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Wagyu Beef Coulotte Steaks

The culoutte steak is also known as the Top Sirloin Cap, or as the increasingly popular Picanha, which is how they call this cut in Brazil and in the north of Argentina. Cut from the Top Sirloin, it boasts a large cap of fat at the top and generous marbling. This triangular cut is both robustly flavored and beautifully interwoven with intramuscular fat, making it also tender and soft.
1 - 6 of 6 products:
Wagyu Coulotte Steak, MS6
from Australia by Broadleaf
A chef’s secret weapon and the gourmand’s delight, this flavorful portion becomes even juicier and more tender when sourced from generously marbled Wagyu beef.
5 out of 5 stars rating (1 review)
Wagyu Coulotte Steaks, MS3
from Australia by Broadleaf
A Kobe-style steak with generous marbling and a rich flavor, the Culotte, also known as the Top Sirloin Cap, is great for grilling, pan-frying and kebabs.
Wagyu Coulotte Steak, Baseball Steak, MS3
from Australia by Broadleaf
Allow us to introduce you to your new steak of choice! The perfect combination of traits, our Wagyu Baseball steaks from Broadleaf, offer impressive flavor and an elegant look, all at a very approachable price point.
Wagyu Coulotte Steak, Sushi Log, MS3
from Australia by Broadleaf
One of the tenderest portions from the Sirloin, our Wagyu Coulotte steaks, are bursting with rich beefy flavor, making it one of the most versatile as well as one of the most delicious cuts available.
Wagyu Coulotte Steak, 184D, MS3
from Australia by Broadleaf
Tender and full of wonderful marbling, our Wagyu Coulotte is the new standard for high-quality beef.
5 out of 5 stars rating (1 review)
Wagyu Coulotte Steak, MS7, 184D
from Australia by Broadleaf
Heavily marbled, our MS7 Wagyu Coulotte Steaks rank at the high end of the Marbling Scale, making them extra juicy, flavorful, and tender.
5 out of 5 stars rating (1 review)
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If you’ve had and loved Picanha in a Brazilian churrascaria, you’ll love the Wagyu version of this cut, which is much more tender than regular beef coulotte. To prepare Wagyu coulotte or picanha, season simply with salt and pepper, and pan-fry, or brown and finish in the oven. While regular beef picanha can be on the tougher side, the amble marbling of Wagyu beef makes this cut exceptionally tender. You can have the coulotte in steaks or as a whole roast to cook whole. Always remember to cut against the grain for the best texture! This cut is also great for kebabas, so grab some skewers. With Wagyu Coulotte you get the best of both worlds – prime Japanese Wagyu breeds and the spectacular Brazilian picanha cut, so hard to find in the US. Beautiful webbings of fat throughout, and that great cap of fat to crown it all.

Our Wagyu coulotte and picanha cuts at Steaks and Game are sourced from premium Australian Wagyu, from herds they constantly monitored to ensure Japanese feed ration standards and only Wagyu genetics pass on. The prized breeds are allowed to roam free in pristine Australian pastures, and later finished on 300 days of grain for extra succulence.