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It's so much more than a meat board. A kitchen must have needs to be multi-functional and useful on a weekly if not daily basis. A piece worthy enough to take up space in the kitchen. We would absolutely put this customizable board for meat, and so much more, in this category.
We call this a smart slope design because instead of the groove all the way around the edge it slopes so the juices pool at the bottom. Why is this smart? This design makes it so much easier to carry without spilling the juices and making a mess you'll have to clean up. Less mess the better!
The other advantage to the slope is our large size will hold up to 16 ounces of liquid. That's a lot of juice. Cutting boards with the groove would not be able to hold this much liquid. The small size will hold 4 ounces.
Now when you cut and serve steak, chicken, seafood like lobster or even fruits like watermelon and pineapple it's easy to gather the juices without the worry of spilling all that liquid gold.
You'll want to keep the juice from the meat and add them to leftovers to keep the meat moist. Add the fruit juice to sparkling water and now you have a thirst quenching beverage.
The sloped side can also be used to build a beautiful cheese + charcuterie board. Place the olives, marinated artichokes, mozzarella balls soaked in oil or anything else that will give off liquid at the bottom and then build up from there. Now the cured meats and cheese won't get soggy on your board. Build the perfect charcuterie board for you next gathering and wow your guests.
Yes, this meat board is reversible and truly multi-functional! The flat side is great for chopping, well, just about anything. The best part is the board won't slide around while you chop because it's 1 3/4" thick. No need to put a dishtowel or any other anti-skid material under this board.
When you aren't chopping you can use this board to assemble sandwiches. The large meat board is big enough to spread out the bread slices and makings for quick and easy sandwiches.
The flat side can also function as a serving board for sushi, cheese and crackers, appetizers, bread or desserts.
It's really easy to keep this cutting board in tip top shape. Do not put it in the dishwasher or let it sit in water. After each use wash the board using a sponge and gentle dishwashing soap. I'm sure you hear this alot and just to clarify this means soap without chemicals or fragrance, like Seventh Generation Free & Clear or Castile liquid soap. Then rinse thoroughly with water.
To dry the board you will want air to flow around all of the sides. You can either stand it up on a dish towel or lay it on a wire rack. We will sometimes put it on the grates of our gas oven but if you do this make sure you don't turn on the flame!
Once it has dried for 24 hours you can apply food-grade mineral oil or coconut oil to keep it from drying out. The board is thick and made of butcher block so you really don't have to worry to much about it warping.
This is a question we get a lot. We've always used our wood cutting boards for cutting raw meat but it's a personal preference. There was a time when a butcher used wood butcher blocks to cut raw meat. But then the plastic industry came along and made this taboo. We've heard studies that suggest the bacteria that gets into the wood is suffocated by it. Do what makes you feel most comfortable.
We have 2 sizes. The large size weighs approximately 8 pounds and the small size weighs approximately 3 pounds. They are made of solid wood that is butcher blocked to prevent warping.
We first made the smaller version of our original meat board at the request of a customer. She and her husband like to eat rack of lamb and this size fits it perfectly. The small size is also our go to for serving a single steak and a few sides. If you need a smaller charcuterie board the sloped side is ideal.
The flat side is great for chopping vegatables or for serving appetizers for a small gathering.
It's just as useful as the large size!
