This is one of those thing that I hardly ever cook and prefer to eat at one my favorite restaurants. However........ HEB had some beef cutlets that looked really good so I couldn`t resist. I should have bought a smaller package.

Oh yeah... that will work!

Dang!

Haven’t had a CFS forever, that looks great! And the steak fries push it over the top!

I wholeheartally agree that you bought too much. Il take the leftovers.

Looks like we got a winner.

It was only one package that had 6 pieces that cost 8 bucks and change. This was literally the first time I have ever bought cubed steak that I had not processed myself either at home or work. I sold my Hobart 601 Steakmaster meat tenderizer 2 years ago because I did not use it enough. These were pretty tender, but I tried out my new toy on them any way. It works pretty good. 10derizer.

Oh yeah, CFD is one of my favorites!!!

Man those are the perfect left over snaking size, put in the pocket and roll.

That looks delicious!

Indubitably.

Those look great as do the steak fries. How did you cook the steaks, deep fryer or cast iron skillet? Did you dry coat or use a wash?
The reason I ask is we have problems with the coating coming off in the skillet. Thanks.

I deep fried. I tried deep frying the last time I cooked CFS for the 1st time and it turned really good.

I dipped in milk and egg, then flour, milk and egg, then flour(double dipped) and let it sit in refrigerator for about 30 minutes.

Looks great ...CFS sandwich for lunch !

Im in
Looks great.

My momma pounded out bone in steaks and chicken fried them when I was growing up.

I remember mine doing that as well. The circular bone was left in the meat when cooked.

Mine did the same thing. It is actually hard to find a full cut round steak now days. They sell the femur bone`s to high end restaurants and the rest got to pet stores for dogs. Very little meat is processed with a bone it it anymore at retail level. What little bone is trimmed or cut off with a saw brings a premium from people wanting it for Fido.

That’s one of the reasons I pulled the trigger and bought a commercial grade band saw for meat. I love bone in venison and pork steaks.

I am exactly the opposite. I do not like anything with a bone in it. I even bone out T-Bones and eat the 2 muscles separate. Be careful with that bandsaw. I was cutting up femur bones for soup bones one time at work and it grabbed it, made it spin counter clockwise and it flew 15 feet across the cutting room and hit the wall. It scared me and I ain`t afraid of nothing. Those saws are not very forgiving as I used to say.

Whoah, that would have got my attention too lol. So far I’ve only cut frozen hind quarters and hams, went slow & easy. Cut like butter. My saw is commercial grade, but it’s a low end budget saw not intended to be used all the time like the pros. A few times a year and I’m good. Being a less expensive saw, it works great but after using you have to pretty much disassemble the whole thing to properly clean and sterilize, so it’s kind of a pain.

veery nice!