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.