Quote:
Originally Posted by CFoulke
Cubed steaks are the tough cuts run through the mechanical tenderizer machine at the butchers ...
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Yeah, that was the point. They were cheap cuts of meat, or "budget stretchers" as my mom called them. A lot of the old classics we grew up with used cheap cuts of meat that required special handling or long, slow cooking. Most people today don't want to bother to bake "swiss steak" for a few hours in a tomato sauce to tenderize it, so I imagine a lot of it winds up in the hamburger grinder now.
But if you can take the time to do it old school style, the results can be quite delicious... as well as stretching the budget.
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