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Only then do we cut
The Swiss Steak is cut from the arm
top sirloin
Beef in Argentina is pasture-raised and grass-fed
Coullotte / Picanha Roast - Beef Boneless Only then do we cutThis cut has many names depending on the culture. In France, and more and more in the US, it is called the Coulotte. In Brazil it is the Picanha. The industrial US name is the Top Sirloin Cap. Whatever it's called, is probably one of the best cuts of meat out there! This cut of beef, although one of the most popular cuts of beef in Brazil, has only recently become popular in the United States. Coulotte is fabulous for grilling, so keep that in mind
US$ 120.59
US$ 106.63
US$ 107.48
US$ 33.55
