Contrary to common belief, resting meat isn’t really about retaining juices, but that doesn’t mean it’s pointless. As more evidence against resting meat has piled up, the once bedrock rule is looking a lot less certain. Serious Eats / Amanda SuarezThe Classic Case for Resting MeatMost proponents of resting meat will tell you something like this:After cooking a steak, chop, or roast, it's important to let the meat rest. In the piece, Meathead surveys the work that had been done up to that point on meat resting and presents several arguments about why resting meat may not be a good idea. It depends on the type of meat, the cooking method, the cooking temperature, and the size and shape of the cut.