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Old 04-16-2018, 08:51 PM   #29
sudsandswine
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Join Date: 06-23-12
Location: Kansas City
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Any butcher that breaks down cows should be able to get it for you...the NAMP cut is "NAMP 184D", though it goes by many names such as coulotte, top sirloin cap roast, and some others. I get mine from a place that dry ages their halved cows for about $5.xx/lb and it's delicious.

If you can find the whole subprimal, you can carve off the "picanha" cut and then have some top sirloin steaks to also cook.
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