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How to Make Cube Steak Tender

written by

Brooks Hitzfield

posted on

February 1, 2021

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Americans love meat.

According to research, the only country in the world that eats more meat than America is Luxembourg. That’s because we love all kinds, even unique cuts.
If you think of yourself as a “meatatarian," then you need to give cube steak a try despite what you may have heard.

Cube steak is a beautiful cut of meat because it’s relatively inexpensive while still providing an exquisite taste. However, if not cooked properly, it can be rather tough.

Keep reading to learn all about cube steak and how to make it as tender as possible with simple recipes. When you’re ready to try it for yourself, our 100% grass-fed minute steak is a cubed steak that tastes great in all of these dishes. 

What Is Cube Steak?

Let’s start with the basics. This meat comes from the hind end or shoulder of the cow. Butchers can make it from just about any part of the cow, but these two portions are the most popular because they’re tougher.

Once the meat has been removed from the cow, the butcher will run it through a tenderizer. Once complete, you’ll notice small indentations on the meat, which gives the cube steak its recognizable look.

If beef isn’t your thing, you may be able to find variations made from elk, deer, or pork instead.

What Part of The Cow Does Cube Steak Come From?

As I mentioned, “cube steak” doesn’t refer to a specific cut, though top round and top sirloin are the most popular sections to use. Instead, cube steak refers to the shape of the tenderizing machine's indentations on the meat. 

Other names for cube steak include Swiss steak, cubed steak, bucket steak, or minute steak. All of the names for this versatile butcher’s cut have to do with how it’s processed, how it looks, or how quick it is to cook up.

It’s such a popular cut because it’s flavorful and versatile, but also because it’s typically cheaper. Since it’s made from tougher cuts, cube steak doesn’t command the high price of a filet or T-bone, but offers just as much flavor or more.

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Making Tender Cube Steak

The butcher will have run the cut through a tenderizer before you purchase it. However, if you don’t prepare it right, you may negate that tenderizing work.
Try these techniques to ensure your cube steak recipe isn’t working against you.

Preparing Cube Steak

Cube steak undergoes a tenderizing process that breaks up the muscle fibers to make it easier to chew. But you can further enhance the texture of your steak by preparing it the right way before you cook.

A few ways to make your cube steak more tender include:

  • Marinating the meat in a buttermilk or vinegar-based marinade
  • Using a home meat mallet on your steaks to break down the muscle fibers even more 
  • Slicing against the grain before quick-cooking methods like stir-frying and sautĂ©ing

But the real trick is to make sure you’re cooking your cube steak the right way.

In the Skillet

One of the most popular ways to cook cube steak right is in the skillet over medium-high heat. All you need to do to get great results is to follow this simple recipe:

  • First, season the meat with salt and pepper.
  • After, prepare your large skillet by heating a tablespoon of olive oil. Once it’s hot, place the meat in the pan. 
  • Make sure you don’t crowd the skillet. If you don’t give each piece of meat enough room, you’ll be more likely to overcook it and make it tough.
  • Cook for 2 or 3 minutes on each side at medium-high heat, totaling 4 to 6 minutes.
  • Check that the internal temperature has reached 145 degrees Fahrenheit to ensure it’s thoroughly cooked.
  • Once you’ve done that, your steak is good to go.
  • Consider serving it with hearty vegetables to round out your meal.

Making Chicken Fried Steak

Another popular way to prepare cube steak and make it tender is to follow a chicken fried steak recipe.

Chicken fried steak is a pretty simple method: coat your cube steaks in seasoned flour, then dip them in an egg wash, then back into the flour before frying them in oil and serving them with gravy.

This adds a lot of extra calories and fat, which is undoubtedly delicious, but best eaten in moderation. 

If you’ve tried making chicken fried steak before and found yourself wondering, “Why is my breading not sticking?” the answer usually comes down to two issues: either you didn’t move from breading your steak to frying it quickly enough, or your oil wasn’t hot enough. The same issues come up with breaded and fried meats of all kinds.

Why Is It Called Chicken Fried Steak?

The name chicken fried steak confuses a lot of people, and for good reason. Chicken fried steak is named in honor of the cooking method, not because of the cut of meat. The process of dredging cube steak in flour and egg wash, then frying it, is almost exactly the same as classic fried chicken.

Even the Encyclopedia Britannica agrees on the origin of the name.

Cube Steak and Gravy

Adding gravy to your recipe can keep your steak tender, and it’s the ingredient that makes this dish truly comfort food.
Here are your options:

Slow-Cooked with Gravy

Consider using a slow cooker to gradually heat your cube steak in beef broth over many hours without having to worry about it.

To follow this recipe, you’ll still need a skillet; however, you won’t heat it as long as the recipe above. Cook the cube steak in oil for about 1 or 2 minutes on each side.

After you’ve browned the meat:

  1. Move it into the slow cooker.
  2. Let it cook on low for 6 to 8 hours to end up with perfectly tender cube steak.
  3. Once the slow cooker finishes cooking it, top it off with some delicious gravy to take your dish to the next level.

Pan-Fried with Gravy

You could also add gravy to a pan-fried cube steak recipe to increase its delectability.

Consider giving this recipe a try:

  • First, coat the cube steak in a mixture of salt and pepper, onion powder, paprika, garlic powder, and flour.
  • Then add cooking oil to the pan on medium-high heat and add the meat once the pan has heated up.
  • After cooking it for 5 minutes on each side, remove the meat from the pan, place it on a plate, and cover it with aluminum foil.
  • Now it’s time to turn your attention to making the gravy.
  • Using the same pan, add ranch mix, beef broth, and onions. Heat this mixture until the onion becomes translucent.
  • After that, all you need to do is add the cut back into the pan for a few moments to heat it back up, and you’re ready to serve.
  • Consider pairing with mashed potatoes to create a hearty and full meal.

Storing Cube Steak

Once you’ve cooked your amazingly tender cube steak recipe, you might be wondering what to do with any leftovers (if you have any!).

After the cut cools, place it in a Tupperware container that will keep the air out. Then you can choose to put it in the refrigerator if you plan to eat it in the next few days, or you can put it in the freezer if you think you might not get to it for a bit longer.

Reheating Cube Steak

When you’re ready to enjoy the rest of your delicious meal, there are a few ways to go about reheating it.

In the Microwave

While this method is the simplest, it also holds the most significant potential for drying out your cube steak. Be careful not to overheat it. It’s best to heat it in short increments and test the steak after each one.

On the Stovetop

To use this method, you’ll start much like you did when cooking the steak:

  • Add olive oil to a skillet
  • Once the olive oil is warm, add your cut
  • Carefully watch your steak and flip it every minute until cooked to your liking.

While this may take a tad longer, the moisture savings are worth it.

Why Is Cube Steak So Tough?

Despite the tenderizing that cube steak gets, a lot of home cooks find it comes out tough. The main reason for this is the nature of the cut itself. It comes from some of the tougher cuts on a cow, and on a 100% grass-fed, pasture-raised cow, these cuts can end up even firmer than average. 

The top round and top sirloin have a lot of connective tissue, and that makes them more likely to be chewy and dense. Tenderizing the cuts with a machine helps break down the fibers, but it’s not always a perfect solution.

The biggest factor in a cube steak’s texture is cooking. If you cook it too long on high heat, the muscle fibers will tighten up, leaving you with a tough and leathery chew rather than a juicy and tender cut. That’s why we recommend cooking it quickly or going the low-and-slow route with plenty of liquid to braise it in.

Conclusion

Just because cube steak is inexpensive doesn’t mean that it can’t make a tasty meal for your family. With this versatile cut of meat and the right recipe, you’ll cook a filling and delicious dinner of comfort food while staying within your budget.

Any dish will taste better with our 100% grass-fed beef, ethically raised on regenerative pastures. We’ve got you covered with delivery from our family farm to your door, anywhere in the continental USA.

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A Complete Guide to Cuts of Chicken

A Complete Guide to Cuts of Chicken

From aromatic, creamy curries to light summer salads, chicken is a versatile, nutritious meat that works wonderfully as the centerpiece for thousands of dishes across cuisines.  But you’re missing out if you’ve only cooked with chicken breasts or thighs. Plenty of other chicken cuts are packed with flavor–not to mention essential nutrients.  We provide ethically raised pastured chicken cuts of all types because we believe nothing should go to waste. That’s why we’ve curated this list to help you enjoy parts of the chicken you might have overlooked! We’ll discuss these cuts in more detail, explaining the unique flavor profile of each one. For inspiration, we'll also include some of our favorite mouth-watering recipes.  The Importance of Ethical, Pasture-Raised Chicken  Factory-farmed chickens are often raised in crowded conditions that may increase the risk of disease and stress. This non-natural environment also reduces the meat's nutritional benefits and gives it an inferior taste compared to ethically raised chickens.  That’s why we’re committed to delivering healthy, delicious, ethically raised chicken to our customers. Pasture-raised chickens are more nutritious because of the diverse, nutrient-dense diet they get through foraging on healthy farmland. In the warm seasons, our chickens roam in mobile coops that rotate daily to fresh, lush pastures. Their interaction with the land naturally fertilizes and helps regenerate the soil. When winter sets in, we transition our chickens to warm barns, protecting them from the harsh elements while maintaining access to pasture as weather permits. In addition, our chicken is free of GMOs, antibiotics, and hormones. Dark vs. White Meat As we explain the different cuts of chicken, you’ll notice that some–like thighs, legs, and drumsticks—are dark meat, while cuts like breast, wings, and back are white meat.  This is due to the difference in color from a protein called myoglobin, which stores oxygen in the chicken’s muscles. Certain muscles–like the legs–need more oxygen and blood flow than other parts, like the breast, leading to the difference in meat color.  While you may have heard that white meat is better for you, this isn’t the case. Although there are differences between the two, these generally come down to taste preference and the recipe you’re making: Protein content: White and dark meat have relatively similar calorie counts, although white meat is slightly lower and has more protein. Nutritional profile: White meat is rich in vitamins B12, B3, and B6, while dark meat has more iron, zinc, and B2.  Taste: The differences in fat between white and brown meat give these cuts different flavors. White meat is more delicate and mild, while brown meat is richer and more succulent. Types of Chicken Cuts Here, we’ll look at 11 of the most popular chicken cuts. Some may surprise you, but we encourage you to be adventurous and try new recipes.  1. Boneless Chicken Breast Boneless chicken breasts are a versatile, household staple across countries. This lean cut of white meat comes from the bird's chest and is packed with essential proteins. With its mild, succulent taste and quick cooking time, chicken breast works in a variety of recipes. One of our favorites is bacon-wrapped honey chicken breast.  Meat type: White Common uses: Salads, curries, sandwiches, stir-fries  How to cook: Oven bake, grill, poach, sautĂ© 2. Chicken Thigh Try cooking with chicken thighs for a meaty, tender lunch or dinner. This succulent, juicy meat comes from the upper part of the chicken’s leg. Depending on your preference, you can buy this dark meat bone-in or boneless and skinless. With their rich, intense flavor, chicken thighs work wonderfully in slow cooker recipes, but you can also marinate them overnight then grill, saute with veggies, or bake them in the oven.  Meat type: Brown  Common uses: Casseroles, sheet pan dinners, barbecues, paellas How to cook: Oven bake, grill, sautĂ©, slow cook 3. Whole Chicken Cooking a whole chicken can provide for several meals throughout the week, making it both practical and economical. With this delicious cut, you get both white and dark meat. You get breasts, thighs, drumsticks, back, and wings–perfect for a variety of taste preferences.  The best way to cook a whole chicken is to roast it. Try our whole roasted garlic chicken recipe.  Meat type: Both  Common uses: Roasts, plus leftovers used for sandwiches, salads, and stir-fries  How to cook: Roast 4. Chicken Drumsticks Another summer barbecue classic is the chicken drumstick. This succulent, dark cut of meat comes on the bone and is from the chicken’s shins. In addition to their savory, juicy flavor, chicken drumsticks are cost-effective and easy to cook.  Whether you grill drumsticks on the barbecue or roast them in the oven, you can get creative with herbs, spices, and marinades, from spicy cajun to sweet honey garlic.  Meat type: Brown  Common uses: Barbecues, sheet pan dinners How to cook: Grill, oven bake 5. Chicken Wings Like drumsticks, chicken wings are also incredibly cheap and versatile. This white cut of meat comes on the bone and is best cooked in the oven or on the grill, doused in your favorite marinade. 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Meat type: Dark Common uses: Casseroles, stir-fries, appetizers, broth How to cook: Saute, boil, braise, deep fry, simmer  Order Your Ethical Pasture-Raised Chicken Today!  Now that you know about these 11 cuts of chicken, you can elevate your meals! We hope this guide has inspired you to experiment with different parts of chicken. Ready to cook? Order your ethical pasture-raised chicken now.

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3 Easy Recipes to Make with Chicken Broth

3 Easy Recipes to Make with Chicken Broth

From nourishing, hearty soups to show-stopping main dishes, chicken broth is an integral ingredient that deserves a place among your kitchen cupboard essentials. It certainly is for this farmer’s wife. Chicken broth is a nutrient-rich liquid made by simmering chicken bones, connective tissue, vegetables, and herbs in water for around 24 hours. This creates a rich, flavourful mixture packed with collagen, vitamins, and antioxidants.  Chicken broth is an excellent source of vitamins and minerals and a great way to minimize waste and be more environmentally conscious in the kitchen.  From our regenerative grazing practices to offering a variety of cuts from our ethical pasture-raised chicken to our customers, we believe in sustainable farming that supports animals, the environment, and your well-being. 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The Deep Roots and Rich Diversity of Heritage Pig Breeds

The Deep Roots and Rich Diversity of Heritage Pig Breeds

Today, you get a little history lesson from your farmer. 🙂 While our family proudly includes Heritage in the name of our pork, it isn’t just a fancy name. It’s an indicator of the pork's quality, nutrition, and history – not to mention the farmer’s ethical breeding practices. Let’s explore the history of heritage pig breeds in more detail, so you can make an informed choice about pork when you shop. The Definition and Importance of Heritage Pigs  By definition, a heritage pig breed is one with deep historical roots. These breeds have been around for hundreds of generations. In fact, the first pigs were brought to America by Columbus in 1493.  Back then, pigs came in distinct colors, sizes, and shapes – the pink pig with a curly tail that comes to mind today didn’t exist.  Heritage pigs were allowed to roam on pastures and woodlands. Their diet didn’t include antibiotics, GMOs, or growth promotants. Farmers carefully bred the best for their hardiness, health, and ability to adapt to outdoor environments. The result was delicious, sustainable pork rich in nutrients and vitamins. Fast forward to the Industrial Revolution – pig farming changed drastically. Industrial operations were developed to house, feed, and harvest pigs more efficiently than small family farms. To maximize profits in this system, animals were bred for rapid growth and size.  Today, it’s still the same… Most grocery store pork is no longer heritage. It comes from concentrated animal feeding operations (CAFOs), where pigs are kept in overcrowded conditions, farrowed in small crates, and crossbred with little thought to hardiness and quality.  Seven Sons and our partner farms continue to champion the ethical rearing of heritage pigs. Like our forefathers, we prioritize the health and ethical care of our animals. Our heritage pigs are free to roam, play, and thrive – and we never use antibiotics or GMOs.  Diet of a Heritage Pig: Back to the Roots Not only do heritage pigs grow in vastly different conditions than factory-farmed livestock, but their diet is also vastly different. Industrially raised pigs are often fed diets limited to corn and soybeans, which are cheap and easy to produce at scale.  On the other hand, our heritage pig breeds are fed a mix of oats, barley, and other non-GMO grains including corn and soy. But best of all, and a key difference, is that the hogs are able to regularly forage for starchy roots and grubs, and all the colorful vegetation on our open pastures. We pasture raise our hogs and let them roam freely, interacting with the land in their natural and instinctive way. Combined with stress-free rearing, this creates richly colored, juicy meat with a wonderful, buttery flavor.  Exploring the Diverse Pig Breeds Now, we’ll dive into some of the most popular heritage breeds, looking at their history, characteristics, and flavor profile. Berkshire Pigs Berkshire pigs get their name from their place of origin: Berkshire, England. They’re one of the oldest heritage pig breeds alive today, with roots dating back to the 17th century. These animals have a distinct black coat with white markings on their snout, tail, and hooves. They have short legs and large bodies and can weigh up to 500-600 lb at full size. Flavor-wise, the Berkshire pig is renowned for its rich marbling, intense savory flavor, and melt-in-the-mouth tenderness. Red Pig Breeds Next, we’ll look at three of the most well-known red pig breeds: Tamworth, Red Wattle, and Duroc. Like the Berkshire, the Tamworth originates from England, with historical references dating back to the 1800s.  The Tamworth is active, long-legged, and lean, with an auburn coat and long snout. The meat is dark in color, with a nutty, sweet, and succulent flavor. The Red Wattle, a hardy breed, was first recorded in US history books in the mid-1800s. This breed also has a dark auburn coat and distinctive wattles on both sides of its neck. The meat is pinkish-red in color, and has a succulent, earthy flavor.  Lastly, there’s the Duroc. The Duroc dates back to New England in the 1800s, and is thought to come from Africa originally. These large, compact pigs have a mahogany coat, and can weigh anywhere from 700-900 lbs. In terms of flavor, the cuts of pork from this breed are deeply marbled with a rich, bold, and juicy taste. (There’s a reason you’ll find a number of Duroc in the Seven Sons Farm ecosystem.) ;) Spotted The most well-known spotted heritage big breed is the Gloucestershire Old Spot pig, which, as the name suggests, originates from Gloucestershire, England. This breed has a white coat with black spots.  When it comes to taste, the meat from this breed has a sweet, juicy flavor profile that’s perfect for pork chops or roasting. Hampshire and Other Heritage Pigs The Hampshire hog is the oldest American breed of pig, first written about in the 1790s. This breed has a distinctive coat: primarily black with a white ring across its shoulders and front legs. The meat is known for succulence and tenderness. The Environmental Footprint of Heritage Pig Farming Switching to heritage pasture-raised pork is better for your health, the welfare of the animal, and the environment.  At Seven Sons, our heritage hogs play a vital role in nurturing our environmental ecosystem. We use regenerative grazing practices, shepherding our pigs from one section of pasture or forest to another to support soil health, carbon sequestration, and improve biodiversity. The result is tasty, nutritious pork that supports environmental sustainability and promotes animal well-being. I hope you learned something today, and enjoyed the history lesson. Ready to taste the difference? Shop our pasture-raised heritage pork today.

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