Why do butchers have yellow breadcrumbs on their meat?
Why do butchers have yellow breadcrumbs on their meat?
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?
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Never seen this myself. Where are you from? It might be a regional thing.
Their post says where they're from - Australia. Or do you mean more specifically?
Yeah, I've been only to Sydney and Melbourne and don't remember seeing that, but I might be wrong.
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