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
Michael Wiesshaupt, Sterling Silver Signature Chef
“I favour the coulotte. With its rich flavour, 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