University of Wyoming Extension

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Academic

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US

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secondary

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none

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2026-08-14

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Read and citable

Original document

By Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator. The single most productive rest source in this catalogue, because it is organised by GEOMETRY rather than by species and names its examples: thin cuts (fish, chicken breasts, pork chops, burgers) about 5 minutes; thicker cuts (steaks) 8-12 minutes; a medium roast, ham, whole chicken or turkey breast about 20 minutes; larger roasts, prime rib and whole turkeys at 5 minutes per pound. It also states carryover qualitatively — 'the internal temperature of the meat continues to rise after cooking has stopped' — with no degrees attached, which is exactly the shape BBQHQ's carryover rule was written to accept.

Culinary practice, Technical

• Explicitly not safety: A nutrition-education newsletter on resting for quality is not a food-safety instrument, and its rest figures are juice-and-carving claims rather than lethality ones. The safety rest for whole cuts continues to trace to FSIS.

• “This permits the juices to be reabsorbed into the fibers of the meat. If you skip resting, you will lose most of the flavorful juices when the meat is cut.”

  University of Wyoming Extension gives resting times by the size and shape of the cut rather than by species: thin cuts such as fish, chicken breasts, pork chops and burgers need about five minutes; thicker cuts such as steaks need eight to twelve minutes; a medium-sized roast, ham, whole chicken or turkey breast needs about twenty minutes; and larger roasts, prime rib and whole turkeys follow a rule of thumb of five minutes per pound.

  Organised by GEOMETRY, which is the axis this catalogue reconciles rest on, and the reason a single document can support six different profiles without any of them being an inference.

  The examples are named rather than implied. Whole chicken, chicken breasts, fish, pork chops and burgers all appear in the source's own lists, so attaching the figures to those foods is reading the source rather than extending it. Bone-in chicken thighs, drumsticks and wings do NOT appear, and are not covered.

  'It allows the temperature of the meat to even out so that the outside is not hotter than the inside' — a second stated reason alongside juice reabsorption.

  Where it applies:

  United States, though a claim about juices rather than about a regulator.

• “The internal temperature of the meat continues to rise after cooking has stopped, called carry-over cooking.”

  University of Wyoming Extension states that the internal temperature of meat continues to rise after cooking has stopped, and names the effect carry-over cooking, without attaching any figure to it.

  Shape:

  A direction with no magnitude, which is exactly the shape BBQHQ's carryover rule accepts and the shape it prefers where a source has not measured. A second publisher confirming the DIRECTION without inventing a number is more useful than a second number would be.