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Beef Cuts
Beef cut:	Round
Steak type:	Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat mallet, or use of an electric tenderizer. Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

Minute steak

In some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.^[1]

Others distinguish minute steak as:^[2]

• minute steak is simply a cut, not necessarily tenderized;
• minute steak is thinner than cube steak (hence does not need tenderizing);
• minute steak is cut from sirloin or round, while cube steak cut from chuck or round.

Notes

See also

• Swiss steak