National Beef Ambassadors

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National Beef Ambassadors National Beef Ambassador Program, sponsored by American National CattleWomen

Applications and Donation Links are in our links

Developing beef advocates and leaders for the cattle industry is the goal of the Collegiate Beef Advocacy Program. Hosted by American National Cattlewomen, Inc. (ANCW), the advocacy program provides an outlet for students to use their unique strengths to connect with consumers and peers to promote beef.

Top Sirloin, but make it weeknight dinner. This week’s Beef Basics post is all about putting what we’ve learned into pra...
10/15/2026

Top Sirloin, but make it weeknight dinner.

This week’s Beef Basics post is all about putting what we’ve learned into practice with Garlic Herb Top Sirloin Steak Bites. They're simple, flavorful, and easy to pair with just about anything.

A few ingredients, a hot skillet, and you’ve got a beef dinner that works just as well with potatoes and vegetables as it does with rice, pasta, or a salad.

Because learning your beef cuts is even better when you know what to do with them.

Save this one for later, and stay tuned for next week’s Beef Basics post!

EAT BEEF. KNOW BEEF. 🥩🏈The Sunflower Showdown is almost here! Join us October 17th in Manhattan, KS, as K-State takes on...
10/14/2026

EAT BEEF. KNOW BEEF. 🥩🏈

The Sunflower Showdown is almost here! Join us October 17th in Manhattan, KS, as K-State takes on KU!
📅 Oct. 17th
⏰ 7-10:30am
📍 Spot #55 in the Ag Lot Tailgates (Agronomy Lots)

Stop by Brooke’s tailgate for free beef sliders (sponsored by the KSU Meat Sciences Lab), fun games, giveaways, and a chance to learn more about the beef industry!

As part of her role as a 2026–2027 National Beef Ambassador, Brooke is hosting this event to connect with consumers, share beef nutrition facts, and answer questions about how beef is raised and produced. Whether you’re a lifelong beef lover or just curious about where your food comes from, there’s something for everyone!

Kansas CattleWomen and K-State Collegiate CattleWomen are partnering with Brooke to make this event possible. Stop by, meet some of the members, and learn more about their involvement in the beef industry!

We can’t wait to see you there! Go Cats! And Eat Beef! 💜🥩

KState

We’ve learned the basics. We’ve taken it to the meat case. Now it’s time to get to know the cuts a little better!Up next...
10/08/2026

We’ve learned the basics. We’ve taken it to the meat case. Now it’s time to get to know the cuts a little better!

Up next in our Beef Basics series: Top Sirloin Steak.

Coming from the sirloin section, Top Sirloin is a lean beef cut that can be used in a variety of meals and cooking styles.

The goal of this series is to make choosing, preparing, and enjoying beef feel a little less intimidating: one cut at a time.

And now that we know the cut… next week, we’re putting it to work in the kitchen! 👀🍽️

Follow along as we continue connecting consumers, bridging the gap, and promoting beef from the meat case to the dinner table.

10/01/2026

A Day on the Hill 

Today was filled with conversations, connections, and opportunities to advocate for the beef industry. From meeting with Congress members, Senators, and staff from our home states to hearing stories and perspectives from fellow cattlewomen through ANCW, there was no shortage of meaningful moments.

But what was each ambassador’s favorite part of the day?
Hear it straight from them! 👇🏼

What a full first day in Washington, D.C. for ANCW Legislative Days!National Beef Ambassadors joined CattleWomen from 12...
09/30/2026

What a full first day in Washington, D.C. for ANCW Legislative Days!

National Beef Ambassadors joined CattleWomen from 12 states for a day of learning, advocacy, and meaningful conversations about the issues impacting cattle producers and the beef industry.

The day included discussions with NCBA staff, lunch with USDA Deputy Secretary Stephen Vaden, and conversations with Fish & Wildlife Service Director Brian Nesvik and Bureau of Land Management Director Steve Pearce.

From agriculture policy and public lands to wildlife management and the future of our industry, these conversations gave ambassadors a firsthand look at how policy decisions impact producers and rural communities across the country.

We’re grateful for the opportunity to learn from industry leaders and continue building the knowledge and confidence needed to advocate for beef and the people who produce it.

We started with Beef Cuts 101… now let’s take that knowledge to the meat case!In the first post of our Beef Basics serie...
09/25/2026

We started with Beef Cuts 101… now let’s take that knowledge to the meat case!

In the first post of our Beef Basics series, we broke down where different beef cuts come from. Now we’re taking the next step: learning how to use that information when choosing beef for your next meal. One of the easiest places to start is by asking yourself, “How am I planning to cook it?”

Different beef cuts are recommended for different cooking methods, including grilling, roasting, braising, skillet cooking, smoking, stir-fry and more.

You don’t have to memorize every cut in the meat case. Knowing where to find the right information can make choosing beef feel a whole lot simpler.

Save this post and the Beef Cuts & Recommended Cooking Methods guide for your next grocery trip and keep following along as we continue sharing Beef Basics designed to connect consumers, bridge the gap, and make beef a little easier to understand from the meat case to the dinner table. 🥩

Before we get into recipes, cooking tips, and beef facts, let’s start with the basics: understanding beef cuts! 🥩Knowing...
09/23/2026

Before we get into recipes, cooking tips, and beef facts, let’s start with the basics: understanding beef cuts! 🥩

Knowing where a cut comes from can help you better understand its tenderness, flavor, and the cooking methods that work best for it. Beef is divided into major sections like chuck, rib, loin, sirloin, round, brisket, and plate/flank. Each section offers something a little different.

As National Beef Ambassadors, part of our goal is connecting consumers with the beef industry, bridging the gap between the pasture and the plate, and promoting beef through practical, easy-to-understand information.

Think of this as your Beef Cuts 101 starting point. Over the next several posts, we’ll be sharing more about:
🥩 different beef cuts
🥩 cooking methods and tips
🥩 simple beef facts
🥩 easy recipe ideas

If you’ve ever stood at the meat case wondering which cut to grab, these upcoming posts are for you.

MEET THE AMBASSADOR | HALEY BRYAND ✨My love for the beef cattle industry started at eight years old, raising and showing...
09/18/2026

MEET THE AMBASSADOR | HALEY BRYAND ✨
My love for the beef cattle industry started at eight years old, raising and showing Simbrah cattle. What began in the show ring quickly grew into a passion for an industry that has shaped so much of who I am today.

I’m now a senior Animal Science student at Texas A&M University, and I still love working alongside my family on our cow-calf and stocker operation. At Texas A&M, competing on the Meat Judging Team allowed me to experience beef production through a different lens.

The beef cattle industry has shaped my passions and introduced me to many influential people who have encouraged me along the way.

That is what makes the opportunity to serve as a 2026–2027 National Beef Ambassador so special to me. I’m excited to share an industry I love and learn from the people within it. I’m incredibly grateful to represent American National CattleWomen and so excited for what this year will bring!

Here’s to a year of learning, advocating, and celebrating the industry that raised me! ➡️

MEET THE AMBASSADOR | HALLYE DUCKETT 🌾Growing up on a registered Angus operation, the beef industry has always been an i...
09/17/2026

MEET THE AMBASSADOR | HALLYE DUCKETT 🌾

Growing up on a registered Angus operation, the beef industry has always been an important part of my story. Many of my favorite memories have been spent in the cattle pens, working alongside my family.

I’m an Idaho-raised gal currently studying agribusiness at Brigham Young University–Idaho. Throughout the years, agriculture has taken me far beyond the ranch. My time as an FFA state officer and involvement in cattle organizations have helped me find my voice as an American cattlewoman and shaped my passion for sharing the story of agriculture.

As a 2026–2027 Beef Ambassador, I’m eager to bridge the gap between producers and consumers and help others discover the story behind their steak. I’m beyond excited to share my story, learn yours, and represent the industry that has shaped me into who I am.

As always, eat beef. 🥩

MEET THE AMBASSADOR | HALLYE DUCKETTGrowing up on a registered Angus operation, the beef industry has always been an imp...
09/17/2026

MEET THE AMBASSADOR | HALLYE DUCKETT

Growing up on a registered Angus operation, the beef industry has always been an important part of my story. Many of my favorite memories have been spent in the cattle pens, working alongside my family.

I’m an Idaho-raised gal currently studying agribusiness at Brigham Young University–Idaho. Throughout the years, agriculture has taken me far beyond the ranch. My time as an FFA state officer and involvement in cattle organizations have helped me find my voice as an American cattlewoman and shaped my passion for sharing the story of agriculture.

As a 2026–2027 Beef Ambassador, I’m eager to bridge the gap between producers and consumers and help others discover the story behind their steak. I’m beyond excited to share my story, learn yours, and represent the industry that has shaped me into who I am.

As always, eat beef. 🥩

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Lone Tree, CO

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