Coulotte

Alt Names: PICANHA, BEEF LOIN, CAP MUSCLE, TOP SIRLOIN CAP STEAK, TOP SIRLOIN CAP STEAK (BONELESS), COULOTTE STEAK, TOP SIRLOIN CAP (BONELESS)

French: Culotte de bœuf | Spanish: Coulotte

THE BASICS & BEYOND

Derived from the top sirloin butt, coulotte is a tender, well-marbled, incredibly versatile cut. It does well with marinades and rubs and can be smoked, grilled, sous vide or even dry-aged to create everything from center-of-plate steaks to higher end roast beef sandwiches.

Schedule A Cutting

Raw cut of Coulotte

Michael Wiesshaupt, Sterling Silver Signature Chef

“I favor the coulotte. With its rich flavor, I grill it on an open fire. With the fat cap lightly trimmed, the fat protects the meat and turns deliciously crispy while the meat gets a yummy crust.”

Known as “picanha” in Brazil, this cut is popular across South America where it is usually grilled on a skewer and sliced off at the table.

Roast / Steak / Stir-Fry / Stew / Kabobs

Modern Steakhouse

Hospitality Makes All The Difference

The overall hospitality experience can play a huge part in how patrons feel about a dining experience, and it’s not just about being quick with their food. Below we’ve mapped out some easy hospitality practices your team can implement before, during, and after a guest’s dining experience.

Modern Steakhouse

Run It Like You Own It

Our Sterling Silver® Signature Chef program brings together a select group of chefs who exhibit excellence in and out of the kitchen, elevating their businesses through the execution of their finely honed craft and demonstrating evident ownership in the process. Two of our signature chefs, Chef Dave Cuntz and Chef Yannick Montplaisir, share reflections on finding—and maintaining—success in foodservice operations.

Mix Up Some Trending Cocktails

We all know the favorites, the Cosmopolitans, martinis and old fashioneds, but there are some new players on the scene when it comes to trending adult beverages. From savory to spirit-free, consumers are looking to bars and restaurants to introduce them to these new cocktail options.

Modern Steakhouse

Dining Restrictions and Your Menu

Now more than ever, we are seeing customers with a range of dietary restrictions, and no one wants to be left out of a tasty meal, or worse, stuck eating a dull salad without dressing. Navigating dietary restrictions is a way to help create a more inclusive menu, so your operation isn’t left out of any group dinner decision. Read along as we break down the most common dietary restrictions and how your operation and staff can adapt.

Beef Up & Down The Menu

One Cut, Three Dayparts: Navel

There’s so much you can do with just one cut of meat! Today, we’re exploring the navel cut, a large, boneless cut from the plate primal. Similar to beef brisket and pork belly, there are endless ways to use it, so why not make a full day’s menu out of it?

Stay Cool for the Summer: Preparing for the Seasonal Rush

It may barely be spring, but your customers are already dreaming of their summer vacations and you may be stressing about that summer rush. While May-August is often one of the busier times of year for restaurants, planning ahead will be your saving grace. Today, we’re breaking down four things you can do to prepare for summer without getting burned.

Modern Steakhouse

Sharing Among Chefs: A Fellowship of Flavor

Even though most chefs find themselves competing against other chefs for the eyes and taste buds of customers, they tend to share a unique fellowship based on a common love of food and its ability to excite, please and satisfy. This bond of culinary inspiration is why many chefs are quick to share their time and perspectives, whether it’s participating in industry events, working with suppliers, exchanging insights through foodservice media or just having a friendly conversation about the newest food trends.

Modern Steakhouse

Pack Your Plates for a Flavor Adventure

Millenial and Gen Z customers are turning to restaurants for a taste of excitement. Creating memorable experiences through unique and new-to-them flavors doesn’t need to mean overhauling your menu. We spoke with three accomplished chefs who are sharing their inspirations, strategies and guidance for transporting customers through achievable and rich flavors.