Description
Easy Clean Up with our Flexible Disposable Cutting Board
A Wood Cutting Board Holds Yesterday's Chicken. This Sheet Does Not.
You carved a raw brisket on your wooden board this morning. You trimmed pork shoulder on it after that. Now the chicken is coming off the smoker and you need a clean surface — but the board is buried under an hour of raw meat residue and you do not have time to scrub it, sanitize it, and dry it before the bird rests.
Disposable cutting board sheets solve that. Peel one off. Lay it down. Cut. Toss it. The next cook starts on a clean sheet every time.
One Sheet. One Cook. Zero Cross-Contamination.
Raw beef. Raw pork. Raw poultry. Cooked meat. Each one should have its own surface. A single wooden board cannot give you that — not without a full wash and sanitize between every protein. In a competition trailer or a busy backyard cook, that kind of reset time does not exist.
These sheets are plastic, food-safe, and large enough to trim a full packer brisket or carve a rested one. Use one for raw prep. Peel a fresh one for the slicing. No scrubbing. No bleach spray. No wondering if the board is actually clean or just looks clean.
The plastic catches juices without soaking through. Trim a brisket, and the runoff stays on the sheet — not running across your counter, not pooling on a porous board that holds onto it. When you are done, roll the sheet up, juices and all, and toss it. The counter underneath is dry.
How to Use Them
Lay a sheet down before trimming — raw proteins get their own. When the trim is done, toss that sheet. Lay a fresh one down for cooked meat. Slice the brisket. Toss it. Peel another for the ribs.
For competition, run a stack of these. Each protein gets its own sheet. Each category gets its own surface. No cross-contamination risk between chicken, pork, and brisket. Judges do not see the prep. They taste it.
Beyond barbecue, these sheets handle everyday kitchen work — slicing vegetables, portioning dough, rolling out pie crust. A clean surface on demand without pulling out a full cutting board.
The sheets are disposable. That is the point. A pack covers a full competition season or a summer of weekend cooks, depending on how many sheets you burn through.
How It Fits in the Kit
The knives handle the cutting. The brisket basket handles the transport. The shears handle the bones.
The cutting board sheet handles the surface. Clean every time. No wait. No wash. No wondering. For the cook who runs multiple proteins in one session and does not have time to stop and scrub between them.
Read some detailed blogs on the cutting boards:
Your Reason To Buy
- Built in cutter for safe and easy use
- Product dimensions are 12" x 393"
- Will make 26 12"x15" cutting surfaces
- Non slip surface
- Flexible material
- Compact for easy storage and travel for camping, RV, outdoor kitchen, or catering
- Material: EVA (copolymer of ethylene and vinyl)
How To Use
- Open the box.
- Unwind desired length.
- Cut it off with the Easy-Sliding Cutter.
- Make all the food preparations.
- Transfer your food to a bowl.
- Throw it out.
Ask the Pitmaster
Why use a disposable cutting board for barbecue instead of a permanent wood or plastic board?
A permanent cutting board sits on your counter between cooks. It absorbs raw meat juices, smoke residue, and rendered fat. You clean it, you sanitize it, but over time the knife scars in the surface become a home for bacteria that a wipe-down cannot reach. A wood board stains. A plastic board warps near heat. Both of them live in your kitchen and carry the memory of every protein they have ever touched. The Butcher BBQ Plastic Disposable Cutting Board solves a different problem. It is for the cook site — the tailgate, the competition tent, the camp table next to the smoker. You pull one fresh sheet, trim the brisket, break down the pork shoulder, debone the turkey, and throw the whole board away. No cross-contamination between proteins. No raw chicken juice on the same surface where you are about to slice cooked ribs. No washing station required. For competition cooks working off a fold-out table with a five-gallon bucket of sanitizer as their only cleaning setup, disposable boards eliminate the biggest sanitation risk on the site. One protein, one board, one clean surface every time.
Is a plastic cutting board safe for knife edges, and does it hold up under heavy trimming?
Yes on both counts. The Butcher BBQ Plastic Disposable Cutting Board uses a food-grade polyethylene that is firm enough to provide a stable cutting surface but soft enough to give slightly under the blade — the edge bites in, the plastic absorbs the impact, and the knife stays sharper longer than it would on glass, ceramic, or a hardened composite board. The board is thick enough that it does not buckle under a 16-pound packer brisket. It lays flat on the table and stays flat through the entire trim session. The surface holds up to the Butcher BBQ 6 Inch Boning Knife following the contour of a fat cap and the Butcher BBQ 10 Inch Chef Knife breaking down a pork shoulder. When the trimming is done, the board rolls up or folds flat into the trash. No scrubbing. No sanitizing. No board left on the counter to remind you what you cooked three days ago.
Can you use a disposable cutting board on both sides, and how do you keep it from sliding during use?
Yes — use both sides. Trim one protein on the front, flip it over, and slice the finished product on the back without the raw juices transferring to the cooked meat. Two proteins, one board, zero cross-contamination. To keep the Butcher BBQ Plastic Disposable Cutting Board from sliding during heavy trimming, lay a damp paper towel or a thin kitchen towel underneath it on the table. The towel grips the table and the board grips the towel. That is the same trick pitmasters use with permanent boards on stainless steel prep tables. The board itself is lightly textured on both sides to reduce slip, but on a smooth surface with 16 pounds of brisket and a sharp knife, the towel trick is cheap insurance. For outdoor use on a windy day, a couple of binder clips or spring clamps on the corners pin the board to the table. It stays flat. It stays put. The knife does the work. The board holds the line.
What is EVA material and why is it food-safe for a cutting board?
EVA (ethylene-vinyl acetate) is a food-grade copolymer plastic used in Butcher BBQ Plastic Disposable Cutting Board sheets that is approved for direct food contact by the FDA. Unlike porous materials like wood or bamboo, EVA does not absorb liquids, bacteria, or odors into its surface — the non-porous structure means that raw meat juices stay on the surface of the sheet rather than penetrating into the material where they cannot be removed. EVA is also flexible rather than rigid, which allows the sheet to conform slightly to the cutting surface underneath and prevents it from sliding during use. The material is free of BPA and the plasticizers found in some lower-grade food-contact plastics, making it appropriate for direct contact with raw and cooked proteins, vegetables, and dough.
How does the built-in cutter on the Butcher BBQ Disposable Cutting Board work?
The Butcher BBQ Plastic Disposable Cutting Board comes on a 393-inch roll — approximately 32 feet — with a built-in easy-sliding cutter integrated into the box. To use it, open the box, unwind the desired length of sheet from the roll, and slide the cutter across the sheet to cut a clean edge. The cutter runs along a track on the box edge, similar to the cutter on a roll of aluminum foil or plastic wrap, and produces a straight cut without scissors or a knife. Each 12-inch-wide sheet cut to 15 inches in length produces one standard cutting surface — the roll yields 26 of these surfaces per box. For a competition cook running multiple proteins across a full event, a single box covers the entire cook without running out.
How many disposable cutting board sheets does a competition BBQ cook use per event?
A competition BBQ cook running four categories — brisket, pork, ribs, and chicken — typically uses a minimum of eight sheets per event: one for raw trimming and one for cooked slicing per category. In practice, most competition cooks use more — a separate sheet for each injection session, a fresh sheet when switching between raw proteins to prevent cross-contamination, and additional sheets for the turn-in box presentation and garnish prep. A conservative estimate for a four-category competition is 12 to 16 sheets per event. The Butcher BBQ Disposable Cutting Board roll yields 26 sheets per box, which covers a full competition with sheets to spare for the prep work that happens before the cook starts — portioning injection, measuring rubs, and staging garnishes.
Can you use the Butcher BBQ Disposable Cutting Board sheets for non-BBQ kitchen tasks?
Yes — Butcher BBQ Plastic Disposable Cutting Board sheets work for any food prep task where a clean, disposable surface is useful. The 12"x15" sheet size handles slicing vegetables, portioning dough, rolling out pie crust, and prepping fish — tasks where a dedicated cutting board would require washing between uses or where the prep happens away from the main kitchen workspace. For camping, RV cooking, and outdoor catering, the compact roll format stores easily and provides a clean prep surface without requiring a full cutting board that takes up space and needs washing. The non-slip EVA surface stays in place on most countertop materials without a damp towel underneath, and the flexible material rolls up with the food waste inside for clean disposal.
Why is a disposable cutting board sheet more sanitary than a wooden cutting board for raw meat prep?
A wooden cutting board — even a well-maintained one — develops micro-cuts and grooves from knife use over time that trap bacteria, raw meat proteins, and moisture below the surface where cleaning cannot reach them. The USDA recommends using separate cutting boards for raw meat and ready-to-eat foods specifically because of this cross-contamination risk. Butcher BBQ Plastic Disposable Cutting Board sheets eliminate the problem entirely — each sheet is used once and discarded, so there is no accumulated contamination from previous cooks. The EVA surface does not develop knife grooves that harbor bacteria, and the sheet is discarded before any residue has time to dry and become difficult to remove. For a cook running raw beef, raw pork, and raw poultry in the same session, a fresh sheet for each protein is the only way to guarantee a clean surface without a full wash-and-sanitize cycle between every protein change.
