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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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16y ago

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