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?
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.
I do appreciate the answer but this is like a really bright yellow, and it permeates all of the bread, and you could not have enough egg to create this much yellow.
I always thought it was because most breadcrumbs are white. When used as a breading they require a bit of know how to cook the meat properly and not burn the crumbs.
By coloring them you can cook them quicker, cook them easier, and still end up with that “golden brown” color that’s desired for the finished meal.
Edit: Disregard. Read “crumbed” as “crumbled” and thought OP was referring to ground meat/mince. I still think my reply has some interesting info, so I’ll leave it.
I couldn’t find any pics of what you’re talking about, so if you have one, I’d be curious to see it.
From my searching though, I saw that grass fed beef, which would be the “good stuff” has yellow fat instead of white, so when that is minced it will likely coat the meat with that, giving it a slight tint.
Just a guess, but that’s all I could find.
Bread is brown. It’s white with unnecessary additives. If you buy breadcrumbs for such purpose, they’re always light brown or wholemeal. There’s no point in fluffy white flour being used which arguably cooks worse with meat cooking methods as it’s finer.
If the meat’s distinctly yellow, it is likely oil too, rice bran oil is common as it’s quite flavourless and results in strong colour, like conola oils. Oil is used to have crumbs stick on meats that have had their fats/bloods well drained. These are usually cuts not reserved for top quality cooking where the meat is preserved as the pinnacle for the dish, rather than meats being added to the dish or being part of the dish.
Source: Not a butcher, but big into slow cook and BBQ, so deal with a lot of cuts and prep.
Rice bran oil is also great because it’s for a very high smoke point. Great for things you want to char or deep fry.
Yeah, I use it almost exclusively. Better for the environment, super useful, and always high quality. It’s like the paragon of cooking oils. What it doesn’t do well, it still does at a 7/10. It’s also a lot easier only having to remember the properties of one oil.
That is interesting, it’s true. Have you never had a schnitzel?
Never seen this myself. Where are you from? It might be a regional thing.
I can confirm I’ve seen what you are talking about, but have no idea. Not at every butchers though.
I’m not much of a crumbed meats buyer, but occasionally will buy crumbed fish and some places also have that unnatural yellow crumbing.
