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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.
Should you opt for a leaner 90/10 ground beef mix, or a fattier 80/20 ground chuck? This is the number to keep in mind before you grill. The Best Ground-Beef-To-Fat Ratio For A Perfect Burger
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Although any cut of beef can be used to produce ground beef, chuck steak is a popular choice because of its rich flavor and meat-to-fat ratio. Round steak is also often used. In the United States, ground beef is usually categorized based on the cut and fat percentage: [6] Chuck: 78–84% lean; Round: 85–89% lean; Sirloin: 90–95% lean
Doing so “can up the fiber and nutrient density while lowering the fat content naturally as well.” Just keep in mind that this will make the meatball a healthier snack, but less of a protein bomb.
The cuts of steak used for chicken-fried steak are usually the less expensive, less desirable ones, such as cube steak, chuck, round steak, and occasionally flank steak. The method may be used for chopped or ground beef, but it is not called chicken-fried steak.