Beef · Sirloin
Picanha (Coulotte) Steak
Steaks sliced from the top sirloin cap, a tender, flavorful cut with a layer of fat that is a Brazilian grill favorite.
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| Animal | Beef |
|---|---|
| Section | Sirloin |
| Bone | Boneless |
| Tenderness | Tender |
| Also called | picanha steak, coulotte steak, top sirloin cap steak |
Best ways to cook it
- Grill
- Pan-sear
About this cut
What it is and how to use it
Picanha, or coulotte, is the cap that sits on top of the sirloin. It has a layer of fat on one side that keeps the meat juicy and adds flavor as it cooks. Cut into steaks, it is tender, beefy, and quick to cook. It is a classic in Brazilian steakhouses, where it is usually seasoned with coarse salt and cooked over fire.
Cook’s tipLeave the fat cap on and cook fat side down first. Cook to at least 145°F and slice against 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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