Nov 5, 2009

Swiss Steak

Swiss steak, the bane of school cafeterias everywhere, has nothing to do with Switzerland. Instead, the term “Swiss steak” refers to the meat having gone through a process called “swissing” before being cooked.

Swissing, which also has applications for textiles, refers to a process of hammering, pounding, or rolling a material to soften it up. With Swiss steak, butchers take tough cuts of beef and pound them or roll them to make them tender and more palatable.