This 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, it's one of the best cuts of meat out there! This cut, although one of the most popular cuts in Brazil, has only recently become popular in the United States. And yak Picanah/Coulotte will send your tastebuds sky high.
Coulotte is mouth-wateringly delicious for grilling, so keep that in mind for your next grill party! It can also be sauteed, and it works well with stir-fries.
There are two common ways to prepare yak Coulotte. You can cut the roast into steaks for grilling, or you can leave it whole and prepare it in the oven or on the bbq. The choice is yours.
Our animals only eat the nutrient rich grasses and drink from the crystal clear creeks of our high mountain ranches in Chama, New Mexico.
Our meats are processed by our expert craft butcher.
Healthy meats; plain and simple
Our meats are the best you’ve ever tasted because we control the entire supply chain. Our yaks are bred, born and raised on our ranches while Robert purchases all our cattle from our neighbors or from local auction houses. In the summers the animals enjoy the high mountain energy dense grasses and snow-fed spring waters on our Wolf Creek Ranch. In the winters we move the yaks and cattle to our lower elevation farm 20 miles from the ranch where they eat Timothy hay that was grown either on our farm or neighboring farms. Our processing is done either in Chama by a craft butcher or by another craft butcher in Colorado. Also, our team members all have historic ranching roots in the Chama Valley, giving them a deep knowledge of animal husbandry and regenerative grazing practices of the region.
