{"id":613773,"date":"2026-09-16T07:45:39","date_gmt":"2026-09-16T07:45:39","guid":{"rendered":"https:\/\/www.olympiajournal.com\/news\/story\/613773\/gerardo-parra-and-tania-victoria-marn-the-couple-behind-yolo-8-meats.html"},"modified":"2026-09-16T07:45:39","modified_gmt":"2026-09-16T07:45:39","slug":"gerardo-parra-and-tania-victoria-marn-the-couple-behind-yolo-8-meats","status":"publish","type":"post","link":"https:\/\/www.olympiajournal.com\/news\/story\/613773\/gerardo-parra-and-tania-victoria-marn-the-couple-behind-yolo-8-meats.html","title":{"rendered":"Gerardo Parra and Tania Victoria Mar\u00edn, the Couple Behind Yolo 8 Meats"},"content":{"rendered":"
Gerardo Parra, remembered for his years in Major League Baseball, and his wife Tania Victoria Mar\u00edn have spent nearly a decade raising cattle on their ranch in Texas. That quiet story is now taking shape as Yolo 8 Meats, a brand that’s just beginning to build an identity of its own.<\/div>\n

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EAST BERNARD, TX — September 16, 2026 —<\/strong> It took almost ten years before there was a name, a label, anything resembling a brand. Ten years during which Gerardo Parra, a World Series champion and two-time Gold Glove winner in Major League Baseball, and his wife, Tania Victoria Marín, worked on something almost nobody else could see.<\/p>\n

A Full Cycle, No Shortcuts<\/strong><\/p>\n

Adjusting to the weather. Tending the land. Making sure the cattle were cared for from conception through birth, a full cycle they chose to take on completely rather than in pieces. That’s how they describe those early years themselves: learning, making mistakes, trying again. No formula, no shortcut. Just time, and the insistence on doing it right.<\/p>\n

This isn’t the first time Tania Victoria Marín has taken a business project into her own hands and carried it through. An industrial engineer by training, she had already led another product venture with Gerardo Parra, back when he himself wasn’t sold on the idea. Something similar happened with Yolo 8 Meats: her technical eye combined with years of hands-on ranch work from both of them.<\/p>\n

Almost a decade after they started raising cattle, they decided to put a name to what they’d built. They chose Yolo, the same nickname Gerardo Parra had carried since his playing days. It’s no coincidence: the brand literally carries the name he was already known by, long before a single cut of beef was ever sold.<\/p>\n

“We’re Giving a Voice to What We Built in Silence”<\/strong><\/p>\n

“This launch represents giving a voice to everything we’ve built quietly over years of work on the ranch,” says Tania Victoria Marín. She talks about moving from simply raising cattle to sharing that story with other families. “It’s a dream come true, and also a big responsibility,” she adds.<\/p>\n

What started with beef cuts isn’t going to stop there. The ranch is also working on sausages and jerky, a product Americans eat almost without thinking about it, the way someone grabs a bag on the way to work. There’s no launch date yet. They don’t seem to be in much of a hurry about it, either.<\/p>\n

What Yolo 8 Meats Is Now<\/strong><\/p>\n

Ask them what the brand means today and they don’t reach for anything modest. They talk about growth. About a company that’s moving forward and doesn’t plan on slowing down. “We work for the customer, every single day, without resting,” they say. It’s the kind of line that sounds like a slogan until you remember they spent almost ten years backing it up.<\/p>\n

There’s one thing they repeat with obvious pride. “Whoever tries our product marries it, and recommends it,” they say. Not a figure of speech, in their case. It’s how the whole thing grew. Somebody tried a cut, liked it, told a cousin, a neighbor, a coworker. Then that person did the same.<\/p>\n

The customers came first. The recommendations came right behind. Social media showed up later, once there was already a story worth telling.<\/p>\n

That reciprocity, the back and forth between what they put in and what customers give back, is the part they seem to value most. Not a launch. Not a campaign. People coming back, and bringing others with them.<\/p>\n

What’s Next<\/strong><\/p>\n

Nobody was watching ten years ago, when all of this started. Plenty of people are watching now.<\/p>\n

About Yolo 8 Meats<\/strong><\/p>\n

Yolo 8 Meats is a family-owned premium beef brand raised on a ranch in East Bernard, Texas, founded by former Major League Baseball player Gerardo Parra and his wife, Tania Victoria Marín. Built on nearly a decade of hands-on cattle raising, the brand oversees a full cycle of care, from conception to the final cut, and brings that work directly to families’ tables. Its mission is rooted in quality, honesty, and transparency, offering premium cuts held to the same standards the family keeps for its own home. The brand continues to grow its offering, with sausages and jerky currently in development.<\/p>\n

Media Contact<\/span>
Company Name:<\/strong> WE LOVE MEDIA
Contact Person:<\/strong> Media Relations
Email:<\/strong> Send Email<\/a>
State:<\/strong> FL
Country:<\/strong> United States
Website:<\/strong> https:\/\/we-love-media.com\/<\/a><\/p>\n

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Gerardo Parra, remembered for his years in Major League Baseball, and his wife Tania Victoria Mar\u00edn have spent nearly a decade raising cattle on their ranch in Texas. That quiet<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.olympiajournal.com\/news\/wp-json\/wp\/v2\/posts\/613773"}],"collection":[{"href":"https:\/\/www.olympiajournal.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.olympiajournal.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.olympiajournal.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.olympiajournal.com\/news\/wp-json\/wp\/v2\/comments?post=613773"}],"version-history":[{"count":0,"href":"https:\/\/www.olympiajournal.com\/news\/wp-json\/wp\/v2\/posts\/613773\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.olympiajournal.com\/news\/wp-json\/wp\/v2\/media?parent=613773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olympiajournal.com\/news\/wp-json\/wp\/v2\/categories?post=613773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olympiajournal.com\/news\/wp-json\/wp\/v2\/tags?post=613773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}