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Coulotte
 
Coulotte
  • IMPS/NAMP - 184D
Cut Description
  • Boneless, flat triangle-shaped muscle that is the cap of the Top Sirloin Butt. It is removed from the top butt by cutting through the natural seam
  • Very popular in South American cuisine, particularly Brazilian Rodizio picanha
  • 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
Aliases
  • Sirloin Cap
  • Top Sirloin Cap Coulotte, Boneless
  • Top Sirloin Cap Steak
  • Top Sirloin Cap, Boneless
Preparation Information
Coulotte Roasts can be prepared using dry and moist heat, though best when marinated or seasoned with an herb rub, then dry roasted or grilled similar to the Tri-Tip. The #184D can also be braised and served as a pot roast, and works well cubed for kabobs, chilies and stews. Or, cut into strips for stir fry; marinated for tenderness; and is perfect for use in similar menu presentations as the Top Sirloin Steak. Performs best when external fat is left on (approx 1/4-inch) for cooking.
Recommended Menu Applications
  • Fajitas
  • French Dip / Italian Beef Sandwiches
  • Hash
  • Kabobs/ Fondue
  • London Broil
  • Pasta Toppings, Grilled
  • Philly Cheesesteak
  • Roast Beef
  • Beef Sandwiches
  • Salad Toppings (Grilled)
  • Shredded Beef (Mexican / Barbecued Beef)
  • Skewered Steak / Satay
  • Sliced Beef in Gravy / BBQ Sauce
  • Soup
  • Steak (Marinating Recommended)
  • Steak, Breakfast (Marinating Recommended)
  • Steak, Cubed / Chicken Fried / Fingers
  • Smoked Rotisserie / Spit-Roasted Beef
  • Steak, Swiss
  • Stew / Pot Pies / Turnovers
Ordering Tips
  • Quality grade
  • Thickness of surface fat
  • Portion weight
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