Coulette Steak

Coulette Steak — The World Knows This Cut. Now You Do Too.

Ask a Brazilian pitmaster what the best cut on the animal is and they'll say picanha without blinking. In France they call it culotte. In the U.S., it goes by coulette or sirloin cap — and it doesn't always make it to the retail case because it takes a certain confidence to break down and sell it properly. That's exactly why it's worth seeking out.

The coulette comes from the top of the sirloin, where the muscle is firm and full of flavor and the fat cap runs thick across the top. That fat cap is not decorative. Leave it on through the cook — on the grill fat-cap-up, on cast iron fat-cap-down to start — and it renders slowly, basting the steak from above and building a crust on the exterior that's deeply caramelized and almost buttery. The meat underneath is dense, beefy, and satisfying in a way that softer cuts aren't. This isn't a tender steak in the filet sense. It's a steak with character.

From our grain-finished Angus cattle, the fat cap has the quality that grain finishing produces — creamy, well-developed, and rich without being excessive. Grill it whole over high heat, rest it, slice thin against the grain. Or skewer it in the traditional Brazilian style — folded fat-cap-out over the skewer and grilled on rotation until the outside is charred and the inside is pink. Either way, slice against the grain. The muscle runs at an angle and slicing with it will fight you. Slice across and every piece is tender, juicy, and exactly right.

Intentionally raised. For those who believe in better.