The Coulotte Steak comes from the Top Sirloin flap. It is often included in top sirloin steak and you will notice this steak as the tender part of the steak with the cap fat on it. We have separated it in order to have a more consistent sized and smaller top sirloin steak without having to make it thin. In appearance it closely resembles the New York strip steak.
Please note that this steak varies greatly in size and shape due to the irregular shape of the Top Sirloin Flap that it is cut from.