Beef Coulotte Steak (FROZEN)

Comes from:

A coulotte or culotte comes from the top sirloin; it’s the sirloin cap. It has nice fat cap and the meat is lean, which is great if you like a good separation of lean to fat.

Best cooking method:

Skewer your culotte and try it churrascaria-style, sliced off the skewer. As you grill it, the fat gets charred and you still have a really nice rare steak.

Tips:

It’s particularly popular in Mexico as well as in Brazil, where it’s called picanha. Read our blog post where we talk about cutting coulotte here.

Similar cuts:

Merlot, though it has no fat cap.

Ordering instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.