What is the purpose of resting meat after cooking?

Resting meat after cooking is essential because it allows the juices to redistribute throughout the meat, resulting in enhanced moisture and tenderness. When meat is cooked, the heat causes the muscle fibers to contract, pushing the juices toward the center. If the meat is carved immediately after cooking, these concentrated juices will run out, leading to dryness. Allowing the meat to rest enables the temperature to stabilize and the juices to permeate back into the muscle fibers, which ultimately increases the overall flavor and eating experience.

In contrast, the other options do not accurately describe the primary goal of resting meat. While resting does slightly extend cooking time, its main function is not to do so. The visual appearance of the meat may be positively affected after resting, but that is not the primary reason. Lastly, while resting does lead to a decrease in temperature over time, it is not aimed at expediting the cooling process; rather, it works to improve the quality of the meat served.