$45.00 – $133.65
Beef Coulotte is a lesser-known and somewhat underappreciated cut from the cap muscle. It’s one of three muscles that make up the top sirloin butt. It is often also referred to as the top sirloin cap. You can cut it into steaks with the fat cap on, or you can peel it and steak it with the fat cap off. You can also leave it whole, and prepare it the same way you would a tri-tip roast. As you can see, it’s very versatile, and it’s relatively simple to prepare. Plus, it’s a budget-friendly beef option.
2.50 lb (40.0 oz), 2.75 lb (44.0 oz), 3.00 lb (48.0 oz), 3.25 lb (52.0 oz), 3.50 lb (56.0 oz), 3.75 lb (60.0 oz), 4.50 lb (72.0 oz), 5.00 lb (80.0 oz), 5.25 lb (84.0 oz), 5.50 lb (88.0 oz)
Unaged, 15 days, 30 days, 45 days