Bison Coulotte Steaks
Twenty 8oz Steaks in 2-Steak Packs (Approx. 10lbs Total)
Please allow an additional 2 days before order will be shipped.
The coulotte (also known as the rump cap) is a more affordable roast cut from the top sirloin. As a whole roast, it’s highly prized in Brazilian cuisine (where it’s known as the picanha) because it offers excellent flavor, good tenderness, and has a large fat cap that self-bastes the meat as it’s cooked.
These steaks are cut from the coulotte, but have the fat cap removed, so you’re only getting the meat. Their texture & flavor balance is akin to more well-known tri tip steaks. Each is a hearty, satisfying serving that satisfies steak cravings at a more affordable price than the top-shelf strip, ribeye, or tenderloin steaks.
Bison's flavor is often described as a richer version of beef with just a hint of sweetness. It is not gamey at all, and has a deeper red color and coarser grain than beef.
Like many game meats, bison meat is much healthier than conventional grain-fed beef. Its primary health benefits are its low fat content (less than a third as much fat as similar cuts of beef), lower cholesterol (less than skinless chicken) and high amount of iron. This makes it an ideal red meat choice for those concerned about eating heart healthy food.
* No Chemical Ingredients, Minimally Processed
Store bison Coulotte steaks in your freezer until you want to cook them, then thaw as many as you need.
RECIPES & TIPS
In general, bison steaks & chops can be cooked as you would similar cuts of beef and substituted in beef recipes. Keep in mind that, because it is so lean, it will likely cook more quickly and is more likely to dry out if cooked past Medium Rare.
After grilling, searing, broiling, or pan roasting coulotte steaks, let them rest, loosely covered, for about ten minutes to allow their juices to thicken. This will help keep more of the moisture in the meat rather than letting it run out onto the cutting board or plate.
Bison pairs well with bold, rustic flavors like chile peppers, beer, cumin, red wine, rosemary, and sage.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above