The USDA suggests using cutting boards that are not porous (like this adorable set) to handle meat. Glass or acrylic cutting boards can also be fantastic additions to the kitchen. If you’re unable to let go of your wooden cutting board, you can save it for fruit, vegetables, and cheese as well as bread. Your family will appreciate it.
The best cutting boards are those which work most effectively within your kitchen layout. But when it comes to cooking meat or poultry and seafood preparation, it’s important to consider the safety of food and aesthetics when picking the ideal cutting board.
It’s the Meat and Poultry Hotline (run by the USDA Food Safety and Inspection Service) that informs consumers that they can utilize wood or any other nonporous surface for cutting raw meat or poultry. However, to ensure maximum safety, it’s recommended to use a cutting board specifically designed for bread and fruit and a separate one to cut poultry, meat, and seafood. This is to prevent the bacteria on a cutting surface used for cooking food items from infecting other food items, particularly those likely to be eaten raw, such as lettuce.
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What Should You Consider When Choosing the Right Cutting Board used for meat?
Be aware of a few essential aspects to consider when shopping for the top cutting board to cut meat or poultry. The factors to consider include the material that is used to construct this cutting piece, dimensions as well as shape, kind of knife that you’ll use the board as well as the versatility of the board, as well as the particular characteristics of each one like the presence of grooves for juice and handles. Find out more about these aspects as you look for the Best Cutting Board for Chicken.
Material
It is a common misconception that cutting boards made of plastic are cleaner than wooden ones; however, research has revealed that this isn’t true. However, when cutting or preparing meat products, it’s essential to clean the wooden cutting boards meticulously and thoroughly. It is essential to clean a cutting board made of wood with a cloth and be certain to use a dilute solution of ammonia. Cutting boards made of plastic have the advantage of being dishwasher safe, making them easy to clean. However, the look that wooden boards offer is believed to be better than plastic cutting boards.
Bamboo cutting boards are typically more durable and less porous than most woods. Bamboo is a great absorber of moisture and is resistant to scoring by knives, making it more resistant to bacterial growth than other woods. A good conditioning oil will guarantee that any wood board lasts longer and appear better. Do not choose a cutting surface made of glass or ceramic, as these substances will rapidly wear out the knives you use.
Knives
Possessing the most efficient knife for the kitchen is crucial to having a functional kitchen and making the finest food. Maintaining your knives in good shape and maintained as you can is equally crucial. Cutting boards are in constant contact with your knives, in a way. Alongside your knife, which means they are a crucial element in the quality of your food preparation.
If your cutting board is soft, you run the risk of cutting or scoring permanent grooves on the surface. These grooves are then an ideal place for meat particles that are raw to be entangled, or for in the case of raw juices. They can be trapped. In either scenario, the surface used for raw poultry or raw meat preparation could become an ideal source for bacteria growth. The results are usually an unpleasant smell that is present on the board or the possibility of food-borne poisoning in the worst-case scenario. However, If the cutting board is made of material too hard, such as marble, glass, or ceramic, the knife’s blades are likely to get dull or even damaged.
Non-Slip
If you select the heavier wood model, It is less likely to slide when you cut the meats you have smoked. But, lighter versions could slide and slide and can be extremely dangerous. If you’re not sure whether to purchase a model with anti-slip feet made of silicone, then do what the chefs do, grab a damp kitchen cloth, and place it underneath the knife for cutting meat.
Cleaning is easy
Though many associate cutting boards made of plastic as easy to clean since they’re dishwasher safe, but if you consider it, you’ll soon be washing your knife with a hand to keep it sharp and in a good state. While you’re washing the knife and drying it, it takes only two minutes for you to provide your wooden cutting boards with a quick scrub and dry.
Chopping boards made of wood do, however, require more time to maintain, though the simple act of rubbing a little oil on your board every few weeks isn’t all that difficult. In particular, it will provide you with a long-lasting natural product, while plastic ones will end up becoming warped in the dishwasher and eventually going to waste.
Size and Weight
Cut boards come in a variety of dimensions and sizes.
For cutting large barbecued joints like Brisket, search for a big cutting board measuring around 20-22 inches wide by about 18 inches. For smaller cuts like steaks and other cuts, you’ll need a smaller, more mobile model that measures around the size of 18″ by 14″.
Woodcutting boards typically weigh more than bamboo or plastic models. Sometimes, a heavy-weight end grain board is ideal for providing stability when cutting through massive joints. However, it is ideal for cutting an unimportant joint quickly to move through using your table. Therefore, you might want to choose a lighter model.
The heaviest wood versions of the end grain can weigh up to 20 pounds, while the cutting boards made of plastic only weigh 1 pound.
FAQs about cutting Boards used for meat
What’s the typical size of cutting boards?
A board of 18 inches by 12 inches is the most common size. However, whatever size is best for your cooking needs and the space available is the one you’ll need to choose.
What kind of cutting board are chefs using?
Master chefs have advised using a large wood cutting board that’s non-slip and has a minimum size of 24″ by 18″.