Gotcha.
I grew up in Germany. One of our staple foods is raw minced meat ("Met" we call it). You need to put onions, salt and pepper on it else it has almost no taste.
I used to eat a lot of raw meat, including livers (both, pork, beef and chicken), the livers tastes somewhat bitter but not too much either.
When cooking the meat without salt or anything the taste is very shallow, that's why you need to add spices.
Mind you, the meat I ate was from a butcher, when living in Spain we even bought veal among many, held privately and slaugthered for us by our town's butcher. No half-***** supermarket crap.
So, what's exactly the flavour your are looking for then if meat has practically no flavour?