Cube steak

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Beef Cuts
BeefCutRound.svg
Beef cut:Round
Steak type:Cube Steak
 
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Beef Cuts
BeefCutRound.svg
Beef cut:Round
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").[1] 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.

Minute steak[edit]

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]

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

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. 

See also[edit]