Beef · Round
Cubed Steak
A lean steak that has been run through a tenderizing machine. Good for chicken-fried steak and Swiss steak.
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| Animal | Beef |
|---|---|
| Section | Round |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | cube steak, tenderized steak, minute steak |
Best ways to cook it
- Pan-sear
- Fry
- Braise
About this cut
What it is and how to use it
Cubed steak is a thin cut, often from the round or chuck, that has been passed through a blade tenderizer that leaves a pitted, cube-like pattern. That breaks up tough fibers so it cooks quickly and chews easily. It is the classic for chicken-fried steak, Swiss steak, and smothered steak with gravy. It does not need long cooking.
Cook’s tipDredge and pan-fry or simmer in gravy. Cook to at least 145°F. Because it has been mechanically tenderized, don't serve it rare.
Read moreBeef Cuts Chart: 9 Primals & How to Cook Each
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Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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