Why Resting Your Meat Can Be Almost as Important as Cooking It.

You’ve spent time selecting the perfect cut of meat, seasoning it just right, and cooking it to perfection. But before you grab that knife and dig in, there’s one more crucial step you should never skip. Let it rest!

At Hagberg’s, we know a thing or two about getting the best flavor and texture out of your cuts, and the simple step of letting your meat rest after cooking is a game-changer. When meat cooks, the heat causes its muscle fibers to contract and push juices toward the center. If you slice into it right away, all those flavorful juices spill out onto the cutting board before they get a chance to hit your plate.

Resting gives the meat time to relax, allowing those juices to redistribute throughout the cut. The result? A tender, juicy, and more flavorful bite every time.

Letting your meat rest also allows the internal temperature to stabilize, helping the meat finish cooking gently. This is especially important for thicker cuts like roasts, steaks, or pork chops. Without resting, you risk overcooking the outer layers while leaving the center underdone.

Think of resting as the final touch, just like letting a good wine breathe. Resting is an important step that makes a huge difference.

Whether you’re grilling steaks, roasting pork, or smoking a brisket, resting can elevate your meal from good to unforgettable.