Why is it important to rest meat after cooking?

Resting meat after cooking is crucial because it allows the juices that have been pushed to the surface during cooking to redistribute throughout the meat. When meat cooks, the proteins contract and push moisture towards the center. If you cut into the meat immediately after cooking, the juices will flow out, resulting in a drier product. By allowing the meat to rest, the juices have time to move back along the fibers, enhancing both the juiciness and tenderness of the final dish.

While other considerations such as ease of slicing and presentation might be factors when serving meat, the primary reason for resting focuses on the flavor and texture. Adequate resting time also helps ensure that the meat reaches optimal temperature and consistency, making it more satisfying to consume.