What is the purpose of allowing meat to rest after cooking?

The primary purpose of allowing meat to rest after cooking is to allow juices to redistribute evenly throughout the meat. When meat is cooked, the heat causes the muscle fibers to contract, pushing the juices toward the center. If the meat is cut immediately after cooking, these juices can escape, leading to drier meat and less flavor. Resting gives the juices time to flow back out to the surface and redistribute, resulting in a more succulent and flavorful eating experience.

While letting meat cool completely can be a benefit after cooking, it is not the main reason for resting. Enhancing the appearance of the meat and making it easier to slice are secondary benefits that can come from resting, but they do not address the primary biomechanical process taking place.