Juicy & Perfectly Done: How to Rest Meat Properly
The process of cooking meat is not complete once it’s off the heat. Understanding how to rest meat properly is key to getting it perfectly cooked and juicy.
We used our temperature knowledge to answer common questions about resting. We also asked Marcus Bawdon, blogger at CountryWoodSmoke and author of Food and Fire, how he likes to rest his beef to get the perfect finish.
Beef, Lamb, Veal (Rare): 52°C
Beef, Lamb, Veal (Medium): 60°C
Beef, Lamb, Veal (Well Done): 71°C
Pork Roasts, Steaks & Chops (Medium): 63°C
Pork Roasts, Steaks & Chops (Well Done): 71°C