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?
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.