> In Young’s tests, he controls for that crucial variable: the final core temperature at the moment of slicing. Rather than pulling all his meat samples at the

> In Young’s tests, he controls for that crucial variable: the final core temperature at the moment of slicing. Rather than pulling all his meat samples at the same temperature and then slicing them at different times, he uses his Predictive Thermometer to ensure that each piece is sliced at the same final internal temperature, whether it was rested or not. This approach isolates the effect of resting itself. The result? Juice loss is the same either way, no matter if the meat rested or not. Doesn’t this approach necessarily mean that some of the meat will be cooked longer than other meat?