The rump cap (Coulotte) is a thin roast from the top of the top sirloin that is topped with a layer of fat. When roasted whole this fat melts down into the meat, naturally basting it & helping it stay moist. This cut is particularly prized in the Brazilian steakhouse tradition, where it is referred to as “picanha.” If desired the fat cap can be removed after cooking.

The rump cap can also be grilled similarly to a tri tip, braised, or cut into pieces for use on kebabs, in stir fry, etc. It is frequently marinated or rubbed with a dry or wet rub for additional flavor.