If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.
Why YSK: When you cook meat, any water on the surface must first evaporate before much browning can occur. You want to get as much of a Maillard reaction as possible in the limited cooking time you have before the meat reaches the correct internal temperature. Removing the moisture first means that the heat of the cooking surface isn't wasted on evaporation and can instead interact with the meat to form the complex sugars and proteins of the Maillard reaction.
So what are we supposed to do with all of the living cows? Isn't the main problem with cattle farming the greenhouse gases that the cows release when they fart and poop? Can you explain what's unethical, if that's not the reason?
You are correct, red meats are the worst for the environment, which is why I only eat them on special occasions, just like flying, it isn't sustainable to overconsume, and it should be minimised to whichever level you are willing to do.