Wagyu Beef Coulotte
Approximately 4-6 individually vacuum sealed coulotte steaks (about 5 lbs.)
The coulotte steak is not a familiar cut to most Americans, but is worth discovering. Also known as a round sirloin tip steak or sirloin cap steak, it is cut from the top portion or “cap” of the sirloin. The most marbled part of the sirloin with a coarse structure, wagyu beef coulotte is surprisingly tender and flavorful. These steaks are great grilled or roasted.
Wagyu beef (aka Australian kobe beef, kobe-style beef) is from a breed of cattle specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus, wagyu beef sirloin cap steaks are both more flavorful and more tender than those cut from conventional beef.
Keep your Kobe beef coulotte steaks frozen until you are ready to cook them.
RECIPES & TIPS
Cook wagyu coulotte/sirloin cap steaks as you would normal beef coulotte steaks. Coulotte steaks offer good flavor and decent tenderness naturally, but both can be improved through the use of marinades (basic oil marinade recipe & tutorial). Minced fresh herbs used as a rub are another favorite way to enhance this cut’s flavor.
Whole coulotte steaks are best grilled or roasted, but they can also be cubed for use as wagyu kebab meat or cut into strips for stir frying or threading onto skewers.
For a tasty appetizer, roast a coulotte steak and slice it thinly. Wrap each slice around lightly steamed, thin vegetables (it’s particularly good with crisp asparagus or fiddlehead ferns) and serve with an Asian-style soy-ginger dipping sauce.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above