FP Ranch Beef

04/13/2026

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 market, and will be featured soon in our subscription box!

Photos by .recipes.

03/26/2026

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.

And if you’re looking for beef you can truly stand behind—we make it simple with beef shipped directly from our ranch to your door.

03/24/2026

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.
recipes 📹

03/22/2026

Here’s a glimpse of what spring looks like for us! Love to see our newest set of calves here at FP Ranch 🌱

03/04/2026

What is Wagyu — and why does it taste different?

Wagyu cattle were originally bred in Japan and are known for their exceptional intramuscular marbling. That marbling melts at a lower temperature, naturally basting the meat as it cooks.

The result?
Unmatched tenderness.
Deep, rich flavor.
A texture you can’t replicate.

At FP Ranch Beef, we raise American Wagyu right here on our ranch — combining tradition, quality genetics, and intentional care.

Give our beef a try and you’ll understand exactly what we are talking about!

02/20/2026

Our American Wagyu, your kitchens.
Love to see how everyone has been cooking up their FP Ranch Wagyu beef!

Thanks to those of you who have shared photos with us!!

02/18/2026

Raised on the land, committed to the craft. Just another day at the Home Ranch.

02/11/2026

There’s something pretty cool about seeing our beef boxes stacked up and heading out across the West coast. 📦🥩

But what makes this even better? We’ve been there for every step before it gets to the UPS store. From breeding and raising our cattle, to planning the cuts, overseeing processing, building each box, packing it ourselves, and dropping it off — it’s been FP Ranch Beef the whole way through.

Not many people can say they know exactly where their beef came from — who raised it and how it was cared for.

When you open one of these boxes, you do.

DM us to sign up for our subscription box!

02/09/2026

If you’re looking for a must-try recipe, this is one of our new favorites!

Wagyu short ribs become incredibly tender when braised and are one of the easiest ways to create a flavorful, satisfying meal at home. That’s why we’re excited to feature them in this month’s Subscription Box.

Korean-Style Braised Short Ribs

Tender Wagyu short ribs slow-braised in a savory-sweet marinade with garlic, ginger, and Asian pear, served alongside a fresh cucumber salad for balance.

Ingredients

4-6lbs FP Ranch Wagyu Bone-In Short Ribs
3 cups rice

Marindade/Braise
- ½ cup soy sauce
- ½ cup water or light beef stock
- ¼ cup brown sugar (or brown sugar + honey)
- 1 Asian pear, grated
- 5 cloves garlic, grated
- 1 tbsp grated ginger
- 2 tbsp mirin
- 1 tbsp toasted sesame oil
- 1 tbsp gochujang
- ½ tsp black pepper

Aromatics
- 1 large onion, sliced
- 4 scallions, cut into 2-inch segments

Cucumber Salad
- 4 Persian cucumbers, sliced
- ½ tsp kosher salt
- ½ tbsp rice vinegar
- 1 tsp sugar
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds

Instructions

Whisk together all marinade ingredients and coat the short ribs well. Marinate at least 2 hours or overnight.

Preheat oven to 300°F. Place onions and scallions in a Dutch oven, add short ribs, and pour marinade over the top. Cover and braise for 2½–3 hours until fork tender.

Salt cucumbers for 10 minutes, drain, and toss with remaining salad ingredients.

Serve short ribs over rice with braised onions and extra sauce.

The best way to get these short ribs is with the FEBRUARY SUBSCRIPTION BOX!

It’s an easy way to keep your freezer stocked with ranch-raised beef while enjoying a balanced selection of cuts each month. The box for February features short ribs, New York steaks, and ground beef.

Thank you for your support of our family's ranch!

Click here for an update from FP Ranch Beef!

02/03/2026

These short ribs were absolutely incredible!
And yes — they’ll be a featured cut in our February subscription box.

DM us for the link.

Photos by .recipes

02/03/2026

Game day is better with a strong lineup in the kitchen🏈🥩

These are the cuts we’re cooking this Super Bowl Sunday!

Chuck Roast → BBQ Sliders
Season chuck roast with salt, pepper, garlic, and smoked paprika. Slow cook with a bit of beef broth until tender. Shred, toss with BBQ sauce, and serve on warm slider buns with coleslaw.

Hot Dogs → Homemade Corn Dogs
Skewer hot dogs, dip in cornmeal batter, and fry until crisp and golden.

Ground Beef → Fully Loaded Nachos
Brown ground beef with onion, garlic, and taco seasoning. Layer over tortilla chips with shredded cheese and jalapeños. Bake until melted, then finish with sour cream, guacamole, and chopped tomatoes.

Flat Iron Steak → Steak Sandwiches with Horseradish & Arugula
Season flat iron steak with salt, pepper, and garlic. Grill or sear until medium-rare, slice thin, and serve on toasted rolls with caramelized onions, arugula, and creamy horseradish.

How to get it:
• Shop online and have it shipped directly to your home
• Or pre-order now for Saturday Farmers Market pickup in Santa Barbara

Stock up now and be set for Sunday!

Click here for an update from FP Ranch Beef!