You might consider an extra foot, located dead center, since you’re using it for heavy meats.
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This is good advice! I have a Boos maple cutting board that I picked up at a yard sale. It was on legs and I removed the legs and added four pegs in the corners and keep it on my countertop. After several years it split in the middle - I think from pressure to the middle with no support below. I was able to glue it back together and now have a couple pegs/feet in the middle.
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Thanks Kaleo, good advice as usual.
I used this big guy tonight to break down a 23.5 pound rib roast into steaks. The *$#**-ing packing plant hadn’t cut the chine anywhere near close enough so I ended up cutting it out with flexible knives on bones 1-4, then got a coping saw to cut through the chine at 5X to break it into steaks.
The funny thing is, I told my wife as I started that this was going to be my fastest ever whole rib break down, shooting for 25 minutes (I’m not very fast). Instead, with all the extra spinal bones, it ended up closer to 45 minutes.
Oh well, steaks tomo should still be great.
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