They are different but sometimes tri tip shows up at stores cut up as coulette steaks.
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I see. I wonder if some butchers just figure, “Hey, it’s all sirloin”?
And I can see if I cut along the grain to pull steaks from it, especially from that longer side (left side of the whole in the photo above), they’d be fairly similar in shape and dimension to picanha/coulotte. But the texture is to me a fair bit different.
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