Catering-grade kit for the game larder and butchery table. This page carries Hygiplas high-density polyethylene chopping boards in 600 x 450 x 12mm (white) and 450 x 300 x 12mm (red), alongside a fridge-freezer thermometer (-24 to +24°C) and a dial thermometer (-30 to +30°C).
Why HDPE boards
- A dense plastic board can be scrubbed hot and does not soak up blood the way softwood does. Replace it once deep knife scoring sets in, since that is where bacteria hide.
- Colour coding keeps things separate: in the standard UK catering scheme red is for raw meat. Keeping a dedicated board for venison stops it crossing over to cooked food in a shared kitchen.
- Go large for jointing a whole carcass; the 600 x 450mm board takes a haunch comfortably.
Thermometers
A thermometer in the chiller tells you what temperature carcasses are actually hanging at, rather than what the dial is set to. If you supply venison into the food chain there are food-hygiene obligations too; check current guidance or ask your local authority.
For knives, saws, hooks and hanging kit see Larder; for sharpening see Knives & Sharpeners.
