Coulotte Roast
Also Known As: Beef Loin Top Sirloin Cap, Coulotte, Boneless; Beef Loin, Top Sirloin Cap Roast, Boneless; Beef Loin, Top Sirloin Cap Steak, Boneless; Sirloin Cap; Top Sirloin Cap Steak; Top Sirloin Cap, Boneless; Top Sirloin Cap, Coulotte, Boneless
The triangle-shaped muscle that caps or covers the Top Sirloin.
Where This Cut Comes From:
Sirloin Primal | Primal Cut
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
Cooking Methods:
Supply Chain Information
Recipes That Use This Cut:
Mustard-Glazed Sirloin Roast with Sautéed Greens |
Pepper & Orange-Rubbed Beef Roast with Balsamic Beets |
Other Cuts You Might Like:
Top Sirloin Steak
A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.
Top Sirloin Filet
Tender, thick and perfectly portioned from larger Top Sirloin Steaks. Season simply with salt and pepper or your favorite rub before grilling.
Strip Steak
Tender, lean and perfect for grilling.
Coulotte Steak
With plenty of marbling, this is a juicy and savory steak. Easy to prepare on the grill.
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