<p>Meat Scientist Diana Clark returns to talk about the sirloin cap (aka the Coulotte)—that popular, c-shaped cut that's carved tableside at most Brazilian steakhouses. The Coulotte (aka the Picanha) has a wealth of possibilities when removed as a standalone cut from the rest of the top sirloin complex.</p>

Meat Scientist Diana Clark returns to talk about the sirloin cap (aka the Coulotte)—that popular, c-shaped cut that's carved tableside at most Brazilian steakhouses. The Coulotte (aka the Picanha) has a wealth of possibilities when removed as a standalone cut from the rest of the top sirloin complex.

Cirque du Sirloin Part 2

Take a deep dive into beef and beyond. Join renowned Chef Tony Biggs, Meat Scientist Diana Clark and self-proclaimed Master Taster Bryan Schaaf as they explore meat science, culinary innovation and storytelling with some of the bastions of the food world, delivered to you from the epicenter of the world's foremost premium beef – the Certified Angus Beef ® brand – in Wooster, Ohio.

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Cirque du Sirloin Part 2

Cirque du Sirloin Part 2