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ValenThyme ,

as an american my butcher has never in any state or county put breadcrumbs on my meat

LarkinDePark ,

Irish, same here. I’m trying to think of I’ve ever seen it. Maybe on a rack of lamb at the fatty end?

gazter ,

You’re one of today’s lucky 10 000! www.recipetineats.com/schnitzel/#wprm-recipe-cont…

thetreesaysbark ,

This isn’t meant to be rude or anything, I’m just not sure why you’re telling us this.

Is it just an in interesting fact for non-americans?

ValenThyme , (edited )

the OP asked a question about butchers. I have had the fortune to live in most of the united states over the past 40 years and have never experienced what the OP has.

I frankly find your comment condescending and for no reason. It is rude. Does your experience differ in some way? My comment was on topic to OP’s query.

DarkDarkHouse ,
@DarkDarkHouse@lemmy.sdf.org avatar

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.

intensely_human ,

Do you have a problem with people mentioning America?

shrodes ,

Do ya’ll not have beef/chicken/veal schnitzel over there?

OP is not saying “any meat” as in “every meat”, just ones specifically designed as crumbed. It’s pretty popular here in Aus to have breaded meats.

Botzo ,

It’s certainly a rarity (and a crying shame!). The closest things we see regularly are chicken nuggets and battered/breaded fried fish, but I’ve never seen those premade at a butcher shop either, just the freezer section from the giant companies at the grocery store.

But this thread did make me recall shorelunch.com which is a DIY crumb. Shake-n-bake is the pervasive product.

Panko is also a popular option for the crumb.

GGNZ , (edited )
@GGNZ@lemmy.nz avatar

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.

coreysbutchery.com/…/beef-crumbed-schnitzel--from…

Edit.

This image from ‘The Mad Butcher’ includes the breading ingredients.

https://lemmy.nz/pictrs/image/2fbfb656-6f39-4c94-af4e-3c485d397a11.jpeg

HonkTonkWoman ,

That’s good find. That packaging lists “colour” as ingredient, so they could be normal breadcrumbs with coloring added.

Drunemeton ,
@Drunemeton@lemmy.world avatar

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.

Kanzar ,

This was asked on the other site: reddit.com/…/anyone_here_a_butcher_or_work_in_com…

The type of crumb being purchased was the answer.

HubertManne ,

This is going to blow your mind but I had not idea buying crumbed meat was a thing.

anon6789 , (edited )
@anon6789@lemmy.world avatar

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.

https://lemmy.world/pictrs/image/e91649cc-7bf8-4a1f-b12f-6493967b99ed.jpeg

wildbus8979 ,

FWIW, that graph is super US centric. Growth hormones aren’t legal in Canada or the EU, I’d imagine elsewhere neither.

Mothra ,
@Mothra@mander.xyz avatar

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.

xmunk ,

Is it yellow breadcrumbs or just cornmeal?

makingStuffForFun OP ,
@makingStuffForFun@lemmy.ml avatar

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

Mostly_Gristle ,

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.

makingStuffForFun OP ,
@makingStuffForFun@lemmy.ml avatar

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.

Renacles ,

Never seen this myself. Where are you from? It might be a regional thing.

saltesc ,

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.

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