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Best Cutting Board Material for Meat

Unlock the Best Cutting Board Material for Meat: A Must-Have for Every Kitchen

By: Clara Smith | Updated on March 6, 2024 | We may receive affiliate commission if you use our website links to purchase.

Material Options 

Wooden cutting boards are well-known for their enduring quality, compatibility with knives, and organic appearance. Chefs and butchers frequently prefer them. Hardwood species that are less porous and so less likely to host bacteria include maple, walnut, and cherry. Additionally, wood has the ability to mend itself, so over time, knife marks usually go away.

2. Plastic

Cutting boards made of plastic are widely used because they are inexpensive, lightweight, and simple to clean. They are appropriate for raw meat because of their non-porous surface. The fact that plastic boards are frequently dishwasher-safe adds to their practicality. 

On plastic surfaces, however, deep knife grooves may eventually form, offering a possible haven for microorganisms. When plastic boards start to show signs of wear or excessive scratches, it’s time to replace them.

3. Composite Materials

The best cutting boards made of composite material combine the greatest qualities of plastic and wood. Usually, they are made of layers of resin-coated bamboo or wood fibers. These boards are easy to clean, long-lasting, and suitable for knives. Because composite materials are non-porous, bacteria cannot grow on them. 

Resin mixed with wood or bamboo fibers produces a strong, stable surface that is resistant to cracking and warping even under harsh use. Because of this, they may be used in both residential and commercial kitchens. Because of their non-porous surface, which doesn’t absorb liquids or hold scents, composite boards are extremely simple to clean. Hot, soapy water works well for fast cleaning, while vinegar or bleach solutions work well for sanitizing. This makes them the best cutting board material for meat

Hygiene and Safety

1. Wood

Despite what many people think, wood is a safe material to cut meat. According to recent studies, wood naturally has antibacterial qualities that help to eradicate microorganisms over time. Because wood is porous, bacteria are drawn into the board and eventually perish there. 

Wood cutting boards must be properly cleaned, which includes giving them a good wash in hot, soapy water after every usage. Furthermore, regular application of food-grade mineral oil oil keeps the wood from drying out and helps maintain its integrity.

2. Plastic

Cutting boards made of plastic are reasonably simple to sanitize and clean. But over time, they may form deep grooves that are potentially bacterial havens and are challenging to completely clean. Plastic boards should be replaced as soon as they show signs of severe wear or deep grooves to maintain hygiene.

3. Composite

Cutting boards made of composite material combine the advantages of plastic and wood. They are simple to clean and disinfect because of their non-porous surface. To maintain hygiene, it is advised to wash frequently with hot, soapy water and to sanitize sometimes with a vinegar and water solution. Keep the best cutting board material for meat clean and usable. 

4. Juice Grooves

There are plenty of meat-specific cutting boards available with juice wells or grooves. Meat juices are kept from flowing over your countertop or work area by the help of these grooves. Juice grooves facilitate easier cleanup after food preparation while also improving cleanliness. Make sure the juice groove on the cutting board is deep enough to hold the meat fluids by measuring its width and depth.

5. Non-Slip Edges

It is important to use a cutting board with grippers or non-slip edges to ensure safety when preparing food. By keeping the board from slipping about on your tabletop, these features help lower the possibility of mishaps and injury.

Maintenance Tips - Best Cutting Board Material for Meat

Separate Cutting Boards

Tossing meat on one chopping board and fruits and vegetables on another is a fantastic idea when it comes to food varieties. As a result, there is less chance of cross-contamination and hazardous bacteria spreading between different food products.

Proper Cleaning

Make sure to properly wash your cutting board with hot, soapy water after every usage. To get rid of any food residue or stains, use a sponge or scrub brush. Be especially mindful of any nooks or crannies where microorganisms may grow.


Sanitize your cutting surfaces on a regular basis to further assure food safety. You can use a diluted bleach solution (one tablespoon of bleach per gallon of water) or a solution of one part vinegar to four parts water. After applying the solution to the cutting board and letting it sit for a short while, give it a good rinse with water.

Removing Odors

If strong flavors, such as garlic or onions, start to smell coming from your cutting board, you may get rid of them by scrubbing it with a half of a lemon or a paste composed of baking soda and water. After that, rinse it.

Avoid High Heat

High heat should be avoided as this might distort or shatter your cutting board. Avoid using the board as a trivet for hot cookware and never set a hot pan or pot directly on it.

Regular Maintenance

Frequent oiling keeps wooden cutting boards from drying out or breaking by preserving their moisture content. Every few weeks or as needed, coat the board’s surface with mineral oil suitable for food use. After letting the oil soak in for a few hours or overnight, remove any leftovers by wiping them off.

Inspection and Replacement

Check your best cutting boards frequently for warping, deep grooves, and wear. It’s time to replace a board if it gets too worn out or develops deep grooves that are hard to clean.

For wood, plastic, and composite materials, various advantages and considerations should be made. Unlike other cutting boards, wood cutting boards have inherent antibacterial qualities and can safely be used to chop meat as long as they are cared for properly. When preparing meals, it’s crucial to use the best cutting board material for meat to maintain safety and hygienic standards. 

Although cheap and simple to maintain, plastic boards have the potential to get deep grooves over time. Combining the greatest qualities of plastic and wood, composite cutting boards are easy to clean, long-lasting, and knife-friendly. 

To extend the life of your cutting board and guarantee safe food preparation, don’t forget to emphasize sanitation, take into account the presence of juice grooves and non-slip edges, and adhere to recommended maintenance procedures.