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?
I can confirm I’ve seen what you are talking about, but have no idea. Not at every butchers though.
I’m not much of a crumbed meats buyer, but occasionally will buy crumbed fish and some places also have that unnatural yellow crumbing.