Cube steak

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.

Cubed steak

Beef Cuts
Type	Round cut of beef

Minute steak

"Minute steak" redirects here. However, that term is also used by kosher butchers to refer to blade steak.

A Nordic variation of the minute steak is called a "leaf steak" in the local languages, after its thinness.

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.

See also

• Swiss steak

Notes

1. Kim Severson (2009-03-04). "Turning to Cube Steak, and Back to Childhood". The New York Times. Retrieved 2012-07-10.
2. "Meat Glossary". The Butchers Guild.
3. Randal W. Oulton. "Cube Steak". Practicallyedible.com. Archived from the original on 2007-12-11. Retrieved 2009-06-20.