The Best Meat Cutting Board

June 07, 2020 4 min read 1 Comment

Best cutting board for meat with Dad carved into the wood

Introducing the best meat cutting board! While it sounds like hyperbole we assure you it's not. After years of using meat boards that haven't changed much in design from what our grandparents used, we are happy to offer you and the meat eaters in your life something different. The simplicity of the slope on one side and the flat surface on the other is what makes THIS meat chopping board so unique!

Best Meat Cutting Board: Our Unique Slope Design

Our meat cutting board features a sloped side that channels the juices down to a deeper well on one side of the board. This design update replaces the traditional juice channel that's on all four sides of other meat boards. This smart slope design is just the enhancement that meat boards have needed, making ours truly the best cutting board for meat!

Gone are the days of trying to carry your meat cutting boards from the table to the sink with the gullies full of juice. It is quite the balancing act. And, if you're like us, it never turns out good. The solution is to practice your technique or get a meat board with a better design!

We have also used the meat board side to carve up watermelon and pineapple and it works great for fruit too. Way less messy.

The Best Cutting Board for Meat Serves More than One Function

Resting and carving

When you pull a big chicken or roast out of the oven or some steaks off the grill, our meat cutting board is the best place for the meats to rest before carving. Letting meats rest helps to retain their juices which means each bite will be tastier. Cover your meats with foil to keep them warm. Let roast chicken rest for 15 minutes before carving. Steak should rest for about 5 minutes per inch and roasts 10-20 minutes before carving. You can use this downtime to make gravy and get the veggies and other sides ready.


No need to transfer anything to a serving plate. Just add your veggies around the meat and presto you are done. Less to clean plus it looks great on the table as a personalized centerpiece.



The reverse side of our meat cutting boards provide a big flat surface perfect for chopping, slicing and dicing. Because they are almost 2 inches thick, they will stay in place and provide a very substantial surface area for chopping up a storm.

A nice wooden carving board is an investment for sure but if well cared for they will last a lifetime.

Place Settings

We have just come out with a new smaller version of this same design which we think makes an ideal place setting. Perfect for serving a single steak or chicken breast with room for some sides.

And since you can personalize them everybody will know who's board is who's. Especially great if you have food allergies like celiac.

Another really practical feature of our smaller meat cutting boards is the size itself. If you live in a small apartment with a small kitchen that doesn't have a lot of extra storage this chopping board for meat is perfect as it serves multiple uses all in one compact, beautiful package.  


In addition to using our small meat boards as a wooden plate they also make excellent serving trays for charcuterie or for your go to appetizer. As you can see, you can pack a lot of food on this small board. Place your juicy foods like olives and fresh mozzarella at the end with the deepest slope so you don't get juices on the other cheeses and crackers. In our opinion this really does make the best meat cutting board for serving.

If you have a big family like us then you can pack even more goodies on our large size.

Two Sizes Because One Size Doesn't Fit All

We offer a large and small size in either cherry or walnut.

The large size measures 14" x 18" x 1.75” and the small size measures 12" x 9" x 1.75"

They both have cut outs on the sides for easy carrying.

Meat Cutting Boards Frequently Asked Questions

What is the best type of chopping board for meat?

Our meat chopping board with its slope design, of course! Generally, wooden cutting boards are the best to use for chopping meat. They're durable, friendly on knives, and are easy to keep clean. We recommend avoiding glass or ceramic boards as they can quickly dull your knives. Plastic is okay in a crunch, but they aren't our first choice.

How do I clean and sanitize a meat chopping board?

Follow these simple steps to clean your chopping board for meat:

  1. Rinse the board with hot water immediately after use.
  2. Scrub it with warm water and dish soap. Don't use anything abrasive.
  3. Sanitize the board by wiping it with a mixture of white vinegar and water.
  4. Let the board air dry completely before storing it.

Can I use a wooden cutting board to cut raw meat?

Yes, but you must clean and sanitize it after each use. With proper cleaning, wooden boards are less likely to harbor bacteria but they can absorb moisture, which may lead to warping or cracking over time. Regular maintenance and thorough cleaning are key to keeping your wooden boards safe for meat prep.

The Best Cutting Boards for Meat Make Great Personalized Gifts

Because we have this awesome laser engraver we are able to customize our meat chopping boards with names or sayings or even photographs.  

We can’t tell you how many times we've gotten feed back from our customers telling us our boards was the recipients favorite wedding or birthday or holiday gift.  

It's a nice feeling to know people really appreciate all the effort we put into the design and making of our wooden home goods.

So, if you've got a CARNESAURUS REX in your life you've just found the best cutting board for meat!

What better way to pay homage to them than by giving them our meat board with their name engraved in the wood.

Of course, Vege-sauruses will appreciate our unique board design too :)

Kim Strassner
Kim Strassner

1 Response

Sarder Tajul Islam
Sarder Tajul Islam

June 21, 2023

This blog is great and informative! The unique slope design of the meat cutting board seems like a smart and practical solution to the messy problem of juice runoff. I love that it serves multiple functions, from resting meat to chopping and serving, and even as a personalized place setting or serving tray. Do you have any tips on how to care for and maintain the board’s quality over time, especially with frequent use?

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