The coulotte is a little known cut in North America and Europe—except amongst a select few in the know, like chefs, butchers, and Brazilian expats (who go crazy for it, though they'd call it picanha). It's a fairly lean cut from the top sirloin that's nicely tender with deep, beefy flavor with a subtle herbaceous quality. An outstanding choice for grilling.
Our coulotte steaks come from Carman Ranch in eastern Oregon. Carman Ranch is run by fourth-generation rancher Cory Carman. Cory's cattle spend their whole lives eating grass and chewing cud on her ranch. Though the ranch isn't certified organic, they follow organic practices and never use fertilizers or pesticides. The cattle are never given hormones or sub-therapeutic antibiotics, and they're never fed a bite of grain. Cory only harvests beef when the grasses are at their peak and the cattle are at their plumpest, which makes for incredibly flavorful beef.