A plate of chicken fried steak, shredded potatoes, and over easy eggs


Is There An Ideal Cut Of Meat For Chicken Fried Steak?
Mashed recipe developer Keith Kamikawa made the ultimate chicken fried steak. According to Kamikawa, rump roast is the best choice for this recipe.
Harvested from the top portion of the cow's hindquarters, rump roast is dense with muscle, making for a lean, intensely flavorful cut of meat.
This cut is typically used in dishes that require slow cooking, like stew or pot roast, as a slower cooking method affords the tough muscle tissue enough time to soften.
For Kamikawa's recipe, slice the rump roast into smaller 4- to 5-ounce steaks until the steak is no more than ⅓ of an inch thick. Be sure to sufficiently tenderize it.
Once tenderized, you'll have a cut often referred to as cube steak, a supremely thin and succulent cut marked with tiny, square indentations.
Kamikawa says you're free to use other cuts of meat, such as flank steak or T-bone. All that matters is that the meat is properly thin and tenderized.