Ever wondered what Cube Steak is? It’s a cut of Beef—usually from the top round or sirloin—that’s been tenderized using a mechanical meat tenderizer, creating its signature dimpled, “cubed” appearance. This process breaks down tough muscle fibers, turning a lean and often overlooked cut into something incredibly tender and full of flavor.
At Whitt’s Place, our cube steak gets special treatment. Butcher Eric cuts it thicker than what you’ll typically find at the grocery store. That extra thickness helps it stay juicy during cooking and gives you a more satisfying bite. Then, instead of one quick pass through the tenderizer, Eric runs each steak through the machine several times. This added care makes a noticeable difference, allowing the steak to soak up marinades and seasonings beautifully while still holding its shape in the pan.
Whether you’re making classic country-fried steak, smothered cube steak with gravy, or just pan-searing it with salt and pepper, our version is a cut above. It cooks quickly, is packed with flavor, and brings that down-home comfort you expect from a Southern kitchen.
Come grab some this week and taste the difference for yourself—you’ll never look at cube steak the same way again.
