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Coulotte Steak
Coulotte Steak
  • IMPS/NAMP - 1184D
Cut Description
  • 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
  • Give patrons the full sirloin experience at a lower cost
  • View cutting instructions here
  • Click here to download/print cutting guide
  • Beef Loin, Top Sirloin cap Steak, Boneless (IM)
  • Culotte Steak
  • Top Sirloin Cap Steak
  • Top Sirloin Cap, Boneless
Preparation Information
Prepare using dry heat. Best marinated or seasoned with an herb rub, then dry roasted or grilled similar to the Tri-Tip.  Cut across the grain for maximum tenderness.
Recommended Menu Applications
  • Beef sandwiches
  • London broil
  • Pasta toppings (grilled)
  • Shredded beef (Mexican/barbecued beef)
  • Sliced beef in gravy/bbq sauce
  • Steak, breakfast (marinating recommended)
  • Steak, cubed/chicken fried/fingers
  • Stir fry (marinated)
  • Stroganoff
  • Fajitas
  • French dip/Italian beef sandwiches
  • Kabobs/fondue
  • Philly cheese steak
  • Roast beef
  • Rotisserie/spit-roasted beef
  • Salad toppings (grilled)
  • Skewered steak/satay
  • Smoked
  • Soup
  • Steak
  • Steak, Swiss
  • Stew/Pot Pies/Turnover
  • Hash
Ordering Tips
  • Prepared from the #184D
  • Quality grade
  • Removal of fat
  • Removal of connective tissue - denuded on internal surface
  • Thickness of surface fat on external surface
  • Cut against the direction of the muscle fiber
  • Thickness or portion weight
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