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?
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.