Best chopping board material for meat
In fact it's the porous nature of wood that makes it ideal for preparing meat. There was a test done a while ago, which showed the bacteria are drawn into the wood and no longer replicate; in fact they die relatively quickly.

Personally, I can't stand plastic boards, they're hell on good knives and although they're non-porous, they do stain. It always makes me feel like reaching for the bleach to remove what might be left...

Besides, have you ever seen butcher's block made out of plastic? Get a good quality hickory or maple board and you're set.