Idaho Today Video Series
KTVB's lifestyle series serves up tasty ways to beef up your nutrition and your summer menus.
Heat up your summer menus with beef cooking tips on idaho today
The Idaho Beef Council and NBC-affiliates, KTVB in the Treasure Valley and KTFT in the Magic Valley, are partnering up to bring you a weekly cooking series called Idaho Today. Host Mellisa Paul leads us on beef-centric culinary adventures where we will learn inspiring and useful beef cooking tips and flavorful facts from beef experts and cattle industry leaders.Idaho beef goes Global
While much of Idaho's beef products stay right here in Idaho or elsewhere in the U.S. -- other products find their way to countries overseas. See how some international customers are discovering the goodness of Idaho beef and Idaho Finger Steaks.
SIMPLOT KNOWS BEEF AND POTATOES
Beef & potatoes are the perfect pair! The J.R. Simplot Company knows potatoes, but did you know they are also a leader in Idaho's beef industry? Join Tom Basabe, the President of Land & Livestock Group to learn how this Idaho company is feeding the world and is also providing a powerful boost to Idaho's economy.
SCIENCE BEHIND BEEF GRADES
Dr. Phil Bass, Assistant Professor and Meat Scientist at the University of Idaho shares the difference in meat grades and how to get the best out of different cuts of beef.
Raising the steaks on Nutrition and Health
The 2020 Race for the Steaks is going virtual this year, and proceeds from registering will equally benefit the Treasure Valley YMCA and the Beef Counts program to support The Idaho Foodbank.
meet idaho's own agri beef
You've seen Agri Beef brands at the meat counter and you've probably even tasted the rich, juicy and delicious flavors every cut delivers, but have you ever wondered where it comes from? Meet Agri Beef's Jay Theiler and get to know this special Idaho producer.
so idaho! so delicious!
Idaho finger steaks are unique to the Gem State, but word is getting out on how amazing these are. Whether you make them at home, or see them on a restaurant menu, one thing is for sure -- high quality beef makes the best finger steaks! See how Chef Joshua Aaron with the West Side Drive-In is serving up this sought after dish.
idaho's cattle give as they graze
A large majority of Idaho's land is rangeland which is where many of Idaho's beef cattle graze. Learn more about how this valuable resource is helping support the beef industry, maintain Idaho's wildlife, and why management of these resources is critical to environmental sustainability.
BEEF HOT DOG, IT'S YOUR DAY!
What's not to love?! Beef hot dogs are the shape-shifters of foods. Dress them up or serve them simply, either way you can rely on a protein rich, delicious meal in a flash! Join Will Primavera, co-founder & owner of the Donut and Dog restaurant to learn some of the ways they make this American tradition even more special.
Beef Quality Assurance
The BQA (Beef Quality Assurance) program is a nationally coordinated, state implemented program that provides information and training to U.S. beef producers and consumers on how to raise cattle under optimum management and environmental conditions.
beef packs a protein punch
Want to know the benefits of packing a protein punch in your diet with beef? Erin Green, Registered Dietitian Nutritionist provides a variety of ideas of how to incorporate this valuable protein source in your daily routine.
beef counts battles hunger
July is Idaho Beef Month and Governor Brad Little acknowledges the Idaho beef industry's contributions with an official proclamation. The Idaho Foodbank's Karen Vauk explains how important it is to make beef available through their food distribution sites.
beef and wine pairing
Dave Boyle, General Manager at Chandler's steps us through quality beef selection. When selecting a wine, in the words of Telaya Wine Co. founder and co-wine maker, Earl Sullivan, remember "what grows together, goes together." Idaho wines are the perfect pairing for Idaho beef.
FATHER'S DAY TRI-TIP
Celebrate the special Dads in your life in traditional BBQ style. Drew and Gina Mosman, a 4th generation Idaho ranching family, share a glimpse into their world and the care that goes into raising quality beef cattle for Idaho families. In this segment, they share how to make the Mosman family's traditional Tri-Tip roast.
REVERSE SEAR A STEAK
We've teamed up with Mark Anderson - Half of "The Grill Dads" to share how to reverse sear a steak.
When purchasing a great cut of beef - knowing how to prepare it is critical to getting the best texture and flavor possible!
BEEF UP YOUR SUSHI
Jared Brackett, Chairman of The Cattlemen's Beef Board, shares his family's take on how to make sushi "Idaho Style." Tender beef cuts snuggled in a roll of savory goodness is enough to make these "Idaho Rolls" a new member of the sushi family!
BEEF BURGER DAY
University of Idaho Meat Scientist, Dr. Bass, breaks down ground beef considerations for burgers and shares expert tips for making your beef burger BBQ successful and delicious. Learn about innovative ways to customize to your heart's delight.
Thursdays
12:30
Tune in to your KTVB (Treasure Valley) or KTFT (Magic Valley) stations to catch Idaho Today where you can explore the endless possibilities for preparing delicious beef dishes at home!
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