Beef Loin, Top Sirloin Cap, IMPS/NAMP 184D
Street Name - Sirloin Cap
Beef
Top Sirloin Cap, often known as the Coulotte, provides a point of differentiation on the
menu while still offering customers the beef they love.
Ordering and Purchasing Information
Top Sirloin Cap, IMPS/NAMP 184D
A boneless, flat triangle-shaped muscle (biceps femoris) that is part of the Top Sirloin
Butt. It is removed from the top butt by cutting through the natural seam.
Top Sirloin Cap Steak, Boneless, IMPS/NAMP 1184D
This steak, also referred to as the Coulotte Steak, is prepared from the #184D. The
boneless steaks shall be made into specified portion size or thickness by slicing the
sirloin cap at a right angle to the grain or direction of the muscle fibers.
