TL;DR: Carving meat can be an important part of food prep. Working with raw meat can pose challenges, particularly in maintaining a sanitary work surface. Choosing the right cutting board is very important, as certain types are more suitable for meat preparation.

I've been cooking since I was a teenager and am a self-proclaimed carnivore. I love all kinds of meat, from poultry to pork to beef and lamb. That means I need to know how to cut, carve, and keep my work surfaces sanitary to avoid cross-contamination.

I've primarily used wooden cutting boards because they're easier on knife blades, and I like to take good care of my knives. But I've also used others, either picked up from thrift stores or at a friend's house, which means I know about different kinds of cutting boards and the pros and cons of each. If you're looking to get yourself a cutting board for meat, keep reading.

How to Pick the Right Cutting Board for the Job

Knowing the best cutting board for your needs starts with knowing what you're going to use it for. But if you're here, then you already know you want one for meat. Cutting raw meat is a bit more complicated than vegetables, as it can contaminate your cutting board with bacteria. That's why having specialized cutting boards for raw meat is highly recommended.

What Material Should a Cutting Board Be Made Out of?

Wood is by far the oldest material that cutting boards were made from, and it is still arguably the most popular material to use today. However, there are several other options for cutting boards, each with advantages and disadvantages:

• Wood: Most chefs prefer wooden cutting boards, such as walnut, teak, or maple. They keep your knives sharp and have a natural antimicrobial effect. They're also aesthetic, meaning that they can double as serving boards. Their durability can't be beat, as a well-cared-for wooden board will last a lifetime. However, wood is porous, so it can hold onto bacteria and meat juices. It requires extra care in terms of washing and oiling.
• Bamboo: Using bamboo instead of wood was very popular for a time, though it didn't take over like some expected. Bamboo is still prevalent, though, and it's another renewable resource. Bamboo boards are better for meat because they're less porous than wood, absorbing less liquid. However, the material is harder, so you'll have to sharpen your knives more often. I find bamboo thirstier than wood, so be sure to keep food-grade mineral oil on hand.
• Plastic: Plastic boards are popular because they can go in the dishwasher, which is a way to sanitize them. They can also be any number of pretty or cheerful colors. They're nonporous, so they won't absorb as much as wood does. However, plastic will get scores and scratches from use, and those cracks harbor bacteria, so they're only good for a few years before they need to be replaced. Lastly, they also dull your knives faster than wood.
• Composite: This material is a marriage between wood and plastic. It starts with natural materials, like wood or bamboo, and then adds plastic. Like plastic, composite is dishwasher-safe. Manufacturers claim they're harder to score than pure plastic, but they have the same problem of only being good for so long.
• Metal: Metal is an uncommon choice for a cutting or chopping board, but you can still find it. It's a good choice for meat because it's nonporous, and most are stainless steel and dishwasher-safe. However, a metal board isn't good for your knife edge, and it is noisy when cutting.
• Glass: For most situations, glass isn't a great material for cutting boards. It is nonporous and can go in the dishwasher, so they're sanitary. They're loud and heavy when you use them, making them hard to maneuver. They can also shatter if you drop them, and glass can be scratched. I recommend leaving these for cutting cookies or kneading dough.

Cutting Board Construction

When picking out a cutting board, there are some features you should look out for. Not all of them are ideal for every cook.

• Juice well: Sometimes also called juice grooves, this is a trough that runs around the edges of the cutting board. It’s meant to catch liquids that come out when you cut meat, or even juicy fruits, to help prevent a mess. For a meat cutting board, this is a feature you want to look for.
• Non-slip corners: Some cutting boards will have rubber grips on the corners of the board, or even on one whole side, to prevent it from slipping on the counter while in use. A heavy cutting board is unlikely to move during use, but slicker surfaces like plastic can be easy to slide around. Having grips in the corner helps prevent accidents while cutting and keeps your cutting board where you want it.
• Reversible: It’s generally better to have a cutting board that’s reversible, as it gives you more cutting surface. Also, if you’re able to use both sides of the board, you’ll be putting less strain on one side and won’t have to replace or refurbish the board as often.
• Slots: Some cutting boards, primarily called prep boards, will have slots at the top to hold prepped food. If you’re the sort of person who cuts up several different vegetables, then adds them all at once, being able to corral them can be handy. It can also work well as for serving boards, but some others will find that they get in the way.
• Handles: This is less important for a smaller, lighter cutting board. But for a large carving board, it’s a good idea to have some sort of handle. These can be handles that protrude, like stainless steel handles riveted on, or just grooves in the side of the cutting board to make it easier to grip and pick up.
• Solid piece: There are some cutting boards made of inlaid wood. They’re absolutely beautiful but are harder to care for. If the boards warp at all, the wood can start to separate, making cracks that are difficult to clean. If you’re always on top of oiling your wood boards and would never leave it wet, then these boards can serve you extremely well. But if you’re not careful, then they won’t last as long as one that’s a solid piece.

How to Sanitize Cutting Boards

When using a cutting board for meat, it’s important to sanitize it now and again to make sure there’s no bacteria growing on it. One of the most important aspects of this is to make sure to care for your cutting boards by discarding plastic ones when they get too scored and sanding down wooden ones if they get dents or cuts in them.

For plastic, composite, or metal cutting bards, the best way to sanitize them is in the dishwasher on high heat. There are also sanitizing solutions you can use on them, such as if your favorite plastic cutting board is a bit scored, but you’re not quite ready to let it go.

Wood is a bit trickier. Washing it with soap and hot water after every use is the best way to keep it clean. But if you feel like it needs a deeper cleaning, there are a few different options:

• Lemon and salt: If you squeeze lemon juice onto your cutting board, then scrub salt into the board with a lemon half, you’re giving it a thorough cleaning. It’s best to let the solution sit for at least five minutes to fully sanitize your board. Then you can wash and dry it, and you’re set.
• Bleach solution: Dilute a tablespoon of bleach in a gallon of water. Apply the solution to your cutting board and let it soak for three or four minutes. Rinse it thoroughly for about a minute, then allow it to air dry. Be sure to use only unscented household bleach for this. This method can also be used on plastic cutting boards.
• Hydrogen peroxide solution: You can apply a 3% hydrogen peroxide solution to your cutting board and let it stand for a few minutes, then wash your cutting board. Note that this is a milder method than the bleach and may be insufficient for a cutting board that had raw meat on it.

My Top Picks for Cutting Boards for Meat

There are many different cutting board options available, meaning that picking the best one for you can be difficult. In order to help narrow down the choices, here are my top recommended products.

1. Joseph Joseph Folio Steel 3-piece Bamboo Cutting Board Set with Stainless Steel Case

Bamboo is a good choice for meat, as it’s less porous than wood but still has a natural antibacterial effect. This set has a fingerprint-resistant stainless steel case and three reversible bamboo boards that can be stored in it. They’re easy to pull out and move around due to the stainless steel selecting handles and are a manageable size. However, they aren’t big enough for large cuts of meat, and bamboo needs to be hand washed and oiled regularly.

2. Misen Plastic Cutting Board Set

This set feathers two different sized plastic cutting boards for different scenarios. Each board has grips on the corner that prevent them from sliding around on the countertop. It also has a juice groove and is dishwasher-safe. The two boards can even fit together tightly for a larger cutting surface. However, plastic cutting boards only last so long before needing to be replaced and can become slippery, so raw meat may not sit still on them.

3. Cangshan Thomas Keller End Grain American Walnut Cutting Board

If you’re looking for a gorgeous cutting board, this walnut one is a showstopper. It’s made of end grain, which means that you’re able to see some of the rings of the tree it was made from. Its large size makes it excellent for large cuts and as a serving board. However, its price is prohibitive, and it doesn't have a juice well.

4. Viking Acacia Wood Carving Board with Juice Groove

For those who prefer a wood cutting board, Viking’s Acacia board is a great option. It’s reversible, has a juice well, and comes with a limited lifetime warranty. The angled corners make it stand out, and wood is known for being long-lasting and preventing slippage. That being said, wood can’t go in the dishwasher, so it’ll need to be sanitized now and then as well as oiled.

5. Joseph Joseph Cut & Carve Plus

For those who want the ease of plastic but are worried about slippage, Joseph Joseph came up with a solution. The center of this cutting board has spikes to grip the meat you’re cutting and ensure it stays in place. The other size is flat, making it ideal for other types of chopping. It has rubber grips in the corners to prevent sliding and comes in either red or black to hide stains. However, reviewers complained that it showed slices and scores on the surface right away.

Let Us Help You Find the Right Cutting Board For You

If you feel you need more information or advice, reach out to one of our Kitchen Experts! Any of our Experts would be more than happy to help you find a cutting board that’s just right for you.