I'm looking to get some one time use cutting boards, and I see that there are two main sizes, 12x18 and 18x24. Which sizes do people tend to use for which purpose? I'm wondering if I should get some of each or just one. Also, do people use them for cooked meats during turn in only, or for on site trimming as well? I guess when you have time to wash after each cut you don't need them as much for trimming, but it could save some labor.
Lemme know, thanks!
dmp
Lemme know, thanks!
dmp