Why It's A Major Mistake To Cut Into Meat Right Off The Grill - Chowhound

Letting meat rest is an essential part of the cooking process for chicken, beef, pork, and fish, to name just a few proteins. However, the rest time for each cut of meat does vary. Generally speaking, thinner cuts of meat can rest for about 10 minutes, while thicker cuts should be left alone for up to 20 minutes. As always, actual times vary depending on the recipe, so use your best judgement. Advertisement…