We had the good fortune of connecting with Ryan Cade and we’ve shared our conversation below.
Hi Ryan, how did you come up with the idea for your business?
We are ranchers at our core and believe that people care more than ever about where their food comes from. They care about things like how the animals are raised (humane treatment, natural, sustainable practices, etc.). They also expect the highest available quality. In our family we knew we did, but there weren’t many producers out there telling their story and we saw that as an opportunity. , So we set on our journey to not only raise animals on the ranch but own the product all the way to the family table. We also committed to telling our story every chance we get throughout the process. In those opportunities, we get a chance to tell people how we are different and why we are better. We are truly a family ranch, my family wakes up there every morning. We take incredible pride in every aspect of our business. It is in our blood and it is personal. So, when someone gives us feedback we listen. When peoples faces light up with enjoyment after trying our product, it is a huge, win and brings us great joy.
Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
We raise a Japanese breed of cattle called Wagyu. As we mentioned we are committed to delivering the highest quality meats to the people of Texas and beyond. But, we don’t stop there. We want to educate consumers and create confidence in them that what we do is create a healthy, responsible protein source they can feel good about feeding to their family. In a business like ours where we control the entire process, (calves on the ranch to delivering product to the best restaurants in the city or peoples front door through ecommerce) there are a lot of moving parts. The challenges and solutions to problems at the ranch are very different than the challenges and solutions on the meat distribution side. We definitely have to wear a lot of hats.
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
The first night they got in, we would build a big fire in the firepit and cook steaks on the porch at the ranch. I’m sure we would stay up too late telling stories. But, we would still get up in the morning and go saltwater fishing. We would hit the coast somewhere between Galveston bay and Matagorda bay. After that we would head to Houston and go by the newly renovated Houston Farmers Market on Airline in the heights and check out the R-C ranch butcher shop there. After that we would go to one of the amazing restaurants in the city that sells R-C Ranch products, enjoy some good wine and great food.
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
My business partner and I have so many mentors who have helped, coached encouraged and challenged us along the way. There are way too many to list but one thing that my grandfather always told me was that “I would be the net average of the people I surrounded myself with”. We believe that heartedly. We have surrounded ourselves with an incredible work team, from the ranch crew to the butcher shop in the Heights and everyone in between. We are grateful to many people who have helped us along the way.
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