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Australian Wagyu Beef Picanha (Coulotte) from The Butcher Shoppe
Side View of Australian Wagyu Beef Picanha (Coulotte) from The Butcher Shoppe
Fat Side of an Australian Wagyu Beef Picanha (Coulotte) from The Butcher Shoppe
Australian Wagyu Beef Picanha (Coulotte) from The Butcher Shoppe
Side View of Australian Wagyu Beef Picanha (Coulotte) from The Butcher Shoppe
Fat Side of an Australian Wagyu Beef Picanha (Coulotte) from The Butcher Shoppe
Sourced exclusively at a marble score of 8 and above on a scale of 10 — some of the most marbled beef outside of Japan.

Australian Wagyu Beef Picanha (Coulotte)

$158.91

Size: 4 lb Avg.
Tips from the Butcher

Also known as beef coulotte, top butt cover, rump cap or top sirloin cap. You can call it what you want, but we just call it damn delicious.

Preferred Preparation

Picanha is best cooked with the fat cap left intact, which bastes the meat as it cooks. Season simply with salt, grill or roast fat-side down first over high heat, then finish to medium-rare (130–135°F / 54–57°C) before resting and slicing against the grain.

Storage & Freshness

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.

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