whats the difference in cube steak and round steak???

Question

I bought cube steak instead of round can I still use in a round steak recipe???

Answer 1

Former Butcher Here... A cube steak is any steak that has been ran thru the cuber machine... thats all... a round steak is cut from a larger peice of meat.. in MOST grocery stores they use the toughest cheaper peices of meat for "cube" steaks known as Pec Meat from the cows pectoral muscle... However you can request any steak you pick out to be "cubed"

Answer 2

Cubed Round Steak Recipes

Answer 3

Well, now here in the 21st century, when I don't buy such cheap cuts of meat, I don't know. But back in the middle of the 20th century, round steak was one of the cheapest pieces you could get. Usually, it was about 1/2" thick and was usually fried in a pan with lard. Cube steak was round steak that had "the living hell" beaten out of it with a really nasty metal gizmo that had little square protusions 1/4" square evenly spaced across the face of the "hammer" side of the "gizmo." Granny would beat the **** out of round steak until it was about 1/8" thick, drag it through an egg/water mix and then through a salt/pepper/flour mix and throw it into the same skillet that you cooked round steak in.
Usually, it came out tough enough to take the teeth out of the most normal human being; however, that's the only steak we poor hillbillies could afford back in the 1950's.
Helping hint: Round steak is probably one of the best tasting cuts of the dead bovine. A secret I discovered years ago is to get your butcher to cut a "whole" round steak about 1.5" thick. Then, take it home, cut it down the middle along the long axis and then cut it three times across the first cut so it "looks" like you have six "sirloin" cuts. Wrap the suckers in foil and throw 'em in the freezer. When you want to eat one, thaw one out and "liberally" shake the Adolph's tenderizer on it before grilling (best) or frying (second best); or using an acid-based (lemon juice, orange juice, etc.,) marinade overnight. "Ungodly" rare to medium rare is the max you should cook it. If you can't handle that, don't waste your money buying it but get you some shoe leather instead since that's about what you'll end up with.
The secret of beef is the rarer the better. For anything else, go find you a copy of, the now rare, "Joy of Cooking." The best cookbook ever written (teach you how to cook 'coon and possum).
Of course, now reviewing my answer, I see you question.
The answer is...NO. But you can use it for Swiss steak, which with mushrooms and onions is devine. Jesus, you lazy ****, go buy a cookbook.

Answer 4

Cube Steak is a cut of meat, usually top round, tenderized by a fierce pounding of a mallet(this leaves little cube markings on the meat)

A round steak is a cut from the back of the cow, specifically from the top of the leg, the hind shank and the rump. This is a lean cut, and is moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly, or of its own components. Commonly cooked through slow moist methods including braising in order to tenderize the meat.

Answer 5

Depends on the recipe..cube steak tends to be more tender,and will fall apart easily if not handled well.

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

yes you have my permission...it's the same thing.

Answer 8

no idea