What is the purpose of resting meat after cooking?

Resting meat after cooking is critical primarily to redistribute the juices. When meat is cooked, the heat causes the juices within to move towards the surface, and cutting into the meat immediately after it is cooked can cause these juices to escape, leading to a drier texture. By allowing the meat to rest, these juices have time to redistribute throughout the cut, resulting in a moist and flavorful product.

While cooling down is a natural consequence of resting, it is not the primary purpose. Enhancing flavor can occur as a secondary benefit due to the juices being held in, but it is not the main reason for resting meat. Firming up the texture might happen as the meat cools and reabsorbs moisture, but again, that is not the primary focus. The focus is firmly on allowing the juices to be reabsorbed, which enhances overall quality and satisfaction.