News — raw meat safety

If you mainly cook at home and clean carefully, a dedicated wooden board used only for raw meat and washed within 5 minutes of use is usually safer and kinder to your knives than plastic. In busy shared kitchens where boards are scrubbed in very hot water above 70°C, a colour coded plastic board can be easier to sanitise. The safest option is not one material, but using separate boards for raw meat and ready to eat foods, plus good cleaning habits. Plastic vs wooden cutting boards for raw meat: the short answer So what is actually safer for raw...

If you want the best dishwasher safe cutting board for raw meat in the UK, you actually shouldn’t choose wood at all. The safest choice for raw chicken, beef and pork is a dedicated high density plastic board that can go through a full 60–70°C dishwasher cycle. Deer & Oak boards are not dishwasher safe, so for raw meat we recommend: 1) a dishwasher safe plastic board for the raw meat stage, then 2) a Deer & Oak wooden board for carving and serving once the meat is fully cooked. Why a dishwasher safe board matters for raw meat Raw...

If you want the safest bamboo cutting board for raw meat in the UK, choose a dense, closed grain Moso bamboo board used only for meat, such as the Deer & Oak Large Bamboo Board (DNO-BCB-LG) at 45x35cm and 1.8kg, and pair it with strict cleaning and colour coding. That combination gives you a hygienic, eco-friendly surface that helps limit cross contamination and still protects your knives. Why Moso bamboo is safer for raw meat than many wood boards Not all bamboo boards are equal. For raw chicken, beef or pork, the safest option is a board made from high...

If you handle raw meat at home, plastic is technically safer for strict food hygiene, but a high quality hardwood or bamboo board that you clean within 5 minutes and oil monthly can be just as safe and will usually last 5 to 10 years, compared to 1 to 3 years for most plastic boards. The key is not only what you use, but how you use and care for it. Wood vs plastic for raw meat: what actually happens on the board When you cut raw chicken, beef or pork, you are mainly worrying about bacteria such as Salmonella...