A waffle type device -- insert non-tbone steak, close, open, and you get nicely cut steak cubes
To be used mostly AFTER the steak has been cooked but before serving-- theircompetitor, Apr 24 2004 Apparently this has been done http://www.cabelas....s&rid=7510101020603Except that the ones small enough to fit in your kitchen mostly involve cranking a handle. [DrCurry, Oct 04 2004] Could you use a potato chipper set to wide?-- DrCurry, Apr 24 2004 Or a wood chipper set to minimum? Don't know, haven't tried it :)
See addition to description-- theircompetitor, Apr 24 2004 I think you'd be hard pressed to force a cooked steak through a set of static blades or wires. If you're suggesting to force a multitude of wires through a steak, this would likely have to be one very stoutly engineered little device.-- half, Apr 24 2004 I think "hard pressed" is the point :)-- theircompetitor, Apr 24 2004 egg cutters are like multi-garrotte cheese wires - it should work ok as long as its not me cooking the steak.-- po, Apr 24 2004 After seeing "Fargo", I would not recommend a wood-chipper.-- FarmerJohn, Apr 24 2004 Use heated wires and you can cook as you cube, sear as you slice, maybe even braise as you bisect. Okay, that last one was just bad.-- 2 fries shy of a happy meal, Apr 24 2004 [DC] a cuber is not a device that cuts meat into cubes, rather, it is a tenderizer that mashes tough meat into a pulp. These mashed pieces are then woven or pressed together to form a cube steak. Why it's called a cuber, or the product a cube steak, I haven't the slightest idea.-- bristolz, Apr 24 2004 "To tenderize (meat) by breaking the fibers with superficial cuts in a pattern of squares." - or maybe they did in the beginning.-- FarmerJohn, Apr 24 2004 bris: I guess I should spend more time in the kitchen...-- DrCurry, Apr 24 2004 random, halfbakery