Beef Loin - top sirloin cap - prime

JKellar

hey everyone,

i picked this up a few weeks ago and decided to thaw it yesterday and cook today. Not many posts on here about it. But from what I have seen if I want to cook this whole then I should go to 130 degrees and pull. Originally the plan was going to be to take it a lot higher and shre it. But seems as though that won’t work for this cut. Thoughts?

Lastly, think I should trim off some of that fat?

Eggcelsior

Don't shred that. It's also known as a coulotte and is the cut off meat used for picanha. Cut the roast with fat cap intact into steaks. I've used them for pit beef, too, which is thinly sliced roasted beef. 

Edit: I'm not saying you "can't" shred it, but that would be like cooking a tri tip or loin to the point of shredding. Cheaper cuts are better for that.

JKellar

Eggcelsior said:

Don't shred that. It's also known as a coulotte and is the cut off meat used for picanha. Cut the roast with fat cap intact into steaks. I've used them for pit beef, too, which is thinly sliced roasted beef. 

This is the confirmation I was looking for. Bought some good buns and put on some au jus to simmer so going the pit beef route. Thanks!

gonepostal

Post some finished pics. Would like to see how it turns out. Have seen this cut at Costco but haven't pulled the trigger...

lousubcap

@JKellar - I'm with @gonepostal here as I have never cooked that cut but pulled the trigger on the SRF deal for culottes a couple of weeks ago.  Plan them to arrive mid-August. 

bgebrent

It is awesome for Picanha as mentioned. 

JohnEggGio

I cooked one of these Friday - same size, but choice.  I trimmed all surface fat, tied it, and rubbed with a mix of stuff.  Went about 3 hours at 250+.  Go to 130.  Give it a rest in foil.  Slice and serve with au jus and horseradish.  Mine was very tender and great flavor.  Sorry, no finish pics.  Too much Tito’s...

JKellar

Well good news it turned out great. Honestly it is the best thing I’ve done on the egg so far. Took off at 130 and let it sit for half hour or so. 

beteez

Best deal at Costco

Hans61

JKellar said:

Well good news it turned out great. Honestly it is the best thing I’ve done on the egg so far. Took off at 130 and let it sit for half hour or so. 

Did you trim the fat cap ? Looks awesome I saw that at Costco and was curious about it as well

JKellar

I trimmed a bit off where it was really think. But left about 1/4inch or so. I then put it fat cap down with the thought the lean meat could use all the help not drying out.  Do yourself a favor next time you are at Costco and grab one. I am certainly doing this cook again. 

JMCXL

Interesting, think I am going to have to pick one up

jaydub58

That is a serious drooler!  Beautiful.

JohnnyTarheel

Yes sir that looks great

lousubcap

Definitely a home-run.  I am now fired up to give this cut a go.  Thanks for the documentation.  Nailed it!

cookingdude555

I love these.  The last one I did sous vide for about 6-8 hours at 135 followed by a hard sear.  It was phenomenal, so tender and beefy.

Ima_good_egg

You guys talked me into this! I’ve seen them at Costco as well. Now I’m going to do this cook. Thanks for sharing!

hvhunter

https://www.youtube.com/watch?v=ro-Bp_ALJiU

This is in Portuguese, with English subtitle. If you want to see a real picanha, go to the 20:00 mark.  Around the 15:00 min, he shows how to cut it. This is the best cut of beef. 

bluebird66

That looks mighty good!

FanOfFanboys

I have done these a few times with the sous vide

you did raised indirect? what temp? and then finish with a sear?

headed to costco after work, might pick one up

JKellar

FanOfFanboys said:

I have done these a few times with the sous vide

you did raised indirect? what temp? and then finish with a sear?

headed to costco after work, might pick one up

I did raised indirect around 240. I actually don’t remember now how long it took. I didn’t reverse sear as I sliced pretty thin and figured it wouldn’t add much. However, with the leftovers I have sliced off a couple thick pieces and gave them a short time on some cast iron. Really good that way too. 

hvhunter

I was able to procure a nice picanha / culotte yesterday. Tough piece of meat for me to find where I live. 

SonVolt

Our Costco only sells "CAP OFF" versions of these, which drives me crazy. Why remove the best part of the cut?