6 Canned Meats You Should Buy And 4 You Should Avoid

As a kid, I remember being fascinated by the fact that you could get meat from a can. It seemed so counterintuitive — meat was supposed to be warm and juicy when it was cooked. It wasn't supposed to be cool, gelatinous, and a little funky tasting. But as I got older and tried more canned meats here and there, my opinions began to evolve. Canned meats were quick — perfect when you needed a fast, on-the-go snack, or wanted to pop something in the microwave. They were relatively affordable, especially compared to fresh meat. And sometimes, that canned meat gave you flavors and convenience that you just couldn't get from fresh or frozen cuts of the very same protein. Turns out there was a reason for meat in a can to exist.

In truth, people have been eating canned meats of all sorts for more than 200 years. At first, we didn't have fridges or freezers, so canned meats were a necessity. But flash forward a couple of centuries, and we're still downing them by, well, the can full. And that's a good thing. Well, most of the time, because while there are plenty of great canned meats out there, there are also some definite losers — products no one should enjoy.

Which canned meat is a "yay" and which is a "nay?" Grab your shopping list and keep reading, as I sort through my picks for the canned meats everyone needs in their pantry — and the ones everyone should always avoid.

Potted sandwich spread  — or canned deviled ham, as it is sometimes known — is meat that has been mixed with fat and spices. It's then ground and cooked down to a spread-like consistency. It's an unusual canned meat product, and while there must be somebody out there who likes it — they keep making the stuff, after all — it's generally a massive disappointment and a canned meat we could all benefit from avoiding.

Perhaps the biggest drawback with this "ham spread" is the taste. It's uber-processed. Companies use a variety of lower-quality meats (many of which are "mechanically separated," whatever that means). They're mixed together, some spices are thrown in, and then everything is cooked down to a paste. There are all sorts of added flavors, preservatives, and fillers, many of which also lend the product a strange and often off-putting flavor. Then, there's the texture. Mushy, gritty, and way over-manufactured.

Instead of buying this strange spread, make your own. Start with a meat you like and recognize, like roasted or smoked ham, turkey, or chicken. Put it in your food processor. Then add your condiments and spices—mayo, mustard, garlic, onion, dill, paprika, or whatever you enjoy. Chop to a chunky consistency, or process until super smooth — again, it's up to you. Whatever you create, I guarantee it has more potential than any "potted meat spread" you might pop open.

There's no gentle way around this one: Canned roast beef has a distinct dog food (or cat food) quality, depending on what type of furry friend you share your home with. Fresh from the oven or slow cooker, freshly cooked roast beef is a feast for the senses. It has that bold and unmistakable beef flavor. There are bits of caramelization and smokiness. Delicious juices and complex umami flavors that sing as they cross your tongue.

But in a can, roast beef has none of that wonderfulness. It's incredibly salty — saltier than even the norm for most canned foods. The texture is gooey and stringy. And instead of beef, the predominant flavor you taste is metal. There's just nothing redeeming about canned roast beef at all, which is a shame.

A much better alternative, especially if you're a roast beef lover, is making your own. Just cook the biggest roast you can, in the oven or in your crockpot. Then, portion that cooked meat into whatever size servings you want and freeze it — it will easily keep for months. This way, you have delicious, ready-to-eat cooked roast beef on hand whenever you need it — for both you and your pets. They don't want that stuff in the can, either.

Sardines aren't for everyone. If you don't like fish, you're not going to be into them — canned, fresh, frozen, or otherwise. But for seafood lovers, sardines are a given for any list of canned meats you should be buying. Sardines have a bold, rich, umami-packed flavor with a hint of saltiness that's unique not just among canned meats but also fish in general. They're fantastic right from the can — plain or packed in a tomato sauce, mustard, or even various oils or brines. You can also stuff sardines in a sandwich, eat them in a salad, toss them with pasta, or even use them to garnish a pizza.

But don't stop there. One of the reasons sardines are such a perfect canned meat is because they can be used in so many fantastic and unexpected ways. Pile them high on toast and drizzle with balsamic glaze to make a sardine crostini. Make a dip by folding diced sardines with cream cheese, lemon zest, and herbs, and then spread on crackers. Or, indulge in them for breakfast. Sardines complement eggs amazingly. Fold them into an omelet, layer them in a frittata, or just scramble them with eggs and pair them with a crusty slice of toast.

With its bold, robust flavor, corned beef is a favorite at St. Patrick's Day and throughout the year. Fun fact: eating corned beef in March is not actually an Irish tradition! The cured meat is slightly spiced — thanks to a combination of cloves, allspice, coriander, and peppercorns. It's earthy, has a hint of sweetness, and packs just the right amount of tang. No wonder it's a comfort food classic.

But while traditionally prepared corned beef is marbled, tender, and crumbly, the canned version is unique and distinct in its own way. Despite similar flavor profiles, in a lot of ways, it's a completely different (yet still delicious) dish. Canned corned beef has a more concentrated flavor. It also has a denser, more uniform texture — it's a lot like a pâté after being tightly packed into its can. You can love regular corned beef and canned corned beef and not feel like one is an inferior version of the other — instead, they complement one another. Think of them as fraternal twins, rather than identical twins. They've got the same genetics, but each has its own unique traits and personality.

Spam was introduced to the American public in 1937, and it's been a shining example of how good canned meat can be ever since then. A combination of the words that make up its description — "spiced ham" — Spam is an entirely unique product. Canned tuna is tuna — you'll never think it's something else. The same is true for canned chicken breast. It's just chicken from a can. But Spam is not really ham at all. Aside from the slight smokiness that both meats possess, there's no comparison. Spam is more savory. It's saltier. It's firmer and more dense and compact, even compared to processed boneless ham. There's nothing else like it.

Spam can get a bad rap from the haters. But for those who understand and appreciate it for the delicious and unique product it is, it's a must-buy to include on your shopping list. You can eat it hot in sandwiches, fry it up as a snack, scramble it with eggs, toss it in a salad, or pair it with rice in a poke-style bowl. Love mac and cheese? Make it even better by throwing in some diced Spam. Grill it with pineapple on a skewer. Throw some in your ramen. And if you know how to make your own sushi, there's nothing quite as decadent (or mouthwatering) as a Spam sushi roll.

I already extolled the virtues of canned sardines, but anchovies are just as deserving of a slot on any list of must-buy canned meats. For those of us who didn't major in zoology, sardines and anchovies are two completely different species of fish, and each has their own unique and wonderful flavor profile. Sardines are bigger fish in general than anchovies. They also have a more mild fish flavor. Anchovies are smaller, more pungent, and saltier (since they're often cured in salt or brine). Although interchangeable in many recipes, each warrants its own place of honor in your pantry.

Anchovies are a fantastic pizza topping, especially if you enjoy Mediterranean-style seafood-forward dishes. But anchovies can also be used in many ways you might not use a sardine. For instance, how about making a marvelous anchovy butter that you can use on grilled meats or veggies? Simply mash canned anchovies with softened butter and garlic, then spread as needed. You can also use anchovies in all kinds of sauces, from a one-of-a-kind aioli (blend them with mayo, garlic, lemon juice, and Dijon mustard) to pesto to a savory vinaigrette for a classic garden salad.

They're also a unique addition to canned or homemade pasta sauces and DIY olive tapenades (just combine the fish with your olives before blending). Or, pair your canned anchovies with goat cheese to make a show-stopping crostini. Let's see you do that with fresh fish.

As a true foodie since birth, I've been fascinated with various types of food — what you should buy, how to use it, and what to steer clear of — for as long as I can remember. Professionally, I've also been writing about food and nutrition for publications and outlets, both large and small, for more than 20 years. My picks for this piece come from years of experience cooking myself, plus interviewing a vast number of the country's best chefs and nutritionists. I've also tried each and every one of the canned foods mentioned here. Some are favorites I enjoy often, others... well, one time was enough.

All of that first-hand experience, plus the expert knowledge I've garnered from folks I've interviewed, has been distilled down into the list you just read. I hope it encourages you to fill your pantry with some of the wonderful canned meats available today so you can explore all their varied — and delicious — potential uses. Pop open a can, and happy cooking.