cube steak

Alice Faber faber at HASKINS.YALE.EDU
Tue Jul 17 00:14:41 UTC 2001

Mark_Mandel at DRAGONSYS.COM said:
>sagehen <sagehen at WESTELCOM.COM> (sounds delicious!) wrote:
>Alice Faber wrote:
>>A. Maberry said:
> >>What does the "cube" in cube steak signify? I seem to recall hearing also
>>>"cubed steak".
>     [...]
>Swiss steak and cube steak are prepared similarly in that both are
>subjected to pounding  by some sort of implement to break down the
>connective fibers.
>At home I have an implement that I'm pretty sure is designed for just this
>purpose, though we've never used it AFAIK; it came as part of a set many
>years ago. It's a wooden mallet one of whose ends is cut into pyramids,
>producing a striking surface covered with points tapering at more or less a
>solid right angle, which presumably will break the fibers of the meat
>without puncturing the surface and letting the juices run out.
>Now, I don't remember whether these are three- or four-sided pyramids;
>probably the latter, which would be much easier to shape in mass
>production. But a corner of a cube *is* a right-angled three-sided pyramid,
>and I suspect that that is the connection between the kitchen operation and
>the geometrical name of its result.

This is exactly the implement I had in mind. I've seen them in some kind of
metal also (cast alumimin(i)um?). They're obviously easier to describe if
you've seen an exemplar relatively recently.
Alice Faber                                       tel. (203) 865-6163
Haskins Laboratories                              fax  (203) 865-8963
270 Crown St                                   faber at
New Haven, CT 06511                               afaber at

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