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cooks quickly
and community—often without recognition
or just keep it in the fridge for snacking straight from the knife
Comes in bulk one-pound packages
which is why butchers have been keeping this cut for themselves for generations
Grass-Fed Whole Picanha (Top Sirloin Cap) Fresh Sausage cooks quicklyA prized cut from the top of the rear quarter known stateside as the top sirloin cap, rump cap, or coulotte, and made famous on Brazilian steakhouse skewers. The muscle does little work, so the meat stays tender. It's lean, but the fat cap does the heavy lifting on flavor and juiciness. How to cook it: Score the fat in a crosshatch, season generously with coarse salt, and roast slowly over indirect medium low heat until the internal temp hits 125F for
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