Picanha (Coulotte Roast)
Brazilian favorite with rich flavor and a signature fat cap
What it is:
Our whole Picanha, also known as the Coulotte Roast, is a prized cut from the top sirloin cap, featuring a generous fat cap that bastes the meat as it cooks. We leave it whole—never sliced—so you can choose how to prepare it: roast it low and slow on the smoker or slice into steaks and sear over high heat. This versatile cut is a favorite in Brazilian barbecue for good reason.
Why our Picanha is special:
Raised on pasture and finished on grain, our beef delivers balanced marbling and deep, beefy flavor. The Picanha’s fat cap melts beautifully when cooked, keeping the meat tender and juicy. By leaving the roast whole, we give you full control over how to enjoy this richly marbled, lesser-known gem.
Best ways to enjoy:
- Smoke whole at 250°F until it reaches your desired internal temp (medium rare: ~130–135°F)
- Sear fat-side down to render and crisp before roasting or grilling
- Slice into thick steaks and grill over open flame for a traditional Brazilian experience