Cube steak is a piece of meat that has been tenderized, typically using a mechanical tenderizer or meat mallet. In this article, I’ll walk you through everything about cube steak: what cut of meat it comes from, other names it’s known by, what it tastes like, and the best ways to cook with it.
What is Cube Steak?
Cube steak is a cut of beef that has been tenderized and flattened, typically using a mechanical meat tenderizer or a meat mallet. This process leaves small cube-shaped marks on the meat; this is where it gets its name. The tenderizing process also gives it a unique texture that’s similar to ground meat. While you might find cube steak made from deer, elk, or pork, in this article, I focus on the beef cube steak.
Cube steak costs less than most other beef cuts, but it is naturally tough. The key is how you cook it. With methods like pan-searing or slow braising, you can break down the toughness of the cube steak and bring out its flavor.
Remember, cube steak isn’t a specific cut of meat; it’s any piece of meat that has been tenderized with a meat tenderizer, leaving those familiar potted marks. Butchers usually make it from tougher cuts like bottom round, eye of round, or top round, which come from the back end of the cow. They also use cuts like top sirloin, shoulder, or chuck. Since these cuts are naturally tough, butchers pound them to break down the muscle fibers, giving cube steak its signature look and texture.
What Are Other Names for Cube Steak?
Here are some of the most popular other names for cube steak in the United States:
- Chicken Fried Steak,
- Cubed Steak,
- Minute Steak,
- Swiss Steak.
Important note: Not every minute steak is a cube steak. People often use the terms interchangeably, but they’re not the same. A minute steak is just a thin cut of beef. If it gets run through a tenderizer, it turns into a cube steak. If it doesn’t, it stays a regular minute steak with its original texture.
What Does Cube Steak Taste Like?
Cube steak has a decent beefy flavor, though it’s not as strong as some other cuts. It’s a tougher piece of meat, but since it’s been pounded thin with a tenderizer, it’s not as chewy and tough as something like a regular bottom round or eye of round. How it’s cooked makes a big difference in both flavor and tenderness. Cube steak is usually seasoned ahead of time and often served with gravy, which adds a lot of flavor and helps keep it juicy.
What are Ways to Cook Cube Steak?
Cube steak is a versatile, budget-friendly cut that works well in all kinds of meals. Here are some of the most popular ways to cook it:
- Southern-style cube steak with country gravy, onion gravy, or mushroom gravy
- Beijing beef
- Burgers
- Cheesesteak
- Chicken fried steak
- Milanese-style cube steak
- Slow-cooked in a Crock Pot or slow cooker
- Grilled cube steak roll-ups
- Swiss steak
- Steak sandwiches
Cube Steak Nutrition Facts
Cube steak usually comes from bottom or top round cuts, but butchers may choose other cuts based on availability. To determine the nutritional information for your cube steak, start by asking your butcher which cut he used. Once you know that, go to the USDA FoodData Central website: https://fdc.nal.usda.gov/fdc-app.html#/ – type the steak’s name of the cut into the search bar and hit enter. You’ll get a full breakdown of calories, fat, protein, vitamins, and more.
