Happily, I have repressed any memories of either of those samples of beef eating. I was in college before I had what I think of today as “steak” and that was after a long stretch of preferring Shoney’s “Half Pound of Ground Round” with baked potato and salad. The progression over the intervening half century has been: t-bone, sirloin, rib eye, filet mignon, with occasional experimentation with other cuts and preparations. Of those others, I prefer kebobs (kabobs, kebabs, you probably have yet another spelling).
My mother, for reasons never made clear to my brother and me, may have served us either minute or cube “steaks” but in some disguised form so that the appearance of a stand-alone piece of meat was never obvious. I do have vague memories of things like that served by other family members or friends’ parents. But as far as I knew, “steak” was fancy food that I just didn’t get to eat.
You didn’t ask, but I compared whatever beefy things we were served with liver. I have never hated any meaty substance any worse than liver. You can’t kill the taste of liver with anything I ever had with it. I feel even less thrilled with other “meat products” like kidneys, brains, guts, feet, ears, tongue, or other concoctions like that. (I do like Vienna sausage and potted meat, most likely due to the heavy spices content.)
I’ll eat almost any sausage as long as you don’t tell me all that went into it!
But if I never have to eat either minute steak or cube steak, I will be okay with that.