Wood and nonporous boards can both be used for raw meat. Choose one you can wash and dry as its maker directs, then keep it assigned to raw meat, poultry and seafood. Use a different board for produce, bread and food that will not be cooked.
Choose a board your kitchen can clean
USDA FSIS allows wood or a nonporous surface such as plastic for raw meat and poultry. The practical choice is the board whose size, weight and care instructions fit your cleanup routine. A plastic board may suit a dishwasher routine, but check the exact model label. Only put a board in the dishwasher if its maker explicitly allows it; many wood boards require hand-washing.
| Your priority | What to check |
|---|---|
| Simple cleanup | Confirm the care instructions for that exact board, including dishwasher permission. |
| Fine-edged knife use | Check the knife maker’s recommended cutting surfaces. Edge compatibility and food-safety suitability are separate questions. |
| Easy handling and storage | Choose a board you can lift to the sink, dry fully and store with air around it. |
| Deep grooves or damage | Replace a board when grooves become hard to clean or it is excessively worn. |
A wooden board can work for raw meat when it is kept separate and cared for according to its construction. For the knife-edge side of the choice, see our cutting-board material guide.
Use a simple two-board sequence
- Set out one clean board for raw meat, poultry or seafood and another for produce, bread and ready-to-eat food.
- After handling raw food, wash the board, knife, utensils and counter with hot, soapy water. USDA advises cleaning before sanitizing; use only a product intended for food-contact surfaces and follow its label, including any rinse instructions.
- Rinse and dry the board as its maker directs. Replace it if deep grooves are hard to clean.
If you have only one board, prepare produce and ready-to-eat foods first, then handle raw animal foods last. Before using the board for another task, wash it and sanitize it with a method suited to that board and food-contact use, following the product label.
For the full wash-and-dry routine, see how to clean a wooden cutting board; synthetic rubber boards have model-specific care in our Hasegawa and Asahi cleaning guide.
Sources: USDA FSIS, Cutting Boards; USDA FSIS, Cleaning before sanitizing food-contact surfaces; USDA FSIS, Preventing cross-contamination with cutting boards.