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BEST CUTTING BOARD FOR MEAT

Select the best for your kitchen

How to select a cutting board

wood, glass or plastic, that is the question

If you’re a meat lover, you know that the right cutting board can make all the difference in the kitchen. A cutting board specifically designed for meat can help to keep your countertops clean and hygienic and can also protect your knives from damage. In this article, we’ll take a closer look at some of the best cutting boards for meat and how to choose the right one for your needs.

First, let’s talk about material. When it comes to cutting boards for meat, wood is generally considered the best choice. Wood is soft enough to be gentle on your knives, yet hard enough to withstand the pressure of heavy chopping. Plus, wood has natural antimicrobial properties, which can help to keep your cutting board clean and hygienic. Walnut end grain cutting boards are the most common choice. At Stag’s End, we have a wide selection of quality cutting boards to choose from.

One type of wood that is frequently selected for use as a cutting board for meat is bamboo. Bamboo, however, is NOT a wood. Bamboo is actually a grass and will not hold up to a knife or routine cutting. Bamboo cutting boards are not resistant to knife marks and will show signs of use without signs within a short period of time.  A better choice would be a walnut, cherry or maple cutting board.

Glass cutting boards are another option, but they are generally not recommended for use with meat. Glass is hard and can damage your knives, and it is also prone to chipping and breaking.

When it comes to size, it’s important to choose a cutting board for meat that is large enough to accommodate the amount of meat you typically prepare. A large end grain cutting board will give you plenty of space to chop and slice and will also make it easier to transfer the meat to a pot or pan. Stag’s End end grain cutting boards are easy on the knives and are designed to prohibit the growth of bacteria.

Another important factor to consider is the thickness of the cutting board. Thicker cutting boards are more durable and less prone to warping, but they may be more difficult to store and harder on your knives. Thinner cutting boards are easier to store and gentler on your knives, but they may not be as durable. The typical cutting board for meat should be at least one and one half inched thick.

It’s also a good idea to look for a cutting board for meat that has non-slip feet or a non-slip surface. This will help to keep the cutting board in place while you’re working, which can be especially important when you’re working with large or heavy cuts of meat.

Finally, consider the overall design and aesthetics of the cutting board. While function is the most important factor, it’s nice to have a cutting board that looks good in your kitchen as well. There are many beautiful wood cutting boards to choose from in our inventory at Stag’s End, so you should have no problem finding one that fits your style.

In conclusion, choosing the best cutting board for meat depends on your personal needs and preferences. Wood cutting boards, particularly Stag’s End walnut end grain cutting boards are generally considered the best choice due to their durability and natural antimicrobial properties. Plastic and glass cutting boards are not really viable options. Consider the size, thickness, and design of the cutting board, and look for one with non-slip feet or a non-slip surface to ensure stability while you work. With these factors in mind, you should be able to find the perfect cutting board for meat for your kitchen.