Theseversatile little thin-sliced steak slices are the Swiss Army Knife of Randall Lineback cuts. These can be cooked quickly-- pan fried, breaded, and sautéed (our recommendation), but they can also be braised, baked in casseroles, or slow cooked if you want to take your time. Cut from our beef rounds, our cube steaks are sliced thin, then run through a mechanical tenderizer, called a meat cuber or swissing machine. They are called "cube steaks" (or "Swiss Steaks") because of the cube-shaped indentations left behind by the tenderizer.
As mentioned, our favorite preparations are scallopini-style: saltimboca, piccata, chicken-fried steak, etc. Talk about fast-food efficiency in a Slow Food, heritage package! You can tenderize with a meat mallet if you want to go the extra mile (we find it extra-satisfying to do so... especially after a tough day!), but it's not necessary. Unlike every other Randall cut, aim for medium for tenderness.