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?
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.
Okay.
I guess in the same way you found my comment to be for no reason, I also found yours to be the same.
IMO, your comment wasn’t really on topic. They asked a question about why it happens to them, and you replied that it never happens to you. How is that on topic?
I did find it interesting that it doesn’t happen in the US, I was just checking that you were just making a comment about your own experience, and not to help answer the ops question. That’s cool, and I was just checking.
I hope you have a nice weekend:)