There are bunch compound responses that happen while dry maturing, yet at the most straightforward, a considerable measure of the water in the hamburger vanishes yet the rest of the meat still has the greater part of the first flavor, which is then more moved in each chomp. In the meantime, the connective tissues start to separate, making the meat more delicate, however once more, with no loss of flavor.
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while the meat looks dry in my photo its so wonderfully soft and tender, as you mentioned it just makes it more delicate and enhances flavor. It smells almost like prosciutto