LMichaels
TVWBB 2-Star Olympian
Frankly IDK about my buds 
but IMO this "salting craze" call it whatever you want is over blown and over used to the detriment of good meats. Honestly it's the texture as well. It just becomes "artificial" feeling and try as I might and as many times as I've tried to do the technique myself, I just cannot get past that "artificial" "feeling" or texture while consuming it. I get poultry. Especially turkey as IMO nothing can make turkey much worse than I already feel it is. But a piece of quality beef or pork just does not need it and does not benefit. No matter how much I try. I just feel it's ruined by the technique.
Now to be fair, I've not tried it on really cheap beef. Since FWIW I mostly buy prime or at lowest choice grades.
but IMO this "salting craze" call it whatever you want is over blown and over used to the detriment of good meats. Honestly it's the texture as well. It just becomes "artificial" feeling and try as I might and as many times as I've tried to do the technique myself, I just cannot get past that "artificial" "feeling" or texture while consuming it. I get poultry. Especially turkey as IMO nothing can make turkey much worse than I already feel it is. But a piece of quality beef or pork just does not need it and does not benefit. No matter how much I try. I just feel it's ruined by the technique. Now to be fair, I've not tried it on really cheap beef. Since FWIW I mostly buy prime or at lowest choice grades.