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 love cube steak and I buy it in good times and bad.
Cube steak with lime.
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GRAVY, FOR SURE Rosemarie Hudson, prepared chicken-fried steak at her restaurant, now closed, in Clifton, Tex. |
We, the lowly peasants and serfs tighten our belts, while His Imperial Stupidity chows down on high dollar grub and p!$$e$ away the wealth of generations yet to be born.
“We’re All Socialists Now”
The Kenyan is eating 100$/lb wagyu beef as Earth Wind and Fire plays a White House concert
Cube steaks that have been tenderized make great steak sandwiches.
I do the same, I like to marinade them in soy sauce and grill them.
I love cooking with cube steak. I make what I can an “Italian steak”. I brown the cube steak in a little butter, then cook till done with tomato sauce, spices, peppers, onions and mushrooms. Yummy!
The lesser cuts of meat can be excellent if you know how to prepare them.
My mother cooked them ... she called them “minute steaks”
Cube Steak Ping!
Budget of $19,000 per year for entertainment - at the rate he’s going his own personal budget will be in deficit. Will he be held accountable and expected to pay it back? (Do as I say, not as I do).
I love cooking with cube steak. I make what I can an “Italian steak”. I brown the cube steak in a little butter, then cook till done with tomato sauce, spices, peppers, onions and mushrooms. Yummy!
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Sounds delish. I would add some cooking wine at the end (marsalla) so the alcohol doesn’t evaporate out
If you need to make do with a cheaper cut of beef like cube steak, throw it in a crock pot and cook it for several hours, until it’s fork tender, and make a nice brown gravy with it. Southerners love it, and call it country style steak. Serve it over rice or with mashed potatoes. If you really want to give poverty food a spin, go out and pick wild mustard greens or whatever native type you have, steam them up with some fatback or a ham bone and dress them with pepper vinegar. Cornbread completes the meal, unless you want a pot of pinto beans. Dessert would be peach, cherry, blackberry or strawberry cobbler (a deep dish baked dessert with a crust on top), depending on what’s in season or you have frozen from your garden or orchard.
Bought Porterhouse steaks for $4.50/lb this week. They had Beef Tenderloin for under $8/lb at Sam's.
Boneless pork ribs are about the only real bargain left around here. Curry, garlic, oregano, salt, pepper and throw them on the grill. Prepackaged rubs work too.
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