... Salty?

[Dead Is the New Alive]

So there I am biting into this chunk of beef when to my surprise, I detect a slight salty hint to it. Almost like bacon. Is this at all normal? I haven't noticed this before, but then again, I've only just begun eating raw.

[TylerDurden]

I've had presalted meat before(well, presalted tongue). The salts in those kind of raw meats is not healthy for you. Though I'm not sure if this applies to you, maybe the meat just happens to be saltier because the animal consumed salt or whatever?

[RawZi]

    In the US, certified kosher meat these days is always salted, unless you get it at the farm or know a big butcher and explain that you are sick and cannot tolerate salt.  They say they rinse all of the salt out, but I have tried it and it tasted salty to me and left me quite swollen.

[TylerDurden]

    In the US, certified kosher meat these days is always salted, unless you get it at the farm or know a big butcher and explain that you are sick and cannot tolerate salt.  They say they rinse all of the salt out, but I have tried it and it tasted salty to me and left me quite swollen.

Exactly, I tried asking them to remove the salt but it wasn't 100% succcesful and it tasted unusually bland as a result. Besides, from what I understand, the salts they use are usually highly artificial not just standard sodium chloride/table-salt(some potassium compound, I believe or nitrates).

[Dead Is the New Alive]

What the... ?

They put salt to raw meat? What the hell for? As a preservative?

How... What... Ugh. I can't find the proper words.

Can I just for once get what I paid for?

maybe the meat just happens to be saltier because the animal consumed salt or whatever?

Nah, I doubt it. The taste was far too prominent, even if subtle.

[RawZi]

From azines:

Koshering salt, usually referred to as Kosher salt in the USA, is a term that describes one of the most commonly used varieties of edible salt in commercial kitchens today. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure. Like common table salt, kosher salt consists of the chemical compound sodium chloride. Unlike common table salt, Kosher salt typically contains no additives (for example, iodide), although some brands will include anti-clumping agents in small amounts.
Kosher salt gets its name not because it follows the guidelines for kosher foods as written in the Torah (nearly all salt is kosher, including ordinary table salt), but rather because of its use in making meats kosher, by helping to extract the blood from the meat. Rather than cubic crystals, kosher salt has a flat platelet shape. This is done in some salts by adding Yellow Prussate of Soda, (Sodium Ferrocyanate). Because kosher salt grains are larger than regular table salt grains, when meats are coated in kosher salt the salt does not dissolve readily; the salt remains on the surface of the meat longer to draw fluids out of the meat.

The term kosher salt is restricted to North America; in the UK it is usually called "koshering salt",[1][2] and in other parts of the world, "(coarse) cooking salt". In North America, the term koshering salt has been proposed as more accurate and is sometimes used in industry (e.g., The Salt Institute), but it is rarely used in everyday language.

Kosher salt can be used in nearly all applications, but it is not generally recommended for baking with recipes that use small amounts of liquid (wet ingredients). If there is not enough liquid, the kosher salt will not dissolve sufficiently, and this can result in small bits of salt in the resulting product; in certain applications this is undesirable. In recipes where there is enough liquid to dissolve all the salt, table salt can be replaced by kosher salt, but the volume must be adjusted. Because kosher grains occupy more volume (for equal weight) the volume of kosher salt should be increased. Because kosher salt grains can vary in size considerably from one brand to another, it is recommended that one check the box for a conversion guideline, which is generally provided. If there is no guidance provided, twice as much kosher salt (by volume) to replace table salt serves as a rough estimate. Another reliable technique is to use an equal weight; a gram of kosher salt is equivalent to a gram of table salt. Because of the absence of iodine, kosher salt is preferred by most chefs to iodized salt.