Cube steak is round steak that has been run through a mechanical tenderizer, leaving the signature cube-shaped indentations that give the cut its name - an affordable, already-tenderized cut of grass-fed, grass-finished beef.
It is the classic cut for chicken fried steak: dredge, pan-fry, and smother in gravy. It is just as good in quick skillet dinners, cube steak sandwiches, or braised until fork-tender in mushroom or onion gravy.
Like everything from the ranch, it comes from cattle raised on 40,000 acres of Wyoming rangeland without hormones or antibiotics, flash frozen and shipped ranch-direct.
Season the steaks with salt and pepper. Dredge them in seasoned flour, dip in beaten egg and milk, then dredge in flour again. Pan-fry in about a quarter inch of hot oil or tallow for 3 to 4 minutes per side, until golden. Keep them warm while you whisk a few spoonfuls of flour into the pan drippings, add milk, and simmer into a peppery cream gravy. Serve with mashed potatoes and green beans for the classic plate.
From Carter Ranch. Our cattle are 100% grass-fed and grass-finished, raised 4-8 years on native grasses in the Big Horn Mountains near Ten Sleep, Wyoming.
We call it double-aged: the animal and the beef. Our cattle are 4 to 8 years old, and every steak and roast is wet-aged 30 days before freezing. That is what makes mature beef tender.