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Coulotte Steak

Coulotte Steak is a boneless, lean cut derived from the Sirloin Tip. It has a deep color and soft texture. Narrow and long in shape (2 in. wide, 4 in. long, and ½ in. thick) the Coulotte is quite tender and boasts a bold amount of flavor. Best prepared with a hot pan-seared cooking method and a sea salt finish.

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Pasture Raised
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100% Grass Fed
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Pasture Raised
4.7
6
Rating of 4.7 out of 5 stars
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Kagoshima Wagyu
5.0
2
Rating of 5.0 out of 5 stars

Recipes for Coulotte Steak

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Pasture Raised
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Fullblood Wagyu
4.2
6
Rating of 4.2 out of 5 stars
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Kagoshima Wagyu
4.4
33
Rating of 4.4 out of 5 stars
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Kagoshima Wagyu
5.0
2
Rating of 5.0 out of 5 stars

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