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Old 04-03-2009, 08:41 PM   #11
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"Cubeing" is a process where a piece of meat is run through a "tenderizer" twice - after being run through once it is turned 90 and run through again - making a "cube" shaped cut in the meat.

The cuts that are normally "cubed" are tough cuts like chuck or round steak. They tend to be thin cuts.

Wow! Chicken fried steak, swiss steak, pepper steak ...
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Old 04-03-2009, 09:03 PM   #12
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Last time Kim made country fried steak, he used top sirloin and pounded seasoned flour into it with a meat beater. Then he dipped it in beaten egg & milk, then back in the flour, and then slipped it into about 3/4 inch hot oil.

My recipe is on here somewhere in the beef forum, but I never have any luck with search.
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Old 04-04-2009, 06:35 PM   #13
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Constance's Country Fried Steak recipes.
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