What It Means
Resting meat means taking it off the heat once it reaches its safe internal temperatureInternal temperatureThe temperature at the center of cooked food, read with a food thermometer; USDA lists the minimum each food must reach to be safe to eat. See more and leaving it alone for a few minutes before you carve or eat it. The USDA Food Safety and Inspection Service (FSIS) calls this the rest time and lists at least 3 minutes for beef, pork, veal and lamb steaks, chops and roasts, and for fresh or smoked ham. FSIS says the rest lets the innermost parts and the juices finish cooking safely, which makes it part of the safety step as well as a habit cooks keep for texture.
Try It: Time a 3-Minute Rest
Start it when the steak, chop or roast reaches 145°F and comes off the heat. FSIS lists at least 3 minutes.
The 3-minute rest is done. Carve and serve.
Leave it uncut on the board until the clock reaches 0:00.
How It Sounds at Home
- "Let the steak sit for a few minutes before you cut it."
- "Don't slice it yet, it's resting."
- "Give the roast a minute off the heat."
The Breakdown
How to rest meat
- Cook until a food thermometer in the thickest part reads the safe minimum. For a beef, pork, veal or lamb steak, chop or roast, FSIS says 145°F.
- Take it off the heat and set it on a clean plate or cutting board.
- Leave it uncut for at least 3 minutes.
- Carve and serve.
Which foods need a rest, per the USDA FSIS chart
| Food | Safe minimum | Rest |
|---|---|---|
| Beef, pork, veal and lamb steaks, chops and roasts | 145°F | At least 3 minutes |
| Fresh or smoked ham, uncooked | 145°F | At least 3 minutes |
| Ground meats | 160°F | None listed |
| All poultry | 165°F | None listed |
| Leftovers | 165°F | None listed |
The chart lists a rest only for the whole cuts and ham above. Ground meat, poultry and leftovers are judged by their temperature alone.
Try it today. Next time you cook a pork chop, pull it at 145°F, start a 3-minute timer, and cut it only when the timer ends.
Good to Know
In the FSIS chart the rest comes after the meat reaches its safe minimum, so start counting only once the thermometer shows 145°F. Taking a pork roast off at 140°F and resting it skips the first half of the rule. FSIS gives 3 minutes as a minimum, and it advises always using a food thermometer to know the meat got there.
FAQ
How long should meat rest after cooking?
At least 3 minutes for beef, pork, veal and lamb steaks, chops and roasts, and for fresh or smoked ham, according to the USDA FSIS chart. The rest starts when the meat reaches 145°F and comes off the heat.
Is resting meat a myth?
For whole cuts of red meat, FSIS treats it as part of safe cooking. It says the rest lets the innermost parts and juices become fully and safely cooked, and that resting at least three minutes helps both safety and quality.
Does chicken need to rest?
The USDA chart lists no rest time for poultry. Chicken is safe once a thermometer reads 165°F in the thickest part.
Do It in Buhata
Meals and Focus
Write the target temperature and "rest 3 minutes" on the dish in Meals in Buhata, and run the 3-minute countdown in Focus when the meat comes off the heat.
Open BuhataRelated Terms and Categories
- Internal temperature
The temperature at the center of cooked food, read with a food thermometer; USDA lists the minimum each food must reach to be safe to eat.
- Thanksgiving timeline
A plan that works back from Thanksgiving dinner to set when the turkey thaws, goes in the oven, rests, and when leftovers go in the fridge.
Sources
USDA Food Safety and Inspection Service, "Safe Minimum Internal Temperature Chart"; FoodSafety.gov, "Cook to a Safe Minimum Internal Temperature"; USDA FSIS, "Food Thermometers"
- www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
- www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
- www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-thermometers
Last updated .