Cube steak

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Cube steak
BeefCutRound.svg
Beef Cuts
Type Round cut of beef

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric 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[edit]

"Minute steak" redirects here. However, that term is used by kosher butchers to refer to blade steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.

Others distinguish minute steak as:[2]

  • 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.

The term minute steak is also used in the United Kingdom, where the term cube steak is little known.

See also[edit]

Notes[edit]

  1. ^ Kim Severson (2009-03-04). "Turning to Cube Steak, and Back to Childhood". nytimes.com. Retrieved 2012-07-10. 
  2. ^ Randal W. Oulton. "Cube Steak". Practicallyedible.com. Retrieved 2009-06-20.