Doe John > wrote in message >. ..
> On a whim, I bought 4 lbs of chicken steak at the butchers. Looks like
> rib eye steak, but it isn't becasue when I asked for rib eye, the
> butcher told me they had club steak, which is rib eye, which is 50
> cents more expensive per pound than the chicken steak. I live in the
> northeast, so I don't know if this cut of meat is called chicken steak
> only where I live.What cut of meat is this? Very little of no fat, and
> has a membrane running down the middle.

It sounds like what we call "cube" steak or "minute" steak - I think
it's a form of round steak.

Maybe the label should have said "chicken-fried steak," since that's
what can be made with what you've got. Only I'd pound (tenderize) it
first.

N.