100% Pasture Raised Beef from New Zealand
Grass-Fed Beef Coulottes
15 individually vacuum sealed coulottes (approximately 40 lbs.)
The coulotte (aka round sirloin tip, sirloin cap, or rump cap) is not a familiar cut to most Americans, but is worth discovering. It is cut from the top portion or “cap” of the sirloin.
The most marbled part of the sirloin, with a coarse structure, coulotte is surprisingly tender and flavorful. It is great grilled or roasted (where its fat cap will self-baste the meat, helping to keep it moist) and is particularly prized in Brazilian barbecue (where it is known as the picanha).
Grass-Fed & Pasture Raised
Silver Fern Farms Angus beef is grass-fed, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal there.
Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a co-op of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is grass-fed beef more humane, it's better for you too. Grass-fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.
Store grass-fed beef coulottes in your freezer until you’re ready to use them, then thaw as many as you need.
RECIPES & TIPS
The coulotte is prized as a grilling or roasting cut, but can also braised or cut into cubes or strips for use in kebabs & stir fry. While the fat cap is traditionally left on for roasting (so it can help keep the meat moist), it can also be easily trimmed off before cooking.
Coulottes are frequently marinated or rubbed before cooking to impart extra flavor.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above