Cube steak

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Cubed steak
BeefCutRound.svg
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[edit]

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.

Bucket steak[edit]

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.[citation needed]

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. ^ "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.