News — meat and veg

If you cook meat and vegetables at home, you should use separate boards for meat and veg to cut your risk of food poisoning by a significant margin. In a typical family kitchen, keeping one dedicated board for raw meat and another for veg and ready to eat foods is one of the simplest ways to avoid cross contamination. Why separate boards for meat and veg matter Raw meat can carry bacteria such as Campylobacter, Salmonella and E. coli. These can transfer to your knife, your hands and your chopping board. If you then chop salad, herbs or cooked food...

If you want the best wooden cutting board for meat and veg in a busy home kitchen, a 45x35cm board with at least 1.8kg of weight and a closed grain hardwood or bamboo surface is ideal. In the Deer & Oak range, the 45x35cm Large Bamboo Board (DNO-BCB-LG) and the 45x35cm Large Acacia Board (DNO-ACB-LG) are the most balanced choices for handling raw meat and fresh vegetables on one board, as long as you separate tasks or clean carefully between uses. What makes a wooden board “best” for both meat and veg? When you are switching between raw chicken, beef...

If you cook meat at home at least once a week, then yes, you do need separate boards for meat and veg to cut the risk of food poisoning by up to 50% compared with using a single board. The simplest setup is 2 boards: one clearly reserved for raw meat, poultry and fish, and one for veg, fruit and ready to eat foods. Why separate boards for meat and veg really matter Raw meat, especially chicken, can carry bacteria such as Campylobacter and Salmonella. These can move from your board to salad leaves, herbs or fruit in seconds. Even...

If you want to know the best way to prep food safely at home, the simplest answer is: use at least 2 separate chopping boards, one for raw meat and one for veg. This one change can cut your risk of raw meat bacteria spreading to ready to eat food by well over half, and it costs less than £50 to set up properly with durable boards that last 5 to 10 years. Why use separate chopping boards for meat and veg in a real kitchen Raw meat can carry bacteria such as Campylobacter, Salmonella and E. coli. When you...