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?
OP asked why, when they see crumbed meat in Australia, the crumb is yellow. I’m struggling to see the relevance of your response that you’ve never seen crumbed meat in America.
Your original comment could be taken in various tones and they wanted a clarification. For what it’s worth, it is useful to some to hear it, since it could help people see differences between the US and other countries. It’s just said in a way that felt more like “Butchers don’t do this” rather than “As the contrast, I don’t see this done in my country”. Either way though, in the spirit of the question it is sorta off topic.
It’s like asking “Why does this currency have this person on it?” and getting the answer “I’ve never seen that currency used anywhere I lived.” While true, it’s not really relevant, doesn’t answer the question, and can either be taken as a long winded way to say “I don’t know” or stubborn self centered everything worth knowing is centered around your own experiences. Which is definitely reading into it too much, but there are people who act like that, either as trolls or real jingoists.
