The project delivered an integrated livestock ambassador training program introducing 20 students to the beef lifecycle and veterinary roles in food production. Conducted Spring 2025 as the honors capstone course for Penn State Veterinary & Biomedical Sciences students, VBSC403H - Principles of Disease partnered with Pennsylvania Beef Council (PBC) and Cargill Meat Solutions. Students completed the Masters of Beef Advocacy certification. Classroom lectures followed, supplementing online material and providing Beef Quality Assurance (BQA) Level 1 training. Topics included animal welfare, antimicrobial stewardship, biosecurity, beef product labeling, environmental sustainability, and veterinarian roles.  A two-day field experience, split into two groups for improved interaction, reinforced these concepts through visits to cow/calf farms for chute-side Level 2 BQA certification, feedlot operations, local USDA butcher, Cargill harvesting plant, farm-to-table restaurant, and farmers market. Students learned beef cut preparation from the chef and sampled dishes.  Pre-and-post surveys showed significant gains in confidence and familiarity with animal handling and food supply systems. Students showcased their learning by presentations to peer audiences. Assessments included quizzes, experience participation, reflection, presentation, and exam. Optional volunteering at PBC events continued after semester completion. The program was funded by a PSU College of Agricultural Sciences grant for Engaged Scholarship and Experiential Learning and included industry partnerships.  Students plan to be veterinarians, but most were not from an agricultural background.  Students earned 3 certifications, gained animal handling hours, volunteer opportunities, and networked with producers and industry. Student feedback included the “best learning experience in their undergraduate curriculum” and “learned so much”.  Plans are underway to expand the program with pork and dairy industries. The model fostered interest in and exposure to rural veterinary medicine and veterinarian roles in food production, built informed advocates for animal agriculture, and strengthened connections among students, faculty, and industries.