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

This section may need to be rewritten to comply with Wikipedia's quality standards. (November 2021)

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.

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. ^{[citation needed]}

See also

• Swiss steak

Notes

This meat-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e