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.
"Minute steak" redirects here. However, that term is also used by kosher butchers to refer to blade steak.
A Nordic variation of the minute steak is called a "leaf steak" in the local languages, after its thinness.
In Ireland, Canada, United Kingdom, Australia, and some parts of the United States, cube steak is called a minute steak,[2] because it can be cooked quickly.
