The 20th annual Nebraska Youth Beef Leadership Symposium (NYBLS) welcomed over 40 students from four states to the University of Nebraska-Lincoln’s East Campus on November 8-10 to introduce participants to career opportunities and current issues in the beef industry, in addition to offering education and practice in leadership skills.
The event is open to high school sophomores, juniors, and seniors. This year’s 42 participants from Nebraska, Colorado, Kentucky, and Pennsylvania increased the total attendance to over 800 since the event began in 2004.
Speakers from the University and representatives from the Nebraska Beef Council, National Cattlemen’s Beef Association, and Nebraska Cattlemen educated attendees about all aspects of the industry from pasture to plate. The event concluded with groups creating a dish using either top sirloin steak, top round steak, or ground beef, and a marketing plan for the product.
Dr. Galen Erickson, professor of ruminant nutrition, provided attendees with an overview of the beef industry before Dr. Jordan Wicks, assistant professor of animal science and extension meat specialist, conducted a carcass breakdown and value demonstration for attendees. Emeritus professor Dr. Chris Calkins and associate professor of animal science Dr. Gary Sullivan followed with sessions discussing beef palatability and flavor before Mitch Rippe from Nebraska Beef Council discussed the role of beef In a healthy diet. Dinner was followed by keynote speaker Chandler Mulvaney of the National Cattlemen’s Beef Association, and Mrs. Laura Field, the Executive Vice President of Nebraska Cattlemen, before the attendees closed out day one with project development time.
Day two began with a session regarding beef marketing by Adam Wegner of the Nebraska Beef Council and food safety by associate professor of animal science and extension livestock production and management specialist Dr. Bryan Reiling and extension assistant professor of 4-H livestock and meat education Bo Garcia. A talk by professional chef John Kennedy closed the morning before the groups further developed their products. Extension educator Ashley Benes spoke to the groups about leveraging individual strengths in group projects using StrengthsFinder before they worked on their product marketing boards and further product development in the kitchen.
The final day consisted of finalizing and presenting their products to the group and the competition judges for critiques. The winning product was “Carne de Rollo” by Mason Janda, Matthew Estes, Kelsey Bunn, Justine Pope, and Raina Krebs. It was followed by “Barista Beef” by Parker Walahoski, Samantha Pecco, Riley Koehler, and Claire Ahrens and “NEKY Pies” by Evan Cotton, Ian Schiller, Kathryn Naber, and Ella Dam.
Eight participants were also awarded $500 CASNR scholarships, including Amy Albro (Bayard, NE), Claudia Rhoades (Big Springs, NE), Isaac Olsen (Harrisburg, NE), Emily VanMeter (Bennet, NE), Justine Pope (Ravenna, NE), Bryson Bickel (Gordon, NE), Gavin Bell (Alliance, NE), and Parker Walahoski (Overton, NE).
The NYBLS Planning Committee team comprises Ashley Benes, Alli Raymond, Bryan Reiling, Gary Sullivan, and Bo Garcia.
