Cut from the cap of the top sirloin as a boneless steak. It’s lean and oh so flavorful steak from grass fed/ grain finished beef. Graded at choice. Georgia Grown! ~2 pounds
One of the more tender cuts from the sirloin, the Coulotte Roast is a large, boneless cut from the top of the sirloin cap. It is butchered with a small layer of fat still attached to it, which keeps the roast moist and flavorful. Roast it whole with a smoky rub or slice it into smaller steaks against the grain.