What cheap material can I use to sub for expensive 'Cut N Toss' disposable cutting boards for meat products?

Question

Using freezer wrap paper now, but cumbersom at best. Thanks.

Answer 1

Since you say cut and toss, and haven't strictly stated a "budget" You might try Plexi sheet or Lexan. Depending on how rough you are with a knife, the likelyhood of polymers in the meat is low; Certainly no worse than residue from freezer wrap.

I'll assume the freezer wrap cuts through easily, as would brown craft paper, or even heavy weight vinyl stock. You could buy "lots" in cases of the styro trays used in Grocery market packaging, but the issues would be the same.

Answer 2

Disposable Cutting Boards

Answer 3

I was raised vegetarian, but married a meat and potato's guy. So I do eat meat, but when I'm alone I prefer not to. It's ok to eat, but i hate to cook it. Have never felt I'm good at it, and hate handling the raw. So it's easier just to not eat it. I eat a lot of beans, at least once a day. I eat eggs. I eat some cheese, I consider that more a treat. I love cottage cheese, especially in the summer time, it's cold and salty. I guess for protein I'm ok with beans and eggs, peanut butter ect. And I do eat meat occasionally, when I'm not alone, and eating out. When company comes I'll get hamburger for sloppy joes, or even steaks once in a while. When I cook chicken it's put it in a bag of flour, coat it, and in the oven for an hour, throw away the flour. I have also made good soup with that big family sized tray of chicken legs, I can just dump then in the water, then after a while add the soup things.

Answer 4

I agree with buying a real cutting board. It is much less wasteful in the long run.

My advice in a nutshell:
(1) The more cutting boards the better. (I prefer wood esp. oak.) If you take care of them they will last for years, even decades.
(2) The bigger the better, this gives you lots of room to handle large items, and lots of room for runny stuff. However, there is a tradeoff between size and weight, ease of washing, storage and of course expense.
(3) Hot, soapy water to clean them
(4) Separate boards for the particularly bacteria- prone stuff eg. fish, shellfish, chicken.
(5) Also consider that you can damage the edge of your knives. Really hard cutting boards like glass, (or your counter) can dull a knife at best and destroy one at worst. And that's the last thing you want to do to that $120 Wusthoff.

As an extra:
In a past issue of Cooks Illustrated (great cooking magazine by the way) they examined the debate over which were more sanitary: wooden or plastic cutting boards. After all was said and done: washing in hot soapy water made for a suitably sanitary surface for both.
In my kitchen I have separate cutting boards for raw chicken and shellfish and lots of others for everything else.

P.S. A good cutting board is useless without decent knives.

Answer 5

You can get thin flexible cutting boards from Linens & Things. I got a 2-pack for $2.99. They're not exactly disposable but they're the next best thing. You can use one for meats and poultry and the other for fruits & veggies. A few years ago, I got a 3-pack of them from Trader Joe's that had little pictures on them to remind you which foods to cut on them. Not sure if they still carry them. I know of nothing else to sub for a cutting board that's really going to be practical.

Answer 6

Just buy a real cutting board cause it will be cheaper in the long run. I actually have two pyrex glass one and they clean in a snap and won't cut anything. It was $8 for a 14"x18".

Answer 7

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