Got the wrong cut of meat in your delivery? Here's what to do.

First, take a breath. You were looking forward to that Brazilian Garlic Steak or maybe that Texas Smoked Brisket, and instead you're staring at something unexpected. It happens—even to the best operations. The good news? Receiving the wrong cut or type of meat isn't a disaster. It's a chance to flex your cooking knowledge and, in most cases, get the situation sorted quickly.

Here's exactly what to do, step by step, so you can handle this with confidence and still end up with a delicious meal.

Step One: Inspect and Document Immediately

As soon as you open your delivery, check every package against your order. This isn't about distrust—it's about quality control. Meat is perishable, and time matters.

Look for:

Cut vs. type mismatch – Did you order a Ribeye Steak but receive a Classic Sirloin? That's a cut substitution. Did you order Japanese Teriyaki Chicken but get Buffalo Chicken Breast? That's a flavor/type substitution.
Quantity discrepancy – Missing items or extras.
Packaging integrity – Even if the meat is correct, check for tears, leaks, or freezer burn.

Take a photo of the incorrect item alongside your packing slip or order confirmation. This isn't about being difficult—it's about having clear evidence if needed. A quick snapshot with your phone takes ten seconds and saves headaches.

Food safety note: If the meat arrived thawed or above 40°F, that's a separate issue. Refrigerate or refreeze immediately if it's still cold to the touch. If it's warm, don't risk it.

Step Two: Contact Customer Support—Here's What to Say

Once you've documented the issue, reach out to True Nature Meats customer support. Be direct and specific:

"I ordered [product name] but received [product you actually got]."
Include your order number.
Attach your photo.

Most reputable meat delivery services stand behind their products. Expect one of three resolutions:

Replacement shipment – They'll send the correct item, often expedited.
Refund or credit – You keep the incorrect item at no charge, and they credit your account.
Return instructions – Rare for frozen meat, but possible if the error was significant.

Pro tip: Be polite but firm. You paid for a specific product, and you deserve what you ordered. That said, mistakes happen, and customer service teams want to help you.

Step Three: Decide—Can You Still Cook What You Received?

Here's where your meat expertise comes in. You have two paths:

Option A: Request a Replacement and Set the Wrong Meat Aside

If the cut or type is fundamentally different from what you planned—say, you ordered a Wagyu Sirloin Steak for a special dinner but received a Classic Sirloin—you're well within your rights to wait for the replacement. Freeze the incorrect item and use it another time.

Option B: Cook It Anyway (If It Makes Sense)

Sometimes the substitution is close enough that you can pivot. For example:

Ribeye instead of New York Strip? Both are premium steaks. Ribeye has more marbling and richness. Adjust your cooking time slightly—ribeye may need an extra minute per side due to higher fat content, which renders slower.
Tennessee Pulled Pork instead of Hawaiian Kalua Pork? Both are smoked pork, just different flavor profiles. The cooking method is identical: reheat low and slow. You'll get Southern tang instead of tropical sweetness, but it's still delicious.
Cajun Smoked Chicken Thigh instead of Carolina Smoked Chicken Thigh? Same cut, same cooking technique (reheat at 350°F for 10-12 minutes). The spice level differs, but your family might discover a new favorite.

When to say no: If the substitution requires completely different cooking methods—like receiving a whole chicken when you ordered steak—don't force it. The cooking time, technique, and internal temperature targets are too different. Get the replacement.

The Science of Cooking the Wrong Cut (If You Keep It)

If you decide to cook what you received, here's how to adjust:

Steak cuts (pre-cooked, like our offerings):

All pre-cooked steaks reheat similarly: sear in a hot pan for 1-2 minutes per side or oven at 350°F for 8-10 minutes.
A leaner cut (sirloin) will dry out faster than a fatty cut (ribeye). Watch your internal temp—aim for 130°F for medium-rare, and pull it off heat promptly.

Pork cuts:

Pulled pork (Tennessee or Hawaiian) reheats best in a covered dish at 300°F with a splash of broth or apple juice to retain moisture. 15-20 minutes.
If you received a whole pork product instead of shredded, treat it like a roast: reheat low and slow (275°F, covered) until it reaches 165°F internally.

Chicken cuts:

Breasts (Buffalo, Mediterranean, Southern BBQ) are lean. Reheat at 350°F for 12-15 minutes, covered to prevent drying.
Thighs (Cajun, Carolina, Pollo Asado) have more fat and can handle higher heat. 375°F for 10-12 minutes, uncovered for crispy skin.

Food safety rule: Always reheat pre-cooked meats to an internal temperature of 165°F, even if they were already cooked. This kills any surface bacteria introduced during handling or storage.

When to Absolutely Refuse a Substitution

Some swaps are non-negotiable:

Dietary restrictions – If you ordered Mediterranean Chicken Breast for its lower spice profile and received Buffalo Chicken Breast (with hot sauce), that's not just wrong—it's potentially inedible for someone with spice sensitivity.
Allergies – If you ordered plain or minimally seasoned cuts and received something with garlic, soy, or other allergens, do not cook it. Get a replacement.
Special occasions – You planned a Wagyu Sirloin for an anniversary dinner. A Classic Sirloin won't cut it. Don't settle.

Preventing Future Issues

While you can't control packing errors, you can set yourself up for success:

Check your order confirmation immediately – The sooner you catch an error, the faster it's resolved.
Store meat properly – Keep frozen items at 0°F or below. If you need to hold an incorrect item while waiting for a replacement, freeze it immediately.
Know your cuts – Understanding the difference between a Ribeye and a Sirloin helps you decide whether a substitution is acceptable. Ribeye comes from the rib section (more marbling, more flavor). Sirloin comes from the rear (leaner, firmer texture). Both are beef, but they're not interchangeable for every recipe.

The Bottom Line

Receiving the wrong meat in your delivery is frustrating, but it's fixable. Document the error, contact customer support promptly, and decide whether the substitution works for your meal plan. If it does, adjust your cooking technique accordingly. If it doesn't, hold out for what you ordered.

We stand by our promise of quality and accuracy. If something goes wrong, we want to make it right—so you can get back to what matters: gathering around the table, sharing a meal, and making memories.

Now go cook something delicious. Even if it wasn't exactly what you planned.