Why do so many meat recipes tell you to ';pat dry'; the meat?

I have cooked for a long time and never known why you're supposed to do this. Sometues I forget to do it and I can't tell the difference. The only time this step makes sense to me is to dry them prior to breading so the breading sticks. Why else?Why do so many meat recipes tell you to ';pat dry'; the meat?
Well, for instance on a whole chicken you are about to roast, you want to pat dry before you put the butter on, otherwise the butter wont go on as smoothly.Why do so many meat recipes tell you to ';pat dry'; the meat?
If the meat is wet, it will create a 'crustier' outside. Dry meat on a grill will cook better, while wet meat in a pan will not be any different. The juice from meat in a pan will just sit there, while a grill will drip off.
It is good to pat meat dry when you are going to put it directly onto hot heat and if you are going to oil the meat instead of the pan.


I often forget also.





It may hep a little with seasonings, the same as crumbing them.





Good question.
If you go to saute the meat in a pan with oil, the meat would need to be dry also, as oil and water do not mix.
Also in case you are frying it..It won't splatter if there is no moisture. It helps the seasoning stay on if its not wet.