Beef Cubed Steak, Fresh, 0.5 - 0.9 lb Tray

Good taste. You have to cook them on warm or low for two hours and make sure you have oil and or water in the pan at all times. I am on a low salt diet and these don't need it. I put onion, bell pepper and Mrs. dash in there and its delicious. I can eat them just as a steak, in stew with potatoes and carrots, in low salt canned tomatoes and so on. Versatile is what I'm trying to say.

I browned the steaks in a skillet, then transferred them to a baking dish, covered them with gravy made from the drippings and seasoned with salt and pepper. A can of mushroom soup works just as well if you’re not a gravy maker. Covered the dish with foil and baked at 350 for 2 hours. The aroma was wonderful. Served with Bob Evans mashed potatoes and a can of perfectly seasoned green beans—they actually come that way—the brand is Glory something I think. Anyway, my grandson and I ate 3 of them and he took the third one home to his mother, which blew her mind because she knows I don’t cook anymore! But I just bought another pack today and will see if I remember how to make Swiss steak. I don’t know why I’m in the mood to cook but while it lasts I’m going to take full advantage of it. Much better than the meals I’ve ordered from restaurants lately…and I know exactly what’s in my food.

I'm 86 years of life and have a lot of experience with shopping groceries, but I never picked such a tender cube steak. By the way the 4 cube steaks made it to dinner tonight. Everyone raved about its tenderness. Give me JoAnne as a shopper anytime. Thanks.

Worked perfectly in crockpot with small white creamer potatoes cut bite size on bottom, can of Great Value beef broth, 1/2 can of water, Lipton’s onion soup mix, fresh onions cut coarsely in strips, little Worcestershire sauce, salt and pepper on the meat and potatoes. I cut the cubed steak into about 2 1/2” strips. Crock 6 hrs on low. Mighty good. House smells divine. . Layer potatoes, soup, meat, Worcestershire ,onion soup mix, then water.

I often like to cook beef cube steak. If fried, the connective tissue can be to tough to chew. If used for long, slow cooked recipes, the connective tissue breaks down and tastes good. I recommend use in beef and gravy crockpot meals and slow cooked casseroles. As for the price, it is comparable to a chuck roast, and I often buy a large chuck roast and make 1 meal as a roast and another with cubes for soup and steaks for cube steak recipes.

The Quality of the meat was OK but I think it would be better if I picked it out but that’s what I get for not going in the store do it myself. We did eat it don’t get me wrong but I have been getting Disappointed several times in the product that I’ve been getting there lately

The meat was brown on the inside Looks very bad . I think they mixed it in with some that was good. Out of the 4 I had 2 good pieces. Very disappointed

this was the toughest cube steak I've ever had, so tough that we couldn't even eat it, it was like trying to chew a combination of leather and rubber bands. I ended up giving it to the dog and even she had to chew it for a while. DO NOT waste your money on this product.

Worst piece meat I ever had Tough, taste tasteless and dry it was lie piece of sho lezther. I have been making chicken fried steak with brown gravy for over forty years and Eve my dogs would not touch this meat, they buried it. Will be buying my meat frm United too expensive to give it go the dogs!

Cube steak is what most people use for country fried steak. This was way too thick to be used for that purpose, plus it was not pounded enough to make meat more tender, and finally I would call it Beef Grizzle Steak as every mouthful was mostly grizzle. This is my first ever negative review on a food item as since someone else picked out my purchase I take that in consideration. BUT this meat was terrible. Get some round steak and pound it yourself if you want a good recipe of country fried steak.