The Coulotte roast — also known as Picanha — is a deeply flavorful cut taken from the top sirloin cap. It’s prized for its rich beefiness and signature fat cap, which renders as it cooks to keep the meat juicy and full of flavor.
This roast shines when cooked simply. Season generously, roast or grill fat-side up, and let the natural richness do the work. The result is tender, sliceable beef with a crisp exterior and bold flavor that’s perfect for a special dinner or feeding a crowd.
Why we love it
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Big, beef-forward flavor
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Naturally tender when sliced against the grain
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Thick fat cap that bastes the roast as it cooks
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Excellent alternative to prime rib
Cooking tip:
Roast or grill over indirect heat until medium-rare, then finish with high heat to crisp the fat cap. Rest well, then slice thin against the grain for the best texture.