Hokubee Beef Cuberoll Steak is the quintessential high-end steak, renowned for their intensely beefy flavor. This cut is a particularly striking showcase of Australian beef's extreme marbling, with high grade examples practically melting in the mouth.
More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus, cube roll steaks are both more flavorful and more tender than those cut from conventional beef.
The cube roll is prepared from the forequarter; running along the back of the animal from the 4th to the 13th rib between the chuck and the striploin. Accounting for 2.8% of the carcase, it consists of muscles that are not heavily exerted, it is very tender and succulent and makes for flavoursome roasts and steaks.
Cook cube roll steaks as you would conventionally beef steaks. Because of the cube roll's boldly beefy flavor, this cut is typically simply seasoned with salt and pepper or a spice rub. They don't need a sauce.
Many beef aficionados believe that the best way to prepare steaks is to quickly sear them on a grill or hot preheated cast-iron skillet until a crust develops on the outside, leaving the center soft and barely cooked.
