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Standing Stone Grass-Fed Coulotte / Picanha
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone NGM Picanha (Coulette) | Grass-Fed
The "Brazilian Star" — Famous for its Fat Cap.
If you have ever been to a Brazilian steakhouse, you know this cut. The Picanha (or Coulette) is the cap of the Sirloin, prized worldwide for one specific feature: The Fat Cap.
Unlike other grass-fed cuts where we trim the fat, on the Picanha, we leave it intact. Sourced from our partners at North Georgia Meat Company, this cap is essential. As it cooks, the fat renders down and bastes the meat naturally, infusing the lean, mineral-rich beef with incredible juiciness. It is tender, deeply flavorful, and incredibly impressive to serve.
Why It’s Trending: It offers the best value-to-flavor ratio on the entire animal. You get the tenderness of a sirloin with the rich, basting fat of a ribeye.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Picanha / Coulette (Sirloin Cap)
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Source: North Georgia Meat Company
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Diet: 100% Grass-Fed & Grass-Finished
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Pack Size: Avg 2-4 lbs (Whole Roast)
🔥 The Chef’s Method: The fat cap is your friend—treat it right.
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Score It: Use a sharp knife to cut a crosshatch pattern into the fat cap (do not cut into the meat). This helps it render and crisp up.
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Season: Rub coarse sea salt heavily into the fat scores.
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Sear Cold: Start the roast fat-side down in a cold cast iron skillet. Turn the heat to medium-high. This renders the fat slowly without burning it.
-
Roast: Once the fat is crispy, flip and sear the meat side, then finish in the oven to 125°F.
-
Slice: Slice against the grain to serve.
Standing Stone NGM Picanha (Coulette) | Grass-Fed
The "Brazilian Star" — Famous for its Fat Cap.
If you have ever been to a Brazilian steakhouse, you know this cut. The Picanha (or Coulette) is the cap of the Sirloin, prized worldwide for one specific feature: The Fat Cap.
Unlike other grass-fed cuts where we trim the fat, on the Picanha, we leave it intact. Sourced from our partners at North Georgia Meat Company, this cap is essential. As it cooks, the fat renders down and bastes the meat naturally, infusing the lean, mineral-rich beef with incredible juiciness. It is tender, deeply flavorful, and incredibly impressive to serve.
Why It’s Trending: It offers the best value-to-flavor ratio on the entire animal. You get the tenderness of a sirloin with the rich, basting fat of a ribeye.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Picanha / Coulette (Sirloin Cap)
-
Source: North Georgia Meat Company
-
Diet: 100% Grass-Fed & Grass-Finished
-
Pack Size: Avg 2-4 lbs (Whole Roast)
🔥 The Chef’s Method: The fat cap is your friend—treat it right.
-
Score It: Use a sharp knife to cut a crosshatch pattern into the fat cap (do not cut into the meat). This helps it render and crisp up.
-
Season: Rub coarse sea salt heavily into the fat scores.
-
Sear Cold: Start the roast fat-side down in a cold cast iron skillet. Turn the heat to medium-high. This renders the fat slowly without burning it.
-
Roast: Once the fat is crispy, flip and sear the meat side, then finish in the oven to 125°F.
-
Slice: Slice against the grain to serve.