Coulotte Steak

Also known as the sirloin cap or picanha, the coulotte steak is a cut taken from the Loin primal, meaning the area of the animal’s back behind the ribs. This steak is best when broiled, grilled, pan seared, or pan roasted. It is an important cut in Brazilian barbecue.

Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.