|Steak type:||Cube Steak|
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"). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried 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:
- 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.
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