In article >,
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

Yup! Up here in Nor Cal they're usually cut from the tri-tip. If I was
buying them I'd play it safe by making sure they're from beef graded at
least choice.

D.M.