American Wagyu beef loin top sirloin cap steak, also known as picanha or coulotte, is a premium triangular-shaped cut from the sirloin portion toward the rear of the loin primal. This exceptional steak features extensive intramuscular marbling characteristic of American Wagyu genetics, delivering a buttery texture and rich, complex beef flavor that surpasses USDA Prime grading standards.

The sirloin cap is prized for its natural fat cap which bastes the meat during cooking, keeping it exceptionally moist and tender. American Wagyu combines the intense marbling of Japanese Wagyu cattle genetics with traditional American beef flavor profiles, resulting in a distinctive eating experience. This cut offers the flavor and texture of premium sirloin with dramatically enhanced marbling throughout.

Sold by the pound, this versatile cut can be prepared whole as a roast, sliced into individual steaks before cooking, or cut with the grain and skewered for Brazilian-style churrasco. The natural tenderness and rich marbling make it ideal for high-heat grilling or roasting. Popular preparations include serving with chimichurri sauce, dry brining before grilling, or roasting whole to medium-rare. The generous marbling ensures consistent tenderness and a full-flavored steak with savory essence throughout.