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Thread: Got a deal on pork cube steak - how do you prepare?

  1. #1
    l, not -l Guest

    Default Got a deal on pork cube steak - how do you prepare?

    This morning I bought pork cube steak for $1.89/lb, it is usually around
    $2.50/lb. I usually make pork piccata with cube steak or chicken-fry it and
    serve with gravy. What am I missing out on; what is your favorite way to
    prepare pork cube steak?

    --

    Change Cujo to Juno in email address.

  2. #2
    I'm back on the laptop Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    "l, not -l" <[email protected]> wrote in news:jjduoj$boo$[email protected]:

    > This morning I bought pork cube steak for $1.89/lb, it is usually
    > around $2.50/lb. I usually make pork piccata with cube steak or
    > chicken-fry it and serve with gravy. What am I missing out on; what
    > is your favorite way to prepare pork cube steak?
    >



    For a start, I had to go see what 'cube' steak was..... thought it was what
    we call cubed meat (ie, meat pre-cut into cubes), but in fact, it's what we
    call BBQ steak.
    I've only seen the 'tenderising' done to cuts of beef, and they are usually
    the tougher cuts the butcher is trying to get rid of as BBQ steaks.


    But as for the pork..... crumb it as a schnitzel?

    http://www.taste.com.au/recipes/7264...ith+waldorf+sa
    lad

    (Don't forget to sprinkle with lemon!!)


    Or a parmigiana(?)


    Here's a few others......

    http://www.grouprecipes.com/pork-cube-steak


    Maybe bash 'em a bit more and fry them up and make a pork steak
    burger/sandwich.


    --
    Peter
    Tasmania
    Australia

  3. #3
    sf Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On Fri, 9 Mar 2012 22:03:35 GMT, "l, not -l" <[email protected]> wrote:

    > This morning I bought pork cube steak for $1.89/lb, it is usually around
    > $2.50/lb.


    That's a fabulous price, even when it's not on sale! Beef cube steaks
    are few and far between, but I don't think I've ever seen/noticed pork
    cube steaks.

    > I usually make pork piccata with cube steak or chicken-fry it and
    > serve with gravy. What am I missing out on; what is your favorite way to
    > prepare pork cube steak?


    I'll be interested in reading the replies! If I can find pork cube
    steaks - making pork piccata sounds interesting. I love chicken
    piccata, so why not try it with pork?

    --
    Food is an important part of a balanced diet.

  4. #4
    Bull Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    In article <jjduoj$boo$[email protected]>, "l, not -l" <[email protected]>
    wrote:

    > This morning I bought pork cube steak for $1.89/lb, it is usually around
    > $2.50/lb. I usually make pork piccata with cube steak or chicken-fry it and
    > serve with gravy. What am I missing out on; what is your favorite way to
    > prepare pork cube steak?


    Mexican pork chili or posole.

    http://www.myrecipes.com/recipe/new-...0000000577278/


    Good for a cool day.

    BULL

  5. #5
    dsi1 Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On 3/9/2012 12:03 PM, l, not -l wrote:
    > This morning I bought pork cube steak for $1.89/lb, it is usually around
    > $2.50/lb. I usually make pork piccata with cube steak or chicken-fry it and
    > serve with gravy. What am I missing out on; what is your favorite way to
    > prepare pork cube steak?
    >


    I've never seen a pork cube steak but I'd pound that steak flat and make
    tonkatsu. Serve with tonkatsu sauce. I think I'll have some for lunch.
    Lucky me.

    http://norecipes.com/blog/tonkatsu-recipe/

  6. #6
    dsi1 Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On 3/9/2012 1:24 PM, dsi1 wrote:
    > On 3/9/2012 12:03 PM, l, not -l wrote:
    >> This morning I bought pork cube steak for $1.89/lb, it is usually around
    >> $2.50/lb. I usually make pork piccata with cube steak or chicken-fry
    >> it and
    >> serve with gravy. What am I missing out on; what is your favorite way to
    >> prepare pork cube steak?
    >>

    >
    > I've never seen a pork cube steak but I'd pound that steak flat and make
    > tonkatsu. Serve with tonkatsu sauce. I think I'll have some for lunch.
    > Lucky me.
    >
    > http://norecipes.com/blog/tonkatsu-recipe/


    If you decide to use the technique of using a knife to flatten out the
    pork, my recommendation is that you use the back edge of the knife so
    it's not an awful mess. :-)

  7. #7
    l, not -l Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?


    On 9-Mar-2012, dsi1 <[email protected]> wrote:

    > On 3/9/2012 1:24 PM, dsi1 wrote:
    > > On 3/9/2012 12:03 PM, l, not -l wrote:
    > >> This morning I bought pork cube steak for $1.89/lb, it is usually
    > >> around
    > >> $2.50/lb. I usually make pork piccata with cube steak or chicken-fry
    > >> it and
    > >> serve with gravy. What am I missing out on; what is your favorite way
    > >> to
    > >> prepare pork cube steak?
    > >>

    > >
    > > I've never seen a pork cube steak but I'd pound that steak flat and make
    > > tonkatsu. Serve with tonkatsu sauce. I think I'll have some for lunch.
    > > Lucky me.
    > >
    > > http://norecipes.com/blog/tonkatsu-recipe/

    >
    > If you decide to use the technique of using a knife to flatten out the
    > pork, my recommendation is that you use the back edge of the knife so
    > it's not an awful mess. :-)


    Thanks; but, no need to pound a cube steak, it's already been worked over to
    flatten and tenderrize.
    --

    Change Cujo to Juno in email address.

  8. #8
    Sqwertz Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On Fri, 9 Mar 2012 22:03:35 GMT, l, not -l wrote:

    > This morning I bought pork cube steak for $1.89/lb, it is usually around
    > $2.50/lb. I usually make pork piccata with cube steak or chicken-fry it and
    > serve with gravy. What am I missing out on; what is your favorite way to
    > prepare pork cube steak?


    If they're thin enough, chicken fried pork sandwiches on crusty
    ciabatta rolls. You can also slap some gravy in there since a proper
    ciabatta should be airy enough but tough enough to hold it in if you
    don't get carried away.

    I can't find the picture of the sandwich, so this will have to do:

    http://www.flickr.com/photos/sqwertz...3723/lightbox/

    http://www.flickr.com/photos/sqwertz...3817/lightbox/

    (The brussels sprouts were in a manchego butter "sauce", is why they
    look like that. Is that a worm? <shrug>)

    -sw

  9. #9
    Sqwertz Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On Fri, 09 Mar 2012 13:24:55 -1000, dsi1 wrote:

    > I've never seen a pork cube steak but I'd pound that steak flat and make
    > tonkatsu.


    Pounding a cube steak will just turn it into hamburger. Or a
    porkburger in this case. Even if it doesn't fall quite all the way
    apart it will still taste like ground meat.

    -sw

  10. #10
    dsi1 Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On 3/9/2012 1:59 PM, l, not -l wrote:
    > On 9-Mar-2012, dsi1<[email protected]> wrote:
    >
    >> On 3/9/2012 1:24 PM, dsi1 wrote:
    >>> On 3/9/2012 12:03 PM, l, not -l wrote:
    >>>> This morning I bought pork cube steak for $1.89/lb, it is usually
    >>>> around
    >>>> $2.50/lb. I usually make pork piccata with cube steak or chicken-fry
    >>>> it and
    >>>> serve with gravy. What am I missing out on; what is your favorite way
    >>>> to
    >>>> prepare pork cube steak?
    >>>>
    >>>
    >>> I've never seen a pork cube steak but I'd pound that steak flat and make
    >>> tonkatsu. Serve with tonkatsu sauce. I think I'll have some for lunch.
    >>> Lucky me.
    >>>
    >>> http://norecipes.com/blog/tonkatsu-recipe/

    >>
    >> If you decide to use the technique of using a knife to flatten out the
    >> pork, my recommendation is that you use the back edge of the knife so
    >> it's not an awful mess. :-)

    >
    > Thanks; but, no need to pound a cube steak, it's already been worked over to
    > flatten and tenderrize.


    I know what a cube steak is but I have specific ideas on how thick
    tonkatsu should be. My guess is that I'd end up pounding it flat whether
    on not it was cubed. OTOH, in my awesome opinion, a cube steak is a good
    starting point for tonkatsu or beef cutlet.

    OTOH, you could choose to prepare tonkatsu on the thick side too. Our
    local style is to flatten it. One of my most vivid memories of childhood
    was my uncle in a little shack breading pork and beef cutlets. I'd see
    his back in the doorway and he would have the cutlets buried in bread
    crumbs or cracker meal in a large baking sheet and he would be hitting
    it with a heavy mallet which would make a scrunching sound that I can
    still hear to this day. He had a lunch wagon and meat cutlets were a
    popular item and he had to make quite a few. Back in those days, we
    didn't use panko.

  11. #11
    dsi1 Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On 3/9/2012 2:37 PM, Sqwertz wrote:
    > On Fri, 09 Mar 2012 13:24:55 -1000, dsi1 wrote:
    >
    >> I've never seen a pork cube steak but I'd pound that steak flat and make
    >> tonkatsu.

    >
    > Pounding a cube steak will just turn it into hamburger. Or a
    > porkburger in this case. Even if it doesn't fall quite all the way
    > apart it will still taste like ground meat.


    I don't think I'd have any problem, since I have a little more finesses
    than a ham-fisted ape.

    >
    > -sw



  12. #12
    Bryan Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On Mar 9, 2:03*pm, "l, not -l" <lal...@cujo.com> wrote:
    > This morning I bought pork cube steak for $1.89/lb, it is usually around
    > $2.50/lb. *I usually make pork piccata with cube steak or chicken-fry it and
    > serve with gravy. * What am I missing out on; what is your favorite wayto
    > prepare pork cube steak?
    >

    Salt, pepper, flour and fry hot in a good oil.

    --Bryan

  13. #13
    Sqwertz Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On Fri, 09 Mar 2012 14:56:52 -1000, dsi1 wrote:

    > On 3/9/2012 2:37 PM, Sqwertz wrote:
    >> On Fri, 09 Mar 2012 13:24:55 -1000, dsi1 wrote:
    >>
    >>> I've never seen a pork cube steak but I'd pound that steak flat and make
    >>> tonkatsu.

    >>
    >> Pounding a cube steak will just turn it into hamburger. Or a
    >> porkburger in this case. Even if it doesn't fall quite all the way
    >> apart it will still taste like ground meat.

    >
    > I don't think I'd have any problem, since I have a little more finesses
    > than a ham-fisted ape.


    Hey, you go ahead and do whatever you think you can do. You'd be
    better off just buying ground meat.

    Somebody else already suggested the same thing - that pounding a cube
    steak is not an ideal move. So you're already losing this pissy
    argument of yours.

    -sw

  14. #14
    dsi1 Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On 3/9/2012 3:43 PM, Sqwertz wrote:
    > On Fri, 09 Mar 2012 14:56:52 -1000, dsi1 wrote:
    >
    >> On 3/9/2012 2:37 PM, Sqwertz wrote:
    >>> On Fri, 09 Mar 2012 13:24:55 -1000, dsi1 wrote:
    >>>
    >>>> I've never seen a pork cube steak but I'd pound that steak flat and make
    >>>> tonkatsu.
    >>>
    >>> Pounding a cube steak will just turn it into hamburger. Or a
    >>> porkburger in this case. Even if it doesn't fall quite all the way
    >>> apart it will still taste like ground meat.

    >>
    >> I don't think I'd have any problem, since I have a little more finesses
    >> than a ham-fisted ape.

    >
    > Hey, you go ahead and do whatever you think you can do. You'd be
    > better off just buying ground meat.
    >
    > Somebody else already suggested the same thing - that pounding a cube
    > steak is not an ideal move. So you're already losing this pissy
    > argument of yours.


    I didn't know this was a competition. One thing I can count on is you
    and others believing that there's only one way to do things. Sorry, but
    that just ain't a problem I have.

    I think I'm gonna ignore your simple, nasty, ass.

    I guess you lose, pal. :-)

    >
    > -sw



  15. #15
    Sqwertz Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On Fri, 09 Mar 2012 17:15:32 -1000, dsi1 wrote:

    > On 3/9/2012 3:43 PM, Sqwertz wrote:
    >> On Fri, 09 Mar 2012 14:56:52 -1000, dsi1 wrote:
    >>
    >>> On 3/9/2012 2:37 PM, Sqwertz wrote:
    >>>> On Fri, 09 Mar 2012 13:24:55 -1000, dsi1 wrote:
    >>>>
    >>>>> I've never seen a pork cube steak but I'd pound that steak flat and make
    >>>>> tonkatsu.
    >>>>
    >>>> Pounding a cube steak will just turn it into hamburger. Or a
    >>>> porkburger in this case. Even if it doesn't fall quite all the way
    >>>> apart it will still taste like ground meat.
    >>>
    >>> I don't think I'd have any problem, since I have a little more finesses
    >>> than a ham-fisted ape.

    >>
    >> Hey, you go ahead and do whatever you think you can do. You'd be
    >> better off just buying ground meat.
    >>
    >> Somebody else already suggested the same thing - that pounding a cube
    >> steak is not an ideal move. So you're already losing this pissy
    >> argument of yours.

    >
    > I didn't know this was a competition. One thing I can count on is you
    > and others believing that there's only one way to do things.


    I didn't say anything of the sort. But rather, I am suggesting there
    are many ways to do something *wrong*. Pounding a cube steak is one
    of them. But go ahead.

    -sw

  16. #16
    l, not -l Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?


    On 9-Mar-2012, dsi1 <[email protected]> wrote:

    > On 3/9/2012 1:59 PM, l, not -l wrote:
    > > On 9-Mar-2012, dsi1<[email protected]> wrote:
    > >
    > >> On 3/9/2012 1:24 PM, dsi1 wrote:
    > >>> On 3/9/2012 12:03 PM, l, not -l wrote:
    > >>>> This morning I bought pork cube steak for $1.89/lb, it is usually
    > >>>> around
    > >>>> $2.50/lb. I usually make pork piccata with cube steak or chicken-fry
    > >>>> it and
    > >>>> serve with gravy. What am I missing out on; what is your favorite way
    > >>>> to
    > >>>> prepare pork cube steak?
    > >>>>
    > >>>
    > >>> I've never seen a pork cube steak but I'd pound that steak flat and
    > >>> make
    > >>> tonkatsu. Serve with tonkatsu sauce. I think I'll have some for lunch.
    > >>> Lucky me.
    > >>>
    > >>> http://norecipes.com/blog/tonkatsu-recipe/
    > >>
    > >> If you decide to use the technique of using a knife to flatten out the
    > >> pork, my recommendation is that you use the back edge of the knife so
    > >> it's not an awful mess. :-)

    > >
    > > Thanks; but, no need to pound a cube steak, it's already been worked
    > > over to
    > > flatten and tenderrize.

    >
    > I know what a cube steak is but I have specific ideas on how thick
    > tonkatsu should be. My guess is that I'd end up pounding it flat whether
    > on not it was cubed. OTOH, in my awesome opinion, a cube steak is a good
    > starting point for tonkatsu or beef cutlet.


    I'm having trouble visualizing how thin you are recommending; about what
    thickness, in fractional inches, are you going for?
    --

    Change Cujo to Juno in email address.

  17. #17
    sf Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On Sat, 10 Mar 2012 15:32:24 GMT, "l, not -l" <[email protected]> wrote:

    > I'm having trouble visualizing how thin you are recommending; about what
    > thickness, in fractional inches, are you going for?


    What I've seen in person is pretty thin - this one looks about right,
    but they do come thinner.
    http://www.l2cook.com/2010/12/learn-2-cook-tonkatsu/

    --
    Food is an important part of a balanced diet.

  18. #18
    l, not -l Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?


    On 10-Mar-2012, sf <[email protected]> wrote:

    > On Sat, 10 Mar 2012 15:32:24 GMT, "l, not -l" <[email protected]> wrote:
    >
    > > I'm having trouble visualizing how thin you are recommending; about what
    > > thickness, in fractional inches, are you going for?

    >
    > What I've seen in person is pretty thin - this one looks about right,
    > but they do come thinner.
    > http://www.l2cook.com/2010/12/learn-2-cook-tonkatsu/


    Perhaps I have a bad eye for this sort of thing; but, the meat being dredged
    in flour looks about the same thickness as the pork cube steaks I buy. I
    suppose the alternative explanation is that here in St. Louis our stores
    sell thinner cube steaks than are found elsewhere.
    --

    Change Cujo to Juno in email address.

  19. #19
    Brooklyn1 Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On Sat, 10 Mar 2012 10:32:32 -0800, sf <[email protected]> wrote:

    >On Sat, 10 Mar 2012 15:32:24 GMT, "l, not -l" <[email protected]> wrote:
    >
    >> I'm having trouble visualizing how thin you are recommending; about what
    >> thickness, in fractional inches, are you going for?

    >
    >What I've seen in person is pretty thin - this one looks about right,
    >but they do come thinner.
    >http://www.l2cook.com/2010/12/learn-2-cook-tonkatsu/


    What, no seasoning... and saucing them in ketchup is disgusting. I'd
    season the meat and the bread crumbs... and I see nothing Japanese, if
    anything those are UNseasoned Italian cutlets all ready to become
    parm.

  20. #20
    sf Guest

    Default Re: Got a deal on pork cube steak - how do you prepare?

    On Sat, 10 Mar 2012 19:11:56 GMT, "l, not -l" <[email protected]> wrote:

    >
    > On 10-Mar-2012, sf <[email protected]> wrote:
    >
    > > On Sat, 10 Mar 2012 15:32:24 GMT, "l, not -l" <[email protected]> wrote:
    > >
    > > > I'm having trouble visualizing how thin you are recommending; about what
    > > > thickness, in fractional inches, are you going for?

    > >
    > > What I've seen in person is pretty thin - this one looks about right,
    > > but they do come thinner.
    > > http://www.l2cook.com/2010/12/learn-2-cook-tonkatsu/

    >
    > Perhaps I have a bad eye for this sort of thing; but, the meat being dredged
    > in flour looks about the same thickness as the pork cube steaks I buy. I
    > suppose the alternative explanation is that here in St. Louis our stores
    > sell thinner cube steaks than are found elsewhere.


    What I've gotten in restaurants is about half the thickness of a cube
    steak, but I think cube steak thickness is fine. Remember, dsi likes
    them thin... really thin. You have to know Asians to understand. If
    you google for images, you'll get pictures of regular pork chops and
    have to google for "thin tonkatsu" if you want to see anything else.

    --
    Food is an important part of a balanced diet.

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