There’s a difference you can see — and one you can trust.
When you buy FP Ranch Beef, you know your rancher. You know how the animal was bred and raised, the land it lived on, what it was fed, and where it was processed. That transparency matters — to us and to the people we feed.
At the grocery store, beef often comes with a label but no story. No connection to the ranch, no clarity on the process, and no relationship behind the product.
We believe knowing where your food comes from isn’t a luxury — it’s the standard.
And we make shopping from our ranch easy: our Wagyu Beef Subscription Boxes are available to be shipped throughout the West Coast, delivered straight from our ranch to your door. Feel free to dm us, we’d love to share more!
Pictured: FP Ranch Wagyu Bone-In Ribeye
Come say hi at the farmers market!
We’re out every week with our ranch-raised Wagyu beef — straight from the hills of Santa Barbara County to your table.
📍 Where to find us:
• Santa Barbara | Saturdays | 8am-1pm
• Goleta | Sundays | 10am-2pm
• Ojai | Sundays | 9am-1pm
Stop by, stock up, and taste the difference.
@sbcfma #FPRanchBeef #FarmersMarket #WagyuBeef #SantaBarbaraLocal #SantaBarbara #Carpinteria #Goleta #Beef
FP Ranch Beef is a family-owned Wagyu cattle operation led by Katie and Rocky McDonald. The story began in 1988 when Katie’s grandfather, Fess Parker—renowned actor and winemaker—purchased the “Home” Ranch in Los Olivos, California. Raised on a farm in San Angelo, Texas, Fess carried his lifelong passion for ranching into the next generation. Katie inherited that same deep-rooted love for agriculture and livestock, spending her life immersed in the land and cattle. When she met Rocky McDonald, a former professional bull rider, they united their shared passion to build the Wagyu beef operation that FP Ranch Beef is today.
Their unwavering commitment to the cattle forms the foundation of FP Ranch Beef. Katie and Rocky have nurtured a hands-on Wagyu program defined by quality, precision, and integrity. From strategic breeding and DNA testing to daily care and meticulous packaging, they are personally involved at every stage. Their approach is intentional and transparent, grounded in the values of hard work, family, and profound respect for both the animals and the land.
#WagyuBeef #FPRanchBeef #Horses #losolivos #santabarbara #california #centralcoast #beef
Just a casual Monday tomahawk, as one does 🥩🍷☺️
Food has become one of my favorite ways to romanticize everyday life lately.
Big thanks to @fpranchbeef for supplying the dreamiest ribeye
Braised oxtail 😍🔥 Oh my goodnesss flavor bomb 🤯I don’t have the words to describe this delicacy.. and the best part is how incredibly easy and hands off the recipe is. Low effort + high reward. Time does all the work.
Generously salt the oxtail, coat in flour, then sear in a hot Dutch oven browning all sides. Deglaze with a dry white wine, add smashed garlic cloves and fresh thyme, and a can of tomatoes (I used San Marzano). Cover w/ 4 cups of beef bone broth and braise for 3 hours @ 325F. Add cubed potatoes and back in the oven for another hour. That’s it!!
I’m begging you to try this one.
BAVETTE STEAK
also known as flap steak, is a richly marbled cut from the bottom sirloin prized for its deep, beefy flavor and loose, open grain. It’s best cooked hot and fast—grilled or seared in a cast-iron pan. Resting and slicing against the grain are key to keeping it tender.
What makes bavette especially valuable is its versatility. It takes on marinades beautifully, holds up to bold global flavors, and transitions effortlessly from refined steakhouse-style dishes to quick, everyday meals
HERE ARE A FEW RECIPE IDEAS:
- Classic Bavette Steak with Crispy Potatoes & Artichoke
- Bavette Japchae (Korean Glass Noodles)
- Breakfast Bavette with Fluffy Scrambled Eggs & Avocado
- Crying Tiger Bavette with Nam Jim Jaew
DM us for the full recipes!
Our Bavette steak is available online, at Farmers markets and will be featured in our subscription box very soon!
Photos by @jessies.recipes . #Wagyubeef #bavettesteak #steakrecipe
Thank you to everyone who joined us out at the ranch for our Spring Release event—what an epic day. Beer, wine, and barbecue—all grown and made in one place, and enjoyed in great company right where it all comes from. We’re so grateful to share experiences like this with you.
If you missed it, don’t worry—we’re just getting started. Our next farm-to-table event is coming in June (with more to follow in September).
Want early access to events like these? Join the Taste League for first dibs on tickets, exclusive releases, and more. → Link in bio.
When you buy beef from your local grocery store, do you know where it actually comes from?
It’s easy to assume that labels like “organic” or “grass-fed” mean you’re getting a high quality, responsibly raised product. But if you take a closer look, you might notice something surprising—many of those packages quietly say “Product of…” another country.
That means your beef may have traveled thousands of miles before it ever reached your plate.
At FP Ranch, we believe that matters.
Where your beef is raised impacts everything—from how the animals are cared for, to freshness, to the flavor on your plate. American-raised beef, especially from small ranches, represents a level of transparency, quality, and care that’s hard to replicate at scale.
For us, it’s simple: You should know where your food comes from. You should know the rancher. You should trust your food.
With our cattle raised right here in Santa Barbara County, every cut we offer reflects that commitment—from pasture to plate.
Next time you’re at the store, take a second look at the fine print. You might be surprised by what you find.
#AmericanWagyuBeef #knowyourfarmerknowyourfood #california #santabarbara
Final call: ticket sales close tonight at 11:59pm (midnight, March 24).
Join us at the FP Ranch in Los Olivos to celebrate the spring equinox with an afternoon of open air and good company, surrounded by special beers, wines, and a meal—all crafted from the very land we’ll be gathering on.
Santa Maria-style barbecue featuring @fpranchbeef Wagyu picanha
Cheese pairings with the spring release beers
A first taste of Saison Printemps 2026
Fess Parker wines, live flamenco guitar, and vineyard views
See you at the ranch!
Steak for breakfast? I think yes!
The Chuckeye steak is a great option no matter what time of day you want your steak.
Here it is paired with an egg, sweet potatoes and Argentinian-style chimichurri for a healthy balanced breakfast.
@jessies.recipes 📹
