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Cube steak or cubed steak is a
In Ireland, Canada, United Kingdom, Australia, and some parts of the United States, cube steak is 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.
cut of beef
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, ...
, usually top round
A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle ( sirloin ti ...
or top sirloin
Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus ...
, tenderize
Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command ...
d and flattened by pounding with a meat tenderizer
A meat tenderizer or meat pounder is a tool for mechanically tenderizing and flattening slabs of meat.
Meat tenderizers come in at least three types:
* The first, most common, is a tool that resembles a hammer or mallet made of metal or wood ...
. 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
Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is a ...
.
Minute steak
In Ireland, Canada, United Kingdom, Australia, and some parts of the United States, cube steak is 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.
See also
*Swiss steak
Swiss steak is a dish of meat, usually beef, that is ''wikt:swiss, swissed'' by rolling or pounding before being braising, braised in a cooking pot of stewed vegetables and seasonings. It is often served with gravy. It is made either on a stove ...
Notes
Cuts of beef {{meat-stub