I settled on a Catskill board
http://smile.amazon.com/Catskill-Cra...dp/B0002HE13I/ (the one TS linked to). Thanks for the tips everyone.
On the point about wood vs. poly boards. There are also recent studies that support wood boards as more sanitary. Personally, I think that a properly maintained wood board is more sanitary. It's just a personal opinion, I could go out and hunt down facts to support it or to disprove it. There are studies both ways. I will definitely say that plastic is easier to take care of, especially in the food industry where you can just dunk it in the sinks. Wood boards have to be conditioned initially then oiled and waxed periodically to keep them sanitary. For cleaning, you have to wipe them down because dunking them causes warping. In a high paced kitchen I can easily see them falling into disrepair or not being maintained properly.
That said, I do use poly boards for meats just because I can throw them in my dishwasher.