The Beef Loin Top Sirloin Cap Steak, also known as picanha or coulotte, is a premium cut taken from the very top of the sirloin primal. This offering carries the American Wagyu Reserve designation, representing the highest tier of American Wagyu beef, with intramuscular marbling equivalent to a Beef Marbling Score (BMS) of 10 or higher — well above standard USDA Prime.

American Wagyu is produced by crossing full-blood Japanese Wagyu cattle with high-quality American breeds such as Black Angus. The result is a steak that delivers the buttery richness and intense marbling characteristic of Japanese Wagyu genetics, combined with the robust, beefy flavor profile of American beef. The Reserve grade signifies the pinnacle of this cross-breed program, offering a luxurious, exceptionally tender eating experience at a fraction of the cost of imported Japanese A5 Wagyu.

The top sirloin cap features a distinctive fat cap that renders beautifully during cooking, self-basting the lean muscle for enhanced flavor. This cut is prized worldwide — revered as picanha in Brazil where it is considered the national steak, and known as coulotte in parts of Europe. For best results, cook to medium-rare at an internal temperature of 130°F using a hot cast iron skillet, open-flame grill, or a low-and-slow smoke at 250°F. Rest the meat for at least 10 minutes before slicing thinly against the grain to ensure maximum tenderness. Priced and sold per pound.