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