Beef · Sirloin
Picanha (Coulotte) Roast
The whole top sirloin cap with its fat layer left on. Tender and beefy, great roasted or grilled on skewers.
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| Animal | Beef |
|---|---|
| Section | Sirloin |
| Bone | Boneless |
| Tenderness | Tender |
| Also called | picanha, coulotte, sirloin cap, rump cap, mock picanha |
Best ways to cook it
- Roast
- Grill
- Smoke
About this cut
What it is and how to use it
The picanha roast is the entire sirloin cap, a triangular muscle with a thick layer of fat along one side. The fat bastes the meat as it cooks. It can be roasted whole, grilled, or smoked, or cut into thick slices and cooked on skewers in the Brazilian style. It is tender, juicy, and has a rich, beefy taste.
Cook’s tipScore the fat in a crosshatch, season with salt, and cook to at least 145°F. Slice thinly across the grain.
Read moreBeef Cuts Chart: 9 Primals & How to Cook Each
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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