Why the tray slopes
Our earlier boards carried a juice groove around the edge, the way most carving boards do. Clients who cook large cuts kept asking for a bigger one: a brisket or a whole picanha releases more juice than a groove can hold, and the rest ends up on the counter.
A deeper groove would have weakened the edge and crowded the design, so we redesigned the board instead. The whole tray now drops gently toward the back, turning the carving surface itself into the well. Juice runs away from the knife and gathers at the back of the tray — just under a liter before it reaches the rim. One clean surface instead of a channel: a more useful board, and to our eye a better-looking one.