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Pork Cube Steak a tougher, cheaper cut of pork, often from the shoulder though not necessarily. It is cut like a steak.

It is tenderized, either by:

• Hand-scoring it in both directions;
• Pounding it with a meat mallet;
• Putting it through a "cuber" machine which scores the meat.

Whichever way (and the mechanical means is most likely), the steak ends up looking like it's made up of cubes, but it is still actually one piece of meat. The idea is that partially breaking up the tissue in the meat will help to make it less chewy.

Sometimes, the machine will put tiny pin-holes in the meat instead of or in addition to scoring it.

Cooking Tips
Can be fried or braised.

See Also:

Steak

Other entries for: Pork Shoulder

Pork Blade Steak, Pork Butt, Pork Chine, Pork Cube Steak, Pork Picnic Shoulder, Pork Shoulder Roast, Pork Shoulder, Pork Stewing Meat, Smoked Cottage Roll, Sweet Pickled Cottage Roll

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak