Local beef raised right here in South Carolina by Milky Way Farm
It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat. But cube steak has been pounded with a textured mallet or tenderized mechanically, a process that breaks down the muscle fibers, making it tender enough to pan-fry on the stove.  An extra bonus with cube steak? Its textured “cubed” surface means nooks and crannies that hold anything you coat it with—seasonings, breading or marinades—particularly well, giving you super-tasty results.