This beautiful cut (also known as the Coulotte) encompasses the entire cap muscle of the top sirloin. It boasts a gorgeous, thick fat cap which covers the triangular shaped, leaner muscle resting beneath. This cut is very popular in Brazil and is typically served at Brazilian steakhouses. Cut into thick strips and slow roasted over coals until that fat cap turns a delicious golden brown color as it slowly bastes the meat during the slow cooking process. Great for feeding multiple people or having some amazing roast beef leftovers. Ideally this cut is cooked no more than medium doneness.