Why this chopping board earns its place
Yellow is the cooked meat board. Carving a joint, slicing a bird, pulling a shoulder, portioning a gammon for the counter — work that has already been through the heat and will not go through it again. That is what makes the colour worth enforcing: the meat is safe when it comes out of the oven, and everything that happens to it afterwards is a chance to undo that. Keeping cooked product on a surface that raw product never reaches is the whole of the control.
The 460 × 300 mm surface takes a full joint with room to stack slices to one side as you go, so a carver is not shuttling between board and tray mid-service. At 20 mm the board sits flat and does not shift when you press down through a rested joint with a carving knife, and polyethylene holds a long thin edge better than a hard surface will — which shows up directly in slice thickness by the end of a busy sitting. A damp cloth underneath stops any movement on a stainless bench.
