Beef Loin Top Sirloin Cap Boneless, also known as Picanha or Coulotte, is a premium Brazilian-style cut from the rump cap muscle of USDA Choice beef. This flavorful cut features excellent marbling throughout the meat and is typically sold with or without its distinctive thick fat cap. The top sirloin cap is prized for its tenderness and rich beef flavor, making it ideal for grilling, roasting, or preparing Brazilian-style churrasco.

This versatile cut can be prepared whole as a roast, sliced into steaks for grilling, or cubed for kebabs. The marbling provides natural basting during cooking, resulting in a juicy and flavorful finished product. Popular cooking methods include reverse searing, traditional grilling over high heat, or slow roasting. The cut responds well to simple seasoning with coarse salt to highlight its natural beef flavor.

Nutrition per 4 oz serving (cooked): approximately 220 calories, 22g protein, 15g fat (primarily monounsaturated and saturated), 0g carbohydrates. This is a high-protein cut with moderate to high fat content depending on trimming and the amount of fat cap retained.