When I make veal vs. beef steak from kosher meat, it consistently seems to me that the veal is significantly more salty.
The steak isn't salted by me at all (aside from whatever saltiness remains from koshering process).
The difference persists between different methods (grilling in a stove pan vs. in convection oven).
The steaks (shoulder) are sourced from the same supermarket and to the best of my knowledge are sourced from the same producer by them.
Is this difference in saltiness something expected (or just in my head) and if so, why?
The steaks aren't rinsed (either one).