The biggest change I saw after switching to a half-frozen cutting board

I been cutting meat for about 12 years now, mostly pork and beef for my small shop outside of Nashville. About 6 months ago I read somewhere that keeping your cutting board cold helps keep the meat from warming up too fast during breakdowns. So I started sticking my poly board in the freezer for 30 minutes before I start working. The difference is pretty wild. The fat stays firmer and I get way cleaner cuts on things like pork shoulder where it usually gets that smeary look. It also seems to slow down any bacteria growth since the meat surface stays cooler longer. Has anyone else tried this trick or do you think it is a waste of freezer space?

3 comments

3 Comments

oliver_baker491d ago

That's a solid point about the freezer space. I've actually been doing this for about a year now and it also helped with keeping my knife sharper longer. The cold board makes less friction, so my edge doesn't get dull as fast. I got a second cheap poly board just for this, so I rotate them in the freezer. Have you tried it with fish yet, or just the pork and beef?

victorhernandez1d ago

Man I tried this and it's a game changer for real! lol For fish? Oh man, first time I tried it with a nice salmon fillet the board slipped right off the counter and landed on my toe. Nothing broken but I felt like a total jackass for about a week. The cut was perfect though, no joke. I think my dumb luck proves the trick works, even if my coordination doesnt lol. Still doing it every weekend now, just with a wet towel under the board so my toes stay safe. Totally worth the freezer space for me.

fionamurphy1d ago

The cold board also reduces moisture loss in the meat since it doesn't start sweating right away... that keeps the final product juicier even before it hits the pan.