Minute Steak
"Minute steak" redirects here. However, that term is used by kosher butchers to refer to blade steak.In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
- simply referring to the cut, which is not necessarily tenderized;
- thinner than cube steak (hence does not need tenderizing);
- cut from sirloin or round, while cube steak cut is from chuck or round.
The term "minute steak" is also used in the United Kingdom, where the term "cube steak" is little known.
Read more about this topic: Cube Steak
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