What does 'resting' meat help achieve?

Resting meat is a crucial step in the cooking process because it allows the juices that have been forced towards the surface during cooking to redistribute throughout the meat. As meat cooks, the heat causes the muscle fibers to contract, pushing the juices away from the center. When you let the meat rest for a short period after cooking, those juices settle back into the meat, which helps maintain its moisture and tenderness when you cut into it.

This redistribution of juices is particularly important for larger cuts of meat; it can make the difference between a dry piece of meat and one that is juicy and flavorful. The recommendation is generally to let meat rest for several minutes, depending on its size, before slicing and serving.

In comparison, while enhancing flavor is a benefit that can be realized through proper cooking methods and seasoning, resting primarily focuses on moisture redistribution. Similarly, although resting does not contribute to cooking the meat thoroughly or reducing cooking time, these aspects are handled during the cooking process itself.