Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing").^[1] This is the most common cut of meat used for the American dish chicken-fried steak.

In Ireland, Canada, United Kingdom, Australia, and some parts of the United States, cube steak is called a minute steak,^[2] because it can be cooked quickly.

Minute steak may also be distinguished by:^[3]

• simply referring to the cut, which is not necessarily tenderized;
• thinner than cube steak (hence does not need tenderizing);
• cut from sirloin or round, while cube steak cut is from chuck or round.

• Swiss steak