Why does meat continue to cook after you slice it?

Meat doesn't actually continue cooking after you slice it. The carryover cooking that occurs after you remove meat from the heat source is due to the heat retained within the meat.

Here's why:

* Thermal Mass: Meat has a relatively high thermal mass, meaning it takes time to heat up and cool down. When you remove meat from the heat, it still holds a significant amount of internal heat.

* Heat Distribution: The heat is distributed unevenly throughout the meat. While the surface may have reached the desired temperature, the interior might be cooler.

* Conduction and Convection: As the meat cools, the internal heat conducts towards the surface and also convects to the surrounding air. This process continues even after the meat is sliced, allowing the internal temperature to rise slightly.

Important Note: This carryover cooking effect is minimal for thin cuts of meat and more significant for thicker cuts. It's generally responsible for a temperature increase of 5-10 degrees Fahrenheit (3-6 degrees Celsius).

Therefore, while it might feel like the meat is still cooking after slicing, it's actually just the residual heat distributing and reaching a more even temperature.