What does “resting” meat after cooking achieve?

Resting meat after cooking is an essential technique that primarily allows the juices within the meat to redistribute, which significantly enhances both flavor and texture. When meat is cooked, the heat causes the muscle fibers to contract, pushing the juices toward the center. If you cut into the meat immediately after cooking, those juices will spill out, resulting in a dry product.

By allowing the meat to rest, typically for about 5 to 30 minutes depending on the size of the cut, the muscle fibers have a chance to relax and the juices are drawn back throughout the meat. This process is crucial for achieving a moist and flavorful final product. The redistribution of juices ensures that each bite is succulent. Thus, resting not only improves the overall eating experience but also makes the slicing of the meat more visually appealing, as it holds together better.