[grymoire1]

Summary: The temperature will continue to rise after removing meat from a grill. The thicker the meat, the more temperature is retained. You want the cut the meat when the proper temperature is reached.

So if the meat is at the target temperature - slice it right away. If the temperature is below the target temp, and the meat is thick, wait until the target temperature is reached, then slice it.

The trick is knowing how thick the meat is, how much the temperature will continue to rise after removal, and therefore when to remove the meat.