The Coulotte Roast or the Top Sirloin Cap is a large, boneless cut from the top of the sirloin cap. You'll see there's a small layer of fat attached to the coulotte, which keeps the roast moist and flavorful. Roast it whole with a smoky rub, or slice it against the grain into smaller steaks. It is the topmost layer of the Top Sirloin cut on a cow, and therefore has an incredible fat cap. It is delicious and flavorful, perfect for grilling and pean-searing when cut into steaks.