Known in Brazil as the Picanha, the Coulotte is a leaner steak option that some refer to as the Top Sirloin Cap. This is a triangular shaped muscle that covers the top sirloin. Popular ways of preparation include stir-fry, indirect grilling, smoking, sous vide and roasting. With plenty of marbling, this is a juicy and savory roast. You can also cut it into steaks for grilling. Our Coulotte does not have the fat cap left on it. A great alternative to the popular Tri-Tip.