Well, since I do not buy injected meats then, yes, it is doubtful there is brine. Bone chips are visible, generally, and drying the meat with paper towels is likely to remove them. (I don't find their possibility much of a concern.) Whatever might 'smear' on the meat is unlikely to be removed by rinsing.
Bacterial contamination of intact red meat cuts, if any, will be dealt with by cooking. But bacteria can easily be spread by the act of rinsing--this is especially true with poultry cuts as their Salmonella and Campylobacter counts must be assumed to be significant. Though cooking will reduce these bacteria to safe levels if not eliminate them entirely, rinsing poultry can spread bacteria in and around the sink area as water droplets bounce off the poultry, picking up bacteria as they do, and contaminate the area. With kitchen ambient temps in a perfect range for rapid growth, these bacteria can grow quickly, setting the stage for near perfect cross-contamination potential.
From the link: "And last but not least: I double checked with random cookbooks of mine and was not surprised to find many of them containing instructions to not only wash fish, seafood and poultry, but all kinds of meat. Some of the ones I picked out are very successful basic cookbooks, others written by star-awarded chefs. Which again proves one thing: There appears to be a general lack of common knowledge when it comes to rinsing meat (either way) - do chefs care or do they not?"
Wrong question. The question is not do they care? the question is do they have a clear understanding of food safety? Most often, the answer to that question is no.
There is nothing 'wrong' with rinsing intact red meat cuts--I simply see no reason to do so and so I only dry them. Rinsing poutry should not be done unless the entire sink/counter area is immediately cleaned after rinsing as the cross-contamination potential becomes high if one does so. I simply dry poultry as well, then wash my hands.
