What’s the Difference Between Ground Pork and Beef?

When it comes to ground meat, most grocery stores showcase ground beef in every fat ratio, from 70/30 to 95/5. It’s a favorite for burgers, chili, meat sauces, and casseroles. Ground pork, meanwhile, often occupies a smaller shelf, quietly waiting for cooks to discover its versatility. However both of these red meat options should have a place in your kitchen. From fat content and flavor to nutrition, texture, and preparation methods, ground pork and ground beef behave differently in the kitchen—and in your diet. Understanding those differences helps you cook more intentionally, create tastier meals, and even save money by substituting ground pork for ground beef in the right recipes.

In this guide, we’ll break down the main differences between ground pork and ground beef, compare their nutritional profiles, and explore how to choose the healthier or better option depending on your goals.

As always, we recommend building a relationship with a local farmer to purchase your meat! If you are buying a quarter, whole or half an animal or even individual pieces, a local farmer will be your best bet on a good deal for high quality meat! Curious about buying bulk meat? We’ve written lots of blog posts on order bulk pork and bulk beef.

What ground pork and ground beef actually are

Both ground pork and ground beef and made with trim and other meat cuts from other butchering processes that are then mechanically ground, typically with a meat grinder, into a mixture of meat and fat. The exact composition depends on the cuts included, which directly affects the fat percentage listed on the label. Lean cuts would make a leaner meat and fatter cuts would have a higher fat content. Both meats are sold raw and must be cooked to a safe internal temperature of 160°F to prevent bacterial contamination. Grinding increases the meat’s surface area, which means bacteria can spread throughout, unlike whole cuts such as pork chops or prime rib.

Ground pork comes from various cuts of the pig—often shoulder, belly, or trimmings. The pork tenderloin is typically reserved for chops or loins. 

Ground beef is made from cuts like chuck, round, or sirloin, or trimmings. It is sometimes blended to achieve a specific lean-to-fat ratio such as 80/20 or 90/10. The first number indicates lean meat, the second fat content. Leaner cuts of beef are ideal for recipes that require fewer calories and lower saturated fat, while fattier cuts deliver richer flavor and moisture.

Fun Fact: If you are buying your meat directly from a locker and farmer, most are not certified to grade their meat. That is why you do not see 80/20, 90/10 kind of labels on locker beef. Generally, the locker will have an idea of the fat content but cannot make any exact claims. 

Fat content and how it affects cooking

Fat content is one of the biggest differences between ground pork and ground beef and impacts moisture, shrinkage, and flavor in your cooking.

• Ground beef ranges from 70/30 (very fatty) to 95/5 (extremely lean), with 80/20 being the most common. Leaner ground beef has fewer calories but can dry out if overcooked.
• Ground pork, especially from pork shoulder, tends to be fattier, with more intramuscular fat. However, leaner ground pork is available if you ask your butcher or select a specific cut.

Fat content guides cooking results:

• Higher fat (70/30 or 75/25): Juicier, richer flavor, but more grease to drain. Great for pork burgers, sausage, and slow-cooked sauces.
• Medium fat (80/20 or 85/15): A balance between flavor and manageability. Most recipes assume this range.
• Lower fat (90/10 or 93/7): Produces fewer calories and less grease but can become dry; best for recipes that add moisture like meatballs in sauce or cheese-based casseroles.

If you’re following a weight loss plan or heart-healthy diet, leaner cuts of either meat are the better choice.

Flavor profiles and taste differences

Ground beef has a bold, savory flavor with mineral undertones, especially noticeable in fattier cuts like chuck. It stands up to aggressive spices, making it ideal for chili, tacos, and meat sauces.

Ground pork is milder, slightly sweet, and almost neutral in flavor. This makes it a versatile meat that absorbs spices and aromatics beautifully. Pork’s subtle sweetness comes from its fat composition and the pig’s diet.

Cultural cuisines reflect these differences:

• Italian sausages combine pork with fennel and garlic.
• Asian dumplings often use pork to let ginger, soy, and garlic shine.
• Mexican tacos and chili favor beef for its robust taste.

In recipes with minimal seasoning, the difference is obvious—a plain beef patty tastes distinctly “beefy,” while a plain pork patty blends more with other ingredients.

Pictured here is ground pork on the top and ground beef on the bottom.

Nutritional profiles: ground pork vs. ground beef

Both meats are excellent sources of complete protein and vitamin b, containing all essential amino acids. Nutrition varies depending on fat content, but some general patterns emerge when comparing similar ratios (80/20):

Nutrient (per 3 oz cooked)	Ground Beef (80/20)	Ground Pork (80/20)
Calories	230	250
Protein (grams)	23	20
Fat (grams)	15	18
Iron (mg)	High (heme iron)	Lower
Vitamin B12	High	Moderate
Thiamine (B1)	Low	High
Saturated Fat	Higher	Slightly lower

Key points:

• Both are high-protein champs for building muscle, supporting brain function, and maintaining healthy red blood cells.
• Beef provides more heme iron, which is easier for the body to absorb.
• Pork offers higher levels of thiamine (B1), essential for energy metabolism.
• Fat type matters: pork contains slightly more unsaturated fat, beef slightly more saturated fat.

Ultimately, the healthier meat depends on your budget, goals, portion size, and cooking methods rather than just the type of meat. Both types of meat should be a regular part of healthy meat choices! 

Texture and cooking behavior

Ground pork is softer and more delicate, breaking apart easily in the pan. This makes it ideal for:

• Meatballs
• Dumplings
• Egg rolls
• Pork burgers

Ground beef holds together better, forming firmer crumbles and standing up to longer cooking times. It works well in:

• Burgers
• Chili
• Pasta sauces like Bolognese
• Stuffed peppers

Pork proteins are more prone to moisture loss, so careful attention to temperature is essential. Beef is more forgiving under heat, allowing for air frying, pan-searing, or baking without major textural changes.

Best Culinary Uses for Each Meat

Ground beef shines in:

• Burgers and meatballs with bold flavor
• Chili and taco fillings
• Pasta sauces that simmer for hours
• Stuffed vegetables that need firm texture

Ground pork excels in:

• Sausage and pork burgers
• Asian dumplings and spring rolls
• Creamy meatball sauces
• Breakfast dishes and casseroles

Many dishes, like meatloaf or shepherd’s pie, work well with either, though taste and texture will differ.

How Substituting Ground Pork Can Save You Money

Here’s the big advantage of ground pork: it usually costs less than ground beef. Pork production efficiency and the use of multiple cuts keep prices relatively low, while beef production tends to be more resource-intensive.

Because ground pork behaves similarly to ground beef in many recipes, especially when fat content is comparable, it’s a great budget-friendly substitute. Add the right spices or seasonings, and most people won’t notice the difference.

Some recipes where pork makes an excellent cost-saving replacement:

• Meat sauces
• Casseroles
• Stuffed peppers
• Meatloaf

For a step-by-step guide on saving money by swapping ground pork for ground beef, check out our full post on substitutes for ground beef. It covers which recipes work best, how to adjust seasonings, and when beef is worth the extra cost.

Price, availability, and environmental impact

• Price: Ground pork is generally cheaper than beef per pound, making it an excellent choice for families and high-protein meal prep.
• Availability: Ground beef dominates grocery shelves, but visiting a butcher or farm lets you select specific cuts of meat and fat ratios, ensuring optimal flavor and nutrition.
• Environmental impact: Beef production requires more land and resources than pork, which gives pork a slight edge in sustainability. Of course, this depends if you are shopping for price or the way the animal was raised. At Pleasant Grove Homestead, we focus on raising both our beef and hogs on pasture which benefits the land and the animals!

Which is the healthier option?

There isn’t a single “better” meat—just better choices depending on your needs:

• For iron, bold flavor, and hearty comfort foods: Choose ground beef.
• For softer texture, mild flavor, and cost savings: Choose ground pork.
• For lower calories and saturated fat: Opt for lean ground beef or pork. 

Both are excellent sources of complete protein, provide essential vitamins and minerals, and can fit into a balanced diet when prepared thoughtfully.

Final Thoughts

Understanding the key differences between ground pork and ground beef helps you cook smarter, eat healthier, and shop more intentionally. Fat content, texture, flavor, and price all play a role in choosing the right meat for your recipe or health goals.

With a few smart substitutions—like swapping ground pork for ground beef in sauces, casseroles, and meatloaf—you can save money without sacrificing protein quality, taste, or nutrition. Experiment with both, notice the differences, and you’ll be able to make meals that are not only delicious but tailored to your needs and budget.