Quick and Easy: Beef Cube Steak
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You probably think that a cube steak would be tough and leathery and I would agree if it were cooked improperly. There are two main cuts of cube steak that are taken from the top sirloin or the round. Another less likely to be found are cube steaks from the chuck section. Those are the ones that are the most flavorful in my estimation as there is more fat running through the steak.
To make a cube steak, the butcher generally takes an ordinary, round steak cut from the top or bottom round and runs it through a butcher's tenderizer. Sometimes a sirloin steak is used and chefs tend to use a gadget that has many metal prongs and pounds the daylights out of the steak.
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