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In some parts of the world, a cube steak may be called a minute steak.
The cube steak is popular because it is tender, but often it is made up
of meat scraps that couldn't otherwise be sold. To make a cube steak,
the butcher generally takes an ordinary, flavorful but tough scrap cut,
and runs it through a butcher's tenderizer four or five times, turning
it almost into hamburger meat. This machine is sometimes called a cube
steak machine, it was invented in 1941, and leaves cube-shaped imprints
on the surface of the meat, thus the name "cube steak". Here at Jim's
Meat Market we use Sirloin tips as well as other fine cuts, in place of
the supermarket type scrap cuts. We only need to run it through
the machine once or twice. We believe that you will return to us, once
you are hooked on our cube steaks. |
