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Any idea where to find sirloin cap "culotte" steak or ribeye cap "spinalis" in Baltimore?

fldhkybnva Aug 22, 2013 06:18 AM

I've checked at Ceriello and JW Treuth but neither have either cut. H Mart seems to have a lot of different cuts so perhaps someone has seen it there or does anyone know of a butcher that sells it?

  1. Delucacheesemonger Aug 22, 2013 07:06 AM

    If Balymar is like Philadelphia, one must buy the whole rib and butcher the calotte off yourself. As T Keller made it wonderful and famous it is getting harder and harder to find and now many rib roasts have become ribeyes.

    1 Reply
    1. re: Delucacheesemonger
      fldhkybnva Aug 22, 2013 07:51 AM

      Blargh, OK. It seemed so at my local Whole Foods, they cut the primal as soon as they get it and leave the cap on the relative steaks rather than slice it off as a separate cut.

    2. s
      sidesjf Aug 23, 2013 05:58 AM

      I have had luck with the butchers at Eddies in Roland park.

      1. c
        chesapeake72000 Aug 25, 2013 05:18 PM

        DC is not Baltimore, but Red Apron at the new Union Market has cap steak - I think it is sirloin, pretty lean.

        1. fldhkybnva Aug 27, 2013 08:35 AM

          I hit the jackpot at Whole Foods this morning. The grass fed sirloin had just arrived and they were able to cut off the culotte and the tri tip. I will have to check out Red Apron in the future as in the hunt for perhaps a grain-fed sirloin cap or a ribeye cap. I think the best option here is to find a butcher that gets in primals. Eddies and J W Trueth seem to only get in the smaller subprimals.

          6 Replies
          1. re: fldhkybnva
            Delucacheesemonger Aug 27, 2013 09:38 AM

            Good for you. Was this a dry aged one or regular wet aged one ?
            What did they charge you ?

            1. re: Delucacheesemonger
              fldhkybnva Aug 27, 2013 03:19 PM

              It's just the regular sirloin cut so I assume wet aged. I also assume they will charge the price of a usual sirloin but I have yet to find out. I went in this morning to inquire with the butcher and we were both on the same page and he knew that I planned to come in. He planned to put them aside for me to pick up after work and alas when I called to see if they are ready the other employee there now has no idea what I'm talking about and informed me there are 2 steaks on hold when I requested 3 steaks. The original butcher will be there tomorrow morning so I plan to find out what the heck he actually cut and if he did it. I often have this problem with Whole Foods meat department, they are quite inconsistent which can be frustrating but such a good source of things I can't find elsewhere that I tolerate it. I'll post back tomorrow about the price. I think the usual grass fed sirloin is $13 or $15/lb.

              1. re: fldhkybnva
                Delucacheesemonger Aug 27, 2013 07:33 PM

                The sirloin cap l know nothing about, my desire has always been the rib cap.

                1. re: Delucacheesemonger
                  fldhkybnva Aug 28, 2013 09:29 AM

                  Yea, I can't find that bugger. I might try ordering online.

              2. re: Delucacheesemonger
                fldhkybnva Aug 28, 2013 09:29 AM

                So they were hidden and I picked them up this morning. $12.99/lb for both the tri tip and the cap.

              3. re: fldhkybnva
                Jason1 Aug 30, 2013 06:09 AM

                JW Treuth only "gets in" the smaller subprimals? I suppose things may have changed, but JW Treuth used to be a slaughterhouse. They'd "get in" the entire live cows! I'm not aware that the operation has changed at all, but I haven't been there in a few years.

              4. h
                Hue Aug 28, 2013 09:18 AM

                Not in Baltimore, but Carroll County...Bullock's, they breakdown their beef and can customize cuts,,,


                1 Reply
                1. re: Hue
                  fldhkybnva Aug 29, 2013 07:09 PM

                  I'm going to give them a call in the morning to see if they can do a ribeye cap...fingers crossed

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