refrigerating meat after cooking
In an ideal world, you would chill any hot food product rapidly before putting it in the refrigerator.  However, modern refrigerators can handle the load from a mass of hot food, so it is better to put the food in the refrigerator than to hold it at room temperature to cool.

The goal is to minimize the amount of time in the danger zone (40-140 F, 4-60 C) during which pathogens can grow.

See also:


What are some techniques to cool down a dish so that we can store it in the refrigerator safely?
How effective are modern home refrigerators at keeping other foods cool when hot food is introduced to the space?
How do I know if food left at room temperature is still safe to eat?