Resting meat & slicing against the grain

How to tell it is going right

• It came off the heat BEFORE the target temperature, measured with a probe rather than by time, because carryover keeps driving the inside up after it is out.
• The probe went into the coldest likely part rather than the easiest one to reach: the reading that matters is the lowest one, not the first one.
• Rested for a time matched to its size, somewhere warm, and not cut into partway through to see how it is doing.
• The board is nearly dry when it is finally cut. A spreading pool means it was cut too early, and that liquid should have stayed inside.
• The grain was found and the knife went ACROSS it, so the fibres are cut short, and the blade was sharp enough that the slices hold together rather than tearing.

Where it goes wrong It was cut straight off the heat, usually because everything else was ready. The muscle is still contracted and the juice still driven to the centre, so it runs out onto the board; the meat is drier than it ever needed to be, and the flavour that left it is sitting in a puddle under the knife.