We want flavors to penetrate. We like the caramelized browned bits that form on the exterior of our meat. It was a logical step to create more available surface area by scoring the meat. Flavors soak in. And we get more crunchy, roasted texture in every bite. In Maximum Flavor we have a Thai Beef Salad that features a scored, marinated, and roasted top butt. These pieces of Australian Wagyu strip loin are a more luxurious meat, meant to be eaten in smaller bites. Each portion is about 100 grams. The scoring on these small pieces dramatically increases the overall effect. They will be fried and then finished in a CVAP to encompass the best of all worlds, lots of crunchy bits with a warm melting interior. The nooks and crannies will help the Pepperoni XO Sauce adhere to the meat and each bite will a total experience.
(Don't limit the scoring to meat only. Fish and vegetables benefit just as much.)