If it's not over-salted by much ... serve it with a sauce that hasn't been salted, serve it on top of a bland starch (rice, pasta, baked potato) or mix it in as the flavoring to something else that's unsalted. (eg, a casserole, soup, stew, etc.) If it's uncooked larger chunks, you can rinse it off (in cold water), pat dry, and then cook it. If it's uncooked ground meat ... the salt will cause the proteins to start tightening, and make things start to stick together if it sits before you cook it. If you haven't stirred in the salt yet (for those times when the lid came off a salt shaker), you might be able to get the worst of it off with a spoon, or even pick up the block of ground meat and shake it off. Rinsing is still an option, but it's more difficult to dry back off before cooking ... you might have to resort to other options. If it's not in a liquid or sauce, for the 'lid came off the salt shaker' situation, for large hunks of meat, just pick it up and shake and/or brush off the salt.
For ground meat or smaller chunks ... you might need to add some water, and then pour the water off (a strainer helps with this). If it's larger hunks in a sauce, you can pull it out and remake the sauce. Depending on the type of sauce, you might want to save it to use it as flavoring in some other dish (casserole, soup, etc.) Your most difficult case is ground beef in a sauce. If it's wet enough, you can rinse if off in a colander ... for thicker sauces, if it's not so salty to be inedible, you can try serving it over rice, pasta, a baked potato ... or turn it into a casserole.