Originally Posted by kwas68
Forgive the noob and his ignorance.
So what was the point of grinding the steak? Purely for Throwdown reasons? Could the steak been breaded without grinding it up?
Well, I created this for the Throwdown, but grinding may still be a good option even outside of the Throwdown. If you just breaded a KC Strip, it might not be as tender as you normally expect a Chicken Fried Steak to be. In my opinion, you should not need a knife to eat a Chicken Fried Steak. In this case, grinding it allows this. Now, you could tenderize it with other means, like the traditional pounding, but with pounding the meat would get pretty thin and you would probably overcook the steak to brown the breading. A jaccard might work.