Australian Wagyu Coulotte

Australian Wagyu Coulotte

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  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250

"A staple in South American cooking.”

The Quick Facts on Our Wagyu Coulotte Steak

  • Australian wagyu beef (Marble score grade is 7-8)
  • Free from added hormones and antibiotics
  • Halal approved   

Also known as beef coulotte, top butt cover, rump cap, or top sirloin cap, you can call our Australian wagyu coulotte steak what you want, but we just call it delicious. The Butcher Shoppe's Australian wagyu (kobe) coulotte is taken from the top of the rump and has a thick fat cap, making for a beautifully tender and flavourful steak experience. If you're looking for wagyu coulotte steak in the Toronto area, try ordering our Australian wagyu coulotte for pick up or delivery today!

Goes Great With...

A generous serving of chimichurri and a glass (or bottle...) of your favourite red wine. We all need a little help getting through the Canadian winter, which is why we love transforming our kitchen into a fiery Brazilian churrascaria whenever we cook up a wagyu coulotte steak!

Our Preferred Preparation for Wagyu Coulotte Steak

Season your Australian wagyu coulotte simply but generously with salt and fresh cracked pepper and grill on the BBQ or in a cast-iron skillet. Want to explore other premium cuts? Try our New Zealand wagyu ribeye or striploin next time.

How It Ships...

Our Australian wagyu (kobe) coulotte is hand cut to order in our Toronto butcher shop, then immediately vacuum sealed at its freshest before being shipped directly to your door. We deliver throughout the greater Toronto area. We also have in-store pick up available.

Perfect Pairings for Our Prime Tenderloin

Our bone-in rib steak needs sides that complement its bold flavour. From crispy bites to fresh greens, these pairings make every mouthful even better:

  • Crispy tallow potatoes: Golden, crunchy, and cooked in beef fat, they’re the ultimate sidekick to a rich, juicy steak.
  • Caesar salad: Crisp romaine, garlicky dressing, and sharp parmesan bring just the right amount of freshness to balance out the rib steak’s depth.
  • Roasted mushrooms: Earthy and buttery, they soak up every drop of flavour and round out your plate beautifully.
  • Creamed spinach: Silky and savoury, this steakhouse classic adds richness without stealing the spotlight.
  • Charred asparagus: With a little lemon and a hint of smoke, it cuts through the marbling and brightens every bite.

How We Craft the Ideal Tenderloin Experience

Tenderloin steaks shine with simple preparation. Here’s how we like to cook them for the most delicious steakhouse experience at home:

Bring to room temperature

Take the steaks out of the fridge about 20–30 minutes before cooking so they sear evenly.

Season simply

A generous sprinkle ofsea saltand freshly cracked black pepper is all you need.

Sear in a hot skillet

Heat a cast iron or heavy pan over medium-high, then sear each side for 2–3 minutes until a golden crust forms.

Add butter and aromatics

In the last minute, baste with melted butter, garlic, and thyme for extra richness.

Finish to medium-rare

Reduce the heat slightly and cook until the internal temperature reaches 130°F for a tender, pink centre.

Rest before serving

Let the steaks sit for 5 minutes to lock in juices before slicing and serving.

From Our Butcher’s Counter to Your Kitchen

Our USDA Prime tenderloin is shipped fresh from our butcher’s block, carefully packed so it arrives at your kitchen in perfect condition:

  • Hand-cut to order and prepared by our butchers the same day it’s packed.
  • Vacuum-sealed at peak freshness to lock in natural juices and tenderness.
  • Insulated, temperature-controlled packaging: Ice packs and sturdy boxes keep your order cold and safe in transit.
  • Fast delivery across the GTA: Toronto, Mississauga, Vaughan, Scarborough, and surrounding areas within 12–24 hours.
  • Convenient storage: Cook within the week or freeze to enjoy later without losing quality.

What Shoppers Like You Are Asking

A heavy pan like cast iron or a hot grill is best for getting a perfect sear, but any sturdy skillet will work. Add tongs and a meat thermometer, and you’re all set to cook a flawless steak.

USDA Prime has the highest level of marbling, which means more tenderness, juiciness, and flavour compared to USDA Choice. It’s the same quality you’ll find served at top steakhouses.

Filet mignon is a specific steak cut from the tenderloin, while tenderloin refers to the larger primal cut that contains it. Both are exceptionally tender, but filet mignon is often considered the most delicate, while the full tenderloin offers more flavour.