Is Cube Steak the Same as Stew Meat?

Cube Steak vs. Stew Meat: What You Need to Know

When browsing the meat section at your local grocery store, you might come across cube steak and stew meat, both of which seem like budget-friendly cuts of beef. But are they the same thing? While both come from tougher cuts of meat and require proper cooking techniques to bring out their best flavors, they serve different purposes in the kitchen.

Cube steak is often used for pan-frying and quick meals, while stew meat is designed for slow-cooked dishes that break down tough fibers over time. Understanding the differences between the two will help you make better choices when cooking.

In this article, we’ll explore what cube steak and stew meat are, their key differences, the best ways to cook them, and whether they can be used interchangeably.

What is Cube Steak?

Cube steak is a cut of beef that has been mechanically tenderized. It is usually made from tough cuts like top round or top sirloin and is processed through a meat tenderizer that creates small cube-shaped indentations on the surface—hence the name.

Characteristics of Cube Steak:

• Texture: Thin and tenderized with a slightly chewy consistency.
• Appearance: Distinct cube-like indentations from the tenderizing process.
• Flavor: Lean and meaty, but can be tough if not cooked properly.
• Best Cooking Methods: Pan-frying, quick braising, or slow cooking in sauces.

Cube steak is commonly used in dishes like country-fried steak, Swiss steak, and beef patties because it cooks quickly and absorbs flavors well.

What is Stew Meat?

Stew meat refers to small chunks of beef that come from tougher, well-used muscles of the cow. These pieces are not mechanically tenderized like cube steak, meaning they need slow cooking methods to become tender. Stew meat is often sold pre-cut in packages at grocery stores.

Characteristics of Stew Meat:

• Texture: Tough and dense, requiring long cooking times to soften.
• Appearance: Cubed chunks of meat with visible connective tissue.
• Flavor: Rich and beefy, with excellent depth when slow-cooked.
• Best Cooking Methods: Braising, slow cooking, or simmering in soups and stews.

Stew meat is commonly used in beef stew, pot roasts, chili, and slow-cooked dishes, where extended cooking allows the collagen in the meat to break down, resulting in fork-tender beef.

Key Differences Between Cube Steak and Stew Meat

Although cube steak and stew meat both come from tough cuts of beef, they have distinct characteristics that affect how they should be cooked. Here’s a detailed comparison:

Which Cuts of Beef Are Used for Cube Steak?

Cube steak is typically made from lean, tough cuts of beef that need mechanical tenderization to make them more palatable. The most common cuts include:

• Top Round: A lean, tough cut from the rear leg of the cow.
• Top Sirloin: A flavorful cut, but still relatively tough before tenderizing.
• Bottom Round: Another inexpensive, lean cut from the rear of the cow.

Since these cuts don’t have much marbling (fat), they need tenderizing before cooking. This is done using a meat mallet or a commercial meat cuber, which softens the fibers and creates the signature dimpled texture of cube steak.

Which Cuts of Beef Are Used for Stew Meat?

Stew meat is not a specific cut of beef but rather a mix of tough, well-used muscles that contain a lot of collagen and connective tissue. These cuts become fork-tender when cooked slowly over a long period. Some of the most common sources of stew meat include:

• Chuck: The most popular choice for stew meat, it comes from the shoulder and has a good balance of fat and connective tissue that melts into rich flavor.
• Round: Leaner than chuck, but still tough and suitable for slow cooking.
• Brisket: Often used for BBQ, but its long, slow cooking process makes it a great choice for stews as well.
• Shank: A very tough cut that requires extended cooking to become tender, but delivers a deep, rich beefy flavor.

Why These Cuts Matter

Cube steak is made from lean, pre-tenderized cuts, which means it can be cooked quickly without becoming tough. On the other hand, stew meat must be cooked for several hours to break down the connective tissues, making it ideal for slow-cooked recipes.

Cooking Methods for Cube Steak

Since cube steak is already tenderized, it doesn’t require long cooking times.

Here are some of the best ways to cook it:

1. Pan-Frying (Most Common)

• Coat the steak with flour, salt, and pepper.
• Fry it in a hot skillet with oil for 3-5 minutes per side.
• Serve with gravy, mashed potatoes, or vegetables.

2. Braising

• Brown the steak on both sides in a pan.
• Add beef broth, onions, and seasonings.
• Simmer on low heat for about 45 minutes to absorb flavors.

3. Baking in Sauce

• Place cube steak in a casserole dish with gravy or tomato sauce.
• Bake at 325°F (163°C) for 1 hour for extra tenderness.

Popular dishes using cube steak:

• Country-Fried Steak – Breaded and fried with creamy white gravy.
• Swiss Steak – Slow-cooked with tomatoes, onions, and seasoning.

Cooking Methods for Stew Meat

Stew meat requires low and slow cooking to break down its connective tissues. Here are the best ways to cook it:

1. Slow Cooking (Best for Stews)

• Brown the meat in a pan with butter or oil.
• Add broth, vegetables, and seasonings.
• Simmer on low for 4-6 hours (or longer for maximum tenderness).

2. Pressure Cooking (Faster Alternative)

• Sear the meat in a pressure cooker.
• Add liquid and cook on high pressure for 35-45 minutes.
• Let the pressure release naturally for tender results.

3. Braising in the Oven

• Brown the meat, then transfer it to a Dutch oven.
• Add wine, broth, and aromatics.
• Bake at 300°F (150°C) for 3+ hours until tender.

Popular dishes using stew meat:

• Classic Beef Stew – Simmered in a rich broth with vegetables.
• Beef Bourguignon – A French-style stew with red wine and herbs.

Can You Substitute Cube Steak for Stew Meat?

Sometimes, you may not have the exact cut of meat a recipe calls for. If you only have cube steak but need stew meat, can you substitute one for the other?

The Short Answer: It’s Not Ideal, But It’s Possible

Cube steak and stew meat have different textures and cooking requirements, so they aren’t perfect substitutes. However, if you adjust your cooking technique, you can use cube steak in stew recipes.

How to Use Cube Steak as a Substitute for Stew Meat

If you plan to use cube steak in a slow-cooked stew:

1. Cut the Cube Steak into Chunks – This will make it resemble traditional stew meat.
2. Do Not Overcook It – Cube steak is already tenderized, so long cooking times can make it mushy. Reduce simmering time to 1-2 hours instead of 3+ hours.
3. Use a Thickening Agent – Since cube steak has less connective tissue than stew meat, it won’t release as much gelatin. Add flour, cornstarch, or tomato paste to thicken the stew.

When is Cube Steak NOT a Good Substitute?

• For recipes requiring long braising (4+ hours) – Cube steak may fall apart and become too soft.
• For dishes needing rich, beefy flavors – Stew meat, especially from chuck or brisket, adds more depth to the dish.

Can You Use Stew Meat for Cube Steak Recipes?

On the flip side, if you only have stew meat but need cube steak for a recipe, can you make it work? The answer is yes, but with extra effort.

How to Use Stew Meat Instead of Cube Steak

1. Tenderize It – Use a meat mallet to pound the stew meat flat, just like cube steak.
2. Marinate the Meat – Soaking the meat in a marinade with acidic ingredients (vinegar, lemon juice, buttermilk) will help break down its fibers.
3. Cook It Low and Slow – Unlike cube steak, stew meat will be tough unless cooked longer. Consider slow-braising instead of quick frying.

When is Stew Meat NOT a Good Substitute?

• For quick pan-frying recipes – It will remain tough unless properly tenderized.
• For breaded and fried dishes (like country-fried steak) – Stew meat is too irregular in shape and too tough unless it’s flattened.

Bottom Line: While you can swap one for the other in certain situations, they are not perfect substitutes due to their different textures and cooking requirements.

Which One is More Affordable?

When choosing between cube steak and stew meat, price can be an important factor.

Why the Price Difference?

• Cube steak is pre-tenderized, which adds processing costs.
• Stew meat is often from cheaper cuts, making it slightly more affordable.

When to Choose Which?

• If you need a quick meal: Cube steak is worth the extra cost.
• If you’re making a slow-cooked dish: Stew meat is the better value.

Nutritional Differences Between Cube Steak and Stew Meat

If you’re concerned about health, here’s how the two compare nutritionally:

Key Takeaways:

• Stew meat has more fat, which enhances flavor but increases calorie content.
• Cube steak is leaner, making it a slightly healthier option if you’re watching fat intake.
• Both provide good protein and iron, essential for a balanced diet.

Popular Recipes Using Cube Steak

Cube steak is a versatile cut of meat that works well in various recipes. Since it’s tenderized, it’s best suited for quick-cooking methods like pan-frying or light braising. Here are some popular dishes that highlight cube steak’s unique texture and flavor.

1. Country-Fried Steak (Chicken-Fried Steak)

One of the most well-known cube steak dishes, country-fried steak is breaded and fried, then smothered in creamy gravy.

How to Make It:

• Dredge cube steak in flour, salt, pepper, and paprika.
• Dip in beaten eggs, then coat again with seasoned flour.
• Fry in a hot skillet with oil for 3-5 minutes per side.
• Serve with white gravy, mashed potatoes, and vegetables.

2. Swiss Steak

This dish involves slow-cooking cube steak in a tomato-based sauce, resulting in a tender, flavorful meal.

How to Make It:

• Brown cube steak in a pan with oil.
• Remove and sauté onions, garlic, and bell peppers.
• Add diced tomatoes, beef broth, and Worcestershire sauce.
• Return steak to the pan, cover, and simmer for 1-2 hours.

3. Cube Steak with Mushroom Gravy

A simple, hearty dish where cube steak is cooked with a rich mushroom sauce.

How to Make It:

• Sear cube steak in a pan.
• Remove, then sauté mushrooms, onions, and garlic.
• Stir in beef broth, flour, and Worcestershire sauce to make gravy.
• Simmer cube steak in the gravy for 30 minutes.

4. Cube Steak and Rice Skillet

A one-pan dish where cube steak is cooked with rice and seasonings.

How to Make It:

• Brown cube steak in a large skillet.
• Add onions, garlic, and beef broth.
• Stir in rice and let it absorb the liquid.
• Simmer until the rice is cooked and the flavors are blended.

Popular Recipes Using Stew Meat

Since stew meat requires slow cooking, it’s best used in braised or simmered dishes that break down its connective tissue, making it tender.

1. Classic Beef Stew

A rich, slow-cooked dish featuring tender chunks of beef, vegetables, and hearty broth.

How to Make It:

• Brown stew meat in a large pot.
• Remove and sauté onions, carrots, and celery.
• Add beef broth, potatoes, and seasonings.
• Simmer on low for 3+ hours until the meat is fork-tender.

2. Beef Bourguignon (French Beef Stew)

A luxurious stew cooked with red wine, garlic, and herbs.

How to Make It:

• Brown stew meat in butter or oil.
• Sauté onions, mushrooms, and garlic.
• Add red wine, beef broth, and thyme.
• Simmer for 3-4 hours until tender.

3. Slow Cooker Beef Tips

A simple, hands-off meal where stew meat is cooked in gravy until it’s melt-in-your-mouth tender.

How to Make It:

• Brown the stew meat, then transfer to a slow cooker.
• Add onion soup mix, beef broth, and Worcestershire sauce.
• Cook on low for 6-8 hours.
• Serve over mashed potatoes, rice, or egg noodles.

4. Mexican-Style Beef Barbacoa

A shredded beef dish cooked with spices and chilies, perfect for tacos or burritos.

How to Make It:

• Brown the stew meat in a large pot.
• Add chipotle peppers, cumin, garlic, and lime juice.
• Pour in beef broth and simmer for 4-6 hours.
• Shred the beef and serve in tacos or burrito bowls.

Final Verdict: Which One Should You Choose?

If you’re still unsure whether to use cube steak or stew meat, here’s a quick guide to help:

Best Uses for Each

• Cube Steak: Great for quick meals like country-fried steak or Swiss steak.
• Stew Meat: Ideal for long, slow-cooked dishes like beef stew and pot roasts.

Can You Swap Them?

You can, but with modifications:

• If using cube steak in stew: Cut it into chunks and reduce cooking time.
• If using stew meat as cube steak: Tenderize it and marinate it before frying.

Frequently Asked Questions (FAQs)

1. Is cube steak tougher than stew meat?

Cube steak is mechanically tenderized, so it’s softer than raw stew meat. However, if overcooked, it can still become tough and chewy. Stew meat is naturally tough but becomes tender when slow-cooked.

2. Can I cook stew meat like cube steak?

You can try, but it will be very tough unless you pound it thin and marinate it. Even then, stew meat lacks the signature texture of cube steak.

3. Why does my cube steak turn out chewy?

Cube steak becomes chewy if it’s overcooked or not cooked with enough moisture. To keep it tender, cook it quickly or braise it in a sauce.

4. How long should I cook stew meat for it to be tender?

Stew meat needs at least 2.5 to 3 hours of simmering, but it’s best after 4-6 hours when the connective tissues fully break down.

5. Which is healthier: cube steak or stew meat?

Cube steak is slightly leaner, but stew meat has more collagen and natural beef flavor. Both are good sources of protein.

6. Can I grind stew meat to make ground beef?

Yes! Since stew meat often comes from chuck or round, it’s perfect for making homemade ground beef. Just make sure to include some fat for the best texture.

Final Thoughts: Which Cut Should You Choose?

While cube steak and stew meat come from similar tough cuts of beef, they serve different purposes in cooking. Cube steak is tenderized for quick frying, whereas stew meat requires slow cooking to become tender.

• Use cube steak when you need a fast, easy-to-cook meal like country-fried steak.
• Use stew meat for slow-cooked dishes like beef stew, where the long simmering time enhances flavor and tenderness.

If you ever need to substitute one for the other, just remember to adjust your cooking method accordingly. Understanding these differences will help you pick the best option for your next meal!