How to cook cube roll

Today we are moving into lots of gourmet cooking at home. Paleo is forefront of many consumers, grass-fed and paddock fed are common names that get blogged about talked about and asked for when purchasing meat. Did you know most farmers in Australia are grass fed, that is a standard mode of practice and those that feedlot do so as there is also a good market for this meat. All practices in Australia are monitored and all animals are treated with care and dignity.

We can supply standard cuts and full set natural cuts, which is good if you want to buy in bulk. The cube roll is a popular cut but if cooked incorrectly can become “chewy” and if cutting into steaks – cut them thin and tenderise them like your grandmother or mother did in the 70’s . A quick hit on each side with a hammer will soften the meat and make it tender.

Cube steak is also known as tenderized steak or “minute steak.” There are many ways to cook cube steak, including baking, barbequing, stewing, stuffing and serving it in roll-ups. The cube roll is a mix of the top round or sirloin steak, depending upon your butcher.

Send us your favourite recipe, we’d love to publish it. I’ll post mine later, with a Paleo influence. Either way grass-fed or grain-fed in Australia, the meat is always of good quality.

Enjoy your day and if you are looking for a supplier use the contact form.

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