fried in Worcestershire sauce with some tatters and corn, breaded and fried or cut into strips/breaded and fried, love the cube...
Posted on 03/06/2009 3:44:52 PM PST by dennisw
The cube steak is suddenly one of the hottest cuts of beef in the country, according to figures from the National Cattlemen’s Beef Association. The amount of cube steak sold during the last quarter of 2008 was up by almost 10 percent over the same period a year earlier. The overall amount of beef sold went up only 3 percent.
It doesn’t take a wizard to figure out that the economy’s swan dive has much to do with the cube steak’s resurgence. But even before kitchen budgets became tight, the cube steak had its fan base.
Through good times and bad, it has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it’s a steak without pretension, or maybe a hamburger with humble aspirations.
But tell people you’re on a little cube-steak jag, and the reactions you get — either pro or con — are surprisingly powerful considering we’re talking about a cutlet.
“Oh, I just really love them,” gushed Kathy Sullivan, 66. A Rhode Island resident, she has warm memories of cube steaks served alongside her father’s homemade piccalilli relish. Later, she pan-fried them for her own children. But only good ones, she said, made from slices of sirloin or round steak she had the butcher cube by hand.
Susan Schultz, who lives in Fort Atkinson, Wis., fondly described the slightly pink centers of cube steak sautéed in nothing more than butter and seasoned with a little salt and pepper.
“It was kind of an upgraded hamburger if you couldn’t afford steak,” said Mrs. Schultz, who raised two children on pan-fried cube steaks. “I’m going to have to have one now.”
Although pounding tough pieces of beef to make them more tender has a long history cube steak became an inexpensive butcher shop staple.
(Excerpt) Read more at nytimes.com ...
I got while I was processing a deer, but I’ve always liked cube steak (makes great Swiss steak) and we try to make use of the cheap cuts and low price sales with a deep freezer and a vacuum packer. The deer was aged enough (about seven days) so that it’s pretty dang tender without any other treatment.
FMCDH(BITS)
Look for old fashioned meat tenderizers, the kind with slats instead of points, I find them in thrift stores,
we tenderize our jerky strips with them.
We also use the edge of a heavy platter, it needs to be narrow to break up the sinew.
Meat, it’s what’s for dinner.
1/4 cup of crushed crackers, 1 can salmon, and one egg white makes a pretty good patty. Actually, five or six really good patties. Those also like mustard, cocktail sauce, or tartar sauce. A delicious way to eat on the cheap.
It tastes even better when you're hammered!!!
fried in Worcestershire sauce with some tatters and corn, breaded and fried or cut into strips/breaded and fried, love the cube...
Saw something advertised recently — “flap meat”. Sound yukky, but I don’t actually know what it is.
I’ve been watching Cooking with Clara, depression cooking on You Tube and jotting down all her recipes. Probably going to need them.
Huh? Beef prices are going down. You can actually get ribeyes on sale for just $5 bucks a pound these days. I don’t know how anyone can eat cube steak. I’d just double up on the veggies if that was my only choice of meat.
No kidding! Two of our favorites and they've become a splurge.
Eye roasts are going up next.
Even better with bacon and cheese sauce. Although, one of these days someone ought to keel over at the table from the fat content.
We had cube steak for dinner...melt a bit of cheese on top and it’s delicious! First piece goes on soon as it comes out of the pan, second after it’s had a few seconds to get all nice and melty...wonderful lovely cheesy goo.
Those are still pretty reasonable, and eye of round makes a great corned beef for sandwiches, so I hope you're prediction is wrong. Once they start taxing meat based on the amount of carbon and methane an animal expels over it's lifetime, the cost of beef and pork will become prohibitive.
I hope that at least chickens don't fart.
We just used our last one to make french dip sandwiches. I hope I'm wrong too, we love them!
Man, do you know how to cook!
They put on display as cube steak if it doesn’t sell in a couple of days then it becomes hamburger.
Make Salmon croquettes using a crab cake recepe and serve with deli mustard. --- YUMMMM
Thanks for the explanation!
My local Safeway supermarket sells beef soup bones for about $2.50/lb. or thereabouts. I seem to remember a time when the butcher gave them away for free. If they were never free, they were certainly almost free at one time.
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