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?
Yeah, I’ve been only to Sydney and Melbourne and don’t remember seeing that, but I might be wrong.