GRAIN Finished Coulotte Steak

What it's good for: 

Grill or roast it whole over medium-high heat, then slice thin against the grain to serve. Or cut it into individual steaks and grill them with the fat cap down first to render it out before searing the other sides. Medium-rare is the target. Don't push it past medium.

Rest it well after cooking, then slice thin against the grain. That last part isn't optional. The muscle fibers run in a direction that'll make it chewy if you cut with them instead of across them.

Works great for feeding a group. Cook it whole, slice it at the table, and it goes a long way.

Here's what you're getting:

This coulotte comes from cattle that are pasture-raised, eating forage from day one. They get grain for the last few weeks, which adds the marbling and rich beef flavor most people expect from a good steak.

That life on pasture means better nutrition from regenerative farming practices like rotational grazing. Better for the animals, better for the land.

The coulotte comes from the top sirloin cap, a well-worked muscle with a thick fat cap on one side. That fat cap is the whole point. It renders down during cooking and bastes the meat from the outside in, keeping it juicy without being heavy. Grain finishing adds consistent marbling and familiar beef flavor that makes this cut reliable and satisfying every time. Get the slicing right and it's one of the better steaks on the animal.

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 sealed package in cold water if needed. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.