Beef Rump Cap

The rump cap, also known as Coulotte, is a lean roast taken from the top of the top sirloin, featuring a layer of fat on its surface. When roasted whole, this fat renders into the meat, naturally basting it and keeping it moist. This cut is especially valued in Brazilian steakhouse cuisine, where it’s known as “picanha.” The fat cap can be trimmed off after cooking if desired.
Additionally, the rump cap can be grilled like a tri-tip, braised, or cut into chunks for kebabs, stir-fries, and other dishes. It’s often marinated or seasoned with a dry or wet rub to enhance its flavor.