Coulotte Roast

ALT. NAMES:Top Sirloin Cap

Coulotte Roast

ALT. NAMES:Top Sirloin Cap

One of the more tender cuts from the sirloin, the Coulotte Roast is a large, boneless cut from the top of the sirloin cap. It is butchered with a small layer of fat still attached to it, which keeps the roast moist and flavorful. Roast it whole with a smoky rub or slice it into smaller steaks against the grain.

Chef Tips

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  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Our grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.