Thread: Cutting Boards
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Old 02-22-2014, 10:00 PM   #11
buccaneer
somebody shut me the fark up.
 
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Join Date: 10-23-10
Location: Australia, West Coast
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Quote:
Originally Posted by Shagdog View Post
Plastic for meat, maple/hard wood for veggies. Wood will soak up nastiness associated with meat (raw especially, but juice from cooked meats as well) maple is a faster cutting surface, and I prefer it for everything else. Plastic is more sanitary for your meat products. We have a dedicated meat only plastic cutting board in our kitchen.
Not according to testing by food scientists Shaggy.
Wood overall proved the most sanitary choice for meat and everything else.
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