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Why do butchers have yellow breadcrumbs on their meat? (lemmy.ml)

submitted 4 months ago by makingStuffForFun@lemmy.ml to c/asklemmy@lemmy.ml

32 comments fedilink hide all child comments

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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[–] Drusas@kbin.run 1 points 4 months ago (1 children)

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.

[–] saltesc@lemmy.world 2 points 4 months ago* (last edited 4 months ago)

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.