For restaurants & bars
EspañolCustom steak boards with your restaurant's logo
The board the steak arrives on is part of the dish. We size it to your cut and your sides, build it in hardwood and engrave your logo so your brand reaches every table.
What we decide with you
Before we cut, you get a free 3D render of the piece with your logo. We adjust it until it's right.
Minimum 10 pieces per design · produced in 1 to 2 weeks after you approve the render
Sized to the cut
From a single steak to a tomahawk or a sharing grill platter.
Juice groove
So the juices stay on the board, not on the tablecloth.
Room for sides and sauces
Wells or a flat area for sauce cups, vegetables or tortillas.
Handle and engraving
With or without a handle; your logo where guests see it.
Real work
Fuego del Valle
Plating board for steak with vegetables
Frequently asked questions
Which wood works for serving hot steaks?
For surfaces that touch food we use hard, close-grained woods: walnut, oak, mahogany and red mangaris, with a food-safe finish. Parota, a softer wood, is reserved for bases and trays that don't touch food directly.
Can you add a juice groove?
Yes. The groove, size, handle and sauce wells are decided with you and shown in the 3D render before we build.
Is my logo included?
Yes. Laser engraving of your logo is included in the volume quote. We prepare it once, keep it on file, and every reorder is engraved the same way at no extra setup cost.
What is the minimum order and lead time?
The minimum is 10 pieces per design with your logo. Once you approve the render, we produce in 1 to 2 weeks depending on quantity, and confirm the exact date in your quote.
How much do they cost?
We quote by volume based on size, wood and quantity, with logo engraving included. Before we build, you get a free 3D render to approve. Orders under US$1,000 are quoted and paid in U.S. dollars; larger orders are quoted and paid in Mexican pesos. Delivery to the U.S. is quoted per order.
Do you ship to restaurants in the U.S.?
Yes. We build in our own workshop in Tijuana, right at the San Diego border, and quote production and cross-border delivery for your order.
How do I care for them in daily service?
Hand-wash with soap and water, dry upright and re-oil when the wood looks dull; no dishwasher, no soaking. If it gets deeply scored, resurface or replace it, as the FDA Food Code asks. Health codes vary by city and state, so check with your local inspector.