Coullotte / Picanha Roast - Beef Boneless Unlike the majority of micro-nutrients

Unlike the majority of micro-nutrients within yak which cannot be seen with the naked eye

Cut 1 1/2" thick

Top Sirloin - 2 lbs

The Swiss Steak is cut from the arm

Coullotte / Picanha Roast - Beef Boneless Unlike the majority of micro-nutrientsThis cut has many names depending on the culture. In France, and more and more in the US, it is called the Coulotte. In Brazil it is the Picanha. The industrial US name is the Top Sirloin Cap. Whatever it's called, is probably one of the best cuts of meat out there! This cut of beef, although one of the most popular cuts of beef in Brazil, has only recently become popular in the United States. Coulotte is fabulous for grilling, so keep that in mind