Cube steak

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.

History

The term "cube steak" is derived from the process of tenderization, specifically the shape of the indentations left by a meat tenderizer. The process of cubing meat originated in the early 20th century as a way to make tougher cuts of meat more palatable. The first commercial meat tenderizer was introduced to the market in the 1940s.

Preparation

Cube steak is typically prepared by dredging the meat in a mixture of flour, salt, and pepper, then frying it in a skillet. It is a popular choice for chicken fried steak, a staple of southern U.S. cuisine. Cube steak can also be braised, or used in stews and in making beef stroganoff.

Nutritional Value

Like all beef, cube steak is rich in protein, iron, and vitamin B12. However, it is also high in cholesterol and should be consumed in moderation.

See Also

• Beef
• Chicken fried steak
• Beef stroganoff
• Meat tenderizer

‎