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Also known as: raw picanha, raw coulotte steak, raw beef cap steak, raw top sirloin butt cap, raw rump cap
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically stays fresh for 3 to 5 days if kept at a consistent temperature of 40°F (4°C) or lower.
Yes, it freezes very well. For best results, use a vacuum sealer or double-wrap in plastic and foil to prevent freezer burn.
They are the same cut. Picanha is the traditional Brazilian name for the top sirloin cap with the fat layer left on.
No, washing raw meat can spread bacteria around your kitchen. Instead, pat it dry with paper towels before seasoning.
USDA Choice is the second-highest grade, indicating good marbling and tenderness, though slightly less than 'Prime'.
Grilling or pan-searing are ideal. Start by rendering the fat cap down, then sear the meat sides to your preferred doneness.
Look for the direction of the muscle fibers; they usually run diagonally. Slice perpendicular to these lines.
Yes, and it is highly prized for its flavor. It should be rendered during cooking until crispy.
Tri-tip or standard top sirloin steaks are the best alternatives, though they may lack the specific fat cap.
raw choice top sirloin cap steak is a versatile ingredient found in cuisines around the world. With 182 calories per 100g and 21.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 0 recipes featuring raw choice top sirloin cap steak with step-by-step instructions.
Browse recipes →The meat itself is relatively lean, but the overall fat content is higher due to the external fat cap characteristic of this cut.