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Cube steak or cubed steak is a cut of beef, usually
In Ireland, Canada, United Kingdom, Australia, and some parts of the United States, cube steak is called a minute steak, because it can be cooked quickly.
Minute steak may also be distinguished by:
* 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.
top round
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip) ...
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"). This is the most common cut of meat used for the American dish chicken-fried steak.
Minute steak
In Ireland, Canada, United Kingdom, Australia, and some parts of the United States, cube steak is called a minute steak, because it can be cooked quickly.
Minute steak may also be distinguished by:
* 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.
Bucket steak
In parts of the southern United States, cube steak is also known as bucket steak, a name derived from the cardboard buckets in which stacks of them are often sold.See also
*Swiss steak
Swiss steak is a dish of meat, usually beef, that is '' swissed'' by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings. It is often served with gravy. It is made either on a stove or in an oven, and do ...
Notes
Cuts of beef {{meat-stub