If loving Wagyu is wrong...
I don’t wanna be right
His grandfather’s favorite quote was, “The harder I worked, the luckier I became.”, and Ryan took that to heart and still lives by that mantra today.Born and raised in Brazoria county, where he now lives with his family, Ryan is a food and cattle enthusiast. His interest in food and service was sparked at an early age while working behind the counter of his grandfather’s seafood market in Freeport, Texas. Barely able to see over it, you could find Ryan selling at the counter. He would later play football at the University of Louisiana Lafayette, and his time spent in Southeast Louisiana cultivated and evolved his love for all things culinary, because, in Louisiana, “it is not just a meal, it is an experience”. The combination of quality and the experience would be culminated with his introduction to Wagyu beef. Intentional and intense with everything he does, Ryan dove head-first into the world of Wagyu, seeking out reputable mentors, immersing himself in the genetics, breeding and nutrition.
Lukas Langford is a third generation rancher born and raised in Katy, Texas. Lukas started his first herd at the age of 5 by raising orphan calves that he got from local ranchers. From that point on he as been in the cattle business.
In 1991 his family started a cattle management company and they worked and managed cattle throughout Texas. When he was 16 he moved to Brazoria county and graduated from Brazosport Christian School in 1999. He continued his education at the University of Houston and graduated in 2011 with a BBA in Business Management while minoring in Marketing. He also has a certificate in Entrepreneurship.
Rick Dixon started his culinary journey at the age of fifteen as a prep cook at a small country kitchen in his hometown of Conroe Texas. Coming up in the restaurant industry he worked all facets and cuisines...but his passion was locally raised protein. He started working with ranches on restaurant concepts, carcass utilization and prepared products that would increase profit margins while also honoring the animal.
In 2017, Chef Rick joined R-C Ranch as Chef/Director of Culinary Development and quickly became an indispensable asset to the ranch, bringing his refined palate and creativity to everything he touched. On any given day Chef Rick can be found creating products, such as spice blends, sausages, cured meats, broths or working side by side with clients to insure the quality of service is as great as the beef. He believes the most flavorful cuisine is made simply with the best, highest quality ingredients and he considers it part of his job to inspire and educate about the bounty of great wagyu beef that R-C Ranch raises right here in Texas.