On 6/5/2015 12:02 PM, Sqwertz wrote:
> On Thu, 04 Jun 2015 23:40:36 -0700, koko wrote:
>
>> I'm sure I'm behind the times on this, but I love that I'm making new
>> discoveries all the time. I just discovered the coulotte cut of steak.
>>
>> Grilled rare, dang, I had a great meal.
>> Link to my blog
>> http://tinyurl.com/pp5yek4
>
> It looks like many places consider this a cut from the top sirloin,
> but the coulotte steaks I know are 1-1.5" slices of tri-tip, from the
> bottom sirloin - not the top sirloin. Much better than top sirloin.
>
> -sw
>
I always found tri-tip to be a little tough. Then again, I feel the
same about top sirloin. It does look pretty, though.

Jill