Cube steak

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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.

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Minute 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

Notes

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