I have read most of the threads about letting pork rest before shredding it. What is the purpose in that? Do you do the same thing with beef?
Thanks,
Michael
Original Post
Hello the purpose of letting meat "rest" after cooking prior to slicing into it or shredding as it were is to allow the meat's juices to redistribute themselves back into the meat. If this is not allowed to happen then you would have al the juices on the cutting board when you sliced into it. I would say you should apply this to any piece of meat. Hope this helps