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?
Okay.
I guess in the same way you found my comment to be for no reason, I also found yours to be the same.
IMO, your comment wasn’t really on topic. They asked a question about why it happens to them, and you replied that it never happens to you. How is that on topic?
I did find it interesting that it doesn’t happen in the US, I was just checking that you were just making a comment about your own experience, and not to help answer the ops question. That’s cool, and I was just checking.
I hope you have a nice weekend:)