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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.
A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz). Beef steaks are usually grilled, pan-fried, or broiled.
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.
6. Loose Meat Sandwich. Region: Iowa. A loose meat sandwich is like a burger, but without the form. The ground beef is cooked loose and not pattied, then piled onto a bun and topped with burger ...
The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beef. The rib contains part of the short ribs, the prime rib and rib eye steaks. [2] Brisket, primarily used for barbecue, corned beef or pastrami.
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In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak.
The beef is prized for its taste and exquisite marbling, white specks of intramuscular fat. The standards for raising and producing this Japanese meat are strict and highly regulated by the ...