When it comes to chopping raw meat, the right cutting board can make all the difference. Not only does it ensure a cleaner kitchen, but it also helps avoid cross contamination, something that’s super important for food safety.
According to the CDC, around 48 million people in the U.S. get sick each year from foodborne illnesses often due to improper handling of raw meat and unclean cutting surfaces.That’s why choosing the right cutting board isn’t just about convenience it’s a matter of health and safety.
The best cutting boards for raw meat are plastic boards because they are non-porous, dishwasher safe, and easy to sanitize. Top choices include the OXO Good Grips Carving and Cutting Board and the Joseph Joseph Cut & Carve. These boards resist cross-contamination better than wood or bamboo.
Finding the best cutting boards for raw meat can be a challenge with so many options out there, but don’t worry. We’ve got you covered. We’ve tested 45 cutting boards of many varieties that are designed specifically for meat, and I’m here to share the top picks based on durability, ease of cleaning, and overall performance.
Our picks(Best Cutting Boards For Raw Meat 2025)
Most Premium: Double Sided Meat Cutting Board
Best Overall: Thirteen Chefs Commercial Grade Cutting Board
Best for Bone Cutting: Calcy Ssay 15″ x 15″ Butcher Cutting Board
Best Budget: Thirteen Chefs Plastic Cutting Board with Juice Groove
Best for Chopping Meat: GREENER CHEF 18″ Extra Large Bamboo Cutting Board
What we look for
When selecting a cutting board for raw meat, it’s important to prioritize durability, hygiene, and functionality. A good cutting board should resist stains, absorb odors, and be easy to clean.We personally prefer some key features that we look for when selecting cutting boards for raw meat. Here’s break down
- Material: HDPE or Stainless Steel for durability and easy cleaning
- Non-porous: Prevents odor and liquid absorption
- Size: Larger boards for big cuts and medium-sized for everyday use
- Juice Groove: Helps contain liquids and prevent mess)
- Hygiene: Non-porous materials for easy cleanup and odor prevention
- Dishwasher-safe: For convenience and thorough cleaning
- Durability: Thick, sturdy boards resistant to warping and cracking
- Ease of Handling: Built-in handles for easy grip and storage
- Lightweight: For easy maneuvering
Following these features we tested 45 cutting boards. Then we selected the top 5 cutting boards especially for raw meat. So don’t hassle, jump to the review
Most Premium: Double Sided Meat Cutting Board Review
I’ve been using the Double Sided Meat Cutting Board for a few months now, and I must say it’s one of the most premium cutting boards I’ve tried. The first thing I love about it is the dual-sided design. One side is dedicated to cutting meat, and the other side is perfect for veggies, making it much easier to prevent cross-contamination. The juice groove around the edge is also a game-changer—it traps any liquids from meat or fruits, keeping my countertop mess-free. It’s made from high-quality material that feels durable and robust, even with heavy use.
What we like
- Dual-sided design: Helps keep meat and veggies separate for hygiene.
- Juice groove: Traps liquids and keeps your countertop clean.
- Durable construction: Feels sturdy and can handle heavy-duty use.
What we don’t like
- Heavy weight: It’s a bit too heavy, making it hard to move around or store in small kitchens.
- Prone to scratches: The surface can get scratched after heavy use, though it doesn’t impact its functionality.
Overall, while the weight and scratches may be a downside for some, the durability and functionality make it a great choice for those who want a high-quality, hygienic cutting board for daily use.
Best Overall: Thirteen Chefs Commercial Grade Cutting Board Review
I’ve been using the Thirteen Chefs Commercial Grade Cutting Board for my kitchen prep, and it’s easily become my go-to. The board’s size is fantastic—there’s plenty of space for large cuts of meat or multiple ingredients at once. I was initially drawn to it because of the non-porous surface that prevents odors or stains from lingering, and after several weeks of use, it still looks as clean as when I first got it. The high-density material is also incredibly sturdy, so I don’t worry about it warping or getting damaged, even with frequent use.
What we like
- Large surface area: Ample space for chopping meat, vegetables, or multiple items at once.
- Non-porous surface: Prevents odors and stains from absorbing into the board.
- Durable and sturdy: Can handle heavy-duty chopping without warping or cracking.
What we don’t like
- Heavy: It’s a bit cumbersome to move, especially when cleaning it.
- Can slip on wet surfaces: If the counter is damp, the board tends to slip a little, which can be frustrating.
Despite these small inconveniences, I love how reliable and long-lasting this cutting board is. It’s perfect for anyone looking for something professional-grade that can handle daily use without compromising on quality.
Best for Bone Cutting: Calcy Ssay 15″ x 15″ Butcher Cutting Board Review
If you’re looking for a cutting board specifically for bone cutting, the Calcy Ssay 15″ x 15″ Butcher Cutting Board is hands down one of the best I’ve used. The thick, heavy-duty build ensures it can handle even the toughest cuts without warping or cracking. I particularly love how the board remains steady, thanks to the non-slip feet that prevent any movement while cutting through tougher bones. It’s also large enough to accommodate large pieces of meat, so I never feel cramped when I’m working.
What we like
- Thick and heavy-duty build: Great for cutting tough bones without damaging the board.
- Non-slip feet: Keeps the board stable and secure while working.
- Large size: Gives plenty of space to work on larger cuts of meat.
What we don’t like
- Very heavy: Can be tough to move or store, especially in smaller kitchens.
- Requires extra cleaning: After cutting bones, it needs a more thorough cleaning, especially when dealing with fatty residue.
While it’s heavy and requires a bit more cleaning, the durability and stability for bone cutting tasks are unparalleled. It’s definitely a top choice for anyone serious about butchery.
Best Budget: Thirteen Chefs Plastic Cutting Board with Juice Groove Review
If you’re on a budget but still want a functional cutting board, the Thirteen Chefs Plastic Cutting Board with Juice Groove is a great option. I’ve been using it for a while now, and I’m impressed by how affordable yet functional it is. The juice groove works really well to catch any liquids, preventing spills. The plastic is durable enough for everyday use, and it’s easy to clean, which I appreciate. It’s also lightweight, making it easy to move and store.
What we like
- Affordable: Great value for the price without sacrificing quality.
- Juice groove: Keeps liquids contained, which is super handy during meal prep.
- Lightweight and easy to store: Perfect for small kitchens or limited storage space.
What we don’t like
- Can flex with heavy cuts: The board can bend when chopping larger pieces of meat.
- Scratches easily: The plastic surface can develop scratches with frequent use.
For the price, it’s hard to beat. While it’s not as sturdy as higher-end boards, it’s a solid, functional choice for anyone on a budget who needs a reliable cutting board.
Best for Chopping Meat: GREENER CHEF 18″ Extra Large Bamboo Cutting Board Review
The GREENER CHEF Bamboo Cutting Board has been my go-to for chopping meat for the last few weeks, and I’ve really enjoyed using it. The 18″ size provides ample space for large cuts, which is perfect when I’m prepping steaks or roasts. The bamboo material is gentle on my knives, helping them stay sharp for longer. I also love the eco-friendly aspect of bamboo—it’s a great alternative to plastic and wood. The board feels sturdy, and it’s large enough to handle whatever meat I’m working with.
What we like
- Eco-friendly bamboo material: A sustainable choice that’s also durable.
- Extra large size: Gives plenty of room for large meat cuts and multiple ingredients.
- Gentle on knives: Helps maintain the sharpness of my knives over time.
What we don’t like
- Needs regular oiling: Bamboo requires maintenance to keep it in good shape.
- Not ideal for cutting through bones: It’s great for meat but not as suitable for tougher tasks like cutting bones.
Overall, I find this bamboo board perfect for general meat chopping. It’s sustainable, durable, and easy to work with, but requires a bit of upkeep to stay in optimal condition.
Plastic Cutting Boards vs Wood Cutting Boards vs Bamboo Cutting Boards
When it comes to handling raw meat, the type of cutting board you choose plays a crucial role in food safety and kitchen hygiene. Let’s break down the pros and cons of plastic, wood, and bamboo cutting boards.
Plastic cutting boards are the top choice for raw meat. They’re non-porous, affordable, and dishwasher-safe—perfect for killing off harmful bacteria like Salmonella. However, they can develop deep knife grooves over time, which may trap germs if not sanitized properly.
Wooden cutting boards, while attractive and gentle on knives, are not ideal for raw meat. Their porous surface can absorb juices, increasing the risk of bacterial contamination unless cleaned and dried meticulously.
Bamboo cutting boards are harder and more eco-friendly than traditional wood, but they’re not the best for raw meat either. Their hardness can dull knives quickly, and like wood, they’re not dishwasher-safe.
How to Sanitize Cutting Board After Chopping Raw Meat
After cutting raw meat, it’s crucial to sanitize your cutting board to prevent harmful bacteria like Salmonella or E. coli from spreading. First, rinse the board under hot water to remove meat residues. Then scrub it with dish soap and warm water using a sponge or brush.
To properly sanitize, you can use a bleach solution (1 tablespoon bleach to 1 gallon water), or spray with white vinegar followed by hydrogen peroxide. For wooden boards, pouring boiling water works well without damaging the material.
Always let the board air dry completely before storing, as moisture can lead to bacterial growth. Avoid using the same board for raw meat and fresh produce, and consider replacing plastic boards when they develop deep grooves.
Simple, consistent cleaning after each use keeps your kitchen safe and your meals healthy.
Final Thoughts
Choosing the right cutting board for raw meat ultimately comes down to your specific needs in the kitchen. If you’re looking for the most premium option, the Double Sided Meat Cutting Board offers durability and versatility, though it’s a bit heavy.
For an all-around reliable board, the Thirteen Chefs Commercial Grade Cutting Board stands out with its non-porous surface and ample space. If you’re tackling tough cuts or bones, the Calcy Ssay Butcher Cutting Board is your best bet, offering sturdiness and stability.
Budget-conscious cooks will appreciate the functionality of the Thirteen Chefs Plastic Cutting Board with its juice groove, while the GREENER CHEF Bamboo Cutting Board is an eco-friendly choice that’s kind to your knives and offers a large working space.
Ultimately, the best board is one that fits your kitchen style, prepping needs, and how much maintenance you’re willing to put in. Each of these options has its strengths, so consider your priorities—whether it’s size, ease of cleaning, or durability—and you’ll find the perfect match for your meat chopping tasks.
FAQ
What type of cutting board is best for raw meat?
Plastic cutting boards are the best choice for raw meat because they are easy to clean and sanitize. They have a non-porous surface, which helps prevent bacteria growth. If you prefer wood, make sure to use high-quality hardwood and follow proper care to maintain hygiene.
What is the most hygienic chopping board for raw meat?
Plastic is often the most hygienic option for raw meat since it is dishwasher safe and has a non-porous surface. Wood, including bamboo, can be harder to sanitize and is not dishwasher-safe, so it requires extra care.
What board should you use for raw meat?
For raw meat and poultry, it’s best to use a red cutting board. This helps avoid cross-contamination and ensures better food safety since raw meat can carry harmful bacteria like E. coli.
Is it better to cut raw meat on wood or plastic?
Both wood and plastic can be safe for cutting raw meat if properly cleaned. However, experts recommend plastic for ease of sanitization, as it’s dishwasher-safe. Wood can inhibit bacteria growth but requires more care and maintenance to stay sanitary. Always use separate boards for meat and other foods to avoid cross-contamination.
Why Trust Us
With years of experience in the kitchen appliance industry, I bring expert insights on the latest trends and technologies. I’ve personally tested and reviewed each product to ensure you get reliable, high-performing options for your kitchen. You can trust my recommendations for quality and efficiency, backed by real-world knowledge and hands-on testing.
