Well, I certainly don't see how burning the protein would make it more suitable for assimilation, I think it's a myth that's just been repeated without any evidence, if there is any I'm interested in hearing it, intuitively it doesn't make sense.

Fermentation & aging by bacteria on the other hand does breakdown meat and eases digestion, and it's a tradition all cultures have kept in some form, as evidenced by numerous dishes still consumed today.