What is "resting" meat, and why is it important?

Resting meat refers to the process of allowing cooked meat to sit for a period of time before slicing or serving it. During cooking, the juices within the meat move toward the center, as the heat causes the muscle fibers to contract. When meat is removed from the heat source, resting allows these juices, which are under pressure, to redistribute throughout the meat. This redistribution is crucial because it helps retain moisture within the meat when it is cut, leading to a juicier and more flavorful result.

If meat is cut immediately after cooking without resting, the juices are more likely to run out, resulting in dry and less appealing meat. Therefore, resting is an essential step to ensure that the final dish is optimally moist and tender, enhancing the overall quality of the meal.