I’ve noticed and I’ve never really understood why that when you buy any meat that is crumbed from a butcher in Australia, it is always or nearly always yellow in colour.
Why do they do this and where does the yellow colour come from?
I’ve noticed and I’ve never really understood why that when you buy any meat that is crumbed from a butcher in Australia, it is always or nearly always yellow in colour.
Why do they do this and where does the yellow colour come from?
as an american my butcher has never in any state or county put breadcrumbs on my meat
Do ya’ll not have beef/chicken/veal schnitzel over there?
OP is not saying “any meat” as in “every meat”, just ones specifically designed as crumbed. It’s pretty popular here in Aus to have breaded meats.
It’s certainly a rarity (and a crying shame!). The closest things we see regularly are chicken nuggets and battered/breaded fried fish, but I’ve never seen those premade at a butcher shop either, just the freezer section from the giant companies at the grocery store.
But this thread did make me recall https://shorelunch.com/ which is a DIY crumb. Shake-n-bake is the pervasive product.
Panko is also a popular option for the crumb.
This isn’t meant to be rude or anything, I’m just not sure why you’re telling us this.
Is it just an in interesting fact for non-americans?
the OP asked a question about butchers. I have had the fortune to live in most of the united states over the past 40 years and have never experienced what the OP has.
I frankly find your comment condescending and for no reason. It is rude. Does your experience differ in some way? My comment was on topic to OP’s query.
OP asked why, when they see crumbed meat in Australia, the crumb is yellow. I’m struggling to see the relevance of your response that you’ve never seen crumbed meat in America.
Irish, same here. I’m trying to think of I’ve ever seen it. Maybe on a rack of lamb at the fatty end?
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