Meat
Coulotte
Coulotte is the US and French-influenced trade name for the rump cap muscle sold as picanha in Brazilian cookery. It is a single, manageable roast with a fat cover, ideal for whole roasting or thick steaks. Butchers may denude it for “coulotte steaks” or leave the cap for roasting; the meat is moderately tender with more chew and flavour than tenderloin. It is prized as a whole-muscle alternative to pricier mid-loin steaks—enough fat to stay moist, enough size to feed a table. Roast fat-side up, or grill thick steaks and baste with the rendering cap. Slice thin across the grain. Over-trimming the fat removes what makes the cut special.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.8 g
- Saturated Fat 5.23 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.94 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 65.8 mg
- Sodium 62.8 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 60.2 g
- Energy 204 kcal
- Water 60.2 g
- Protein 22.1 g
- Fat 11.8 g
- Saturated Fat 5.23 g
- Monounsaturated Fat 4.94 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 6.44 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.7 µg
- Minerals 324 mg
- Major Minerals 323 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 65.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 6.44 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.1 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.7 ·
Minerals
Coulotte of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
US cut charts listed coulotte as a distinct rump muscle for food service.
Cross-over with picanha marketing educated cooks to keep the fat cap on coulotte roasts.