This is a shop favorite with the girls here! Sold as a whole muscle cut, you can either grill whole and cut steaks much like you would a Prime Rib, or you can slice it first and throw individual steaks on the grill. Outstanding flavor and a beautiful fat cap make this a mouthwatering choice.


Sold by the pound, and also known as the Coulette Steak or Picanha, this whole cut comes from the Top Sirloin Cap. This cut is known for being the juciest and most flavorful cut at all the Brazilian Steakhouses. You'll have the flexibility to leave whole, or cut prior to cooking, but you'll leave the fat cap on this steak if you know what's good for you! Once you reach the money spot with your grill or flame, the fat on the edge of this steak will begin to render and you are left with a crispy outter layer and a bright and juicy present inside.  Enjoy this cut grilled or braised.

Top Sirloin Cap (Picanha)

This cut is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Phosphorus, and Choline.

  • 160 CALORIES, 8% *
  • 2.3g SAT FAT, 13% DV **
  • 25g PROTEIN, 50% DV
  • 1.6 mg IRON, 10% DV
  • 4.5 mg ZINC, 40% DV

* Based on a 2,000 calorie diet 
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23606): 160 Calories; 50 Calories from fat; 6g Total Fat (2.3 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 2.4 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 50 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 25 g Protein; 1.55 mg Iron; 310 mg Potassium; 0.12 mg Riboflavin; 7.04 mg NE Niacin; 0.52 mg Vitamin B6; 1.41 mcg Vitamin B12; 194.04 mg Phosphorus; 4.54 mg Zinc; 28.47 mcg Selenium; 93.74 mg Choline.