Asklemmy

43866 readers

1368 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
[email protected]: a community for finding communities

~Icon~ ~by~ ~@Double_[email protected]~

founded 5 years ago

MODERATORS

[email protected]

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

submitted 3 months ago by [email protected] to c/[email protected]

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?

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 8 points 3 months ago (1 children)

Now that is a really interesting question. I'll do some research. Maybe that's what it is.

[–] [email protected] 4 points 3 months ago

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