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?
This is going to blow your mind but I had not idea buying crumbed meat was a thing.
Usually breading meat starts with dipping the meat into an egg wash before you dip it in the bread crumbs, so the yellow probably comes from egg yolk.
Is it yellow breadcrumbs or just cornmeal?
Now that is a really interesting question. I’ll do some research. Maybe that’s what it is.
Up here in Canada we have a type of bacon that’s traditionally coated in corn meal called peameal bacon - if this (random image from the internet affixed below) is what your meat looks like it might be the same stuff:
https://celebrationgeneration.com/wp-content/uploads/2014/11/Peameal-Bacon-2.jpg
I’m unsure why but It used to be the same here in New Zealand, most butchers seem to have transitioned to panko breadcrumbs now.
The only place i’ve seen this in the last few years at the cheaper butcher chains like ‘The Mad Butcher’ and the one in my link below.
I think OP is talking about this.
https://www.coreysbutchery.com/shop/product/409143/beef-crumbed-schnitzel--from-500g/
Edit.
This image from ‘The Mad Butcher’ includes the breading ingredients.
This was asked on the other site: https://reddit.com/r/AskAnAustralian/comments/15ecqe2/anyone_here_a_butcher_or_work_in_commercial_meat/
The type of crumb being purchased was the answer.
