~ at Rocky Ridge Farm~
Wagyu Beef Freezer Shares
Single-Source Wagyu raised At Rocky Ridge Farm In the Montezuma Valley
Reserve your Family's Beef directly from the farm. Planned , raised and delivered with intention
Choose Your Wagyu Share
Which Wagyu Share is right for you?
Whole Wagyu Beef
For families who plan their meals around beef, and expect it to be exceptional.
A whole Wagyu is the choice for households where beef isn’t just part of the rotation, it’s central to how meals are planned, shared, and enjoyed. This option represents the full expression of our Wagyu program, offering complete customization, the broadest range of cuts, and the greatest value over time.
It’s built for families who cook with confidence, host often, and want the freedom of opening the freezer knowing every cut is exactly how they like it.
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Estimated take-home beef: ~420–455 lb (from ~700 lb hanging weight)
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Fully custom cut to match how your household cooks
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Designed for beef-forward families, not occasional use
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The greatest variety, flexibility, and long-term value
Freezer space: approximately 14–16 cubic feet
(About a standard upright freezer)
Half Wagyu Beef
For families who cook at home and want exceptional beef on hand, without overthinking it.
A half Wagyu is Perfect for families who enjoy beef regularly, but also cook poultry, pork, lamb, or seafood throughout the week. It provides a generous supply of Wagyu without committing your entire freezer or meal plan to beef.
This share keeps high-quality beef available for everyday meals and special occasions, while leaving room for variety in your freezer
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Estimated take-home beef: ~210–228 lb (from ~350 lb hanging weight)
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A substantial supply without overcommitting freezer space
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Well-suited to households that value balance and flexibility
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A confident choice for families who know their rhythm
Freezer space: approximately 7–8 cubic feet
(About half of a standard upright freezer)
Quarter Wagyu Beef
For households who want exceptional beef in a scale that fits their life.
A quarter Wagyu is a Perfect choice for smaller households, couples, or families who value quality and variety without committing significant freezer space. It offers a true quarter of the entire animal, providing a balanced mix of cuts rather than a front or hind split.
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Estimated take-home beef: ~105–114 lb (from ~175 lb hanging weight)
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A complete, proportional share of the whole animal
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A consistent mix of steaks, roasts, and ground
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Well-suited to smaller households or limited freezer space
Freezer space: approximately 3.5–4 cubic feet
(A chest freezer or part of a shared freezer)
What Makes our Waygu Different
Time, Marbling & Flavor
Our Wagyu are raised slowly and finished at 30+ months, allowing true marbling and depth of flavor to develop naturally. Time is the difference you can taste!
Every animal is full-blood Wagyu, with lineage verified and traceable. You know exactly where your beef came from and ensuring you get your beef back from the processor
Custom Fed & Thoughtfully Finished
Our Waygu graze a diverse, multi-species pasture, are fed the same high-quality hay from the montezuma valley, and are finished on custom grain blend that is Corn and Soy-free.
No shortcuts. No fillers. Just intentional inputs from start to finish
Single-Source, Small Herds
Our cattle are born here, raised here, and finished here in small herds. They’re handled gently, given space, and allowed to live full lives—because how an animal lives shapes what it becomes.
Raised With Intention
The Discipline of Wagyu
丹精 (Tansei) — Raised with Care, Over Time
I knew from the very beginning that if I was going to raise beef, it would be Wagyu. Not because it was rare,
not because it carried a premium, But because it demanded a level of care I already believed in, long before I had the language for it.
In Japan, there is a word: 丹精 (tansei).
It describes work shaped by careful devotion, food made slowly, with patience, attention, and sincerity. Not perfection. Not excess. Simply the refusal to rush what cannot be rushed. That is how Wagyu asks to be raised.
Wagyu does not forgive shortcuts. It exposes every weakness in a system, genetics, land, handling, nutrition, and timing. One rushed season, one stressed animal, one careless decision can flatten what should have been extraordinary.
That honesty mattered to me.
A Different Way of Raising Beef
Most beef raised in this county, including US-raised Wagyu, is raised to finish quickly. Animals are selected for rapid gain, harvested young, and managed for efficiency above all else. The meat reflects that urgency.
Our Wagyu moves in the opposite direction.
From the care of the cow during pregnancy, to the stability of the calf’s earliest days, to the quiet consistency of how that animal lives on pasture, every stage leaves a mark. Stress shows up later. Rushing leaves a signature. There is no correcting it at the end.
Wagyu tells the truth about how it was raised.
That’s why calm matters.
That’s why time matters.
That’s why this work has to be deliberate from the very beginning.
The Land Is Part of the Work
Our Wagyu are raised on diverse, multi-species pasture under open sky, grazing grasses, legumes, and broadleaf plants chosen for resilience and nutrition. Diversity above ground builds life below it, and that complexity moves upward into the animals and the food they become.
Research supported by the BioNutrient Food Association shows that animals raised on biologically diverse forage can carry higher levels of polyphenols and other phytonutrients into their meat and fat. These compounds originate in plants, especially herbs and deep-rooted species, and only appear when animals are allowed to graze selectively, over time.
This isn’t something you can add later.
It only exists when the land is allowed to speak.
Why Wagyu Feels Different
Wagyu is known for marbling, but its true distinction lies in the quality of its fat.
Authentic Wagyu develops fine, evenly distributed intramuscular fat rich in monounsaturated fatty acids, especially oleic acid, the same fat found in olive oil. This fat has a lower melting point than conventional beef fat. It softens and melts at body temperature, integrating into the muscle instead of sitting heavy on the plate.
The result is beef that cooks gently, bastes itself naturally, and feels deeply satisfying without excess.
That fat only forms properly when the animal is calm.
Stress tightens muscle. It alters how fat is laid down. In systems built for speed, cattle are pushed, harvested young, and shaped for throughput. The meat carries that tension.
Wagyu raised slowly tells a different story.
Many people describe it as feeling different in the body—more complete, less heavy. That response isn’t imagined. It’s biology responding to care.
A Craft, Not a System
In Japan, Wagyu is raised as a discipline — a quiet practice rooted in restraint and respect.
Harmony (wa) between animal, land, and handler is understood as essential.
Time is treated as an ingredient, not an obstacle.
That philosophy shaped how I chose to raise Wagyu here.
I spent years studying how Wagyu cattle are raised and treated in Japan — not to copy a system, but to understand what truly matters. The emphasis on calm. The patience around growth. The recognition that fat quality and final expression are shaped long before the last stage of finishing.
The work became figuring out how those principles could live inside a regenerative system — on open pasture, with biological diversity, weather, seasons, and animals allowed to move as animals.
What emerged was not a shortcut.
It was a slower, more demanding way of raising beef.
We select genetics for fine marbling, sound structure, and calm temperament. We handle cattle quietly. We protect stability from the earliest days of life, knowing that Wagyu does not forgive disruption later.
Wagyu is a work of art in the truest sense —
not created all at once, but revealed through thousands of quiet decisions.
When You Bring This Beef Home
When you choose our Wagyu, you’re not just buying beef.
You’re bringing a year of patience into your freezer.
You’re cooking meat shaped by time, calm, and biological diversity.
You’re feeding your family something that was never rushed, never forced, and never treated as interchangeable.
This is Wagyu raised the same way this farm was built—
with reverence for time, respect for life, and attention to what lasts.
For families who already understand that food carries memory, effort, and consequence—
and choose accordingly