Meat asks two different things of a cutting board. Raw meat, whether it is skirt steak headed for carne asada, chicken thighs for tinga or a pork shoulder trimmed for carnitas, needs a board you can scrub and sanitize properly and keep away from the salsa ingredients. Cooked meat, a rested steak or a whole roast, needs a big, steady board with a groove to catch the juices so they do not run across the counter.
Very few boards do both jobs equally well, which is why many kitchens keep two. This guide covers both: dishwasher-safe plastic and composite boards for raw meat, and wooden carving boards with juice grooves for cooked meat. For every kind of board, see our main cutting board guide; this page looks only at boards for meat.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for in a board for meat, the makers’ own specifications and the details on each Amazon listing. Food-safety guidance comes from university extension services, which we cite.
Quick verdict: which board to buy for meat
For most home kitchens, the best cutting board for meat is the OXO Good Grips Plastic Carving & Cutting Board: about 21 by 14 inches, double-sided, non-slip, with deep juice grooves and a drip catcher, and dishwasher safe, so the same board can take raw chicken and then go straight into the dishwasher. For carving cooked roasts and steak, choose the John Boos Au Jus maple carving board, with its sloped juice groove and hand grips. If you want a board kept only for raw meat, the red Thirteen Chefs 20 x 15-inch board is color-coded for exactly that.
Below, the five standouts side by side, then all nine boards in full, and what extension food-safety specialists advise about raw meat.
Five boards for meat compared
Our five standout boards, one for each kind of meat prep, with the material and size each maker or listing states. All nine boards are reviewed in full below.
| Board | Best for | Material and size | Dishwasher safe (stated) | Buy on Amazon |
|---|---|---|---|---|
OXO Good Grips Plastic Carving & Cutting BoardBest overall
|
Raw prep and carving | Plastic, 21.11 x 14.34 in | Yes | View on Amazon |
John Boos Au Jus Maple Carving Board, 20 x 15 inchBest for carving
|
Roasts and rested steak | Edge-grain maple, 20 x 15 x 1.5 in | No, hand wash only | View on Amazon |
Thirteen Chefs Red Cutting Board, 20 x 15 inchBest for raw meat only
|
A dedicated raw-meat board | Polypropylene, 20 x 15 x 0.5 in | Yes, if it fits | View on Amazon |
Epicurean Gourmet Series Board, 17.5 x 13 inchBest composite
|
Thin, light, goes in the dishwasher | Paper composite, 17.5 x 13 in | Yes | View on Amazon |
Dexas Polysafe Color-Coded Boards, 4-PackBest color-coded set
|
Separate boards for each food | Polypropylene, 4 x 14.5 x 11 in | Yes | View on Amazon |
Product images from Amazon. Materials, sizes and care instructions are as stated by each maker or Amazon listing; check the listing before you buy.
Our picks for the best cutting board for meat
Nine boards, split between the two jobs. Raw-meat boards are plastic or composite, the kind you can run through the dishwasher or soak in a sanitizing solution. Carving boards are mostly wood, with grooves or wells for juice. The OXO board is the one overlap with our main cutting board guide; there it is one board among many, here it earns the top spot because it is the rare board that suits both raw prep and carving.
1. OXO Good Grips Plastic Carving & Cutting Board – Juice Grooves That Go in the Dishwasher
Most carving boards are wood, which means hand washing. The OXO is plastic, about 21.11 by 14.34 inches, and the listing says it is dishwasher safe, so you can carve a roast chicken, or trim raw chicken thighs, and then put the whole board in the machine.
OXO says it holds roasts and poultry, with an integrated drip-catcher and deep juice grooves, plus easy-pour corners for tipping the juices into a pan sauce. Both sides are non-porous surfaces that OXO says resist odors and will not dull knife blades. Non-slip feet keep it from skating across the counter while you work, and the soft tapered edges double as carrying handles.
The size is right for a whole chicken, a rack of ribs or two pounds of skirt steak, but check that your dishwasher’s lower rack can take a board just over 21 inches long. The listing does not give the thickness or where it is made.
Why we like it
- Dishwasher safe, per the listing
- Deep juice grooves, a drip catcher and pour corners
- Non-slip feet hold it steady
- Double-sided non-porous surfaces
Key specifications
| Model | 11272900 |
|---|---|
| Material | Plastic (type not stated) |
| Size | 21.11 x 14.34 in |
| Thickness | Not stated |
| Juice groove | Yes, with drip catcher and pour corners |
| Dishwasher safe | Yes |
| Made in | Not stated |
| Care | Dishwasher or hand wash |
Why we recommend it
It suits a home kitchen that wants one meat board for everything: trimming raw cuts, then carving the cooked result, then straight into the dishwasher.
Skip it if your dishwasher is small; a board over 21 inches long will not fit every rack.
Pros and cons
Pros
- Works for raw and cooked meat
- Easy cleanup
- Catches juice well
Cons
- Large for some dishwashers
- Plastic type and thickness not stated
2. John Boos Au Jus Maple Carving Board, 20 x 15 inch – Sloped Groove for Cooked Meat
The Au Jus is a carving board first. John Boos says it has a sloped groove that collects juice when you slice cooked meats, so the drippings from a rested roast or a thick ribeye run to one end instead of spreading across the board.
It is edge-grain maple, 20 by 15 inches and 1.5 inches thick, reversible, with recessed finger grips for lifting and an oil finish. That size and thickness give a carving board weight and stability; it sits still while you work a knife through a pork shoulder or brisket. John Boos describes its products as American-made.
Use it for cooked meat and the other side for bread or vegetables. Like all solid wood boards, it is hand wash only, and John Boos recommends its Mystery Oil and Board Cream, sold separately, to keep the wood from drying out. Our cutting board oil guide covers the options.
Why we like it
- Sloped juice groove made for cooked meats
- 1.5-inch-thick edge-grain maple
- Reversible, with recessed finger grips
- American-made, per John Boos
Key specifications
| Model | AUJUS2015 |
|---|---|
| Material | Edge-grain maple |
| Size | 20 x 15 in |
| Thickness | 1.5 in |
| Juice groove | Yes, sloped |
| Dishwasher safe | No, hand wash only |
| Made in | USA, per John Boos |
| Care | Hand wash; oil and board cream |
Why we recommend it
It suits a cook who roasts or grills big cuts and wants a handsome, steady board to carve and serve on.
Skip it if you want one board for raw meat too; solid wood cannot go in the dishwasher.
Pros and cons
Pros
- Groove sloped to collect juice
- Heavy and stable
- Reversible for other prep
Cons
- Hand wash only
- Needs regular oiling
3. Thirteen Chefs Red Cutting Board, 20 x 15 inch – Color-Coded for Raw Meat
Restaurant kitchens color-code their boards so nobody slices tomatoes on the board that just held raw pork. Thirteen Chefs makes this one red for that reason: it says to use red for cutting and processing raw meats such as beef and pork, following HACCP color coding, so the board is never mixed up with the produce boards.
It is a commercial-style slab, 20 by 15 inches and half an inch thick, weighing 5 pounds. Thirteen Chefs says it is high-density polypropylene, warp resistant and BPA free, and dishwasher safe. The maker is candid about the catch: a common complaint is that the board is too big for some dishwashers and sinks, so measure first.
It has no juice groove, which is fine for its job. Raw meat sheds little liquid while you trim it, and a flat surface is easier to scrub.
Why we like it
- Red, for raw meat only, per Thirteen Chefs
- Large 20 x 15-inch working surface
- Half-inch high-density polypropylene
- Dishwasher safe
Key specifications
| Model | CB12-1520RD |
|---|---|
| Material | High-density polypropylene, BPA free |
| Size | 20 x 15 in; 5 lb |
| Thickness | 0.5 in |
| Juice groove | Not stated (flat board) |
| Dishwasher safe | Yes, if it fits |
| Made in | Not stated (American company) |
| Care | Dishwasher or hand wash |
Why we recommend it
It suits a cook who wants one board that is only ever used for raw meat, big enough to break down a pork shoulder or a stack of chicken thighs.
Skip it if you have a small dishwasher or sink; the maker itself warns the board may not fit.
Pros and cons
Pros
- Color makes its job obvious
- Thick, roomy surface
- Dishwasher safe
Cons
- Too big for some dishwashers
- No juice groove
4. Epicurean Gourmet Series Board, 17.5 x 13 inch – Light Composite With a Groove
Epicurean boards are made from a paper composite that feels like a thin, hard wood board but can go in the dishwasher. The Gourmet Series is the thicker version, and Epicurean says that extra thickness leaves room for a juice groove on one side, with a larger flat prep area on the other.
This 17.5 by 13-inch size is big enough for a couple of steaks or a spatchcocked chicken. The listing says it is NSF certified, dishwasher safe, knife safe and made in the USA, with a one-year full warranty. Epicurean’s listing for the smaller Gourmet board describes the material as Richlite paper composite and says it is temperature resistant to 350°F.
For raw meat, a board you can put in the dishwasher is a real advantage, and the groove side still works for carving a couple of steaks.
Why we like it
- Dishwasher safe and NSF certified
- Juice groove on one side, flat on the other
- Made in the USA
- One-year full warranty
Key specifications
| Model | 003-18130102 (96021) |
|---|---|
| Material | Paper composite (Richlite, per Epicurean) |
| Size | 17.5 x 13 in |
| Thickness | Not stated |
| Juice groove | Yes, one side |
| Dishwasher safe | Yes |
| Made in | USA |
| Care | Dishwasher or hand wash |
Why we recommend it
It suits a cook who wants a groove for juices and the convenience of the dishwasher in a thinner, lighter board than plastic slabs.
Skip it if you need a board big enough for a brisket or a turkey; at 17.5 by 13 inches it is mid-sized.
Pros and cons
Pros
- Goes in the dishwasher
- Groove plus flat side
- Made in the USA
Cons
- Mid-sized for large roasts
- Thickness not stated
5. Dexas Polysafe Color-Coded Boards, 4-Pack – One Board for Each Kind of Food
If you want separate boards for raw meat, poultry, fish and produce, a four-pack is the simplest way to get there. Dexas sells four 11 by 14.5-inch boards in assorted colors, and says the reversible, color-coded design helps you avoid cross contamination.
Dexas says the boards are NSF-certified polypropylene, non-porous and non-absorbent, stain resistant and dishwasher safe, and made in the USA. Each has a handle for hanging or carrying. At 11 by 14.5 inches they are smaller than the big slabs above, which means they fit in a standard dishwasher and are easy to store, but you will want a larger board for a whole pork shoulder.
Agree on colors with everyone who cooks in your kitchen and stick to them; a color code only works if the red board always means meat.
Why we like it
- Four colors for four kinds of food
- NSF-certified polypropylene, per Dexas
- Dishwasher safe
- Made in the USA
Key specifications
| Model | 5451S-4PK |
|---|---|
| Material | Polypropylene, NSF certified |
| Size | Four boards, 14.5 x 11 in each |
| Thickness | Not stated |
| Juice groove | Not stated |
| Dishwasher safe | Yes |
| Made in | USA |
| Care | Dishwasher or hand wash |
Why we recommend it
It suits a family kitchen that wants to keep raw meat, poultry and produce on separate boards without buying them one at a time.
Skip it if you need a big surface for large cuts; these boards are mid-sized.
Pros and cons
Pros
- Built-in color system
- Fits most dishwashers
- Made in the USA
Cons
- Too small for large roasts
- No juice groove stated
6. Thirteen Chefs Black Carving Board, 24 x 18 inch – Room for a Whole Brisket
Some jobs need more room than a standard board gives: a whole smoked brisket, a pork shoulder pulled for carnitas, a turkey, or a party’s worth of grilled arrachera. Thirteen Chefs makes this black 24 by 18-inch board for exactly that, naming pulling pork, carving turkey, smoked brisket and ribs.
An outer juice channel runs around the edge to keep liquid off you and the counter. The listing describes it as 3/4-inch-thick commercial-grade high-density polyethylene, NSF listed, heat tolerant to 185°F and 10 pounds in weight, and says the black color hides stains.
The listing does not say whether it is dishwasher safe, and at 24 by 18 inches it will not fit most home machines anyway, so plan to wash it by hand in a large sink or outdoors.
Why we like it
- 24 x 18-inch surface for large cuts
- Outer juice channel
- 3/4-inch HDPE, NSF listed
- Black color hides stains, per maker
Key specifications
| Model | Not stated |
|---|---|
| Material | High-density polyethylene (HDPE), NSF |
| Size | 24 x 18 in; 10 lb |
| Thickness | 0.75 in |
| Juice groove | Yes, outer channel |
| Dishwasher safe | Not stated |
| Made in | Not stated |
| Care | Hand wash; heat tolerant to 185°F |
Why we recommend it
It suits anyone who smokes or grills big cuts and needs one plastic surface large enough to carve and pull them on.
Skip it if you have nowhere to wash or store a board this size.
Pros and cons
Pros
- Very large surface
- Juice channel all round
- Thick and heavy, so it stays put
Cons
- Too big for a dishwasher
- Dishwasher safety not stated
7. John Boos Carving Series Maple Board, 24 x 18 inch – Catch Pan and Pyramid Grips
This is John Boos’s serious carving board: 24 by 18 inches, 2.25 inches thick and 31 pounds of edge-grain maple. One side has a sloped juice groove that drains into a drip tray, and a pyramid design that John Boos says stabilizes the food, so a roast or a whole turkey stays put while you slice.
The other side is flat for general prep, and recessed finger grips make it possible, if not easy, to lift. It has an oil finish and is hand wash only, and John Boos gives a one-year guarantee against defects in workmanship and material.
At 31 pounds it is a board that lives on the counter or comes out for holidays and big cookouts. If you want a thick butcher block in end grain instead, our end-grain board guide covers those.
Why we like it
- Sloped juice groove with a catch pan
- Pyramid surface to hold roasts steady
- 2.25-inch-thick edge-grain maple
- Reversible, with finger grips
Key specifications
| Model | CB1053-1M2418225 |
|---|---|
| Material | Edge-grain maple |
| Size | 24 x 18 in; 31 lb |
| Thickness | 2.25 in |
| Juice groove | Yes, sloped, with drip tray |
| Dishwasher safe | No, hand wash only |
| Made in | Not stated on listing |
| Care | Hand wash; oil and board cream |
Why we recommend it
It suits a cook who regularly carves large roasts, turkeys or briskets and wants a dedicated station that catches every drop.
Skip it if you need to move your board around; at 31 pounds, this one stays where you put it.
Pros and cons
Pros
- Catch pan for juices
- Grips the roast while you carve
- Very stable
Cons
- Very heavy
- Hand wash and oil only
8. Joseph Joseph Cut&Carve Plus, Extra Large – Meat Grip and a Sloping Base
Joseph Joseph takes a different approach to catching juice. Instead of a groove, the Cut&Carve Plus has a sloping base and raised edges, so liquid runs to the low side, and easy-pour corners let you tip it out. One side has an integrated meat grip to hold a roast in place; the other is a smooth cutting surface for everyday prep.
The board measures 18.5 by 13.2 inches, has stainless steel handles for lifting and carrying, and non-slip edges. The listing says it is dishwasher safe, which makes it a practical carving board for raw and cooked meat alike. It does not state the material or where it is made.
Why we like it
- Sloping base and raised edges catch juices
- Integrated meat grip on one side
- Stainless steel carry handles
- Dishwasher safe, per listing
Key specifications
| Model | 60211 |
|---|---|
| Material | Not stated |
| Size | 18.5 x 13.2 in |
| Thickness | Not stated |
| Juice groove | Sloping base and raised edges instead |
| Dishwasher safe | Yes |
| Made in | Not stated |
| Care | Dishwasher or hand wash |
Why we recommend it
It suits a cook who wants a carving board that holds the meat steady and still goes in the dishwasher afterwards.
Skip it if you want a flat board on both sides; the sloped, gripping side is built for meat and little else.
Pros and cons
Pros
- Holds a roast in place
- Juice drains to one side
- Dishwasher safe
Cons
- Material not stated
- Smaller than the big carving boards
9. Ironwood Gourmet Hudson Carving Board, 20 x 15 inch – Acacia With a Grip Pad
The Hudson is a wooden carving board built around one idea: keep the meat still and the juice on the board. Ironwood Gourmet carves a grip pad into the center, surrounded by a juice well that runs between the pad and the edge, so a roast chicken or a rested picanha stays in place while you slice.
It is acacia wood, 20 by 15 inches and 1 inch thick, and reversible, so the plain side works for everyday cutting. Ironwood Gourmet says acacia is durable and dense, and that it keeps knives sharper for longer than bamboo. Care is hand washing in warm soapy water, drying promptly and oiling periodically with butcher block or mineral oil.
It is lighter and thinner than the John Boos carving boards, which makes it easier to carry from the grill to the table.
Why we like it
- Carved grip pad holds meat steady
- Juice well around the pad and edge
- Reversible acacia
- Lighter than thick maple carving boards
Key specifications
| Model | 28167 |
|---|---|
| Material | Acacia wood |
| Size | 20 x 15 in |
| Thickness | 1 in |
| Juice groove | Yes, juice well around grip pad |
| Dishwasher safe | No, hand wash |
| Made in | Not stated |
| Care | Hand wash, dry promptly, oil periodically |
Why we recommend it
It suits a cook who wants a wooden carving board that grips the meat and is light enough to carry out to the table.
Skip it if you want a board for raw meat; like all wood, it is hand wash only.
Pros and cons
Pros
- Grip pad and juice well
- Reversible
- Easier to lift than thick maple
Cons
- Hand wash and oil
- Thinner than the Boos boards
Raw meat and cross-contamination: what extension services advise
We do not make our own food-safety claims about any board. What follows is what two university extension services say, in their words where possible.
Keep raw meat on its own board. The University of Maine Cooperative Extension’s bulletin on safe cutting boards advises using one board for raw animal products, such as meat, poultry or seafood, and another for ready-to-eat foods, to reduce cross-contamination. Illinois Extension’s meat safety page goes further, suggesting a dedicated board ideally for each of red meat, poultry and seafood, and separate boards for fruits and vegetables, bread, cooked meats and other ready-to-eat foods. In a Mexican kitchen that means the board under the raw chicken is never the board for pico de gallo, guacamole or sliced cooked steak.
Wash, then sanitize. Illinois Extension says to wash boards with soap and hot water, and to sanitize boards that have touched raw meat in a solution of 1/2 tablespoon of unscented bleach to 1 quart of plain water, leaving the board under the solution for several minutes before removing it to air dry. The University of Maine bulletin gives a different routine strength for plastic and bamboo boards, 1/2 teaspoon of unscented bleach per quart of water (about 200 ppm), after washing in warm or hot soapy water and scrubbing with a brush. The two sources do not agree on strength, so pick one and follow its instructions as written.
Plastic, wood and the dishwasher. The Maine bulletin notes that plastic boards can typically be washed in the dishwasher, that solid wood boards may be OK in a dishwasher but some may warp, and that bamboo boards may warp or get damaged. It also notes trade-offs on both sides: wood can be more difficult to sanitize thoroughly after contact with raw meat or seafood, and plastic can develop knife scars where bacteria can grow, especially when used for raw meat. That is why many kitchens use plastic or composite for raw meat and keep a wooden board for carving cooked meat.
Replace worn boards. Both sources agree: Illinois Extension says that once a board has many cut marks, including deep grooves, it is time for a new one, and the Maine bulletin says boards with deep grooves, cracks or excessive wear should be replaced when they can no longer be cleaned effectively.
How to choose a board for meat
Decide raw, cooked or both. For raw meat, choose a board you can sanitize and put in the dishwasher: plastic or composite. For carving cooked meat, a heavy wooden board with a groove sits still while you slice and doubles as a serving board. The OXO and Joseph Joseph boards handle both because they combine a groove with dishwasher-safe construction.
Size for your biggest job. A whole chicken or a few steaks fit on a 17- to 20-inch board. A brisket, pork shoulder or turkey needs 24 by 18 inches. Then check your dishwasher and sink: Thirteen Chefs itself warns that its 20 by 15-inch board may not fit.
Juice control. A groove around the edge, a sloped groove that drains to one end, a well around a grip pad or a sloping base all do the same job. A drip tray, like the John Boos Carving Series, is the most thorough. Raw-meat boards can be flat.
Grip and stability. Non-slip feet (OXO), non-slip edges (Joseph Joseph) or sheer weight (John Boos) keep the board from moving while you cut. A damp towel under any board helps.
Color coding. If several people cook in your kitchen, colored boards make the raw-meat board obvious at a glance. Thirteen Chefs uses red for raw meat; the Dexas set gives you four colors to assign.
Knives. A thin boning or slicing knife does most meat work; see our boning knife guide for trimming pork shoulder and chicken.
How we chose these nine boards
We started from the meat work in a Mexican kitchen: trimming pork shoulder for carnitas, cutting chicken for tinga, slicing skirt and flank steak for carne asada and fajitas, and carving larger roasts for a crowd. We then looked for boards sold on Amazon in the United States from identifiable makers, covering both raw-meat and carving boards, and checked each one’s stock with Amazon’s product data before writing. Sizes, materials, care and dishwasher guidance come from each brand’s Amazon listing; where a listing does not state a figure, we say “not stated”. Food-safety guidance comes only from the University of Maine Cooperative Extension and Illinois Extension pages we read. We left out boards that were out of stock or nearly sold out when we checked, including some Teakhaus carving boards, and unbranded titanium and steel boards with little maker information. We did not use these boards for this guide, and we have not cited published equipment reviews, because we did not read them for this page.
Meat board questions, answered
Is wood or plastic better for raw meat?
Many cooks use plastic or composite for raw meat because it can go in the dishwasher and be soaked in a sanitizing solution. The University of Maine bulletin notes that wood can be more difficult to sanitize thoroughly after raw meat, and that plastic can develop knife scars where bacteria can grow, so whichever you use, keep it clean and replace it when it is deeply scored.
Do I need a separate board for raw meat?
Both extension services we read recommend it: one board for raw meat, poultry and seafood, and another for ready-to-eat foods such as vegetables, bread and cooked meat.
What is a juice groove for?
It catches the juices that run out of cooked meat as you slice it, keeping them off the counter. Some cooks pour them back over the sliced meat or into a sauce.
Can I carve meat on an end-grain board?
Yes. End-grain boards are usually thick and heavy, so they sit still while you carve, and some, like those in our end-grain guide, have juice grooves. Like all wood, they are hand wash only.
How do I clean a wooden carving board?
The University of Maine bulletin advises washing a wood board with warm water and dishwashing soap after each use. Makers such as John Boos and Ironwood Gourmet say to hand wash, dry promptly and oil the board regularly; see our wooden board guide for more.
Our board for raw and cooked meat
Buy the OXO Good Grips Carving & Cutting Board if you want one board that handles raw meat and carving and goes in the dishwasher. Add the John Boos Au Jus if you carve roasts and steaks often and want a wooden board to serve from, and the red Thirteen Chefs board or the Dexas set if you want raw meat kept on a board of its own.
Related guide: Best turkey carving board.
For what goes on the board, see our guide to barbacoa and how to eat fajitas. And if you would rather leave the carving to us tonight, see the menu or call to order.