Cube steak is a thin or moderately thick cut of beef that has been mechanically tenderised, usually with a cubing machine that leaves a distinctive pattern of small indentations on the surface. It is commonly made from round or another relatively lean, less tender cut. The name refers to the tenderising marks, not to the meat being cut into cubes.
The meat is passed through rollers or blades that mechanically disrupt muscle fibres and connective tissue. Some suppliers use a tenderising mallet or similar equipment. The process creates a thinner, more tender portion that cooks quickly, but it can also transfer surface bacteria into the interior of the meat.
Cube steak is commonly pan-fried, braised or breaded. In the southern United States, it is used for chicken-fried steak, where the meat is breaded, fried and served with gravy. It can also be used in quick braises and other preparations that benefit from a thin, tenderised cut.
Example: season cube steak, coat it in flour, egg and breadcrumbs, then fry and serve with gravy or a suitable sauce.
Cube steak is defined by mechanical tenderising, while minute steak usually describes a thin portion intended for quick cooking. Some minute steaks are tenderised, but the terms are not always interchangeable.
Food-safety note: mechanically tenderised beef must be handled and cooked according to the applicable food-safety requirements. Do not treat it as an intact whole-muscle steak for rare or undercooked service.
Chef’s tip: check the supplier’s cut and tenderising method. Portion thickness affects cooking time, yield and final texture.
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