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Seasoning Various Steaks

Porthos

By Porthos
in Cooking

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Deryn

Deryn

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Something that occurred to me while reading the above and Porthos's original question was ... is it possible that stores (or perhaps just this particular store or its supplier) is/are slightly pre-brining the better cuts of steak? Not sure why - except if wet brine perhaps to increase the weight and therefore their return on 'investment' when the customer has to pay slightly more or perhaps if dry brined, just to ensure the customer thinks the cut is 'special' because it inherently has more 'flavour' no matter whether they salt it properly or not when cooking? We've been getting rooked for years with pre-brined poultry .. so is this idea so far fetched?

Edited by Deryn (log)
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