{{short description|Cut of beef}} {{Infobox food |name=Cube steak |image=BeefCutRound.svg |caption=Beef Cuts |type=Round cut of beef |no_recipes=y |no_commons=y }} '''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").<ref>{{cite web|author=Kim Severson|url=https://www.nytimes.com/2009/03/04/dining/04steak.html?pagewanted=all |title=Turning to Cube Steak, and Back to Childhood |work=The New York Times |date=2009-03-04 |accessdate=2012-07-10}}</ref> This is the most common cut of meat used for the American dish chicken-fried steak.
== Minute steak == {{cleanup rewrite|section=yes|date=November 2021}} {{redirect|Minute steak|text= However, that term is also used by kosher butchers to refer to blade steak}} In Ireland, Canada, the United Kingdom, Australia, and some parts of the United States, cube steak is called a '''minute steak''',<ref>{{cite web|url=http://www.thebutchersguild.org/meat-glossary|title=Meat Glossary|website=The Butchers Guild}}</ref> because it can be cooked quickly.
Minute steak may also be distinguished by:<ref>{{cite web|last=Oulton|first=Randal W.|url=http://www.practicallyedible.com/edible.nsf/pages/cubesteak|title=Cube Steak|publisher=Practicallyedible.com|access-date=2009-06-20|url-status=dead|archive-url=https://web.archive.org/web/20071211090507/http://www.practicallyedible.com/edible.nsf/pages/cubesteak|archive-date=2007-12-11}}</ref>
* 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 == * Swiss steak
== Notes == {{reflist}}
{{Cuts of beef}}
Category:Cuts of beef
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