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SVTPerformance's Chain of Restaurants
Road Side Pub
What's For Dinner Thread
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<blockquote data-quote="Uncle Meat" data-source="post: 16189510" data-attributes="member: 5089"><p>This weekend is going to be a treat! Picked up a Black Grade (BMS 6-8) Wagyu half Coulotte (aka Picanha, Sirloin Cap) from SRF. Everyone loves the taste of a good sirloin because it has a lot of "beefy" flavor. However sirloins aren't known for being the most tender of cuts available. The Coulotte is cut from the top of the sirloin and is highly marbled compared to a normal sirloin steak. This cut of meat is revered in Brazil and is often served at Brazilian Steakhouses. It's hard to find this particular cut of meat at the grocery store and you will need to get it via a real butcher shop or order it like I did. This will be my first time preparing this meat myself. Will post again with some more pics once it's thawed, cleaned, prepped, and sliced.</p><p></p><p>U.M.</p><p></p><p>[ATTACH=full]1570587[/ATTACH]</p></blockquote><p></p>
[QUOTE="Uncle Meat, post: 16189510, member: 5089"] This weekend is going to be a treat! Picked up a Black Grade (BMS 6-8) Wagyu half Coulotte (aka Picanha, Sirloin Cap) from SRF. Everyone loves the taste of a good sirloin because it has a lot of "beefy" flavor. However sirloins aren't known for being the most tender of cuts available. The Coulotte is cut from the top of the sirloin and is highly marbled compared to a normal sirloin steak. This cut of meat is revered in Brazil and is often served at Brazilian Steakhouses. It's hard to find this particular cut of meat at the grocery store and you will need to get it via a real butcher shop or order it like I did. This will be my first time preparing this meat myself. Will post again with some more pics once it's thawed, cleaned, prepped, and sliced. U.M. [ATTACH=full]1570587[/ATTACH] [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
What's For Dinner Thread
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