When big pieces of meat start cooking they form a crust. That crust has got all the juice in the meat behind it. The crust is holding all the juice right there under the surface. When you break that crust the juice comes running out. http://www.cialispharmaciefr24.com/cialis-france-ordonnance/ Even small pieces of chicken do the same thing.
If you get a spatula and your able to get under the meat if you need to move it and let it set on the spatula it may be possible to keep the crust from cracking. Really the only time to move a piece of meat is when its time to wrap.
Once its time to wrap getting a pair of those heat resistant gloves and handling it very gingerly is key.
Try not to move a piece of meat while in the cooking prices but if you have to move them please don’t use tongs!