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| + | ====== Coulotte Steak ====== | ||
| + | * Boneless steak made by slicing the Coulotte (Sirloin Cap) at a right angle to the grain or direction of the muscle fibers | ||
| + | * Because this Sirloin Cap is removed during the fabrication of the Top Butt Boneless, the opportunity to cut across the grain is gained, maximizing tenderness | ||
| + | * One of the more than 29 beef cuts that qualify as lean | ||
| + | * Easy to prepare and is perfect for use in menu presentations similar to the Sirloin steak | ||
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| + | {{tag> | ||
| + | |||
| + | /* Recipe Note Tags | ||
| + | BuyingGuides | ||
| + | Misc | ||
| + | Techniques | ||
| + | Tips | ||
| + | Wine | ||
| + | */ | ||
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| + | ~~DISCUSSION~~ | ||
