Grass-Fed Whole Picanha (Top Sirloin Cap)
A prized cut from the top of the rear quarter — known stateside as the top sirloin cap, rump cap, or coulotte, and made famous on Brazilian steakhouse skewers.
The muscle does little work, so the meat stays tender. It's lean, but the fat cap does the heavy lifting on flavor and juiciness.
How to cook it: Score the fat in a crosshatch, season generously with coarse salt, and roast slowly over indirect medium-low heat until the internal temp hits 125°F for medium-rare. Finish with a high-heat sear. Rest before slicing against the grain.
Pairs beautifully with a punchy chimichurri, roasted vegetables, or a sharp green salad.
Average weight is 2.25lbs per roast.
Original: $46.35
-65%$46.35
$16.22Product Information
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Description
A prized cut from the top of the rear quarter — known stateside as the top sirloin cap, rump cap, or coulotte, and made famous on Brazilian steakhouse skewers.
The muscle does little work, so the meat stays tender. It's lean, but the fat cap does the heavy lifting on flavor and juiciness.
How to cook it: Score the fat in a crosshatch, season generously with coarse salt, and roast slowly over indirect medium-low heat until the internal temp hits 125°F for medium-rare. Finish with a high-heat sear. Rest before slicing against the grain.
Pairs beautifully with a punchy chimichurri, roasted vegetables, or a sharp green salad.
Average weight is 2.25lbs per roast.