I don't understand how on one hand steaks are dry aged, with the goal of reducing the water content, therefore concentrating the flavors and making a tastier steak, while on the other hand, poultry is brined, with the goal of increasing the water content, making a moister poultry.
Aren't those techniques contradictory? Is there a reason one is applied to steak, the other to poultry?
Why aren't people interested in a moister steak? A poultry with concentrated flavors?
Why aren't people worried of getting a drier steak? More diluted flavors in their poultry?