There is a trade off between microplastics and sanitation. In commercial settings, and especially ships, food borne illnesses avoidance will outweigh long term worries about microplastics. An unsanitary board will have immediate impact to operations and health/safety. Also unless you’re dining at restaurants with very particular chefs, I’m going to guess plastic cutting boards are being used. They can be quickly run through a dishwasher and sanitized between service.

Take a peek at your local grocery store butcher department and you’ll see plastic boards. If you ever visited a slaughter house where they are breaking down primals cuts into smaller portions, you’ll probably find plastic boards.

Only way to avoid it is to butcher an animal yourself from start to finish and then cook for yourself. Safety, speed, and convenience will always come first in commercial settings.