. . .No, it’s not because it is tired. But during the process of cooking meats the juices inside the meat heat up and create pressure. If you cut into the meat while it’s still pressurized, much of the flavorful, moist juices will run out onto your cutting board. You’ll end up with drier, tougher and less attractive meat.
Cutting into meat while it’s cooking is not the way you want to check to see if it’s done properly. The larger the meat, the longer you should let it rest. Some will recommend letting it rest for up to 30 percent of the time it cooked. If you’re worried about it getting cold, just let it rest in a warm place.
Also, never cover your meat tightly with foil to keep it warm; it will overcook. Steaks should be rested for 5-10 minutes. Roasts should let sit for 15-30 minutes depending on its size. If you’re cooking really thin pieces of meat, a minute or two works. You’ll be amazed at how tender meat can get when it is properly rested!
If you have any questions about how to properly cook meat, leave them for me here and I may use them as the basis for a future cooking tip! You can also tweet at me @johnnyprep.