On 2012-08-21, jmcquown > wrote:

> That's my thought, too I usually use round steak which has been run
> through the tenderizer by the butcher, but cube steaks work, too.

Usta be cube steaks were dirt cheap. Now, I rarely see 'em fer under
$4 lb! Regardless, yes, they are boot tough if cooked like a burger.
Yes, they are much more tender if you go the country fried steak
route. Must be the breading holding in the moisture and maybe
steaming them a bit, but cube steaks are definitely more tender as a
CFS.

nb

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