There are a few kitchen rules that need to be respected in order to avoid cross-contamination. The dangers associated with cross-contamination are high and if you are at the beginning of the road in the kitchen, it is wise to learn a few tips and tricks which can help you stay away from unpleasant situations. The good news is that you can stay away from cross-contamination in a simple manner: buy cutting boards especially for meat. Use specific cutting boards for meat preparation only and you won’t have any unwanted problems. Now, choosing the right cutting board for meat can be a complicated task given the fact that there are a few details that you need to pay attention to. For example, there are a few features which are a must for any cutting board which claims to be especially designed for professionals:
- Handles, especially for comfortable lifting and carrying
- A non-slip edge
- A juice groove- which should catch the juice which floats out of the meat.
These features are a must if you want to work like a professional but what about the material? There are several options available and we are going to address the most popular ones, with their pros and cons.
1. Wood cutting boards- We just love the teak, the maple and the beech cutting boards. What you will love about them is that they are quite easy on knives; in simpler words, you won’t see the knives getting dulled after using the cutting board for only a couple of weeks. Also, the design of wood cutting boards is much more elegant and it looks better in general compared to plastic, for example. The downside to using a wood board is that it is not dishwasher safe. Also, it requires oiling very often if you want to maintain it in a good state for a long period of time. Are you wondering what the best reason for using such a cutting board is? Well, if bacteria gets into the wood, it actually dies quickly under its surface.
2. Bamboo cutting boards- These are eco-friendly and they look amazing. They are durable and resists quite well to knife scarring. However, you can’t put them into the dishwasher and they also require oiling.
3. Plastic cutting boards- It is true that these are easy to maintain but they provide a good home for bacteria and unlike wood, bacteria doesn’t die when it gets into the cracks; it stays around. Also, you will find it almost impossible to maintain these clean and I am sure that you won’t be happy with how the cutting board looks like shortly after buying it.
If you don’t really know what to choose, we recommend either a wood cutting board or a bamboo cutting board; this cutting board is best for meat, as bacteria doesn’t resist for too long and the cutting board will look amazing for a longer period of time. Also, your professional knives won’t get easily dulled, which is another big advantage.