The Crown Jewel of the Ranch: Angus Picanha
Experience the "Queen of Steaks." Our Angus Picanha—also known as the Coulotte or Top Sirloin Cap—is a prized delicacy that combines the deep, beefy flavor of a traditional sirloin with a buttery tenderness usually reserved for much more expensive cuts.
At Brough Ranch, we believe in honoring the traditions of Elko County. Our Angus cattle are raised with a commitment to quality that translates directly to the plate, resulting in a cut that is as versatile as it is flavorful.
What Makes Our Angus Picanha Exceptional?
• The Signature Fat Cap: This cut features a thick, beautiful layer of fat on top. When roasted or grilled, this cap renders down, self-basting the meat to lock in moisture and impart a rich, savory finish.
• Versatile Preparation: Whether you are slicing it into thick steaks for the grill, skewering it Brazilian-style, or roasting it whole, the Picanha delivers a premium dining experience.
• Authentic Heritage: Raised on our family-operated ranch, this beef reflects decades of dedication to the land and the livestock.
Preparation Tips
For the best experience, we recommend seasoning simply with coarse sea salt.
• On the Grill: Sear the fat cap first to develop a crispy, golden crust, then move to indirect heat until your desired doneness (Medium-Rare is highly recommended).
• In the Oven: Roast whole at 325°F until the internal temperature reaches 130°F, then let it rest for at least 10 minutes to allow the juices to redistribute.
Taste the difference of Nevada-raised excellence. Bring home the Picanha today.