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MTX Beef

Angus Picanha Roasts

Angus Picanha Roasts

Also known as Coulotte or a Top Sirloin Cap. With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill. The triangle-shaped muscle that caps or covers the Top Sirloin.

The hard-to-find picanha with the fat cap left on. All sourced from USDA Prime beef for extra marbling, flavor and tenderness. The only choice for Brazilian-style BBQ, this triangular shaped cut is delicious roasted whole, cut into steaks or grilled on skewers.

SMOKED PICANHA ROAST: The Sirloin Cap is so trendy, it sometimes uses an assumed name, Coulotte, to avoid selling out. It takes well to smoke, so in this dish the cut is liberally rubbed with Grill Mates® Brown Sugar Bourbon Seasoning before spending 45 minutes in the smoker. It's accompanied by sweet potatoes glazed with Cattlemen's® Kentucky Bourbon BBQ Sauce.


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