A cutting board for meat has a different job from a board for bread or vegetables. It needs to stay put under a heavy knife, shrug off raw juices, and clean up well enough that you trust it after raw chicken or a big roast. Many of the best cutting boards for meat add a juice groove that catches liquid before it runs onto the counter.
The six boards below cover plastic, wood-fiber composite, hardwood and teak, in sizes from everyday prep to full carving. We have not used these products ourselves. Details change between listings and sellers, so confirm the material, size and care notes on the current listing before buying.
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What to Look For
| Feature | Why it matters |
|---|---|
| Juice groove | Catches liquid from roasts, steaks and poultry so it stays off the counter |
| Material | Plastic and composite boards go in the dishwasher; wood is gentler on knife edges but needs hand care |
| Size | A large board gives room to rest and slice a whole joint |
| Grip | Rubber feet or a heavy build stop the board sliding while you carve |
Specs at a Glance
| Board | Material | Size class | Notes |
|---|---|---|---|
| OXO Good Grips Carving and Cutting Board | Plastic with soft edges | Large | Juice trench, non-slip feet |
| Epicurean Gourmet Series | Wood-fiber composite | Several sizes | Dishwasher-safe, per the maker |
| John Boos Reversible Maple Board | Hard maple | Large | Juice groove on one side |
| Joseph Joseph Cut and Carve Plus | Plastic with steel insert | Large | Collapsible-style design with funnel |
| Winco Plastic Cutting Board | Polyethylene | Foodservice sizes | Plain slab, no groove |
| Teakhaus Edge Grain Carving Board | Teak | Large | Juice groove, wood care needed |
The 6 Best Cutting Boards for Meat
1. OXO Good Grips Carving and Cutting Board
A large plastic board with a deep trench around the edge, built for carving roasts and poultry. Non-slip feet and soft edges are part of the design, and the plastic is easy to wash.
Suits: weekly roasts and busy family kitchens. Strengths: a juice trench and firm footing. Weaknesses: plastic shows knife marks over time. Skip it if you want a wood surface.
View OXO Carving and Cutting Board on Amazon
2. Epicurean Gourmet Series Cutting Board
A thin, hard board made from wood-fiber composite. The maker presents it as dishwasher-safe and tough, and it comes in a range of sizes with a juice groove on some versions.
Suits: cooks who want a dishwasher-friendly board. Strengths: slim profile and easy cleanup. Weaknesses: a harder surface than wood. Skip it if you want a thick butcher block.
View Epicurean Gourmet Series Board on Amazon
3. John Boos Reversible Maple Cutting Board
A classic hard maple board from a long-established American maker. A reversible build lets you flip it, and the juice groove side suits meat while the flat side suits prep.
Suits: serious home cooks who like wood. Strengths: a thick, stable slab and a kind surface for knife edges. Weaknesses: hand washing and regular oiling. Skip it if you want to use a dishwasher.
View John Boos Maple Cutting Board on Amazon
4. Joseph Joseph Cut and Carve Plus
A plastic board with a stainless steel insert and a pouring spout, so juices can be tipped into a pan for gravy. The multi-section design also helps keep raw meat apart from other foods.
Suits: cooks who make gravy from pan juices. Strengths: a funnel and a clever layout. Weaknesses: more parts to clean. Skip it if you prefer one plain slab.
View Joseph Joseph Cut and Carve Plus on Amazon
5. Winco Plastic Cutting Board
A plain polyethylene board of the kind used in restaurant kitchens. It is sold in several foodservice sizes and colors, and the color options make it easy to keep raw meat on its own board.
Suits: raw meat prep and color coding. Strengths: a low-fuss, sturdy build. Weaknesses: no juice groove and a plain look. Skip it if you want a board for serving.
View Winco Plastic Cutting Board on Amazon
6. Teakhaus Edge Grain Carving Board
A teak board with an edge grain build and a juice groove. Teak is naturally oily, which many cooks like for a board that sits out on the counter.
Suits: carving and serving at the table. Strengths: an attractive, thick wood board. Weaknesses: it needs hand care. Skip it if you want a low-maintenance board.
View Teakhaus Carving Board on Amazon
Care and Setup
- Wash the board with hot soapy water right after raw meat, and rinse well.
- Keep one board for raw meat and another for produce and bread.
- Oil wood boards now and then, and never soak them.
- Set a damp cloth under the board if it slides on a smooth counter.
Mistakes to Avoid
- Using a board without a groove for a juicy roast.
- Putting a wood board in the dishwasher.
- Keeping a board with deep, scarred cuts that trap residue.
- Choosing a board that is too small for the cut.
Cutting Boards for Meat FAQ
Is wood or plastic better for raw meat?
Both can work. Plastic is easy to sanitize in a dishwasher, while wood is gentler on knives but needs hand washing.
Do I need a juice groove?
For roasts, steaks and poultry, yes, it keeps the counter clean. For trimming or dicing, a flat board is fine.
How many boards should I own?
At least two: one for raw meat and one for everything else.
The Short Version
For a family carving board, the OXO. For a dishwasher-safe slab, the Epicurean. For classic wood, the John Boos. For saving pan juices, the Joseph Joseph. For raw prep, the Winco. For the table, the Teakhaus.