What is the difference between minute steak and cube steak?

Answer 1

Cube steak can be made from the top sirloin, so the only difference then would be that the sirloin is cut as a true steak, but to be "cube steak", the meat has been tenderized by pounding with a meat tenderizing hammer or put through a mechanical meat tenderizer to partially slice the fibers to make the meat more tender. Cube steak is also often made from the top round.

Answer 2

Porterhouse comes from the short loin, which is farther forward on the carcass than the sirloin. (Porterhouse and T-bone are the same basic steak, but T-bone comes from farther back on the carcass so it's smaller.) The biggest difference to the diner is porterhouse is more tender than sirloin.

Answer 3

When you were at a restaurant that served steak, you may have wondered what the difference between sirloin and tenderloin is. Here is a quick explanation of what the differences between these cuts of steak actually are.

Sirloin steak comes from meat in the part of the cow near the rear but before the back legs of the animal. Sirloin cuts actually come in three varieties. These include “sirloin” at the very top of this section, top sirloin that exists in the center below the tenderloin, and the bottom sirloin which takes up most of the muscle below the top sirloin.

Top sirloin is typically considered the most tender and delicious of the sirloin cuts. Bottom sirloin is considered the least desirable, being less tender and less tasty. You will probably want to ask your waiter what actual cuts of sirloin they offer on their menu. Typically when a steak is simply listed as sirloin on a menu, it is taken from the less desirable bottom sirloin.

Tenderloin cuts of beef are taken from near the cow’s kidneys. The muscles in this area do not do a lot of work and are extremely tender as a result. Due to this tenderness, tenderloin beef is easily the most sought after cut of beef and tends to be more expensive than sirloin.

The tenderloin is small enough to be served whole as one “fillet,” which is also sometimes referred to as a tenderloin steak on menus. It can also be sliced up to different cuts, typically done more towards the loin of the cow in cuts one or two inches thick. These are known as “filets,” the difference in the name from “fillets” being that there is one letter “l” instead of two. Often one of these cuts will simply be referred to as a filet mignon on a menu. Due to the filet mignon’s extreme tenderness and deliciousness, it is usually the most expensive steak on restaurant menus.

There are also many other cuts of steak. However, you should now have some extra knowledge to take with you on your next trip to your local steak-house.

Answer 4

Braising is a cooking method and sirloin steak is a cut of beef

Answer 5

sirloin is a place in your butt (by the way)