meat hanging
process that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging
en-US/ˈmit ˈhæŋɡɪŋ/
en-GB/ˈmiːt ˈhæŋɪŋ/
process that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging