03/11/2025
Which type of cutting board do you use for cutting raw meat? Please answer in the comments below. I prefer to use the OXO Good Grips Carving and Cutting Board as they are much easier to sanitize. Vegetables and making bread I do on a wooden board.
DID YOU KNOW?
Cutting Board for Raw Meat
Plastic cutting boards are generally considered the best option for raw meat due to their non-porous surface, which makes them easier to clean and sanitize.
They are also dishwasher-safe, which helps in thorough cleaning. However, wooden cutting boards can also be used for raw meat, provided they are properly cleaned and sanitized after each use.
For a specific recommendation, the OXO Good Grips Carving & Cutting Board is a top choice due to its size, non-slip feet, and juice well.
Sanitizing Wooden Cutting Boards
To sanitize a wooden cutting board after handling raw meat, start by rinsing it with hot water to remove any loose particles. Then, use a clean sponge or gentle brush and dish detergent to scrub the board thoroughly. Rinse it under hot water to ensure all soap, stains, and particles are gone, and towel dry it with a clean, dry cloth.
For a deeper clean, you can create a solution of two teaspoons of chlorine bleach in a gallon of water. Soak the board in this solution for two minutes, rinse it with hot water, and air-dry it entirely before using it again.
However, be aware that using bleach can dry out and discolor the wood, so it's recommended to use it sparingly.
Alternatively, you can use a vinegar solution to sanitize the board, although the EPA hasn't registered vinegar as a disinfectant, so it shouldn't be relied upon to kill microorganisms.
Vinegar can help remove strong odors from the board, which is beneficial if you're concerned about lingering smells.
After sanitizing, it's important to keep the board dry and well-maintained to extend its life and ensure food safety. Regular oiling of the board can also help maintain its condition.
