Look for stability, a useful juice groove and enough space to rest, carve and serve grilled food.
Allow room for carving
A steak board should be large enough for meat to rest and be sliced away from the edge. A substantial board with a stable base gives you more control.
A juice groove is a tool
A groove can keep juices off the table, but it reduces the flat working area. It is most useful for roasts, steaks and other foods that release plenty of liquid.
Keep cooked food separate
Use clean utensils and never return cooked meat to a board that held it raw. A dedicated serving board makes that workflow easier to manage.
MEATBOARD
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