Our Beef Coulotte—also known as Picanha in Brazil or Top Sirloin Cap—is a full-size, beautifully marbled cut left intact with its traditional fat cap. Cut from the upper portion of the sirloin, this muscle does very little work, which means it stays naturally tender, juicy, and full of clean beef flavor.
What Makes Coulotte Special
Coulotte is prized for its contrast: a generous fat cap on one side and a tender, leaner steak on the other. As it cooks, the fat slowly renders, basting the meat and giving every slice incredible flavor. It’s the same cut used for Brazil’s famous picanha, celebrated for its rich taste and crisp, golden fat crust.
Flavor & Texture
Deep, beefy flavor
Tender texture due to its low-activity muscle
Beautiful marbling throughout, balanced by a firm fat cap
Renders down to create a naturally flavorful crust
How to Cook It Best
Coulotte shines with high-heat cooking methods that crisp the fat and keep the interior tender.
Popular cooking styles:
Brazilian-style Picanha: Score the fat cap, season simply with coarse salt, sear fat-side down, and finish over indirect heat. Slice into steaks or cook whole and carve across the grain.
Grilled or Cast-Iron Steaks: Cut the full coulotte into 3–4 individual steaks, sear quickly over high heat, and finish to medium-rare.
Roasted Whole: Roast fat-side up so the fat naturally bastes the meat. Slice thinly across the grain for maximum tenderness.
Skewered & Rotisserie: Traditional to churrasco-style grilling and excellent for creating a caramelized outer crust.
Why You’ll Love It
Full-size, premium sirloin cap with fat cap left on
Versatile: grill it whole, roast it, or cut into steaks
Naturally tender due to marbling and protective fat layer
Iconic for picanha lovers and perfect for special meals
A standout cut for anyone wanting big flavor with simple cooking
Ready to be your new favorite grilling or roasting cut—simple, bold, and absolutely delicious.
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