Butcher Tip of the Week: Why Resting Your Meat Matters

If there’s one simple trick that can instantly improve your steak, roast or chops at home, it’s this — let it rest.

It might sound like something chefs say to sound fancy, but resting your meat really does make a difference. In fact, it’s one of the easiest ways to get better flavour and tenderness without changing anything else.

What Happens When You Cook Meat?

When meat cooks, the heat pushes the juices toward the centre. If you slice into it straight away, those juices run straight out onto the board.

That’s flavour you’ve just lost.

Resting allows the fibres in the meat to relax and the juices to redistribute back through the cut. The result?

• More flavour
• Better tenderness
• Less juice on the plate
• A more even finish

Simple step. Big difference.

How Long Should You Rest Meat?

Here’s a practical guide you can follow at home:

Steaks (rump, ribeye, porterhouse)
Rest 5–10 minutes depending on thickness.

Thick cut steaks
Rest 10 minutes.

Lamb chops
Rest 5 minutes.

Chicken breast or thighs
Rest 5–8 minutes.

Roasts (beef, lamb, pork)
Rest 15–25 minutes before carving.

As a rule of thumb, smaller cuts need less time. Larger cuts need longer.

Do You Cover It?

Lightly tent the meat with foil. Don’t wrap it tightly — that traps steam and softens your crust. A loose cover keeps it warm while still preserving that golden exterior.

Butcher’s Advice

If you’ve invested in quality meat, don’t rush the final step. Those few extra minutes can take your meal from good to excellent.

If you’re unsure how long to rest a specific cut, just ask us at the counter. We’re always happy to give you the right advice for whatever you’re cooking.

Cooking great meat isn’t complicated — it’s about doing the basics properly.