What is a minute steak?

The term "minute steak" is a general phrase that covers almost any very thin cut of beef, and gets its name from how quickly it cooks. Most people are able to bring this kind of steak from the butcher to the table in just a few minutes. Different butchers tend to have a slightly different definition of what this cut is; In most cases it is made up of a round steak or candle, but almost any boneless beef can be used. Sometimes butchers to make the meat start very thin, but it is also common to find steaks that were pounded down. The meat prepared in this way is often sold as "cube steak", which is a reference to a square indentation that most commercial excretioners leave.

type of steak and cut

Minute steaks are usually classified more according to their shape and size than where they come from the animal. People usually buy these cuts when looking for fast food or something that will cook perfectly without requiring great attention or care. As a result, the butchersThey often take some freedoms in terms of their preparation. As long as they are boned and thin, they can usually be sold under the name "minute steaks".

These cuts tend to be partially cheaper than other steaks, because they are not always made of beef of the highest quality, or because they are made of remnants that would not otherwise be trading. A butcher who has more sirloin steaks than he thinks he sells can pound several of them an apartment and advertise them, for example, a "minute" name and can be able to get two or three steaks from each original cut. In many places, butchers will also differ meat to order, basically create small beef steaks that could otherwise be sold differently.

Say meat

Butchers usually use storage or mass drumsticks to get a uniform Thickness. Some steaks are very thin during the butcher shop, but this is relatively unusual. MostThe "minute" cuts for sale in supermarkets or special shops were blunked after the initial butcher shop.

The meat can be pounded on steak-side-steak, usually with a special meat mallet, but it can be very time consuming. It's a good way to create a quick -boiling meal, but it's usually not very effective for retailers who have something to do at once. Most commercially available cuts were offered using professional machines, which also pound a lot of meat with a number of metal shoulder blades and plates. These machines usually leave a cube, almost plaid offset. Many people know this steak as a "cube steak" as a result and sometimes sold under this name.

The main reason why this meat is pounded thin is that it will cook quickly, but pounding also helps to maintain its taste and it is easy to cut only with a fork in most cases. Scoring and pounding usually helps juice to relax more easily during cooking, which maintainThe meat lives relatively moist and flexible when it arrives at the dining table.

cooking tips

This type of meat is almost always fried, usually in a pan at medium or medium high temperature. Many chefs inhabit it lightly with salt and pepper, but can also be marinated in various juices or sauces. The pelvis preheating is one of the best ways to ensure heat distribution, and steak usually needs just a minute on each side. This cut can also be baked or grilled, but these preparations usually take a little longer and a risk, resulting in harder and chewing meat. The shorter the cooking time, the better the end result in most cases.

Common recipes

Basic steak cooked pelvis is one of the most common products for this type of meat, but there are a number of alternatives. "Chicken fried." Teak, "food that is popular in many parts of the southern US, usually works best with a small steak, for example; meat can also be cut into strips and served in sandwiches,on salads or tingers such as Fajita.

nutritional information

It may be difficult to kill specific nutritional or caloric information for a minute steak, because it depends so much on where the meat comes from. For example, fattier tissues tend to have different compositions from leaner fibers. Much depends on the preparation of cooking and method. Pan-frying in butter or marinating in rich sauces can add many calories to what could otherwise be relatively healthy food. In general, however, all versions have a high iron content and are good protein sources no matter how they were prepared.