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Wood Steak Board 14 x 10 - Steak Board for Serving - Wooden Chopping Board - Solid Oak Cutting Board - Durable Serving Board for Burger, Cheese, Barbecue - Meat Platter (Large)

£15.4£30.80Clearance
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We connected with J.K. Adams Creative Director Sean Osborne to learn more about the features to look for in a carving board. He told us that"going with a darker-toned wood, such as cherry or walnut, may provide a bit more forgiveness against staining and visible carving marks over time." Unwrap any cured meat and place them in various spots on the board. Sometimes I’ll look at my board and see where it needs a pop of color! All steaks are great for this board, but there definitely is a hierarchy when it comes to steak. Here are our favorites, and in my opinion the best steaks to use on this board for an “oh my gosh” finish. Because let’s be honest, all steaks are great.

Fruits and Nuts. For a steak board my mind goes more savory. But if you would like to add some fruit, I’d recommend fresh figs, grapes, pomegranates or dried cherries or cranberries. As far as nuts go, I’d recommend cashews, candied pecans or raw almonds. Although we didn’t love the weight when moving the board around, that weight kept it stable on the counter and helped make it a pleasure to use. The end grain is also a bit more gentle on knives, and when testing was done, we didn’t see any cut marks at all. Keep in mind that there are no grooves or spikes, but you can always place the board on a large baking sheet to collect juices that run off the sides. The larger the proteins you plan to carve on this board, the larger your board will need to be. For the most part, a 20 x 15-inch board can fit any full-sized bird with enough room to spare. “For red meat and roasts, having an ample carving surface is important, so size is likely a key factor," Osborne says. This post was inspired by a recent blogger retreat I took in Michigan. The retreat itself was meant to create an atmosphere of learning and connecting with likeminded business owners challenging each other to go to the next level and lastly – an emphasize on relaxation and refreshment. I left feeling AND personally experiencing all of those things. I could not be more grateful to our amazing incredible sponsors –Beef. It’s What’s for Dinner., Stonyfield Yogurt and Harry & David– to pull off such an amazing successful event like this. In testing, these performed well. We used the largest board for carving (the only one large enough for a turkey) and found the second and third boards helpful for arranging the food for serving. Note that bamboo is tougher than normal wood, so it doesn’t show wear as easily but may be less gentle on your knives. We think these boards would be great for beginners due to the size options, fair price, and decent durability.

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Each board is designed with juice grooves around the edges, but they’re fairly shallow. Built-in handles make the boards easy to lift, but they also take away space on the smooth sides of the boards. The boards are 10 inches, 14 inches, and 17 inches, so you’ll have the right size for whatever it is that you’re carving or serving. Tomahawk –Essentially this is a Bone-in Ribeye Steak but it has at least 5″ of the bone extending. Think steak with a handle, but with the most intense glorious flavor. I love to do a reverse sear on these. This is the one I’m using on the board.

Cutting boards are great for preparing and slicing foods, but when it comes to carving and serving large cuts of poultry or red meat, you’ll want a board that's both up to the task and presentable enough for a dinner party or holiday setting. Essentially, carving boards should always be just as functional as they are visually appealing. Look for design features like juice grooves, carving spikes, and pour spouts, and also consider the board's material (typically wood, bamboo, or polypropylene) when purchasing. These boards can be an investment piece, but they're incredibly useful and make for lovely serving ware. For this Steak Charcuterie Board, you’ll need all the staples for a regular charcuterie board and then add steak. Here are the ingredients below. After spending some time in Michigan with the Beef Masters themselves – talking, learning and putting our new found knowledge to the grill I am way more confident in grilling steaks than ever before. Once the board was seasoned, the deep walnut color looked quite attractive and much different than typical wooden cutting boards. The size is also noteworthy, with enough space to carve or serve, no matter what’s on the menu. The juice grooves along the perimeter of the board can collect plenty of liquids, while the flat side is handy for chopping herbs and vegetables.Of course, as convenient as the big boards are, they’re also harder to wash and store. Plus, you’ll need extra counter space when you use them. To have a group of brands that support personal and professional growth and development means the world! New York Strip –This is a well-marbled steak, not quite as much as the Ribeye but with a firmer texture. Also called Strip Steak or Kansas City Strip. However, one of our favorite design choices about this carving board is the three built-in compartments. They slide right out from the underside of the board and can hold your prep ingredients, allowing you to clear your workspace and keep things organized. Or these compartments would work great to store items like olives and nuts for a beautifully presented charcuterie board.

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