Our grass-fed and finished, 21 day dry-aged Picanha is famed for it's tenderness and flavor. This cut is a staple at Brazilian steakhouses. In the United States (if you can find it) it is sometimes called the Coulotte Roast or Steak, or the Top Sirloin Cap. It is the topmost layer of the Top Sirloin cut on a cow and therefore has an incredible fat cap. It is delicious and flavorful, perfect for grilling and or the griddle.