|Type||Round cut of beef|
Cube steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer, or by using an electric tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most common cut of meat used for the American dish chicken fried steak.
In Ireland, Canada, Australia, and some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Minute steak may also be distinguished by:
- 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.
In parts of the southern United States, cube steak is also known as bucket steak, a name derived from the cardboard buckets in which stacks of them are often sold.
- Kim Severson (2009-03-04). "Turning to Cube Steak, and Back to Childhood". nytimes.com. Retrieved 2012-07-10.
- "Meat Glossary". The Butchers Guild.
- Randal W. Oulton. "Cube Steak". Practicallyedible.com. Archived from the original on 2007-12-11. Retrieved 2009-06-20. Cite uses deprecated parameter
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