The Steak-Out Soiree

You may think of Idaho for its potatoes and potatoes alone. But did you know that beef is actually the state’s second-largest agricultural industry? In fact, there are 700,000 more heads of cattle in Idaho than people. Can you believe it?!

I think it’s safe to say that cattle farming is an important part of the Idaho community and a big contributor to the local economy. 

Growing up in Idaho for the majority of my formative years, my family had either a cattle farm or a dairy farm. Even though I lived and grew up in Twin Falls, we spent hours and hours at our farm in Filer and Roseworth which gave me an appreciation for the farming industry in Idaho. 

So, when I got the chance to head over to Coyne’s Restaurant the other night with a group of local influencers for dinner with the Idaho Beef Council, I was so excited to retrain myself about the Idaho cattle industry!

Idaho beef council

Steak-Out Soiree: A Dinner with the Idaho Beef Council and Coynes

Learning About Idaho Beef 

During the Steak-Out Soiree, the Idaho Beef Council educated us on how top-quality beef is raised and prepared and also gave us a behind-the-scenes glimpse into how amazing beef dishes are created at Coyne’s Restaurant. 

There’s quite a bit I didn’t know about beef raised here in Idaho. And it was so great to get to learn from Idaho ranchers, Kim and Ira Brackett, local wholesaler, Gary Goodwin, and Chef Shawn of Coyne’s. 

Seeing the process of how they go from farm-to-table was extremely interesting. I also love hearing how the ranchers pride themselves on taking care of their cattle. And how high-quality care can really affect the taste of the meat!

Katie & Friend
Coyne's Restaurant table setting

Beef Quality is Important 

The quality of beef is very important to cattle ranchers and extremely important to the chefs who prepare it. In the following Chef’s Roll video, Idaho beef rancher, Kim Brackett, and Executive Chef, Shawn Smith at Coyne’s Restaurant talk about how beef is raised and handled from pasture to plate. Check out the video below to learn more how quality beef makes it to your plate.

Coyne’s Restaurant

This event took place at Coyne’s Restaurant in Eagle, Idaho. They are known for their warm atmosphere and fresh, savory dishes. They also focus on sourcing the best beef available and their beef is grass-fed, corn finished, and aged for a minimum of 40 days. 

Coynes Restaurant in Eagle

While at the event, I got to try their Caprese Toast and Guacamole apps, their Butler’s Steak Risotto (to die for), and the Brown Butter Pound Cake for dessert. I also loved the Thyme Will Tell cocktail. 

After our event, I had the chance to go back to Coyne’s and order off the takeout menu. Takeout is a great option if you’d rather eat at home and still want to try the incredible steaks and dishes at Coynes. See their menu here.

Once again I ordered the Butler’s Steak Risotto and made my friend order it too because it’s just that good! My boyfriend got the Philly Cheesesteak and loved it. And we all split the Beet and Chevre salad. My mouth is watering just thinking about it. And I can’t wait to get takeout from Coyne’s again!

Chips and Dip
Caprese Appetizer
Dessert Coyne’s Restaurant
Beef Dinner Coyne’s Restaurant
Beef Plated Dinner

Idaho Beef and Cattle Ranching Facts

I learned so many fun facts about cattle ranching and Idaho beef that I thought I should share them with you! This is all in hopes you meat lovers will continue to support Idaho Beef and all of you planning to visit Idaho will come and try it too! 🙂

  • I said this before, but there are literally 700,000 more cows in Idaho than people! That sounds kind of like Iceland and their sheep
  • Local ranchers provide Idaho restaurants with high-quality, locally-raised beef, resulting in phenomenal meals for our local restaurants.
  • I’ve always been a big filet mignon fan, but everyone I polled at dinner (ranchers, chef, wholesalers) said the Ribeye steak was by far their favorite cut!
  • Beef is an excellent source of ten essential nutrients including protein, iron, zinc, and B-vitamins. 
  • Chefs can always tell how cattle are raised by the meat texture. The more stress of the cow, the tougher the meat. We want happy cows, so that’s why Idaho ranchers take pride in caring for their animals. 
  • In value, livestock production is Idaho’s number one agricultural sector!
  • Idaho has over 8,000 beef cattle operations. 
  • Finger steaks were created for the first time here in Idaho!
Idaho Beef Council with Katie Group Picture

I hope you found this interesting and were able to learn a bit more about Idaho beef! If you’d like to learn more about the farm-to-table experience, be sure to visit the Idaho Beef Council or Beef It’s What’s for Dinner sites.

Interested in more Idaho adventures, restaurants and travel tips? Keep in touch with me on Instagram, @travelingspud! 


This post is in partnership with the Idaho Beef Council, Coyne’s Restaurant, and Beef It’s What’s for Dinner. As always, all opinions, words, and thoughts are my own.


Steak-Out Soiree: A Dinner with the Idaho Beef Council and Coynes
Steak-Out Soiree Butler’s Steak Risotto