Description
The sirloin cap ( biceps femoris) covers the top sirloin (gluteus medius) with a thick fat cap that can be trimmed or left intact. Also known as a "coulotte". Top sirloin caps are popular in brazilian cooking and are sold as picanha.
Beef
Top Sirloin Cap
Oh no! You’ve hit the dreaded paywall!Try Studio Pass to access ALL the great stuff on ChefSteps.
- All the recipes and videos! (We have hundreds of amazing recipes, add new ones every week.)
- Discounts at the ChefSteps store on ingredients, equipment, and more.
- Tons of classes (because real cooks have knife skills and know how to make a leaf in their cappuccino foam.)
- Behind-the-scenes videos of Kitchen Trials and experiments gone wrong.
- The weekly newsletter including exclusive tips just for Studio Pass readers.
- Our infamous scaling tool, which lets you enter the amount of any ingredient you have and automatically adjusts all measurements to dial in your exact serving size.
Developed by team of passionate people which included:
Video & Writing
Rick Wallace
Canh Nguyen
Tyler Coray
Eliza Summerlin
Project Development
Nick Gavin
Huy Nguyen
Luke Clum