How do you remove salt from raw meat not yet cooked?

You can't really "remove" salt from raw meat once it's been added. Here's why:

* Salt dissolves: Salt dissolves in the water present in the meat. It doesn't just sit on the surface.

* Salt permeates: Salt diffuses into the meat fibers, changing the flavor and texture.

What you can do to *reduce* the saltiness:

* Soak in cold water: Soaking the meat in cold water for a few hours can help draw out some of the salt. This won't remove all of it, but it can make a difference.

* Rinse thoroughly: After soaking, rinse the meat thoroughly under cold running water to remove any surface salt.

* Use a brine: If you're worried about over-salting, you can use a brine instead of directly salting the meat. A brine helps distribute salt evenly and can actually enhance the flavor without making it too salty.

Important Note: These methods are not foolproof. The amount of salt removed will depend on the amount of salt used, the type of meat, and the soaking time. If you're concerned about the saltiness, it's best to avoid over-salting in the first place.