Coulotte roast (Picanha roast) is one of those beef cuts that’s incredibly flavorful and versatile. While it’s gaining popularity in the United States, it’s still not commonly found in most grocery stores. You might not find it in every supermarket, but a good butcher or reputable online shop will usually have it. Just be aware, depending on where you buy it, coulotte roast may be sold under different names, which I’ll explain later.
For now, let’s explore why the coulotte roast is so popular, where it comes from on the cow, and the best cooking methods to bring out its full flavor.
What is Coulotte Roast (Picanha Roast)?
Coulotte Roast (Picanha roast) is a triangular beef cut from the top sirloin, known for its robust beefy flavor. It’s a large, versatile piece of meat that becomes tender and juicy when cooked correctly, with a texture similar to strip steak. Typically sold as a whole roast weighing several pounds or as individual steak (coulotte steak). Although it’s especially popular in Brazilian and other Latin American cuisines, it’s also gaining attention in the United States.
Coulotte roast (picanha roast) works great with various cooking styles – traditional churrasco grilling, pan-searing, oven roasting, smoking, or even simple grilling.
What Are the Other Names for Coulotte Roast (Picanha Roast)?
Here are the most popular other names for the coulotte roast in the United States:
- top sirloin cap,
- rump cap,
- coulotte,
- picanha roast,
- sirloin cap,
- triangular steak,
- coulotte steak.
Among these, picanha roast, coulotte, and top sirloin cap are the most commonly used terms in stores.
For many, the name picanha is easier to remember and more characteristic than names like coulotte or top sirloin cap. That’s a big reason why the name picanha has become so well-known and loved in the United States.
What Part of The Cow is Coulotte Roast (Picanha Roast)?
Coulotte roast (picanha roast) comes from the sirloin primal, specifically the top sirloin butt subprimal at the back of the cow. It’s easy to spot thanks to its triangular shape and the thick, fat cap that covers one side.
What Is the Average Weight of Coulotte Roast (Picanha Roast)?
On average, a whole coulotte roast (picanha roast) weighs between 2 and 3 pounds (907 to 1360 grams). From a single roast, you can usually cut 5 to 8 steaks, each about 1 to 1.5 inches (2.5–3.8 cm) thick.
Is Coulotte Roast (Picanha) Very Expensive?
Not really. While prices have gone up as the cut has become more popular, coulotte (picanha) still costs less than premium cuts like ribeye roll or striploin. Of course, exact prices depend on where you live, but coulotte (picanha) is generally a medium-priced cut of beef.
What Are the Best Methods for Cooking Coulotte Roast (Picanha Roast)?
Coulotte roast (Picanha roast) is one of the most versatile beef cuts. It shines whether you cook it whole as a roast or slice it into steaks. In Brazil, the traditional method is simple: thick slices are skewered, seasoned generously with coarse salt, and cooked over charcoal until the fat cap crisps up, adding a nutty, crunchy edge to every bite.
At home, you have plenty of options:
- Pan-searing: Cut the roast into steaks and sear them in a hot skillet for a golden-brown crust with a juicy medium-rare center.
- Grill (reverse sear): Cook the roast or steaks slowly over indirect heat, then finish over direct flames for a decent crust.
- Sous vide: Cook the roast or steaks to your exact target temperature, then quickly sear for a nice crust.
- Smoking: For a deeper, smoky flavor, cook the roast low and slow until it reaches your preferred doneness.
No matter which method you choose, the fat cap plays a key role. Let it render and crisp for maximum flavor. When cut into steaks, treat coulotte just like other premium cuts such as ribeye or strip. Cook it hot and fast for a perfect crust and juicy center.
