Meat
Cap
Sirloin cap is the coulotte/picanha-adjacent muscle on the top sirloin—triangular with a fat cap when left intact, excellent grilled or roasted. Not always identical to rump picanha depending on cutting style, but similar in spirit: fat bastes lean meat, flavour is bold. Grill fat-side up or roast whole; slice against the grain. Salt the fat well. A high-value steak cut when butchered cleanly.
Track this ingredient
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 11.3 g
- Saturated Fat 5.02 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.83 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 72.7 mg
- Sodium 62.5 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.6 g
- Water 60.5 g
- Energy 191 kcal
- Water 60.5 g
- Protein 21.6 g
- Fat 11.3 g
- Saturated Fat 5.02 g
- Monounsaturated Fat 4.83 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 40 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.38 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 286 mg
- Major Minerals 284 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 72.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.38 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Cap 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 innovation promoted sirloin cap as a standalone steak muscle.
Coulotte steaks appeared widely on restaurant and retail menus.
BBQ cooks treated sirloin cap like picanha on grills and smokers.