Grass-Fed Whole Picanha (Top Sirloin Cap)
- Owned by ranches and employees
- Supports Montana land stewardship
- Local pickup orders get a 22% discount
A prized cut from the top of the rear quarter — known stateside as the top sirloin cap, rump cap, or coulotte, and made famous on Brazilian steakhouse skewers.
The muscle does little work, so the meat stays tender. It's lean, but the fat cap does the heavy lifting on flavor and juiciness.
How to cook it: Score the fat in a crosshatch, season generously with coarse salt, and roast slowly over indirect medium-low heat until the internal temp hits 125°F for medium-rare. Finish with a high-heat sear. Rest before slicing against the grain.
Pairs beautifully with a punchy chimichurri, roasted vegetables, or a sharp green salad.
We ship our meat frozen every week on Tuesday with dry ice and recyclable shipping materials. You can select your shipping date when completing an order. We offer flat rate shipping on all orders plus further discounted rates on orders of $199 and above. For more information, please see a detailed explanation here.
We offer free local pickups in Helena at our downtown location, The Union, at 361 N Last Chance Gulch, Wednesday - Friday, 11am - 8pm. You can reach them at 406-422-0515.
We also offer weekly routes to various locations in Northwest and Southwest Montana. Customers who pickup from us also receive an automatic 22% discount when completing an order. For more information and to see our schedule of delivery routes, check out this blog post.
We also offer local delivery in the immediate Helena area on Thursdays. Free for orders of $199 or more, otherwise a $10 fee applies.
Learn more about our ranching practices, sourcing, and shipping in our full FAQ page.