Discover local recipes, flavors and meet members of the beef community in Idaho.
Situated on the Idaho-Oregon border is Brackett Ranches, owned and operated by husband and wife team Ira and Kim, alongside their four children. Dedicated to the stewardship of their land and cow-calf ranch, the Bracketts are constantly working to provide a low-stress working environment for their cattle. To accomplish this, the family has been Beef Quality Assurance (BQA) certified ever since they started more than 20 years ago. As part of this certification, the Bracketts coordinate with their veterinarians to ensure that their cattle are treated with the utmost care and safety. Brackett Ranches also rotationally graze their cattle across public lands, providing a sustainable food source for their animals while dually managing and improving the country's natural landscape. For the family's dedication to maintaining the highest levels of land and animal care, Brackett Ranches was awarded the prestigious Beef Quality Assurance (BQA) Cow-Calf Award. The National BQA Awards recognize outstanding beef and dairy producers, marketers, and educators who demonstrate the highest levels of animal care and handling principles as part of their day-to-day operation activities.
"When we think about sustainability on our outfit, it's the decisions we make every day, and we want those decisions to be in the best interest of the ranch, of course, but also the cattle, the land, the wildlife, and the water, too." - Kim Brackett, Manager, Brackett Ranches
Jodie and Justin Mink and their family’s dedication to ranching is evident in their meticulous care for both their cattle and the land. Their commitment to tradition, community, and environmental stewardship offers a glimpse into the heart of the beef industry and the passion that drives it forward.
Native Idahoan Christie Prescott shares this family recipe, handed down to her from her grandmother. She has fond memories of her grandmother teaching her how to make it.
Tangy balsamic vinegar makes this marinade. Mix in Dijon mustard, garlic and basil, pour over Flank Steak, then grill and serve with a variety of veggies for a simple, fresh meal.
There are nearly 488,000 more cattle than people in the state of Idaho.