Lesser-known than other steaks, the Coulotte nonetheless deserves a spot among the pantheon of great cuts. From the best part of the Top Sirloin, it’s cut from the same muscle as the steak Brazilian Churrascaria call "picanha,". It’s lean, yet tender and exceptionally flavorful.
*All products shipped frozen and are raw unless otherwise noted
Technically a sub-primal, the Sirloin is the hip section of the cattle. It’s a well-worked group of muscles located behind the Short Loin and in front of the Round. The Coulotte is cut from the best section of the “top sirloin.” Coulotte is a shaped like a NY Strip but is leaner and less expensive, making it fantastic value steak and one that is growing in popularity throughout the world.
In the American heartland, our Black Angus cattle are pastured in large open fields and fed a 100% vegetarian diet. They’re grain-finished on high-moisture corn for 120 days, creating fantastic marbling and tender, flavorful beef. Like all of our products, it’s antibiotic, steroid, and hormone-free. Our cattle are certified by the USDA as raised and fed through operations that provide a low-stress environment, with facilities designed by world-renowned animal care experts, and prioritize delivering access to fresh, clean water, adequate shade and shelter.