How to Rest Your Meat

August 13th, 2010

Resting your meat can make a huge difference to its overall taste, flavour and juiciness…

As your beef/pork is cooking, the proteins within your meat begin to push their natural juices towards the centre, allowing your proteins to heat up and set.

And this can be quite useful to you during the cooking process, as you will be able to judge the ‘doneness’ of your beef by how firm it is. The firmer the meat, the more ‘done’ it is.

However, after cooking it is essential that you allow your meat to stand away from the heat, so that its juices can redistribute/reabsorb themselves into the meat. Serve immediately and you will lose more juices as you cut into the meat, and experience a less tender piece of steak.

How long should I rest my meat?

1. Once your meat has finished cooking, remove from the heat and place onto a warm plate
2. Next cover your meat loosely with a piece foil. NOTE: do not cover it too tightly as this will cause your meat to sweat and lose juices
3. Now depending on the cut/size of your meat, you will need to let it rest for different periods.A roast for instance should be allowed to rest for 10-20 minutes before carving; however cook a steak or a pork chop and they will need to rest for at least 2-3 minutes before serving

Tags: beef, Pork, protein, resting meat, steak
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