Coulotte Steak

What it's good for:

Grill fat cap down first over medium-high heat for 2–3 minutes to render the fat, then cook the other sides about 3–4 minutes per side for medium-rare. Or cook it fat cap up in a hot cast iron and let the rendered fat baste the steak.

Also known as picanha. Simple preparation is best, salt, pepper, maybe garlic. Let the fat cap do its job. Slice thin against the grain after resting.

Here's what you're getting:

The coulotte (also called picanha) is cut from the sirloin cap with a distinct fat cap on one side. As it cooks, that fat renders and bastes the meat, it's the whole point of the cut.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed coulotte steak in the fridge for 1-2 days, or refreeze immediately if not using.