Thread: 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

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.

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

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/

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. :-)

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.

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

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

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.

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

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

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

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

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

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.

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.

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.

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.

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.