Coulotte Roast

Also Known As: Coulotte; Picanha; Sirloin Cap; Top Sirloin Cap; Top Sirloin Cap Roast

With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill.

Butcher's Note

The triangle-shaped muscle that caps or covers the Top Sirloin.

Industry Ids ?

IMPS/NAMP - 184D

UPC - 1420

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Sirloin Primal | Primal Cut

The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.

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