[ccmay]

Don't know for sure. I think it's a poor man's dry-aging, drawing some of the water out of the meat, which gives it more flavor. All I know is, I like it.

Speaking of salt, some restaurants are now cooking pieces of meat in pans of super-heated rock salt. I've never tried that but it seems to be rather trendy now.

-ccm

[Vision]

I saw the salt method done on the food network. It would have to be fantastic to be worth the work IMO.