The Basics: Cube Steak

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Cooking Essentials

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Cube Steak

Cube steak or Swiss steak is often times a top sirloin steak beef cut that is tenderized by pounding flat. It is most identifiable by the square-shaped ridges over the surface that the technique creates. Cube steak is probably most known as being a good choice for making country fried or chicken fried steak. The pieces may be dredged in a buttermilk & egg mixture, then coated in an array of crumbs that generally range from saltine crackers & fresh bread to more modern items such as panko. The most humble renditions simply use flour & maybe a smattering of cornmeal. Cube steak is always better when served with a gravy whether it’s lightly or heavily coated & pan-fried until crisp. It pairs beautifully with a wide range of potato side dishes from simple Traditional Oven Baked Potatoes & Sour Cream Mashed Potatoes to twice baked potatoes which highlight the russet tuber. Learn how to make the most of family pack meat cuts in your very own kitchen.

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How To Make The Most Of Family-Size Packages Of Beef

Economical meat cuts often times become even more savvy choices when they are packaged in larger quantities, usually driven by the weight per pound. If you have a smaller family, don’t shy away from them as some may be prepared right away whilst the remaining portions may be used at another time.


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This wonderfully economical cut is generally sold in family-size packages & it’s ready to use. Conversely, the beef freezes well so remove some of the pieces, package in 1-pound increments & store up to 1 month. A quart-size zip-top freezer bag works well to preserve them, however be certain to remove as much of the air from it before sealing to keep ice crystals from forming which will compromise the taste & texture. Simply thaw the beef overnight in the refrigerator before proceeding with specific recipe instructions.

 The Tune
“East Of The Sun” Billie Holiday 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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