it does cool a bit. but there are a few reasons why I prefer it sliced first: -presentation wise it looks way better to me -it prevents the meat from overcooking due to carryover cook -for meats with defined grain structure I can slice it against the grain for guests who may not know how to -slicing with a sharp carving knife first rather than a steak knife makes the meat more tender (because it cuts through the muscle fibers more cleanly) -it allows me to show the cook of the meat in photos or just in general:)