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.
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.
Merlot, though it has no fat cap.
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.