Cube steak is a cut of beef, usually top round or top sirloin, tenderised by fierce pounding with a meat tenderiser, or use of an electric tenderiser. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most common cut of meat used for chicken fried 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 tenderised;
- thinner than cube steak (hence does not need tenderising);
- 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.