News — raw meat

If you want the safest cutting board for raw meat, hygiene research consistently points to a dedicated, non porous board that is easy to sanitise. In practical home use that usually means either a high quality plastic board or a hard, closed grain wood such as bamboo or acacia, kept only for raw meat and cleaned within 10 minutes of use. Raw meat hygiene basics: what actually matters When you are choosing a board for raw chicken, beef or pork, the critical hygiene questions are simple: How easily can bacteria sit in cuts and scratches How quickly can you wash...

Raw meat is where your chopping board choice really matters. Juices, bacteria, sharp knives and regular scrubbing all put your board under serious pressure. So when you are choosing between carbonised bamboo and acacia, which is best for raw meat cutting, and which is better kept for bread, fruit and showy serving platters? At Deer & Oak we work with both materials every day, so we have strong opinions, plenty of testing behind us and more than a few ruined boards from years gone by. Here is what actually works in a real home kitchen. What do we mean by...

If you love cooking from scratch, raw chicken or a big joint of beef is probably a regular on your menu. What you really don’t want as a regular guest is salmonella or campylobacter lurking on your chopping board. Wooden boards like bamboo, carbonised bamboo and acacia are beautiful, kind to your knives and naturally more hygienic than many people realise. But they still need proper care, especially after raw meat. Here are the best ways to disinfect wooden chopping boards after raw meat, without ruining the wood. Why wooden boards are a smart choice for raw meat Before we...