On Mar 7, 9:53*pm, Lou Decruss > wrote:
> On Wed, 7 Mar 2012 17:33:32 -0900, (Judy Haffner)
> wrote:
>
> >One of my favorite ways to fix cube steaks
>
> Why do you buy broken steaks?
>
> Lou

I don't have much luck with cube steaks. They are made from a non
tender cut of beef, and sometimes putting them through the machine in
order to tenderize works, but sometimes there are tough spots left.
However, when I lived in Toronto, the Dominion store in my
neighbourhood sold something called frenched top sirloin. The steaks
went through a machine that didn't quite cube it, but the process made
the top sirloin much more tender. Top sirloin is usually not bad in
the tenderness department, but there are a few spots in the meat that
are kind of tough. One thing that I do whenever I buy top sirloin, is
to cut the gristle out before cooking. There usually isn't much
gristle, but there is some. I do the same for calves liver.
Sometimes there are veins in there that need to be cut out prior to
cooking.