If you cook raw meat at home, the safest and most practical setup is to use a dedicated plastic board for raw meat and a separate wooden board for everything else. Plastic is easier to sanitise at high temperatures, while a well made wooden board such as the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg) protects your knives and lasts 5 to 10 years with basic care.
Wood or plastic: what is actually best for raw meat?
The short answer: for raw meat itself, a separate plastic board is the most practical option in a busy home kitchen, because you can scrub it with hotter water and replace it cheaply when it scars. For daily prep, serving and carving cooked meat, a quality wooden board is more durable, kinder to knives and looks better on the worktop.
So the safest and most realistic solution is not “wood or plastic” but “wood and plastic”. Use:
- One plastic board reserved only for raw meat and fish
- One or two wooden boards for vegetables, bread, fruit and cooked meats
This simple two board system sharply reduces cross contamination risk without filling your cupboards with gear you never use.
Why plastic wins for raw meat hygiene
Raw meat carries bacteria such as Campylobacter and Salmonella. The goal is to stop these moving from your chicken to your salad. Plastic has two clear advantages here:
- High temperature cleaning: Many plastic boards can be washed at 60 to 70°C in the dishwasher, which helps remove grease and food proteins. Wooden boards should not go in the dishwasher.
- Easy replacement: Once a plastic board is heavily scarred, you can simply replace it. A small 30x20cm plastic board usually costs less than £10.
That said, plastic is not magic. Deep knife scars can trap bacteria if the board is not scrubbed properly. You still need hot water, washing up liquid and a stiff brush every single time you cut raw meat.
Why wood is better for knives and daily prep
For everything apart from raw meat, a wooden board is usually the better choice. At Deer & Oak we work mainly with Moso bamboo and acacia wood, because they balance hardness, hygiene and appearance.
Wood offers several advantages:
- Gentle on knife edges: A board like the Large Acacia Board (45x35cm, 2.1kg) or Large Bamboo Board (45x35cm, 1.8kg) is firm enough for chopping but not so hard that it blunts your knives quickly.
- Stable and heavy: A 1.8 to 2.1kg board sits securely on the counter. Less slipping means safer chopping.
- Natural appearance: Many people prefer to prep and serve on real wood rather than coloured plastic, especially for bread, cheese and cooked roasts.
If you cook most evenings, you’ll notice the difference in how your knives feel and how your board looks after 12 months of use.
Recommended Deer & Oak boards for a safe two board system
Here is a simple, practical setup that works well for most households that cook meat 2 to 6 times a week:
- For raw meat: a separate, non wooden plastic board, 30x20cm or similar, used only for raw meat and fish.
-
For everything else:
- Deer & Oak Large Bamboo Board (DNO-BCB-LG) for general prep and carving
- or Deer & Oak Large Acacia Board (DNO-ACB-LG) if you prefer a darker grain and a bit more weight
If you want a second wooden board for bread or fruit, the Bamboo Double Pack (DNO-BCB-2PK) gives you one 45x35cm board and one 38x28cm board in a single set.
Deer & Oak cutting board specifications
| Product | SKU | Size (cm) | Weight | Material | Typical Use | Price (GBP) |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Daily prep, cooked meat carving | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Smaller kitchens, fruit and veg | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Serving and prep with darker finish | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Heavy duty chopping and carving | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Everyday veg and fruit prep | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg (pair) | Moso Bamboo | Two board setup in one pack | £49.99 |
How to use wood and plastic together safely
If you want simple, repeatable kitchen habits, try this routine:
-
Raw meat only on plastic
Keep one plastic board for raw meat and fish. Store it separately. If it touches cooked food or salad, wash it before using it for raw meat again. -
Everything else on wood
Use your Deer & Oak bamboo or acacia board for vegetables, fruit, bread, cheese and cooked meats. This protects your knives and looks good enough to take straight to the table. -
Clean immediately
After cutting raw meat, wash the plastic board at once with hot water and washing up liquid, then rinse. After using wood, wipe, wash quickly by hand and dry upright. -
Replace or refresh regularly
Replace a scarred plastic board every 12 to 24 months, depending on use. Oil your wooden board every 4 to 8 weeks to keep it sealed and smooth.
Care tips to keep wooden boards hygienic
A well looked after wooden board can easily last 5 to 10 years in a busy family kitchen. Here is a simple care plan:
- No soaking: Do not leave your board sitting in the sink. A quick wash is enough.
- Hand wash only: Use warm water and a small amount of washing up liquid. Rinse and dry with a clean towel.
- Dry standing up: Stand the board on its edge so air can reach both sides. This helps prevent warping.
- Oil every 4 to 8 weeks: Use a food safe mineral oil. A 5 minute oiling routine protects the surface and makes cleaning easier.
- Disinfect when needed: After cutting strong smelling foods such as garlic or onions, wipe with a solution of 1 part white vinegar to 4 parts water, then rinse and dry.
Who this is for and who it is not for
Ideal for
- Home cooks who prepare raw meat 1 to 7 times per week and want a clear, safe system
- Families who want a long lasting wooden board for daily prep plus a simple plastic board for raw meat
- People who care about knife sharpness and prefer natural materials like bamboo or acacia
- Anyone who wants boards sized for real cooking, such as 45x35cm for jointing chickens or carving a roast
Not recommended for
- Commercial kitchens that must follow strict catering regulations and usually need fully colour coded plastic boards
- People who want a single board for absolutely everything, including raw meat, and do not want to manage separate boards
- Those who never want to hand wash or oil a board and rely only on the dishwasher
- Very small kitchens where a 45x35cm board simply will not fit on the worktop
FAQ
Q: Can I use a wooden board for raw meat if I clean it properly?
A: You can, but it needs extra care. Wash the board immediately with hot water and washing up liquid, dry it thoroughly and allow it to stand upright so air can reach both sides. For most home cooks, it is simpler and safer to keep raw meat on a separate plastic board and reserve wood for other foods.
Q: What size cutting board is best if I cook meat often?
A: For whole chickens, large joints and batch cooking, a board around 45x35cm gives enough space to cut safely without food falling off the sides. The Deer & Oak Large Bamboo Board and Large Acacia Board both use this 45x35cm size, which suits standard 60cm deep worktops.
Q: How often should I replace my cutting boards?
A: Plastic boards used for raw meat usually need replacing every 12 to 24 months, depending on how many deep knife scars appear. A quality wooden board such as a Deer & Oak bamboo or acacia board can last 5 to 10 years if you wash it by hand, dry it well and oil it every 4 to 8 weeks.
Q: Is bamboo or acacia better for everyday chopping?
A: Bamboo is slightly lighter, so a 45x35cm board such as the Large Bamboo Board weighs about 1.8kg and is easy to move and store. Acacia is a little heavier at around 2.1kg for the same size, which some cooks prefer for extra stability and a richer grain. Both work well for vegetables and cooked meats, so the choice mainly comes down to weight and appearance.
Clear recommendations and where to buy
If you want a simple answer to “best cutting board for raw meat wood or plastic”, here is the practical setup we recommend to most Deer & Oak customers:
- For raw meat: One dedicated plastic board, around 30x20cm, replaced every 1 to 2 years.
- For everyday prep: Deer & Oak Large Bamboo Board (45x35cm, 1.8kg, Moso bamboo) or Large Acacia Board (45x35cm, 2.1kg, acacia wood).
- For a two board wooden setup: the Bamboo Double Pack gives you both 45x35cm and 38x28cm boards in one box.
You can explore our full range of chopping boards on the Deer & Oak board collection page, or look at curated sets on our board sets page. If you prefer to shop on Amazon, you can find our carbonised bamboo board or our bamboo double pack with fast delivery across the UK.
Choose one plastic board for raw meat, pair it with a well sized Deer & Oak wooden board for everything else, and you’ll have a safe, practical setup that works every day of the week.