The sirloin cap, left with its cover fat intact, the Wagyu Coulotte is a cut of striking elegance and rich payoff, boasting deep marbling beneath a thick, buttery fat layer that bastes the meat as it cooks. Its coarse grain and natural curvature lend themselves to confident slicing, while the fat cap renders into a crisp, golden crust that enhances both flavor and presentation. For chefs looking to deliver indulgence with structure, this cut offers a dramatic combination of texture, juiciness, and Wagyu intensity that elevates everything from steakhouse classics to modern, global-forward executions.