You’ve cooked your beef and now it’s time to let the meat rest.
Resting allows the natural meat juices redistribute through the muscle, relaxing the meat fibres so you can savour delicious tender and juicy beef
Many chefs follow the rule of thumb of 1 minute resting time for every 100 g of meat.
Resting time depends on the size of your cut. We like to give a roast 10–20 minutes rest before carving and allow steaks to stand for 3–5 minutes before serving.