“So What Makes
– This Board –
A Concave Surface Area
The angle of concave was designed to compliment cutlery. The knife edge makes more contact with the cutting surface.
More Contact = Better Prep Surface
Juicier Results, Guaranteed
Having a “juice pool” allows natural juices to re-incorporate back into the meat.
Opens up a new culinary option of adding other ingredients like chopped herbs, butter, and seasonings to create “Board Dressings”
A Little Something For After the Sizzle
Allows for other sauces, marinades and reductions to be added to the meat
Holds over 1 cup of juice! (20×14)
Eliminates dirty dishes. Before Concave, it took 3 more dishes. 1. Flat cutting board 2. Casserole dish for cooked meat 3. Cutting board for carving or slicing 4. Serving platter to take to the table
Turns family style into family feeding frenzy. Go ahead, reach in, drag that perfect bite through the juice… everyone’s doing it!