The Underdog Series - Part 1: The Coulotte

Black Angus, Coulotte, Local, Roseda -

The Underdog Series - Part 1: The Coulotte

Underdog Series – Part 1: The Coulotte

One cut of meat that goes under the radar is the Coulotte Steak. Massively underappreciated, the Coulotte steak is flavorful, versatile, and incredibly delicious. It’s also much more affordable than more popular, expensive steaks. 

Where does the Coulotte steak come from?

Coulotte is a boneless cut that comes from the muscle that covers the sirloin in the hip area of the cow. The best way to identify this cut is the thick layer of fat on one side. While it’s not as heavily marbled as other cuts, rest assured it’s just as tender and tasty. This muscle is not overused, making it an especially tender cut when prepared and sliced correctly. A Coulotte steak should always be cut against the grain.

What’s in a name?

A steak by any other name would taste as amazing as the Coulotte. Alas, there are a few other names that you may have heard for this cut, such as picanha, top sirloin cap and rump cap.

Is Coulotte the same as Picanha?

Coulotte and Picanha are indeed the same cut. This is a very popular cut in Brazil. It is full of flavor, and easy to cook! What’s not to love about that? The fat layer that covers one side of the steak gives a wonderful texture and flavor when grilled.

But how do I cook it?

When it comes to cooking your Coulotte steak, there are just a few important factors to remember! Following these methods result in a juicy, tender steak full of flavor and to-die-for textures.

  • Like the more common cuts of beef, it should be cooked until the internal temperature reaches 145 °F whether you’re grilling, pan-cooking or roasting in your oven.
  • You don’t need a ton of seasonings! Just a simple combination of SPG (salt, pepper, garlic) is enough to emphasize the amazing flavor of this cut.
  • Once cooking is done, do not forget to let the steak rest for approximately 10-15 minutes before cutting. This allows the juices to redistribute throughout the steak.
  • Always, always cut against the grain! Look at the direction the fibers in the meat run and cut in the opposite direction with a sharp knife.

If you’re not trying the lesser-known cuts of meat you’re seriously missing out. By branching out and trying other cuts of meat, you’re blessed with the best of both worlds. Not only are you greeted with a more affordable price, but you’re also treated to unbelievable flavors.

 

The story of the Coulotte is the same as the Roseda story – you have to taste it to believe it!

 

 

 

 


Leave a comment

Please note, comments must be approved before they are published