A few comments:

- Of course dried meat will taste better then fresh. It has been 
concentrated. And it is up to the stomach to reconstitute it.

- Re Sauces. If you cook your meat well done, as people are 
encouraged to do, you will end up with gray meat that is tasteless. 
The taste is only in the brown Maillard layer I'm writing about and 
in the uncooked meat. With it tasteless you need sauces. If the sauce 
is a pan drippings gravy, then you are capturing that tasty Maillard 
layer that was lost in the pan and turning it into a sauce.

Don.