National Beef Ambassadors

08/20/2026

Learn more about the beef industry today! According to Beef USA, the beef industry is the “most unique and complex lifecycle of any food,” as it includes a variety of segments. All in all, it takes approximately 2-3 years to bring a beef serving from farm to table.

08/17/2026

08/17/2026

Join us in congratulating Brooke, Haley, Hallye, and Laycee on being selected as the 2026-2027 National Beef Ambassadors!

We are excited for their upcoming term that starts September 1st, we can’t wait to see what they are going to accomplish during the year of service

08/07/2026

A great week in College Station at the Texas A&M Beef Cattle Short Course with the National Beef Ambassadors. From cattle genetics and herd health to market trends and industry updates, we’re continuing to learn so we can better advocate for the beef industry. Grateful for every opportunity to grow and bring new knowledge home. Thank you to the Brazos Valley Cattlewomen as well, for a fantastic time getting to meet you all, and for the opportunity to support an industry we all care deeply about.

08/07/2026

50 States, 50 Producers Alaska

Meet Katy Jones, a third-generation Alaskan rancher from Homer, Alaska. Alongside her husband, Jeromy, Katy raises beef cattle, hogs, and horses on a portion of her family’s original homestead.

From producing their own hay to utilizing cover crops and artificial insemination, the Jones family has found unique ways to raise livestock in Alaska’s challenging environment. Their goal is to preserve their family’s agricultural legacy while providing locally born and raised livestock to their family and neighbors.

Alaska agriculture may look different, but the dedication to raising food and caring for the land remains the same. ❤️

08/05/2026

The National Beef Ambassadors visited Beef Cattle Shortcourse this week. Thank you, Texas A & M for showing us incredible opportunities to further our knowledge in the beef industry.

08/05/2026

50/50 Producer: NEW MEXICO🥩

Featuring ➡️ Manzano Angus Ranches – Gardner Family

Manzano Angus is a family-owned seed stock and commercial Angus operation in Central and East Central New Mexico. It was founded by Bill and Lisa Gardner and now is owned and operated with their sons and their families.

The Gardner’s recently held their 30th Annual Angus Bull Sale. They believe the operation has been sustained through a focused commitment on top quality cattle that work for the arid western United States, and a lot of hard work!

They run registered Black Angus cattle and began their Red Angus program in 2018. Some program goals are maternal cattle that are low-input, moderate, efficient, and easy-fleshing. These cattle consistently get bred back and since they are bred for their environment, they produce top of the line replacement females, and steers that perform.

They find it essential to manage their cattle similar to commercial cattlemen and market the type of bulls that add value for cattlemen and benefit the industry.
Running a family business is rewarding and they are thankful the cattle business is full of people who have a strong Christian faith, like them. They focus on being good stewards of the land and resources and hope the business can last through the generations.

Visit their website: ManzanoAngus.com today!

07/31/2026

Can’t keep up with these cowgirls! We ended July in Colorado! Next stop, August leads with a trip to Texas! Stay tuned for what these gals are up to nationwide this week!

07/31/2026

You take the business card… then suddenly you’re traveling the country, talking beef, meeting incredible producers and consumers, and collecting unforgettable memories. These are the side quests we’ll never complain about.

07/28/2026

50/50 Producer: CONNECTICUT🥩

Featuring ➡️ Sycamore Farm Meats

Founded in 1922, Sycamore Farm in Higganum, Connecticut, has been family-owned and operated for more than a century. Today, the farm is proudly managed by the fifth generation of the DiGioia family—Peter, Diane, Leah, and Nick.

Originally established as an orchard by John Watrous, the first farmer to cultivate peaches in the Northeast, Sycamore Farm has evolved into a diversified livestock operation specializing in grass-fed beef, grain-fed pork, chicken, and market lamb.
Continuing the family's commitment to supporting local agriculture, Nick founded Sycamore Farm Meats, a state-certified on-farm butchering facility.

Sycamore Farm Meats offers both fresh and frozen cuts, along with beef share options. Allowing people to purchase beef by the 1/4 1/2 and Whole. In addition to custom processing and expertly crafted cuts, the business provides mobile slaughter services, offering convenient, humane harvesting for local families and small farms throughout Connecticut and Rhode Island. By keeping processing close to home, Sycamore Farm Meats helps preserve the quality of locally raised livestock while providing personalized service to the community it serves.

To learn more visit their website: https://www.sycamorefarmmeats.org