Display title | Meat hanging |
Default sort key | Meat hanging |
Page length (in bytes) | 3,540 |
Namespace ID | 0 |
Page ID | 30882227 |
Page content language | en - English |
Page content model | wikitext |
Indexing by robots | Allowed |
Number of page watchers | Fewer than 30 watchers |
Number of redirects to this page | 4 |
Counted as a content page | Yes |
Wikidata item ID | Q5647973 |
Local description | Culinary process |
Central description | process that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging |
Page image | ![Meat hanging in cooler room-01.jpg](//upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Meat_hanging_in_cooler_room-01.jpg/220px-Meat_hanging_in_cooler_room-01.jpg) |
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