You need a sturdy, reliable cutting board as a cook, but with so many options on the market, it’s hard to know which one to pick. Two common materials for cutting boards are wood and plastic, and each has its own advantages and disadvantages. When cutting meat, you must be extra careful and choose the right material. In this blog post, we’ll look at the pros and cons of a wood vs. plastic cutting board for meat, so you can make the best choice for your kitchen.
Wooden Cutting Boards
Wooden cutting boards have been around for ages and have been the go-to material for many cooks. One of the main benefits of a wood cutting board for meat is that they don’t dull knives as quickly as plastic or other materials. Additionally, wood is a natural material, so it doesn’t harbor bacteria as easily as plastics or other artificial materials. Finally, wooden cutting boards make great decorative pieces in your kitchen, especially if you choose a stylish design.
Despite these benefits, wooden cutting boards are not perfect. While they are generally tougher on bacteria than plastic, they require more maintenance. They should be cleaned thoroughly after each use and occasionally oiled to prevent the wood from drying out or cracking. Butchers don’t recommend using wooden cutting boards for poultry or fish because they are porous. The wood fibers can absorb fluids and bacteria from the meat, thus making it challenging to clean up afterward.
Plastic Cutting Boards
Plastic cutting boards are affordable, lightweight, and come in a wide range of colors. They’re also dishwasher safe, making them the easiest to clean and sanitize. In terms of meat processing, they can be used for all kinds of meat, including fish and poultry. They’re also available in various shapes and sizes, making them ideal for small kitchens with limited storage space.
However, a plastic cutting board for meat does have its drawbacks. Plastic is a non-porous material which means it doesn’t absorb fluids. This can lead to cross-contamination if the board isn’t cleaned thoroughly, making it less hygienic than wooden boards. Moreover, they tend to dull knives faster than wooden boards and are known for having a shorter lifespan.
There’s no clear-cut winner between a wooden and plastic cutting board for meat. It ultimately depends on your personal preference, cooking habits, and budget. If you don’t mind the extra maintenance of wood or want the aesthetic value of a wooden cutting board, choose wood. However, plastic cutting boards might be your best bet if you’re looking for a more affordable, low-maintenance option. A good suggestion is to have one plastic board for raw meat and another wooden board for cooked meats and veggies. Regardless of your choice, follow safety guidelines, including regularly washing and sanitizing your cutting boards and storing them in a dry area.
When in doubt, talk to your local butcher when purchasing your meat. Stoney Point Farm Market in Littlestown, PA, has experienced, knowledgeable butchers who can advise you on the best cutting board for meat and help you choose the best cut of meat for your meal!