Cooking
Grill, broil or pan fry this steak until rare to medium-rare.
Description
This steak is cut from the Top Sirloin Cap and is a popular cut in Brazil. Steaks are sliced from the cap against the grain and with a layer of fat that insulates during cooking. A similar cut with a different texture is the coulette steak, which is a steak that is also from the cap, but sliced with the grain and does not include the fat cap. If you are looking for coulette steaks, please purchase a Top Sirloin Cap, and they are very easy to cut into these steaks.
Additional Products
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- Bison Meats, Steaks
Coulette Steak
- $6.55 – $13.15
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- Bison Meats, Steaks
Scallop Medallions
- $4.75 – $8.30
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- Bison Meats, Steaks
Round Tip Sirloin Steak
- $18.70 – $21.20
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- Bison Meats, Steaks
Picanha – Sirloin Cap Steak
- $9.25 – $11.40
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Porterhouse Steak
- $30.90 – $34.70
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- Bison Meats, Steaks
T-Bone Steak
- $17.65 – $19.20
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- Bison Meats, Steaks
Tri-Tip Steak
- $6.20 – $10.40
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- Bison Meats, Steaks
Loin Cutlets
- $6.60 – $8.95
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- Bison Meats, Steaks
Sirloin Tip Steak
- $7.80 – $9.00
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- Bison Meats, Steaks
Sirloin Tip Medallion
- $6.40 – $11.40
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