Hilarious and I agree. If you order a steak "chef's choice" at a better restaurant it will not be anywhere close to "well done". But I'd only do that at certain restaurants. I've seen some cooks turn medium rare into overcooked shoe leather. I won't call them chef's.
Salt was an extremely valuable commodity before refrigeration as it was a means of preserving meat. Dad used to salt cure a ham from the hogs we butchered. We had a freezer but he just liked salt cured ham.
The stuff from a grocery store may be brined but not as a preservative. When we talk about brining on here we are not talking about it as a preservative. That is a whole different subject.
