Cirque du Sirloin Part 2
from Meat Speak Hosted by Certified Angus Beef LLC
Meat Scientist Diana Clark returns to talk about the sirloin cap (aka the Coulotte)—that popular, c-shaped cut that's carved tableside at most Brazilian steakhouses. The Coulotte (aka the Picanha) has a wealth of possibilities when removed as a standalone cut from the rest of the top sirloin complex.
Embed this episode
No transcript yet.
Frequently asked questions
How long is this episode of Meat Speak?
This episode is 17 minutes long.
When was this Meat Speak episode published?
This episode was published on December 17, 2019.
Can I download this Meat Speak episode?
Yes. Use the download control on the episode player to save the publisher-provided media file.