A thin, lean cut of beef run through spiked rollers or otherwise mechanically tenderised to break down its fibres, enabling very fast cooking. The cubing process creates the characteristic dimpled surface and allows a steak that would otherwise be tough to grill or fry in just a minute or two per side. Minute steaks suit quick sandwiches, stir-fries, and economical family meals. Because mechanical tenderising can drive surface bacteria into the meat’s interior, food safety guidance recommends cooking them thoroughly. Their convenience and low cost keep them popular, though careful cooking prevents dryness.