Daily Kitchen Note
Cutting into meat immediately after cooking can cause juices to run out and may not be safe. Resting the meat for at least three minutes ensures it is safe to eat and keeps it juicy.
How to Rest meat
- Cook raw beef, pork, lamb, or veal steaks, chops, and roasts to a minimum internal temperature of 145°F as measured with a food thermometer.
- Remove the meat from the heat source and place it on a clean cutting board or platter.
- Allow the meat to rest undisturbed for at least three minutes before cutting or consuming.
Why it works
According to the USDA, resting meat for at least three minutes after it reaches a safe internal temperature of 145°F is important for both safety and quality. This brief rest period allows the temperature to stabilize and ensures the meat is safe to consume while retaining its juices.
Source
U.S. Department of Agriculture (USDA): Cooking Meat: Is It Done Yet?
