Comparison: Plastic Best Cutting Board For Meat (Updated | Dec 8th)

For whole turkeys, roasts, or large cuts, a board at least 15 × 20 inches provides enough surface to work safely, as seen on the Farberware Extra‑Large (15 × 20 in) and Thirteen Chefs (30 × 18 in) models. Smaller boards like the 14.5 × 10 in reversible option are fine for steaks or chops but can feel cramped with big roasts. Choose a size that fits both your countertop space and the typical meat portions you prepare.

A reversible board gives you two separate work zones, allowing you to keep raw meat on one side and vegetables on the other, which reduces cross‑contamination. The Farberware Extra‑Large and the reversible 14.5 × 10 in board both feature this design, plus a hand hole for better control. Look for a sturdy hinge or a thick core to ensure the board stays flat when flipped.

Commercial‑grade boards such as the Thirteen Chefs 30 × 18 in board and the Winco 18 × 30 in board are made from high‑density polypropylene that resists warping, cracking, and deep knife marks. They are also NSF‑certified and can endure 200 °F dishwasher cycles, making them suitable for frequent, heavy use. For home kitchens, the 18 × 12 in board with a 0.4‑inch thickness provides a solid, budget‑friendly alternative.

Juice grooves capture drippings from roasts and poultry, keeping countertops clean and preventing slip hazards. Boards like the Farberware Extra‑Large, the 18 × 12 in model, and the reversible 14.5 × 10 in board all include deep channels around the perimeter. If you often carve juicy meats, a groove is a practical feature that also simplifies cleanup.

BPA‑free plastics, such as the polypropylene used in Farberware and the flexible boards from Gorilla Grip, do not leach chemicals into food, even when exposed to heat or acidic juices. This is especially important for raw meat, which can release moisture that might interact with the board material. Choosing BPA‑free ensures the board remains safe for both food contact and dishwasher cleaning.

Dishwasher‑safe boards are non‑porous, so they do not absorb bacteria, making them easy to sanitize after cutting raw meat. Models like the Farberware Extra‑Large, the 18 × 12 in board, and the OXO Good Grips board can be run through a hot wash cycle to eliminate pathogens. For added safety, use a separate color‑coded board for meat or a reversible board to keep raw and cooked foods separate.

Commercial‑grade boards, such as Thirteen Chefs and Winco, are thicker (½ in) and made from high‑density plastic that resists warping and stains, and they often carry NSF certification for restaurant use. Home‑use boards are typically thinner (¼‑⅜ in) and lighter, like the Farberware 12 × 18 in board, which still offers good performance for occasional meat prep. If you cook large meals frequently, investing in a commercial‑grade board can provide longer life and better hygiene.

Flexible mats, like the Gorilla Grip set, are lightweight, foldable, and easy to store, making them ideal for small kitchens or camping. However, they can flex under heavy cuts, which may affect stability when carving large roasts. Rigid boards, such as the Farberware Extra‑Large or the 18 × 12 in board, provide a solid surface that protects knife edges and handles heavy meat without bending, offering better long‑term value for regular meat preparation.