Meat & Livestock Australia

Authority

Industry technical body

Territories

AU

Primacy

primary

Commercial interest

advertising funded

Retrieved

2026-08-13

State

Read and citable

Original document

The most useful single rest source retrieved, because it states figures for TWO geometries and a rate that spans them: steaks 3–5 minutes, roasts 10–20, and '1 minute resting time for every 100 g of meat'. It also specifies the covering precisely and says why — 'cover loosely with foil (too tight and you'll make the hot meat sweat and lose valuable moisture)' — which is the field the AmazingRibs dispute turns on. No mention of carryover.

Culinary practice, Technical

• Explicitly not safety: A levy body is not a food-safety authority.
• Explicitly not commercial: Funded to promote Australian beef.

• “allow steaks to stand for 3–5 minutes before serving”

  Meat & Livestock Australia advises standing steaks for 3–5 minutes before serving, covered loosely with foil, so the natural juices redistribute through the muscle.

  A steak — a portion cut, not a joint.

  'Cover loosely with foil (too tight and you'll make the hot meat sweat and lose valuable moisture)'. The publisher treats tightness as material.

  Where it applies:

  Australia.

• “give a roast 10–20 minutes rest before carving”

  Meat & Livestock Australia advises giving a roast 10–20 minutes rest before carving, covered loosely with foil.

  A whole joint.

  Loosely with foil, as for steaks.

  Where it applies:

  Australia.

• “1 minute resting time for every 100 g of meat”

  Meat & Livestock Australia publishes a rate alongside its two figures: one minute of resting time for every 100 g of meat.

  Form:

  A rate, not a duration. It becomes a duration only when multiplied by a weight, and the multiplying is BBQHQ's work rather than MLA's — the same distinction BBQHQ draws between a stated rate and a stated duration for cooking times.

  The rate reproduces the publisher's own bands for ordinary weights: a 300–500 g steak gives 3–5 minutes and a 1–2 kg roast gives 10–20. It is a restatement of the same guidance, not a second independent figure.

• “Resting allows the natural meat juices redistribute through the muscle, relaxing the meat fibres so you can savour delicious tender and juicy beef”

  Meat & Livestock Australia gives the reason for resting as redistribution of the natural meat juices through the muscle and relaxation of the meat fibres.

  A mechanism claim, and the one AmazingRibs' experiments dispute. Recorded so the disagreement is about something specific rather than about tone.