I was speaking more or less about sauces or additional butter. That being said in my experience rested meat actually spills/explodes more juice on initial cut

I was speaking more or less about sauces or additional butter. That being said in my experience rested meat actually spills/explodes more juice on initial cut as it is like a balloon. Unrested and already cut meat have the juice in the plate where the sawing motion of a serrated knife has little impact. Besides really good meat aka aged fatty pieces actually have very little juice. It is the sauce on top.