Sometimes called top sirloin cap steak, Picanha or Coulotte Steak is a lean, boneless cut that is the richest, most flavorful part of the top sirloin. Without extensive marbling, it draws most of its delectable flavor from the thin buttery flavored layer of fat covering one side of the cut. Rub on dry-seasoning and don’t overcook.  (Also known as the top sirloin cap and rump cover.)

1 steak per pack.  20 to 22 ounces.