Large cutting board for meat. Cutting board for meat. Meat cutting board will last a long time

And serving food. Sometimes these items are used as stands for hot dishes. Separate view represent decorative models.

They are decorated with drawings applied different ways: paint, carving or burning. It is highly undesirable to use such objects for cutting products, since harmful substances may get into food.

How to choose a cutting board

Purpose:

• Meat board.Designed for cutting pork, beef, poultry and other types of meat. Shape to suit the user's taste: circle, square, oval, rectangle. Minimum thickness– 3 cm, otherwise the device will break. Material: bamboo or oak.
• Fish board. It is characterized by a specific shape that ensures convenient cutting of fish. This is an elongated rectangle. Recommended width – from 200 mm, length – from 500 mm.

The board is not used for cutting other products, as this is fraught with infectious poisoning.

• Board for fruits, vegetables, herbs. The most versatile option. Material – oak, bamboo, plywood, polypropylene. The form is traditional or original.
• Bread board. It is more convenient to cut bakery products and dough on a surface corresponding to the size of the loaf. Material – wood or polypropylene.
• Board for cutting sausages, eggs, cooked products. Recommended separate item made of plastic or wood suitable shape and size. Use only the working side of the board.

Equipment:

• Pen. The function of the holder is performed by various protrusions and recesses. The handle material sometimes differs from the base composition.
• Groove. Some manufacturers make grooves around the perimeter of the item. Width is from 4 to 7 mm, depth is 2-4 mm. The liquid collects in special recesses.

And devices for slicing bread are equipped with many grooves over the entire surface, where crumbs collect.

• Number of cutting boards. Each food group requires a separate board. This is due to hygiene and safety regulations. Raw fish and meat contain dangerous bacteria.

If you then cut on this surface finished products, she will become infected with bacteria. The classic quantity varies from 10 to 12 pieces.

• Shapes and sizes. A rectangular plank is considered traditional. The optimal size depends on the products being processed on the surface. It is more practical to disassemble meat, fish or dough over a large area.
• Side surface. The surface pattern determines the method of manufacturing the product. There are two methods: a solid canvas or several glued bars. A solid area is preferable and more reliable.

The bars or slats are glued together using various adhesives, which can pose a health hazard.

• Built-in design. The board slides out like a drawer. The device is stationary and is not afraid of mechanical impact. But you won’t be able to carry food on it.
• Knife board. Equipped with a special holder.
• Non-slip surface. To prevent slipping, rubber feet are equipped or a ribbed surface is made.

• Blade protection. A special surface coating ensures easy cutting and prevents sticking.
• Food container. The containers are installed on the side. Sliced ​​products are placed in this container, and it is convenient to put cleaning products there as well. The cooking process is accelerated.
• Recesses for plates. A special recess on the surface is used for installation and further folding of chopped ingredients. There may be several such recesses.

This is convenient if you need to cut several types of products without mixing them together.

IZDREV is different smooth surface working area and other parties. Depending on the purpose of using the board, the optimal size and shape and additional elements are determined.

More usable area will give a rectangle without a handle.

Characteristics:

• Rectangular shape.
• Thickness 25 mm.
• Length 300 mm.
• Width 180 mm.
• Composition: birch plywood.
• Loop for hanging.
• Warm shades of birch.
• Can be used on both sides.

Pros:

• Natural composition.
• The surface is pleasant to the touch.
• Affordable price.
• The devices are impervious to moisture. It is acceptable to cut juicy or wet ingredients.
• Long service life.
• Beautiful plywood structure.
• Resistant to mechanical damage.
• Excellent surface quality.
• Interior addition.
• The thickness of the board is small, which guarantees light weight.
• The surface does not dull the knife blade.
• If the operating rules are followed, it is durable.
• Sustainable.

Minuses:

• Cannot be washed in.
• You cannot chop meat on the product, as the surface prevents heavy impacts.
• Over time, knife marks form.
• Contact with water will damage the item.
• Short-lived product.

Plywood cutting boards are considered the best preparations For self-registration products. The non-working side lends itself to decoupage, application of film or drawings. This item is used as a souvenir.

TALLER-2204 consists of bamboo in two colors, which adds originality. A spatula is included.

Characteristics:

• Color - natural wood.
• Length – 343 mm.
• Width – 295 mm.
• Thickness – 20 mm.
• Rectangular shape.
• The edges are rounded.
• Double-sided work surface.
• Weight with packaging – 1260 grams.

Pros:

• The surface repels moisture.
• High level of security.
• The knife blade leaves no marks.
• The hard surface guarantees resistance to mechanical damage.
• Light in weight, which adds convenience to use.
• Moisture resistant.
• The material prevents delamination.
• maintains blade sharpness.
• The surface is scratch and abrasion resistant.
• Odors are not absorbed.
• Bamboo dries faster than wood.

Minuses:

• Cannot be washed in.
• The cost is high.
• The product's service life is short.

GIPFEL FIESTA

Key Features:

• Special rubber buttons will prevent slipping and add stability. Plastic cutting boards are ideal for meat.
• Thin food grade plastic.
• Equipped with a pull-out food container. Therefore, they do not crumble, but are placed next to the cutting surface. This greatly speeds up and facilitates the process.
• Heat resistant, suitable for hot items.
• If grooves are cut along the edges, then moisture does not collect on the surface and does not drain from the device.
• Many models are coated with an antibacterial layer, which is suitable for cutting fish.

Characteristics:

• Length – 350 mm.
• Width – 180 mm.
• Thickness – 0.7 mm.
• Using two sides.
• Comfortable handle.
• Equipped with a loop for hanging.
• Recesses along the edges for moisture.
• Bright colors.
• The most comfortable shape is a rectangle.

Pros:

• High hygiene.
• The product can be washed in dishwasher.
• Does not absorb moisture contained in products.
• Cleans quickly and efficiently.
• Easily gets rid of excess odors and stains.
• There are no traces of aromatic colored products left on the board.
• Wear-resistant, lightweight, comfortable.
• Does not require special storage conditions.
• Easy item care. Simply place it under running water to clean the surface. Acceptable use detergents after cutting aromatic products.

Minuses:

• The board slides across the surface.
• After cutting, traces remain where bacteria breed.
• Unnatural material.
• Not suitable for chopping food due to its strength and hardness.

Din Granite

Characteristics:

• Material granite.
• Color – multi-colored.
• Length – 30 cm.
• Width – 20 cm.
• Thickness – 1 mm.
• Rectangular shape with sharp corners.
• The use is two-way.
• Not suitable for cutting fruits and vegetables.

Pros:

• Natural beauty of the material
• Antiseptic properties.
• Practicality.
• An elegant decorative element.
• Long service life.
• Odors are not absorbed.
• Easy care.
• Durable material.
• Durability.
• Waterproof.
• Environmentally friendly material.
• Insensitive to acids.

Minuses:

• Expensive product.
• Heavy weight of the product.
• The cost of an exclusive plaque is high.
• The surface is hard, so it damages the edge of the knives.
• The stone requires constant polishing.

Structure Feature Round cutting boards consists in the perpendicular location of the cutting surface. Knives remain sharp. The blade does not cut through the fibers, but pushes them apart.

Characteristics:

• Diameter – 350 mm.
• Height – 35 mm.
• Metal rim.
• Rubberized feet.
• Stainless steel self-tapping screws.
• Round shape.
• Coating: mineral oil.
• Color: natural wood in two shades.

Pros:

• The surface is durable.
• Retains a beautiful appearance for a long time.
• The elements are glued together with high-quality glue.
• Durable.
• The item is not afraid of impacts.
• Traces from a knife blade do not appear soon.
• There is no deformation from moisture.
• They do not absorb aromas.
• The material is characterized by bactericidal properties.
• No delamination.
• Possibility to use two work surfaces.
• Caring for the product is simple: just rinse in warm water.

Minuses:

• The price of whole cloth is high.
• Weighty.
• From strong blows will split.
• The cost is high.

NAUTILUS FILLET BOARD consists of food grade polypropylene, suitable for food needs. Specific smell the product does not have.

There is a powerful clothespin on the edge that securely clamps the fish tail.

Characteristics:

• Length in folded position – 480 mm.
• The width of the folding device is 150 mm.
• The size of the folded product is 250 by 150 mm.
• Grater for cleaning fish.
• Pin. It holds fish up to 10 kg, but small fish weighing 100 grams or more can be easily cleaned.

Pros:

• Compact size is convenient to use.
• Folding design saves space.
• The serrated surface prevents slipping.
• An additional grater is indispensable for cutting fish.
• Reliable design.
• Long service life with proper care.

Minuses:

• Expensive cost of the product.
• The scales are driven into a folding hole.
• The metal surface is not pleasant to the touch.

Plastic covering Mayer Boc is antibacterial. The second side is bamboo, environmentally friendly.

Characteristics:

• Length – 370 mm.
• Width – 250 mm.
• Thickness – 10 mm.
• Size is medium.
• Comfortable silicone handle.
• There is no sliding of the board.
• Coating with silver ions.
• Weight – 570 grams.

Pros:

• The surface is smooth.
• The edges are equipped with beards to collect juice.
• Does not absorb foreign odors.
• The knives don't get dull.
• Particularly hygienic.
• Harmless to people.
• The protection is durable and does not wear off.

Antibacterial protection prevents the development of bacteria that cause dirt, bad smell, fungus, mold.

Minuses:

• It takes 24 hours to completely destroy microorganisms. This kills 99% of bacteria.
• Expensive product.

How many cutting boards should we have in our kitchen, what shape, size and material? With such an abundance of assortment, it is important to know some nuances...

There should be at least 4 boards in the kitchen

The most convenient shape is rectangular

To restore freshness to the board after cutting fish, it is recommended to rub it with half a lemon, leave for a few minutes, and then rinse with water and detergent.

Most convenient size- average

The most suitable colors are white, gray, brown, black

Board thickness - depending on the load

Tree
Although wood is considered the least hygienic material, it all depends on the species.

The cheapest and lowest grade are boards made of soft wood - pine or birch. Safer and more convenient are specimens made from hardwoods - oak, hevea, acacia, beech and bamboo. Although they are an order of magnitude more expensive, they practically do not absorb odors and moisture and do not dull the knife. The most expensive are oak boards.

But before you pay 400-600 rubles for a hardwood board, look at whether it is made from a single piece of wood or laminated wood. The second option, surprisingly, is preferable. Such a board is less susceptible to deformation from water, which means it will last longer.

After each use, the wooden board is washed under hot water by hand with detergent. After this, it is dried in a suspended state. Wood is “not friendly” with a dishwasher and such an automatic “washing machine” very quickly becomes unusable.

Plastic (polypropylene)
This material is especially loved by chefs - it is lighter, stronger and safer than wood, lasts longer. And besides, it is not afraid of water and can be washed in the dishwasher. However, this applies only to high-quality certified specimens, the cost of which is comparable to the price of a good wooden board (from 400 rubles). A good plastic board has a rough surface on which knives do not become dull and on which food does not slip, and there are always grooves for draining juice.

Cheap plastic chemical composition which you will never recognize, it is better not to take it - it quickly becomes covered with cuts, and therefore there is a high risk of its particles getting into food.

Glass
If you are not bothered by the grinding of metal on glass, then a glass board is for you, especially since the brightest designer models are usually made from this material, and they cost between 200-300 rubles. Glass is considered the most hygienic material, but not everyone will agree to turn a blind eye to the shortcomings of such a board: metal grinding, the need for frequent sharpening of knives and catching products that tend to “slip away” from the smooth surface.

For those who decide to decorate their kitchen with a glass board, advice: choose a model from heat resistant glass with rubber feet for a snug fit to the table. You can also use this board as a hot stand.

Caring for kitchen boards

Wooden boards change color when they come into contact with coloring products. From time to time they should be scraped with a knife, and also periodically scalded with boiling water. It won't hurt to wipe down such a board occasionally. lemon juice. Plywood boards should be washed with hot water and dried, like plastic ones.

Before washing kitchen boards do not pre-soak. Place boards in drying cabinets unacceptable.

The boards should be stored separately from each other, installed in storage cells or hung.

Cutting board- not the best main tool in the kitchen, but without it it is difficult to prepare breakfast, lunch or dinner. We always have to grind something, shred it, cut it, chop it, plan it, and do many other things. necessary actions, a good kitchen board makes preparing a dish easier and affects its taste and appearance.

How many cutting boards are needed in the kitchen?

In some kitchens you can see one cutting board on which all food is usually cut, but this is very unhygienic. If you cut vegetables for salad after eating raw food or fish, then where is the guarantee that germs and bacteria will not end up in the stomach, even if the board is washed thoroughly with hot water and detergent? There is another reason why it is advisable to have several cutting boards. If the smells of different products mix, then the taste and aroma ready-made dish may suffer greatly. Agree that cheese with the aroma of herring or fruits that smell of garlic are unlikely to arouse your appetite during family lunch. You can, of course, wipe the cutting board with a slice of lemon or rinse it with vinegar, but the most The best decision- buy several boards for different products. In the kitchens Catering Usually at least twelve boards are used, but minimum set For home cooking- three boards. The first is for baked goods, the second is for cutting fish and meat, the third is for herbs, vegetables, fruits, cheese, sausage and other prepared foods. Ideally, of course, it is better to work with fish on a separate board, and also have a small board for onions and garlic and a separate one for dough. The number of boards largely depends on the quality of the material, and we will now talk about how to choose a cutting board for the kitchen, what to look for in the store and how to care for this kitchen accessory.

How to choose a cutting board?

The variety of materials from which kitchen boards are made makes it difficult to choose, so you need to understand how the materials differ from each other and what types of food they are intended for. Choosing a cutting board is a whole science that can only be mastered through practice, so we recommend buying several different boards and experimentally determine which ones suit you best.

Eco-friendly wood

Wooden boards make the kitchen bright and homely. This is a classic, relevant at all times, although such kitchen tools have their drawbacks. The cheapest and most short-lived option is boards made from soft types of wood (birch, pine and linden); they quickly wear down and become deformed from moisture, but do not dull the knives. Knife marks easily appear on these boards, through which germs penetrate. Hardwood (beech, oak, ash, acacia) is not afraid of water, lasts longer, but damages the edge of the knife; oak boards are ideal for chopping meat.

The best modern materials for cutting boards - bamboo and rubber tree Hevea. Such boards are very practical because they do not absorb food odors, are not deformed by water and temperature changes, and do not develop scratches or cracks.

When choosing a suitable board, pay attention to its lateral surface, from which we can conclude that it was made from solid wood or glued together from separate bars. The presence of a wood pattern indicates that you are holding a board made of solid wood. If the board is thick enough, the fibers go not across, but along the board, which means it will last much longer. In general, it is believed that a glued board is more durable and does not deform if it is not left for a long time in a damp environment. However, many housewives are wary of boards made of glued bars, plywood and chipboard - and rightly so, since if the gluing is poor, the board may delaminate and glue particles will get into the food.

Strong and durable plastic

Plastic and polypropylene are worthy competitors to wood - they do not get wet, do not absorb odors, do not delaminate, do not wear out and are easy to clean. However, plastic quickly dulls knives, and over time small cracks form on it - loopholes for bacteria, unless, of course, the board has an antibacterial coating. Significant disadvantages plastic boards are that they are very unstable on the table, and vegetables are difficult to hold under the knife, as they slide along plastic surface. For this reason, many manufacturers produce boards with a corrugated coating and a rubber backing on the back side.

In this case, we are talking about high-quality certified plastic, which is preferred by restaurant chefs. It is better not to use cheap plastic cutting boards for cooking, especially if there are children in the house. Plastic cutting boards also have different color scheme fit easily into any kitchen interior.

Beautiful and practical glass

Kitchen boards made of glass ceramics are durable, beautiful and very hygienic. Their disadvantages are heavy weight, fragility, a not very pleasant sound when cutting food, and very rapid wear of the knife blade. On inside The board must have anti-slip rubber pads, otherwise it will constantly stick to the table.

And... other materials

For the production of modern cutting boards they use very unusual materials. Silicone boards resemble a soft mat that does not absorb odors, is easy to clean and does not dull knives. It rolls into a tube, and chopped products can be easily poured into dishes. A silicone board is indispensable for picnics and travel - it can be folded compactly and will fit even in a small pocket of a bag.

Stone boards made of marble and granite, which have bactericidal properties, are the most durable and very expensive. They are ideal for rolling out dough that is smooth and thin. On sale you can see kitchen boards made of ceramics, acrylic stone And Japanese wood paulownia, which is popular due to its lightness and ease of use.

New generation cutting boards are often combined - for example, wooden base coated with mesh polyethylene combines the advantages of wood and at the same time keeps knives sharp for a long time. There are boards containing silver nanoparticles that destroy bacteria - they do not absorb odors, so they do not require thorough cleaning with detergents.

A few more subtleties

Good housewives have boards of all sizes in the kitchen for different quantities products, and the shape of the board (rectangular, oval, square, round, trapezoid) depends on personal preferences. Optimal sizes boards - 20 × 30 cm, for meat and fish - 30 × 50 cm, for dough - 50 × 75 cm. Experienced way It has been established that if the size is “correct,” then cutting food is convenient, and the knife glides smoothly over the surface. Thin boards up to 1 cm thick are suitable for light loads, while meat, steaks and chops are best cooked on a board 3-4 cm thick.

Nowadays they sell boards in the shape of fruits, vegetables, fish - and not only for beauty kitchen interior, and so as not to confuse which board is intended for which type of product. Boards manufactured to strict standards (they are usually purchased for catering establishments) are marked accordingly: SM (raw meat), SK (raw chicken), SR ( raw fish), VM (boiled meat), VK ( boiled chicken), BP (boiled fish), SO ( raw vegetables), VO (boiled vegetables), RG (fish gastronomy), MG (meat gastronomy), M (butter), X (bread and pastries), C (cheese).

Many boards have convenient handles, a ring for hanging and grooves for collecting juice. In stores you can also see sets of several boards on a convenient stand. Choose what makes your life comfortable!

How to care for a cutting board?

Proper care of your cutting board not only increases its lifespan, but is also part of food hygiene. The fact is that the board can become a source of bacteria that penetrates small cracks, which jeopardizes the health of the entire family.

Plastic, plywood and glass boards should be washed with hot water and soap, and then wiped dry and dried thoroughly. Wooden boards should be periodically scraped with a knife and scalded with boiling water to disinfect. Under no circumstances should they be placed in the dishwasher, as moisture will cause them to swell. Do not store wooden boards near the stove, otherwise the wood will crack.

It is recommended to lightly clean a new wooden board with fine sandpaper and thoroughly coat it with food-grade mineral oil (vegetables deteriorate over time) - several times every three hours. The oil will gradually fill the pores of the wood and will protect the wood from bacteria and moisture, and such a board will last longer.

Excellent surface disinfection food vinegar, which effectively removes all foreign odors, just like lemon, salt and baking soda. Cutting boards should not be stored in the dish drainer due to high humidity- it’s better to find a place for them on the wall or on special kitchen shelves with compartments. At the same time, make sure that the boards do not touch each other and that water does not accumulate under them, otherwise mold will appear. With proper care, your cutting board will last a long time and retain its attractiveness.

Wooden cutting boards decorated with carvings, paintings, ornaments, burning or an artificial network of small cracks (craquelures) are more decorative accessories, which make the kitchen cozy and warm. The one where you want to gather with the whole family, drink tea and pies, remember the past day and enjoy life.

Today you can find kitchen utensils to suit every taste, and cutting boards are no exception. We hope that our advice will help you make the right choice.

What material are kitchen cutting boards made of? How many should there be and what size exactly? How often should they be replaced and where to buy them?

It is difficult, almost impossible, to do without a cutting board. Among them, it occupies one of the most important places.

How many cutting boards should there be in the kitchen?

At least two maximum number- not limited. According to hygiene standards, a professionally equipped kitchen should have at least ten boards. But in normal home conditions there are, of course, fewer of them.

The most important requirement: foods that are eaten raw (bread, herbs, vegetables) cannot be cut on the same board on which fish and meat are cut. The reason is obvious - meat can contain bacteria, salmonella, for example. During the heat treatment they die and the final product is harmless to humans. But they can last quite a long time on a cutting board. If you cut bread or sausage on it, you can easily get salmonellosis or other dangerous infectious diseases.

For bread, as a rule, a separate small board is used. For greens and vegetables, a larger board is more convenient.

Strong-smelling fish requires a separate cutting board - it is specific and quite persistent. Meat is usually cut on the same board as poultry, but no other foods are cut on it.

Boards for different products must be different - in material, size, color or shape, so as not to accidentally confuse them.

Cutting board size and shape

The shape can be any, but the most convenient is rectangular. The usual thickness of a cutting board is 5-10 mm, but for meat it is better to choose a thicker board (15-20 mm) in case you need to chop meat with bones.

The size of cutting boards is also different: for bread, a small one, the size of a loaf, is suitable; for meat, it is better to take 20*40cm. For rolling out dough, a board is chosen much larger - often for the entire table, because layers of dough (for rolls, for example) can be of impressive size. The size of a cutting board for the kitchen is almost always an individual choice of the housewife; they choose one that is convenient to work with.

Modern kitchen accessories also include cutting boards that come with. They fit the size of the sink bowl and come with holes to make it convenient to cut vegetables and dump them into a bowl that sits in the sink.

Cutting board materials

Tree. Traditional cutting board material - solid wood. Only wooden ones are suitable for rolling out dough and laying out hot baked goods. Thick cutting boards are great for beating meat.

The wood is soft, rough and elastic, knives on it do not become dull, and food does not slide on the board. Price wooden boards not high. Quality (and cost) depends on the type of wood - hardwood (oak, acacia, beech) is better and more durable. The boards can be made from solid wood or glued together from individual fragments.

Disadvantages of wooden cutting boards. Wood is considered the least hygienic material. It absorbs odors, especially soft wood– pine and birch.

Over time, the middle of the board, in the place where it is cut, becomes concave. Wood becomes deformed when wet in water, so it is not recommended to put a wooden cutting board in the dishwasher.

Wood also deteriorates from detergents, and in addition, absorbs their specific odor.

Glass. Special glass boards are perfect for cutting vegetables and meat. Glass is considered the most hygienic material; it is very easy to clean in the dishwasher. Such boards are quite durable - they do not break or wear out from cutting. You can even beat meat on them. Glass cutting boards are often very beautiful - the variety of colors, shapes and patterns makes them a decoration for the kitchen.

There are special models with rubber feet on sale. This is necessary for a tight fit to the table. They are often made from to be used also as a stand for hot dishes.

Disadvantages of Glass Cutting Boards. The only drawback of glass boards unpleasant sound, which the knife makes when it comes into contact with the glass. If your nerves are strong, a glass cutting board is for you.

Plastic. Plastic cutting boards are lightweight, durable, easy to clean, and durable. For their manufacture, high-quality polypropylene or polyethylene is used, materials that combine all required characteristics: elasticity, good resistance to abrasion and wear, excellent chemical resistance.

The thickness of such cutting boards varies; they are often sold in sets. different color, so that it is convenient to distinguish the board for meat from the board for bread. High-quality products have special grooves for draining juice or water.

Disadvantages of plastic cutting boards. Plastic doesn't hold up high temperatures. Good plastic cutting boards can't be cheap. If the product costs too little, then it is better not to buy it - cheap plastic quickly becomes covered with cuts, loses its attractive appearance, becomes rough, and its chemical composition can be simply dangerous. As a disposable picnic board - sausage and cheese cut - it will do, but under no circumstances should you use it constantly!

We are adding another exhibit to our useful kitchen items section. It has special recesses along the edges, thanks to which the juice when cutting meat and slicing fruit will not flow onto the table and stain everything around.

But this is not the only advantage of this kitchen attribute. The cutting board has a beveled edge that makes it easy to lift the board off the table and flip it over for use on both sides.

Cutting board with wide work surface, allowing you to cook food even at your sink. Place the board on top and feel free to create your masterpiece. The meat cutting board will not fall through or come off.

The cutting board is made from durable natural material which will not damage your sharp knives.

The significant mass of a meat cutting board will provide a stable base for cutting.

If you are a true culinary master, meat cutting board it just has to be under your knife.

To increase the natural moisture resistance of bamboo and subsequently make it easier to remove grease and stains from your board, we recommend treating it with mineral or vegetable oil. The board can also be treated with other oils approved for use on surfaces in contact with products. Wipe the surface once, remove excess oil with a dry cloth and repeat the treatment a day later.

The meat cutting board will last a long time.

The meat cutting board will last a long time if you wipe it with a clean cloth or clean it with a brush. Do not soak or leave the board in water for a long time. This can cause the wood to crack.

Dry the board thoroughly, but do not try to speed up the process with heat. To restore the original appearance, the board can be sanded with medium-grain sandpaper and treated with oil.

For various types It is advisable to use different cutting boards for each product. So, for example, in raw chicken may contain bacteria that should not come into contact with ready-to-eat raw foods.

Nov 18, 2014 Denis