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Post by BBQ Butcher on Aug 17, 2006 7:02:32 GMT -5
"Cubed Steaks" are lean pieces of meat from the Round (Top Round, Bottom Round, Eye Round, Sirloin Tip) and sometimes from the Chuck (Shoulder Clod, Mock Tender) that have been put through a mechanical cubing machine, normally twice. The purpose of the cubing is to break the connective tissues in the meat, rendering it somewhat tender.
"Pounded Steaks", on the other hand are typically Top Round, Sirloin, Top Loin (NY Strip), Ribeye, Chuck Eye and sometimes Shoulder Clod. 'Pounding' the steak sometimes, but not always, makes it tender by breaking the connective tissue. The other reason for 'pounding' is to flatten the meat out and make it larger for stuffing purposes or other uses deemed necessary by the various recipes (Braggiole, for example). Pounding is good to make a smaller piece of meat larger, i.e., veal cutlets, chicken cutlets, chicken fried steaks, etc.
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