IMO most meat is still ridiculously so full of blood and it messes with the taste of it, the salt removes some of it but letting the meat drain and dry a little tiny bit is better IMO, i almost always hang my beef up to drain out for half a day or so - i only get it frozen so it's basically killed and stuck in a freezer wrapped in plastic immediately
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The blood drains itself well enough when cooking and when resting me thinks
well idk what your sources are but the blood is constantly leaking out of the meat and forms a scum all around the pan when i cook it... the more i drain it the less it does this and the more tasty it is at the end, as well