If you’re trying to find the best cutting board for raw meat, consider these factors for material and explore some of our top picks!
Finding the perfect cutting board for your home can be a challenge, especially if you are concerned about food safety. This is especially true when looking at the best ways to handle raw meat in your kitchen. With so many conflicting sources of information, plus the logic we’ve all been taught over the years, it stands to reason that finding the best cutting board for raw meat is confusing.
I like to know my options and the pros and cons before I make a choice. That’s why you’ll often find me browsing my 15 open tabs on Amazon for products with the best, highest reviews and detailed information about what someone loved — or hated — so much about certain products.
Why? Because why learn EVERYTHING in life the hard way? Sure, I have a bit of a knack for it, but that doesn’t mean that I don’t at least try to avoid putting myself through so much.
When it comes to kitchenware, I want my products to be simple, straightforward, and safe. I don’t like messing around with a lot of fussy trial-and-error efforts — I just want to get in there and cook or bake!
So, if you’re anything like me and you, too, want to know exactly what cutting boards are available for prepping raw meat, this is for you. Let’s find the right cutting board together and weigh the various important factors when making your decision!
Types of Cutting Boards — and Their Pros and Cons for Raw Meat
The simplest way to start is to look at the most common forms of cutting boards on the general market and discuss the pros and cons of different cutting board material. We’ll cover wood cutting boards, mineral surface cutting boards, and plastic cutting boards. We will also touch on the hot topic of bamboo cutting boards.
Wood Cutting Boards
Wood boards are extremely popular and have been around for centuries.
Pros
- Attractive: Their beautiful appearance and unique grain make them a perfect centerpiece — think cheese board — or simply a beautiful visual during meal prep.
- Longevity: Wood cutting boards can last a very long time when properly cleaned and cared for.
- Naturally antimicrobial: Barring any deep, scarring cuts that could trap bacteria and germs, wooden boards should be very sanitary. Wood contains natural compounds such as tannins that help inhibit the growth of harmful bacteria.
Cons
- Maintenance: using a wooden cutting board comes with responsibilities, namely regular maintenance and more manual cleaning. You must maintain the board properly and wash it with care. As an example:
- Not dishwasher safe: One of the primary complaints about wooden cutting boards in the modern world is that they cannot be washed in the dishwasher. Kitchenware that isn’t dishwasher safe is a deal-breaker for some people.
- Porous: The wood surfaces are naturally porous and can absorb meat juices, which can create bacterial growth and lead to foodborne illnesses if not properly cleaned. It is critical to clean your board with hot, soapy water after each use, and condition your wooden cutting board between uses with non-toxic food-safe oils.
- Hardness: The hardness of the wood used on a cutting board may help the longevity and durability of the board, but it can also dull knives more quickly. Use caution when selecting your board, and look to the recommendations of your knife manufacturers for a good match.
Keep reading to see some of the most popular types of wood used in wooden cutting boards, and links to some of our favorites!
Related: What’s the best wood for kitchen utensils? Find out!
Stone/Porcelain/Glass (Mineral Surface) Cutting Boards
Stone, porcelain, and glass cutting boards, also called mineral surface cutting boards, are popular alternatives to wood for many reasons. For some people, this is considered the best option — in general but particularly when it comes to raw meat — once you consider all the pros and cons, particularly if you can keep it in good condition and can store a larger board easily.
Pros
- Solid: These hold together well and make it difficult to cause lasting damage with responsible daily use. Some come with rubber feet, which add to the durability.
- Temperature regulation: When serving on stone or porcelain cutting boards, users love that they can keep food cool or warm using the natural thermal properties of the board.
- Long-lasting: This durable option will last for years with proper care.
- Attractive: Certain stone or porcelain cutting boards have intricate natural designs that make them appealing for displaying them on your countertop or tabletop as a permanent fixture. Some are used as décor or appetizer boards, making storage a non-issue.
Cons
- Severe damage: The risk of irreparable damage is high with items that will chip, snap, or shatter if dropped. Kitchens can be a hectic and slippery place, making this a risky option.
- Weight: Many of these cutting boards are heavy and difficult to maneuver.
- Storage: Along with the difficulty of moving these cutting boards, storing them can be a challenge. These do not always fit into smaller kitchen storage spaces that are designed for cutting boards.
- Expensive: Many options for stone cutting boards are more costly than wooden cutting boards, though there are many exceptions depending on the different sizes and specific material.
Check out:
- Villa Acacia Marble Cutting Board, a large size option that’s beautiful and could double as a charcuterie board
- Farberware Glass Cutting Board, which is dishwasher-safe and more functional than aesthetic
TIP: How to clean your sheet pans so they look almost new!
Plastic Cutting Boards
Plastic cutting boards are generally inexpensive and easy to find, with many modern perks that make them a popular choice for novice home cooks and professional chefs alike. While initial costs are lower, you’ll likely need to replace them more frequently.
Pros
- Dishwasher safe: Generally, plastic cutting boards are safe to wash in the dishwasher. Dishwashers often run cycles at much hotter temperatures, with more water pressure and cycles than handwashing, making them ideal for sanitizing. That’s important if you’re cutting raw meat on them. Plus, the cheaper cost means you can more easily buy separate cutting boards for raw meat and other foods, and this separation assists sanitation and food safety. Nontoxic- polyethylene plastic is nontoxic and durable. This material is very often used to make high-quality plastic cutting boards. This plastic won’t leach or off-gas.
- Cost and availability: Plastic cutting boards are available in a wide variety of sizes at most major retailers. They are less expensive than most other forms of cutting boards.
- Easy to color code: The wide array of colors available for plastic boards makes it simple to color code your boards to reduce the risk of cross-contamination and illness. As an example, a set of boards could come in multiple colors that you may choose to associate with the foods you will prepare on them: green, fresh produce; blue, seafood; red, red meats; yellow, white meats. This is just an example, but many users find this handy! Some plastic cutting board companies even have images or inscriptions in the corner to serve as an instruction for which board to use for each type of food.
Cons
- Appearance: Plastic cutting boards are generally more for work than beauty. Even the best ones are decidedly less visually appealing.
- Health and safety: Plastic is easily gouged by sharp cutting knives and other cooking materials, meaning heavy use will lead to quicker deterioration than a good wood board. These deep scratches can be pockets for bacteria and germs that can cause illness by making proper cleaning difficult or even impossible. Cutting boards with deep grooves and cuts should be disposed of, leading to our next concern:
- Environmental concerns: Plastic is not a renewable resource. Plastic cutting boards contribute to waste that pollutes our planet and harms our natural environment. There are also concerns about microplastics getting into your food.
Check out: The Original Gorilla Grip Kitchen Cutting Board Set
Top Tips to Keep Your Cutting Board Safe and Healthy
Here are our best tips for making sure that your cutting board is safe and healthy to use:
- Choose cutting boards made from materials that are safe and sanitary. Examples include glass, stone, proper types of wood, and plastic.
- Clean and sanitize your cutting board according to specifications after each use. Following the specific guidelines outlined for your board will improve the outcome of your dishes, maintain proper food safety protocol, and extend the life of your cutting board.
- Use different cutting boards for different food types to help prevent cross-contamination. Example: Using a meat-only cutting board and a veggie-only cutting board. Consider using specific types for each, or a coloring system, to help you avoid confusion. I personally prefer to cut my raw meat on surfaces that are dishwasher-friendly, because I like the added sanitation.
- Discard damaged cutting boards and boards with deep cuts that will trap bacteria. Replace boards that show damage, excessive wear, and deep scratches.
- Consider repurposing old plastic cutting boards to avoid consumer waste—environmental health is another form of overall health! Some ideas are craft boards, pet food dish trays, or paint them and turn them into wall art or useful signage around the home/garage/garden shed.
- Follow all manufacturer guidelines. Not properly caring for or utilizing your cutting board can lead to damage that can cause injury or illness.
- Keep clean paper towels nearby to absorb any excess juices from raw meat, but keep in mind you’ll still need to thoroughly clean your boards, not just wipe them down quickly.
What Is the Best Wood for a Cutting Board?
Like many things in life, the “best” is generally going to be tailored toward what you’re looking for in a product. For some, it would be appearance — the natural beauty of wood grains is an instant draw when shopping for wooden cutting boards and could be enough to sway a buyer into a purchase. For others, resistance to moisture and bacteria will be the primary concern, and they will easily select a plain, less visually appealing board for a successful venture.
We will break down some of the popular types of wooden cutting boards, and why they may or may not be right for you!
Acacia has several advantages when it comes to cutting boards.
Acacia is reasonably hard and durable, so it is less prone to deep, damaging scratches that can cause issues in the integrity of the board that could lead to illness.
The natural oils in acacia wood help create water resistance, so these boards stand up better to moisture and have a lesser chance of warping or cracking.
The naturally antibacterial properties of this type of wood help inhibit the growth of dangerous organisms on the surface — an added boost to your rigorous cleaning routine!
The deep, rich colors of acacia are welcoming and lovely, adding to the overall solidity of this choice.
Maple is a popular choice for a solid, hard cutting board that is resistant to knife damage and easy to wipe and clean.
Maple wood’s less porous nature also benefits it, as bacteria will have a noticeably harder time growing on its surface.
Maple has neutral wood colors with some subtle markings that make it more visually plain, though not enough to be a true deterrent.
This tropical hardwood is known for its natural oils, which, like the acacia, contribute to a high level of water and moisture resistance. This makes it an excellent choice for a cutting board that is used frequently or exposed to water. Teak has a stunning presentation that will draw the eye in.
Softer than maple but noted particularly for its beauty, walnut cutting boards just may be the ones that catch your eye in a display.
Bear in mind that the softer composition can lend itself to the typical concerns that come with using wooden cutting boards, though walnut is still a decent choice.
Users should be mindful of the considerate care that goes into using walnut cutting boards.
Beautiful hardwood in a soft, sunny color, this blond wood has a high hardness rating. You often see oak used for stairs or floors, as it is so durable and resistant to wear and excessive use.
Oak is user-friendly and does not have a reputation for dulling blades, however, it does have an open grain and will require maintenance with an organic oil. Use oils light in color, like safflower oil, to keep the board bright and light.
Other tips for safe wooden cutting boards:
- Choose boards that are food-safe and not treated with synthetic oils or sealers.
- Avoid wooden cutting boards that have been treated with chemicals that are not suitable for food preparation or contact.
Are Bamboo Cutting Boards Good for Raw Meat?
Bamboo cutting boards boast some generous properties that make them initially very appealing, but our top reason for avoiding bamboo cutting boards is the safety risk.
Bamboo boards are made by gluing together strips of bamboo. This process can potentially use materials that are not safe for food or contain harmful chemicals, such as formaldehyde, that should be avoided whenever possible.
It is prone to knife marks and cuts due to being softer than some of the natural woods used. Despite this, it can also cause damage to certain knives if not used properly.
Bamboo is known for absorbing moisture over time, so boards that are not thoroughly dried or boards that have not been appropriately maintained can allow for bacterial growth. These boards could also warp, crack, split, or swell. In other words, these are not the best cutting boards for raw meat.
If you’re purchasing bamboo cutting boards, always aim for products that are glue-free and have met safety standards, like this set from Greener Chef.