Question about losing that first layer of fat on briskets

I've been cutting briskets for a few years in St. Paul and noticed the fat cap gets noticeably thinner after it sits in the walk-in overnight, even before trimming. Is that just moisture loss or something else at play? I had a regular ask why his packer looked so much leaner after 2 days in his fridge, and I wasn't sure what to tell him. Anyone else see this change and know what actually causes it?

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