Cutting Board for Meat

[pecanbery]

So I already have a reasonably sized maple end grain butcher's block that I love. However I dislike putting raw chicken or seafood on it.

Can anyone suggest a 'cheaper' supplementary board that will not ruin my knives but can be easily cleaned for the purposes of raw meat. Size should be 12" x 10" as a minimum.

[datster]

We use these on top of our wood boards much more often than reaching for another board ...... They are cheap, work great, clean up easily .......... https://www.cuttingboard.com/flexible-n ... at-4-pack/

[LostHighway]

We use these on top of our wood boards much more often than reaching for another board ...... They are cheap, work great, clean up easily .......... https://www.cuttingboard.com/flexible-n ... at-4-pack/

How well do those hold up? I tried some flexible mats (I think I bought them through Amazon) and the ones I used definitely did not have a long life with really sharp knives.

[datster]

We use these on top of our wood boards much more often than reaching for another board ...... They are cheap, work great, clean up easily .......... https://www.cuttingboard.com/flexible-n ... at-4-pack/

How well do those hold up? I tried some flexible mats (I think I bought them through Amazon) and the ones I used definitely did not have a long life with really sharp knives.

Only a home kitchen for us but we do cut a lot of brisket and bacon. They get rotated around but we wore one of four out in about six months (must have grabbed that one a lot, LOL). Another was getting pretty worn so we bought another pack. About a year later we still have five of eight in rotation, we lost one because our daughter was over, thought she could use it as s trivet for a hot skillet. They are short lived with heat, haha!

[old onion]

Just a thought but this is the one I have for meat and fish and I like it.
https://www.korin.com/HiSoft-Cutting-Board_3

[limpet]

We use these on top of our wood boards much more often than reaching for another board ...... They are cheap, work great, clean up easily .......... https://www.cuttingboard.com/flexible-n ... at-4-pack/

I use similar ”mats”, but from Zassenhaus. More expensive but very wear resistant.

http://www.zassenhaus-brandshop.com/epa ... cts/061062

Inspired by this thread, I just posted about them on my IG account. Multi-pic post and check out the last ones for close-ups.

[Altadan]

This *might* be bad practice, but when I first got my butcher-block and learned of all the raw-meat controversy, I learned that some people just "choke" any present bacteria by periodically oiling the board again with a fresh layer of mineral oil, while also keeping up its water-proofness with beeswax. I was convinced, and have been doing just that for the last couple years when it comes to beef (which we only have on occasion).
~
To avoid to extra hassle of oiling more frequently for the chicken and fish we eat, I practically do the same for a small Epicurean board (https://www.epicureancs.com/product/kit ... ing-board/ available on Amazon too).
Ours hides right under the butcher block (which has feet), and is very light and portable.

[Gregory27]

I acknowledge the science that a wooden board is better for preventing bacteria.

HOWEVER, I still use a high density poly board that is (just) small enough to go into the dishwasher. The dishwasher just makes me feel better. I also have a separate one with grooves for cooked meat. Keeps things from getting messy. I still always use a large, end grain walnut board for everything else. Unless I'm using my small edge grain board. Or my pull out board. Or the other GIANT butchery poly board...



I have too many cutting boards.

[ChefKnivesToGo]

This *might* be bad practice, but when I first got my butcher-block and learned of all the raw-meat controversy, I learned that some people just "choke" any present bacteria by periodically oiling the board again with a fresh layer of mineral oil, while also keeping up its water-proofness with beeswax. I was convinced, and have been doing just that for the last couple years when it comes to beef (which we only have on occasion).
~
To avoid to extra hassle of oiling more frequently for the chicken and fish we eat, I practically do the same for a small Epicurean board (https://www.epicureancs.com/product/kit ... ing-board/ available on Amazon too).
Ours hides right under the butcher block (which has feet), and is very light and portable.

Same here. We use a poly board for meats and our walnut end grain board for pretty much everything else.

[Altadan]

Haha I think you meant to quote Gregory27 ^_^

[salemj]

Two things: Like others, I also have a thinner board which I often just place over my end-grain. Mine is a good plastic board. I think wood is actually more sanitary, but I like to have the option of prepping raw ingredients after prepping meat, and I think that is a very bad idea when using a single board for everything since it doesn't always have time to completely dry, and without completely drying, cross-contamination is easy. So, I use a second board for the meat which is easier to move and wash when prepping a large meal than trying to constantly clean my heavier wood boards and then worrying about prepping a fresh salad at the end of everything else.

The second thing is about the thin plastic boards. I don't use them, and I don't think they hold up well, BUT all of that is in relation to using them as a "main" board. When I prep meat, there is very little board contact, and almost no chopping, ever. Mostly I clean and portion. I think a thin plastic "sheet" board would work just fine if all it were used for were meat: it wouldn't get all the gouging and warping and wear-and-tear of a board which was used all the time for chopping, etc., with very sharp knives.

[HectorFuego]

I use one of these.
https://www.samsclub.com/sams/bakers-ch ... roduct_1_1

Hector