If you want to know how to clean cutting board after raw meat properly, the safest method is to wash it within 2 minutes of use with hot water at around 60°C, a small squirt of washing up liquid, then sanitise with either white vinegar or a mild bleach solution before drying it upright for at least 30 minutes. This routine dramatically reduces the risk of cross contamination from raw chicken, beef or pork to salads, fruit and cooked foods.
Step by step: how to clean cutting board after raw meat
Raw meat leaves behind protein, fat and potentially harmful bacteria. The aim is to remove food residue, kill bacteria and dry the board fully so nothing can multiply in tiny cuts and grooves.
1. Scrape and rinse immediately
- Within 2 minutes of finishing with raw meat, scrape any scraps into the bin.
- Rinse the board under hot running water (about 50 to 60°C) to remove loose residue.
- Do not soak a wooden or bamboo board in the sink, as long soaking can lead to warping or cracks.
2. Wash with hot soapy water
- Apply a small squirt of washing up liquid directly to the surface.
- Scrub for at least 30 seconds per side with a stiff brush or non scratch sponge.
- Pay extra attention to knife marks where juices collect.
- Rinse thoroughly until no soap remains.
For a board like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg), it usually takes about 1 minute to scrub both sides properly.
3. Disinfect after raw meat
For raw chicken, pork and minced meats, washing alone is not enough. Use one of these two home friendly methods:
Option A: White vinegar spray
- Mix equal parts white vinegar and water in a spray bottle.
- Spray the board generously on both sides.
- Leave for 5 minutes, then rinse with hot water.
Option B: Mild bleach solution
- Mix 1 tablespoon of thin household bleach in 1 litre of cold water.
- Pour or spray enough to wet the whole surface.
- Leave for 2 minutes, then rinse very thoroughly with hot water.
Do not use straight bleach on wood or bamboo, as it can damage the fibres and strip the protective oil.
4. Dry upright and completely
- Pat dry with a clean tea towel or paper towel.
- Stand the board on its side or on a rack so air can circulate.
- Allow at least 30 to 60 minutes before storing, longer if the kitchen is cool.
A heavy board like the Deer & Oak Large Acacia Board (45x35cm, 2.1kg) holds more moisture, so give it closer to 60 minutes to dry fully.
Wood, bamboo or plastic: what is safest after raw meat?
People often ask whether wood or plastic is safer after raw meat. The honest answer is that both can be safe if you clean them properly every time. The bigger issue is deep knife grooves, which can trap juices and bacteria.
- Bamboo boards like our Bamboo Double Pack are naturally dense and less absorbent, which helps when you are cutting raw chicken or beef regularly.
- Acacia boards are slightly heavier and very durable, which suits people who want one solid board for both meat and heavy prep.
- Plastic boards can go in the dishwasher at 65 to 70°C, which is handy, but they often develop deep cuts quite quickly.
For many home cooks, using one dedicated meat board and one board for fruit, veg and bread is the simplest way to stay organised and safe.
How to stop meat smells and stains on your board
Even when you clean properly, raw meat can leave slight odours. Here is how to keep your board fresh without harsh chemicals.
Lemon and salt scrub (weekly or as needed)
- Sprinkle 1 to 2 tablespoons of coarse salt over the dry board.
- Cut a lemon in half and use the cut side to scrub the salt into the surface for about 1 minute.
- Leave for 5 minutes, then rinse with warm water and dry upright.
Baking soda paste for stubborn smells
- Mix 1 tablespoon baking soda with 1 tablespoon water to make a paste.
- Spread over the area that smells, leave for 10 minutes.
- Scrub lightly, rinse and dry.
This works well on both bamboo and acacia, including darker boards like the Carbonised Bamboo Board where stains are less visible but smells can linger if not cleaned quickly.
Long term care after regular raw meat use
If you cut raw meat several times a week, your board needs a little extra care to stay safe and last for years.
1. Re oil every 4 to 8 weeks
- Use a food safe mineral oil or board conditioner.
- Apply about 1 to 2 teaspoons to each side of a 45x35cm board.
- Rub in with a soft cloth, leave for 20 minutes, then wipe off any excess.
Pre oiled boards like the Deer & Oak range usually stay in good condition for 5 to 10 years with this routine, even with regular meat prep.
2. Retire badly damaged boards
- If you can feel deep cuts with your fingernail, bacteria can hide there.
- For a home kitchen, if a board is heavily scored after 3 to 5 years of daily use, it is safer to replace it.
- Heavier boards like our 2.1kg acacia tend to resist deep gouges for longer than very light plastic boards.
3. Avoid common mistakes
- Do not put bamboo or acacia boards in the dishwasher. Repeated 70°C cycles and steam can crack them.
- Do not leave a wet board flat on the worktop. Moisture can get trapped and cause warping or mould.
- Do not use cooking oils like olive or sunflower oil for conditioning, as they can turn sticky and rancid.
Deer & Oak cutting boards: specifications for meat prep
Here is a clear comparison of Deer & Oak boards that home cooks often choose for raw meat and everyday prep.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Everyday prep and raw meat for families of 3 to 5 | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Small kitchens, single meat board or veg board | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Raw meat and serving, darker finish hides marks | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Heavy duty chopping and carving joints | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Dedicated meat board or compact carving board | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg | Moso Bamboo | One board for raw meat, one for fruit and veg | £49.99 |
If you want one clear solution to the problem of raw meat contamination, the Bamboo Double Pack gives you two pre oiled boards in set sizes of 45x35cm and 38x28cm so you can keep a strict colour free system: larger for meat, smaller for ready to eat foods.
Who this is for and who it is not for
Ideal for:
- Home cooks who handle raw meat 1 to 7 times per week and want a clear, repeatable cleaning routine.
- Families who like the feel of real wood or bamboo but still care about hygiene and food safety.
- People in smaller British kitchens who want one 45x35cm board for main prep and a 38x28cm board for salads and fruit.
Not recommended for:
- Commercial kitchens that must follow strict catering regulations and need commercial grade colour coded plastic boards.
- People who only want dishwasher safe boards and are not willing to hand wash and dry within a few minutes.
- Anyone who prefers ultra light, disposable or very thin boards rather than 1.2 to 2.1kg solid wood options.
FAQ: how to clean cutting board after raw meat
Q: Can I use the same cutting board for raw meat and vegetables?
A: You can, but you must wash and disinfect it thoroughly between uses, which takes at least 3 to 5 minutes. Many people find it safer and simpler to keep one board, such as a 45x35cm Deer & Oak bamboo, for raw meat and a second 38x28cm board for vegetables and ready to eat foods.
Q: Is it safe to cut raw chicken on a wooden or bamboo board?
A: Yes, as long as you clean it correctly with hot soapy water, then sanitise and dry it upright. Dense woods like acacia and bamboo, especially in boards around 1.5 to 2.1kg, cope well with regular chicken prep when you re oil them every 4 to 8 weeks.
Q: How often should I replace a cutting board used for raw meat?
A: For typical home use, many people replace a heavily used meat board every 3 to 5 years, or sooner if deep grooves appear. If your fingernail catches in multiple cuts or the surface looks badly worn, it is safer to retire it and choose a new board.
Q: Should I put my meat cutting board in the dishwasher?
A: Wooden and bamboo boards, including Deer & Oak bamboo and acacia, should not go in the dishwasher because heat and steam can warp or crack them. Plastic boards can usually go in a 65 to 70°C dishwasher cycle, but still need replacing once they are heavily scored.
Recommended Deer & Oak boards for safe raw meat prep
If you want to solve the problem of how to clean cutting board after raw meat in a simple, reliable way, start with a board that is built for daily use and easy maintenance.
- Best two board solution: The Bamboo Double Pack (45x35cm + 38x28cm, 3.0kg) lets you keep one board strictly for meat and one for veg, using the cleaning routine above.
- Single large meat board: The Carbonised Bamboo Board (45x35cm, 1.9kg) has a darker finish that hides light staining from beef and lamb while still cleaning easily.
- Heavy duty carving and chopping: Our acacia range, available as a set of boards, suits those who regularly prepare joints and larger cuts.
You can explore the full collection of Deer & Oak chopping boards on our official shop or browse current favourites in our bestsellers section. Combine one well chosen board with a consistent 4 step cleaning habit and you will keep raw meat prep safe, straightforward and calm in any home kitchen.