Why this chopping board earns its place
Yellow is the cooked meat board. It is the surface a joint gets carved on, the one a cooked chicken is portioned on for a salad or a sandwich run, and the reason it is coded at all is that anything it touches is going straight to a plate with no further cook step. At 458 × 306 mm there is room to carve along a joint properly instead of working it in a corner, and to hold the sliced product on the board while the next one comes out.
The integrated grips do real work here. Prepara's line is that they reduce cross-contamination risk during prep, and the mechanism is straightforward: you lift and carry the board by its moulded grips rather than by gripping the cutting face, so the surface carrying cooked product is not being handled by whatever the hands have last touched. It also makes the board easy to move one-handed from the carving point to the pass.
Polypropylene at 12 mm gives a rigid, non-porous surface that will not flex under a carving knife and will not soak up juices. It is easier on an edge than glass or a hard composite, which matters when a carving knife needs to stay sharp through a service. Wash it at the end of every session, stand it on edge so both faces dry, and take it off the rota once the scoring is deep enough to hold residue through a wash or the board starts rocking on the bench.
