News — raw meat

If you want a safe, hygienic setup for raw meat in a UK kitchen, the best approach is to use a dedicated board that is at least 38x28cm, made from a food safe material, and clearly separated from your boards for bread and vegetables. In practice, most home cooks do best with 1 large board for joints and whole birds plus 1 medium board for daily chicken breasts and steaks, such as a 45x35cm board paired with a 38x28cm board. What makes a cutting board good for raw meat in the UK? When you are handling raw chicken, beef, pork...

If you cook raw meat at home and want to minimise cross contamination, a dedicated wooden board that you clean within 10 minutes of use and oil monthly is usually safer long term than a plastic board that develops deep knife scars within 6 to 12 months. For most home cooks, a medium or large hardwood or bamboo board used only for meat, then washed in hot soapy water and dried upright, will keep bacterial transfer low enough for everyday cooking. Wooden vs plastic cutting boards for raw meat: the short answer So what is the best type of cutting...

If you cook meat at home, you should use at least 2 separate chopping boards: one kept only for raw meat, poultry and fish, and one for veg, fruit and ready to eat foods. Food Standards Agency guidance links shared boards with higher cross contamination risk, while using two clearly separated boards can cut that risk by more than 50% in everyday home kitchens. Why you should use separate boards for raw meat and veg The main reason to keep raw meat and veg on different boards is simple: bacteria. Raw chicken, pork and mince can carry pathogens like Campylobacter...

If you are cooking in the UK and want to follow food safety guidance, the best colour chopping board for raw meat is red. In a colour coded kitchen system, red boards are used only for raw meat, while a separate board, such as a natural bamboo board around 45x35cm, is kept for cooked food and serving to avoid cross contamination. Why red is the best colour chopping board for raw meat in the UK Most UK food hygiene courses and commercial kitchens use a simple colour code: red for raw meat, blue for raw fish, green for salad and...