Certified Angus Beef ® Picanha/Coulotte (Single Pack)
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Flavor Details
Flavor Details
One of the Most Flavorful Cuts You Can Put on a Grill
If you’ve never cooked picanha, you’re in for a treat. The Certified Angus Beef® Picanha (also called Coulotte or Top Sirloin Cap) is prized around the world for its bold beef flavor, tenderness, and signature fat cap that renders beautifully over high heat.
Cut from the top sirloin, picanha delivers the best of both worlds — rich marbling from Certified Angus Beef® and a thick fat cap that bastes the meat as it cooks. When grilled properly, that fat slowly melts, creating a juicy steak with a crisp, flavorful crust.
This cut has long been a staple of Brazilian churrasco grilling, but it’s quickly becoming a favorite among backyard cooks who want steakhouse-level flavor at home.
Keep it simple: season with coarse salt or your favorite steak rub, grill fat-side down first to render the cap, and finish to medium-rare for maximum tenderness.
Whether sliced into steaks or roasted whole, picanha delivers incredible flavor and a grilling experience every backyard cook should try.
Key Features
• Certified Angus Beef® quality with excellent marbling
• Also known as picanha, coulotte, or top sirloin cap
• Signature fat cap bastes the meat during cooking
• Rich, beef-forward flavor with tender texture
• Individually vacuum-sealed and frozen for freshness
• Perfect for grilling, searing, or roasting whole
Best For
• High-heat charcoal grilling
• Brazilian-style churrasco cooking
• Reverse sear steak cooks
• Pellet grill steak nights
• Backyard steak enthusiasts wanting bold beef flavor
New to Picanha?
Picanha is one of the most popular grilling cuts in Brazil. Its thick fat cap naturally bastes the meat while cooking, producing a juicy steak with incredible flavor. If you enjoy ribeye or sirloin, picanha is a cut you’ll want to try.
*May be Fresh or Frozen
**Shipping Not Available
Shipping & Returns
Shipping & Returns
Orders ship fast, usually the next business day, and everything is packed with care so it arrives ready to fire up. If your order shows up damaged or it's not what you ordered, just email orders@thekansascitybbqstore.com within 48 hours with a photo.
Our Promise
Our Promise
As a family-owned small business based in Kansas City, we carefully choose every brand we carry. We only partner with BBQ brands we trust for their quality, performance, and consistency.
Every order is packed with care by our team, and if you ever have a question or need help, we’re here to make it right.
Family Owned Since 2006
The Kansas City BBQ Store is a family-owned small business with deep roots in Kansas City barbecue. It was started by the family behind the famous Oklahoma Joe's, and is now owned and operated by the family behind American Fire BBQ — two generations of pitmasters carrying the same tradition forward.
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FAQs on Rub & Sauces
Have a question we didn't cover? Our team is quick on email.
How fast will my order ship?
How fast will my order ship?
Order by 1pm Central on a business day and it ships same day. Most orders land on your doorstep within 2 to 3 days, and you'll get tracking the moment it leaves our hands.
How do I pick the right rub for what I'm cooking?
How do I pick the right rub for what I'm cooking?
Start with the protein. Beef loves coarse, pepper-forward rubs. Pork and chicken take well to sweeter, sugar-based blends. Fish and veggies want something lighter. Every product page tells you what the rub was built for, and if you're stuck between two, ask us. We cook with this stuff every weekend.
How long do rubs and sauces stay good?
How long do rubs and sauces stay good?
Unopened, most rubs hold peak flavor for about a year and sauces until the date on the bottle. Once opened, keep rubs sealed away from heat and humidity (not on the shelf above the grill) and refrigerate sauces after opening. If it still smells strong, it still cooks strong.
What if a flavor isn't what I expected?
What if a flavor isn't what I expected?
Give it a second shot before you shelve it. Rubs behave differently depending on the protein, the heat, and how heavy you go. A blend that's just okay on chicken is often unbelievable on pork ribs, and most sauces open up when they're brushed on during the last few minutes instead of after. If you tell us what you cooked and how, we'll tell you how to get the most out of the bottle you've got.