The Best-Kept Secret of the Steak World

Discover the butcher's hidden treasure. Cut from the top sirloin cap, the Coulotte (Picanha) delivers bold, rich sirloin flavor paired with a luscious fat cap that self-bastes the meat to perfection. Ideal for grilling, pan-searing, or roasting whole. Known in Brazil as Picanha and revered by master butchers across Europe, the Coulotte is one of the most flavorful, versatile cuts of beef available. Cut exclusively from the top sirloin cap, this lean, tender steak features a rich signature fat cap that bastes the meat as it cooks—delivering maximum juiciness and unforgettable sirloin flavor.

Why You’ll Love It

• Unbeatable Flavor: Combines the deep, beefy richness of a sirloin with the melt-in-your-mouth texture of a prime cut.
• Self-Basting Fat Cap: The natural top layer of fat melts directly into the steak during searing or grilling, sealing in moisture.
• Ultimate Versatility: Roast the cap whole as a traditional Brazilian Picanha, slice into individual steaks, or skewer for high-heat grilling.

Key Details & Specs

Quick Prep & Cooking Tip

Pro Tip: Score the fat cap in a crosshatch pattern and season generously with coarse kosher salt. Start fat-side down in a medium-hot cast-iron skillet or grill to render the fat until golden and crispy, then sear the flesh side to medium-rare. Slice thin against the grain to serve!

Bullet-Point Features:

• • The Cut: Premium Top Sirloin Cap (Coulotte)
  • The Taste: Deep, rich beefiness with natural juiciness
  • The Secret: Thick fat cap bastes the steak continuously while cooking
  • Best For: Backyard BBQs, cast-iron searing, or Brazilian-style skewer grilling

Also Known As: Coulotte; Sirloin Cap; Top Sirloin Cap; Top Sirloin Cap Roast