Why is it important to let meat rest after cooking?

Letting meat rest after cooking is important because it allows the juices within the meat to redistribute. When meat is cooked, the fibers contract and push the juices toward the center. If you cut into the meat immediately after cooking, those juices are likely to spill out, resulting in a drier piece. By allowing the meat to rest, the fibers have time to relax and the juices are reabsorbed throughout the meat, enhancing both the flavor and moisture content. This process leads to a more succulent and enjoyable eating experience.

The other options, while they may touch on related concepts, do not capture the primary benefit of resting meat as effectively as the correct choice. For instance, reducing cooking time is not a benefit of resting; in fact, resting adds to total cooking time. Similarly, cooling the outer layer is a byproduct of resting but not the primary goal, and while allowing the meat to rest can make slicing easier, the main purpose is to improve moisture and flavor.