Top Sirloin Cap (Coulotte)

This cut is a staple in Argentina and Brazil, where it’s the star of many traditional barbecue or “churrasco” dishes.


Our British cattle, Black Angus and Hereford, herds are raised with the same time-honored traditions Gauchos have practiced for over 300 years. The cattle are free to roam the lush pastures of the Pampas for over 18 months, creating a more ethical and sustainable meat rich with flavor. At WorldClass, our quality protocol guarantees the breed's purity, the steer's age, and the meat's quality.

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Serving Suggestions

  • The Coulotte boasts a fine grain and a thick layer of external fat that bastes the meat during cooking, resulting in a juicy, tender piece of beef.
  • It’s known for its succulent texture and melt-in-your-mouth quality when cooked properly.
  • The fat content is lower than cuts like the ribeye, but enough to provide a rich taste, especially when cooked to medium-rare or medium.

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