I couldn’t agree more with you, @Oops...!Erm...no!
My great grandfather, grandfather and two of my uncles were butchers (family business for three generations) and I cannot remember any of them ever using a wooden surface to carve their roasts on.
Wood is far too porous, a magnet for microorganisms, and eventually it smells completely rancid no matter how often you wash it.
Thanks to my grandfather, myself, my siblings and all my cousins have custom made stainless steel carving trays with spikes to hold the meat in place.
Much more sanitary and dishwasher safe for a thorough and easy clean up.
Why anyone would actually want an “antique butchers block” is beyond me.
JUST EWWW!!
Decades worth of bacterial growth - DELICIOUS!
She really has no bloody idea about anything, does she?
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