mimic the taste and texture of specific meats to pantry staples like beans and lentils, there’s a plant-based alternative for almost every type of meat if you’re willing to get creative.
Plant-based meat substitutes can be a good source of protein, but remember to read the labels. Most vegan foods at the grocery store are processed, so they can be high in sodium and chock-full of flavorings, preservatives, and stabilizers. Just because a food is labeled “vegan” doesn’t guarantee it’s healthy.
Much like with meat swaps, to get your substitution right, you should consider how the plant-based alternative will behave in your recipe. Will it hold its shape? Will it absorb flavors well? Some substitutes are better suited for certain dishes than others.
For example, tofu might be great in a stir-fry, while jackfruit might be better for pulled “pork.” The table below lists out some common meat dishes and plant-based alternatives to help get you started.
| Meat Dish | Substitutes |
|---|---|
| Burgers | • Plant-based patties (various bases like soy, pea protein, mushrooms, black beans) • Portobello mushroom caps • Black bean burgers • Lentil patties |
| Sausages and hot dogs | • Plant-based sausages (various bases like soy, pea protein, vegetables) • Plant-based hot dogs (various bases like soy, pea protein) • Carrot dogs |
| Red meat | • Seitan steak • Jackfruit (for pulled “pork” or “beef”) • Mushrooms (especially portobello or king oyster mushrooms) • Lentils (for ground “beef” in sauces or stews) |
| Chicken | • Tofu (various forms like firm, extra-firm, pressed) • Tempeh • Seitan (often used for chicken-style cutlets or strips) • Textured Vegetable Protein (TVP) • Oyster mushrooms |
| Seafood | • Tofu (for fish fillets or “scallops”) • Hearts of palm (for “crab” cakes or “lobster” rolls) • Seaweed (nori sheets for “fish” flavor, kelp noodles) • Jackfruit (for “tuna” salad) • Konjac (for “shrimp”) |