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This is for the meat eaters. My people.
I’ve been meeting cutting board enthusiasts (and every cook is!) for some time now, and serious conversations generally include a discussion of juice grooves. It quickly becomes a philosophical discussion. Should a cutting board have a juice groove? How large? How deep?
Some cooks want separate cutting boards for meats. There’s really no scientific reason for such a distinction, but after enough conversations about juice grooves and meats … I figured out a solution.
I may not be quick, but I do have a good thought now and then. Thus was born the Carnivore Boards.
They are a 2-sided cutting board for all of your meat carving. One side has a wider-than-normal juice groove surrounding a plain surface. It’s perfect for your beef and pork carving. Take the tri tip straight from the Bar-B-Que to the carving board, and then go right to the table, using the carving board as the serving piece.
Flip the board over, and you find an odd-shaped, graduated oval depression that’s perfect for carving turkey or chicken. The bird fits into the center, with the ribs formed by the graduated oval holding it in place as you carve the bird. In addition, there is a massive juice groove around this side of the board that will hold a full 2 cups of juices.
Yes, I have carved a turkey. This board will solve a lot of problems!
The board is 14" x 19" x 1-1/8". Each board comes with a non-skid rubber mat: these boards do not come with feet, so I provide the mat so the board will not slide as you attack the main course.