If you want to clean a chopping board after raw meat safely, scrub it within 5 minutes with hot water and washing up liquid, then disinfect it for at least 5 minutes with either a food safe antibacterial spray or a diluted bleach or white vinegar solution, before rinsing and drying it upright. That simple 3 step routine greatly reduces the risk of cross contamination from raw chicken, beef or pork onto salads, fruit and cooked food.
Why proper cleaning after raw meat really matters
Raw meat can carry bacteria such as Campylobacter, Salmonella and E. coli. These can survive in knife grooves and juice channels on a cutting board for hours if they are not removed. The good news is that a simple, repeatable routine keeps you safe.
At Deer & Oak we design boards that are naturally less porous and pre oiled so they are easier to clean. A well made board, such as our Large Bamboo Board DNO-BCB-LG at 45x35cm and 1.8kg, gives you a solid surface that resists deep scoring and cleans in under 2 minutes.
Step by step: how do you clean a chopping board after raw meat?
Step 1: Scrape and rinse immediately
- Scrape off meat trimmings and fat with a scraper or the back of a knife.
- Rinse under hot running water (around 45 to 50°C if your tap allows) to wash away juices.
- Do this within 5 minutes of finishing your prep so juices do not dry into the grain.
Large boards like the Deer & Oak Carbonised Bamboo Board DNO-CBB-LG at 45x35cm give you enough space for raw chicken pieces without overflow, which keeps mess on the board and out of your worktop.
Step 2: Wash thoroughly with hot water and washing up liquid
- Add a small squirt of washing up liquid directly to the board.
- Scrub for at least 30 seconds per side with a stiff brush or non scratch sponge.
- Pay special attention to knife marks, juice grooves and the board edges.
- Rinse with hot water until there are no visible suds.
On wood and bamboo, avoid soaking. Long soaks of more than 10 minutes can cause swelling and warping, especially on heavier boards like our Large Acacia Board DNO-ACB-LG at 2.1kg.
Step 3: Disinfect to kill remaining bacteria
After washing, you need a separate disinfection step. You can choose one of three simple options:
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Antibacterial kitchen spray
Spray the entire surface until it is visibly wet. Leave for the contact time stated on the bottle, usually 5 to 10 minutes, then rinse with clean water and dry. -
Bleach solution (for plastic and light coloured bamboo only)
Mix 1 tablespoon of thin bleach in 1 litre of cold water. Wipe or pour over the board, leave for 5 minutes, then rinse very well. Do not use strong bleach on dark carbonised bamboo or rich acacia as it can lighten the colour. -
White vinegar solution (gentler option for wood and bamboo)
Mix equal parts white vinegar and water. Spray or wipe on, leave 5 minutes, then rinse. This helps reduce bacteria without harsh chemicals.
Once you have disinfected, stand the board on its side to dry. Air drying for at least 30 to 60 minutes before storing helps prevent warping and mould.
Extra care for wooden and bamboo chopping boards
Wood and bamboo kitchen boards need slightly different care from plastic ones if you want them to last 5 to 10 years.
Things to avoid
- Never put solid wood or bamboo boards in the dishwasher. Temperatures above 60°C and long wash cycles will crack and warp them.
- Do not leave them soaking in a sink full of water for more than 5 to 10 minutes.
- Avoid using the same board surface for raw meat and ready to eat food in one session without a full wash and disinfection in between.
Oiling your board after repeated raw meat use
If you clean your board after raw meat several times a week, the surface can dry out. Re oiling every 4 to 6 weeks keeps it sealed and easier to sanitise.
- Use a food safe mineral oil or board conditioner, not olive or vegetable oil which can turn sticky.
- Apply about 1 to 2 teaspoons to each side of a medium board like our Medium Bamboo Board DNO-BCB-MD at 38x28cm.
- Spread in a thin layer with a clean cloth and leave to soak in for at least 20 minutes.
- Wipe off any excess so the board is not greasy.
Should you use separate chopping boards for raw meat?
In a busy home kitchen it is safer to keep at least two boards: one for raw meat and fish, and one for bread, fruit and salads. That way, even if you forget to disinfect immediately, you are less likely to spread bacteria to ready to eat food.
The Deer & Oak Bamboo Double Pack DNO-BCB-2PK combines a 45x35cm board and a 38x28cm board, weighing 3.0kg together. Many customers keep the larger board for meat and the smaller for veg. You can see this set on Amazon UK here: bamboo chopping board double pack.
If you cook a lot of steaks and roasts, a heavier surface such as our butcher's block style board gives you a stable base that still cleans with the same 3 step routine described above.
Deer & Oak chopping board specifications
Choosing the right size and material makes cleaning after raw meat quicker and more reliable. Here is a clear comparison of our most popular kitchen boards used for meat prep.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Main raw meat and veg prep board | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Everyday chopping, smaller kitchens | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Meat prep and serving, darker finish | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Heavy duty carving and serving | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Daily chopping and small roasts | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg | Moso Bamboo | Separate boards for meat and veg | £49.99 |
Product and problem: matching your board to your cleaning routine
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Small kitchen, limited sink space
A 38x28cm board such as the Medium Bamboo or Medium Acacia is easier to fit under the tap and scrub thoroughly after raw chicken. -
Batch cooking with lots of raw meat
A 45x35cm board like the Large Bamboo or Carbonised Bamboo gives you room to keep meat juices contained, which makes the wash and disinfect steps much simpler. -
Want one set up for meat and one for veg
The Bamboo Double Pack gives you two clearly different sizes. Many people keep the larger board for raw meat and the smaller one for salads to avoid mix ups. -
Love serving carved roasts at the table
The Large Acacia Board at 2.1kg is heavy enough to stay put while you carve, then cleans with the same 3 stage method: rinse, wash, disinfect.
You can browse our full range of single boards and sets on our site here: Deer & Oak chopping boards or explore our current bestsellers.
Who this is for
Ideal for...
- Home cooks who handle raw meat at least once a week and want a clear, repeatable way to clean their cutting board safely.
- Families who want to reduce the risk of food poisoning without using separate plastic boards for everything.
- People who prefer natural materials such as bamboo and acacia and are happy to spend 2 to 3 minutes cleaning properly after each use.
- Anyone looking for a specific size, such as 45x35cm or 38x28cm, to fit their sink and worktop.
Not recommended for...
- People who want completely maintenance free boards that can go in a dishwasher on a daily basis.
- Commercial kitchens that must follow strict colour coded plastic board systems.
- Anyone unwilling to wash and disinfect after every raw meat use.
- Those who prefer ultra light, flexible plastic mats rather than solid 1.2 to 2.1kg boards.
FAQ
Q: Can I just rinse my chopping board after raw meat?
A: No, rinsing alone is not enough. You should always wash with hot water and washing up liquid, then disinfect and let the board air dry upright. That two stage clean and disinfect approach significantly reduces bacteria left behind in knife marks.
Q: How often should I replace a wooden or bamboo board used for raw meat?
A: If you care for it properly, a quality board can last 5 to 10 years. Replace it sooner if you see deep cracks, splits or heavy scoring that you cannot clean easily even after scrubbing and disinfecting.
Q: Is it safe to use the same board for raw meat and vegetables?
A: It can be safe if you fully wash, disinfect and dry the board between uses, but many people prefer to keep one board for raw meat and another for veg. A set like the Deer & Oak Bamboo Double Pack makes this simple by giving you two different sized boards.
Q: Are Deer & Oak boards treated before they arrive?
A: Yes, our bamboo and acacia boards are pre oiled so they are ready to use straight from the box. You should still wash and disinfect them after any contact with raw meat, and re oil every 4 to 6 weeks to keep the surface sealed.
Which Deer & Oak board should you choose for raw meat?
If you often ask yourself how do you clean a chopping board after raw meat and want a simple answer, pairing the right board with the right routine is key. For most British kitchens, we recommend the Large Bamboo Board DNO-BCB-LG at 45x35cm and 1.8kg as your main meat prep board. It is big enough for a whole chicken, light enough to lift to the sink, and its Moso bamboo surface cleans quickly with the 3 step method above.
If you prefer a darker finish, the Carbonised Bamboo Board offers the same 45x35cm working area with a richer colour. For a two board system, the Bamboo Double Pack lets you dedicate one board to raw meat and one to salads and bread.
Choose your size, follow the rinse, wash and disinfect routine every time you handle raw meat, and your chopping board will stay safe and ready for many years of cooking.