Cubed steak

Cubed steak is a cut of beef that has been cut into small pieces or cubes, generally of a uniform size, intended to facilitate quick and even cooking in various recipes. This ingredient is very popular in cooking for its versatility, especially in stews, casseroles, stir-fries, and recipes that require the meat to be cooked in small portions to maximize flavor and texture.

Bistec (steak) originates from the English word "beefsteak", which has been adapted into Spanish to refer to cuts of beef, usually lean and tender, ideal for grilling or quick cooking. Cutting the steak into cubes facilitates its use in traditional dishes from different regions.

Nutritional properties: Cubed steak is an excellent source of high-quality protein, B-complex vitamins (especially B12), iron, and zinc, minerals that are fundamental for the formation of red blood cells and the proper functioning of the immune system. Furthermore, it provides energy and contributes to muscle development.

Synonyms in Latin American Spanish: depending on the country, this ingredient may have different names, such as "carne en cubos" (meat in cubes), "cubitos de carne" (little meat cubes), or simply "bistec cortado en cubos" (steak cut into cubes). In some places, it is called "dados de carne" or "trocitos de carne" (meat dices or little pieces of meat), especially when referring to small, uniform cuts for stews or soups.