Cube steak

Cubed steak
Beef Cuts
TypeRound cut of beef

Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing").[1] This is the most common cut of meat used for the American dish chicken-fried steak.

Minute steak

"Minute steak" redirects here. However, that term is also used by kosher butchers to refer to blade steak.
A Nordic variation of the minute steak is called a "leaf steak" in the local languages, after its thinness.

In Ireland, Canada, United Kingdom, Australia, and some parts of the United States, cube steak is called a minute steak,[2] because it can be cooked quickly.

Minute steak may also be distinguished by:[3]

  • simply referring to the cut, which is not necessarily tenderized;
  • thinner than cube steak (hence does not need tenderizing);
  • cut from sirloin or round, while cube steak cut is from chuck or round.

See also

Notes

  1. ^ Kim Severson (2009-03-04). "Turning to Cube Steak, and Back to Childhood". The New York Times. Retrieved 2012-07-10.
  2. ^ "Meat Glossary". The Butchers Guild.
  3. ^ Randal W. Oulton. "Cube Steak". Practicallyedible.com. Archived from the original on 2007-12-11. Retrieved 2009-06-20.


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