![]() Beef Cuts | |
Type | Round cut of beef |
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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]![](https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Minute_steak_in_Tulppio.jpg/220px-Minute_steak_in_Tulppio.jpg)
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]- ^ Kim Severson (2009-03-04). "Turning to Cube Steak, and Back to Childhood". The New York Times. 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.