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