Standing Stone American Wagyu Picanha (Coulotte) (Avg Weight 2.0 - 2.5 lbs) The "Queen of Steaks" — The Brazilian Steakhouse Icon. If you have ever visited a Brazilian Churrascaria, this is the cut they bring around on the giant skewers. Known as Picanha in Brazil and the Coulotte in French butchery, this is the cap of the Top Sirloin. It is easily identified by the thick, distinct layer of fat that covers the top. In our American Wagyu version, sourced from our partners at North Georgia Meat Company (NGM), the luxury factor is doubled. Not only do you get that signature flavorful fat cap, but the Wagyu genetics ensure the meat underneath—which can be lean in standard cattle—is laced with heavy marbling, making it exceptionally tender. Why It’s a Staple: It offers a Ribeye-like experience at a Sirloin price point. It is incredibly versatile: roast it whole for a show-stopping centerpiece, or slice it into steaks (Coulottes) for the grill. The fat cap naturally bastes the meat as it cooks, ensuring it never dries out. The Specs: Brand: Standing Stone (in partnership with NGM) Cut: Picanha / Coulotte (Sirloin Cap) Source: North Georgia Meat Company Diet: American Wagyu (Angus/Wagyu Cross) Portion Size: Avg 2.0 - 2.5 lbs (Whole Roast) 💡 The Chef’s Method: The fat cap is the priority. The Prep: Score the fat cap in a diamond cross-hatch pattern (do not cut into the meat). This helps the fat render and crisp up. The Seasoning: Use coarse sea salt heavily. The Cook (Roast): Roast low and slow (250°F) until internal temp hits 115°F, then sear the fat cap in a hot pan or under the broiler. The Cook (Steaks): Slice with the grain into "C" shaped steaks. Grill them, then slice against the grain on your plate. Target Temp: Medium-Rare (130°F).
