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Resting the meat after cooking allows the juices to redistribute. If the meat is cut right away, the condition of the meat fibers forces the juices out and makes the meat dry. Supposedly, letting it sit relaxes the fibers so the meat doesn't come pouring out.

If you ever pierce a burger or roast while it is cooking (as to check for doneness, watch the resulting stream of juices. That does not happen when the meat is allowed to rest.

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15y ago
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12y ago

There are a couple of reasons why 'resting' meat is a good idea. First, as the meat cooks the muscle fibres contract, which forces the juices out. Letting the meat rest helps the muscle fibres relax so the juices are re-incorporated into the meat and not lost on the chopping board, which would happen if carved immediately.

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13y ago

first so that it can be digested easily and second and importantly to destroy the pathogenic organism if present in raw meat which can cause disease

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13y ago

To keep it moist so the juices settle before carving.

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15y ago

For Juices To Spread

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Q: Why should you rest your meat after you cook it?
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