For the OP. I am sometimes working in a big agricultural barn. No hope of keeping things clean, they always get covered in grain dust. There is a small stainless catering workstation and I use a piece of oak worktop as a large board. The board can be kept somewhere clean and tidy and the stainless steel can be quickly washed down and sanitised before each use. If you can find something with a stainless top at least it might make your life easier.
I used the same but frankly it is a killer for your back for skinning and butchering. Now I can hang them in the garage with a simple £15 hoist front of the fridge and than push them in to cool down.
When we designed our kitchen my wife questioned the size of the kitchen island which is 2 m x 1.2 m. When we had to butcher a pig on it and various fallow all became clear
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