Beef Cubed Steak

Cubed steak is typically made from cuts in the round or sirloin section of the beef. These leaner, hardworking muscles are passed through a mechanical tenderizer, creating the distinctive textured surface that gives cubed steak its name.

Flavor & Texture

Rich, hearty beef flavor with a lean texture. Mechanical tenderization helps break down muscle fibers, making this cut more tender and ideal for breading, pan-frying, or simmering in gravy.

Best Cooking Methods

• Country-Fried Steak: Bread and pan-fry until golden, then serve with homemade white gravy.

• Smothered Steak: Simmer with onions and brown gravy for a comforting Southern meal.

• Slow Cooker: Cook with gravy and seasonings until tender.

• Skillet: Season and pan-fry for a quick, flavorful dinner.

Because cubed steak is mechanically tenderized, cook to an internal temperature of 145°F with a 3-minute rest, following any additional cooking instructions on the package.

Product Details

• Package Size: Approximately 1 lb

• Cut: Mechanically tenderized beef cubed steak

• Aging: Dry-aged for 21 days

• Packaging: Vacuum-sealed and frozen

• Inspection: USDA inspected

• Source: Farm-raised beef from Clover Leaf Farm Meats in South Carolina

Package weights and number of steaks may vary slightly.