Picahna is a little known beef cut here in the U.S. Often called top sirloin cap, rump cover, rump cap, or culotte, Picahna was first made popular in Brazil. You likely won't find this special cut in the store as Picahna is generally not sold as a separate cut by American butchers.
Because this cut is so delicious, we've asked our skilled butchers to seam out the biceps femoris muscle and leave a fat cap intact. This muscle can be left whole or cut into steaks that are called Coulotte steaks.
The result is a tender, juicy steak with big beefy flavor. The meat is lean but a generous fat cap keeps things moist and is also extremely flavorful.
We think the best way to prepare a Coulotte steak is on the grill or in a pan with a generous amount of salt. If you can wait a few more minutes before taking a bite - baste with garlic and rosemary infused melted butter just before serving. Because it is a lean cut - Picahna will be most tender prepared rare or medium rare (internal temp of 135 F).
