"Tender, juicy, and rich in flavor, top sirloin, otherwise known as coulotte or picanha, is the most succulent cut of sirloin available. It's often roasted for the best results, but it's also great for cutting into steaks or grilling. Top sirloin might not be the most widely known cut around, but it's popular amongst chefs and enthusiasts, so it's well worth trying out - you just need to know what you're looking for when you head out to shop."
"Top sirloin can be distinguished by its fat cap, which is basically a layer of fat that sits on top of the meat. The fat cap adds moisture into the roast while it cooks, and it also injects more flavor. So, when you're shopping for top sirloin, you want to make sure the cap is intact - but you're only looking for it to be at least ¼ inch thick."
Top sirloin, also called coulotte or picanha, is a tender, juicy, and flavorful cut prized for roasting, grilling, or slicing into steaks. The cut is identifiable by a fat cap that sits atop the meat; a fat cap of at least 1/4 inch preserves moisture and enhances flavor during cooking. Minimal internal marbling is normal because the upper back end of the cow is well exercised. Look for bright red color to ensure freshness. Whole roasts weigh about 8 to 9 pounds and serve 16 to 18 people; a petite roast contains the leanest portion. Butchers can trim fat and remove silver skin if desired.
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