Cut from the sirloin cap, the Coulotte, also known as the Picahna in Brazil, this juicy roast is particularly delicious when cooked Low and Slow over hot coals. A great substitute for Tri-tip in recipes. The marbling in the Coulotte allows greater flexibility and ease of preparation. If steaks are your thing, slice the Coulotte into steaks and grill or sear. Weight of cut is ~2-3lbs.