California Reserve Top Sirloin Cap (Picanha)

California Reserve Top Sirloin Cap (Picanha)

Cut from the Top Sirloin, this cut can either be cut into steaks (called "Coulotte" steaks), or cooked whole. Our preferred method is to cook whole; the large fat covering this muscle, when given enough time to slowly render, brings a depth of flavor that is off the charts. Sold in pairs, the combined weight of the two caps will be between 5-6lbs.

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In Bryan's Words

Picanha (Top Sirloin Cap) is a cut of beef popular in Brazil, Argentina and San Rafael. In the U.S. it is little known, mainly due to very minimal supply availability. It comes from the Top Sirloin, and was traditionally (in the US) left intact with the sirloin primal. However, a steakhouse “cut” was invented a few years ago called the “Baseball Cut” which to fabricate requires the removal of the Sirloin Cap and so we are now seeing availability. For those familiar with Tri Tip , these are similar in weight and dimensions but a more tender and flavorful cut. The fat cap on the top when seared adds a rare taste sensation.


Wine Pairing