24 © 2017 2019 RUMP CAPS (COULOTTE) Cut from the marbled uppermost section of the Sirloin primal, the rump cap (aka round sirloin tip or sirloin cap steak) is tender and flavorful with a coarse grain. BUTCHER INFORMATION: Cut from the Top Sirloin. COOKING/PLATING TIPS: Best grilled or roasted, whole rump caps can also be cut across the grain into steaks, cubed for kebabs or stew meat, or sliced and threaded onto skewers. MENU TYPE: Medium Price Point. Particularly prized in South American cuisines, rump cap roasts and steaks can be served on almost any menu. SIRLOIN FLAPS (BAVETTE) Flap meat (aka flap steak, bistro steak, bavette d’aloyau, or steak tips) is a very thin cut with prominent muscle grain, similar to the skirt. It’s an affordable alternative to skirt and flank steaks. BUTCHER INFORMATION: Cut from the Bottom Sirloin. COOKING/PLATING TIPS: A great cut for marinating, flap meat is best cooked over high, dry heat. For optimal tenderness, it should be thinly sliced against the grain after cooking. MENU TYPE: Low to Medium Price Point. Sirloin flap meat can be used on a variety of menus, especially for stir fry, fajitas and carne asada; it is traditionally served as “bavette steak” on French menus. EYE ROUNDS Approx. 4-5lb A lean and boldly flavored cut from the lower part of the hind leg, the eye of round is an economical roasting cut that’s best prepared using moist-heat cooking techniques (slow-cooking or braising). It can also be cured like bresaola (which is typically made from the top round). BUTCHER INFORMATION: Cut from the bottom portion of the Round primal. Fully cleaned of fat. COOKING/PLATING TIPS: Wagyu eye rounds are the perfect choice for carpaccio. Best prepared low & slow, braised or stewed in a flavorful liquid, eye rounds are also an excellent option for pot roast. Slice very thin for san wiches or cut into cubes for beef stew. MENU TYPE: Low to Medium Price Point. Packed with beef flavor, this cut can be used on a variety of menus.