This is going to blow your mind but I had not idea buying crumbed meat was a thing.
this post was submitted on 19 Jul 2024
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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.
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.
That’s good find. That packaging lists “colour” as ingredient, so they could be normal breadcrumbs with coloring added.
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.
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.
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.
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.
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.
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.
FWIW, that graph is super US centric. Growth hormones aren't legal in Canada or the EU, I'd imagine elsewhere neither.
Old man reckons they're "cornflake crumbs", similar to what other commenter said but also not Corn flour per say. Makes them crunchy.
That is interesting, it's true. Have you never had a schnitzel?