54 NEBRASKA CATTLEMAN November 2026 BOOTS ON THE GROUND More than 150 fourth-grade students and 20 FFA members attend the 29th annual AgVenture Day on Sept. 14, organized by the Nebraska CattleWomen and South Central CattleWomen. Students rotated through sessions covering a variety of agricultural topics before enjoying a hamburger lunch. Volunteers enjoy some fun at the Nebraska Cattlemen Beef Pit during the Nebraska State Fair, where they served 11,864 sandwiches using 2,966 pounds of beef. From left to right, UNL Department of Animal Science Head Deb VanOverbeke, NC Vice President Jaclyn Wilson, NC President Craig Uden and Nebraska BQA Director Lindsay Waechter-Mead participate in the “Excellence in BQA: Lessons from AwardWinning Producers” panel at Husker Harvest Days as part of NCBA’s Stockmanship & Stewardship program on Sept. 16. Wilson and Uden shared their experiences as National BQA Award winners and discussed how implementing BQA practices has impacted their operations. Ruth Wong, right, a 37-year Army veteran who has sung the National Anthem at the Nebraska State Fair for the past three years, is joined by Melvin Holmes, left, an Air Force veteran, at the Beef Pit during the Nebraska State Fair. Nebraska Cattlemen once again hosted the Beef for Troops event, serving beef meals to 342 U.S. military service members and veterans in appreciation of their service. Veterans, family and friends gathered at the Beef Pit, continuing a tradition of enjoying beef together during the fair. Producers enjoy the NC Producer Council Open Class Beef Exhibitors Appreciation Luncheon at the Nebraska State Fair on Sept. 1. The luncheon provided an opportunity to visit with seedstock producers exhibiting and competing at the fair. More than 300 producers attended the luncheon. Members of the NCW-Consumer Education and Promotion Committee speak with students about the beef industry at the Nebraska State Fair. Committee members spoke with more than 3,000 students during the fair’s largest classroom days. Students learned about beef byproducts and tools producers use to care for their cattle, and created their own hamburger while learning that beef has ZIP. Teachers also received educational packets featuring a new activity for grades 3 through 8 that teaches students how fermentation in a cow’s stomach transforms grass and hay into nutrients.
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