Rocky Ridge Farm

08/18/2026

Growing some grass.

08/10/2026

Sometimes the hardest part of farming is deciding what you can’t keep.

We weaned lambs over the weekend, and this year I'm full of pride with how good they look and heart broken all at the same time.

Our plan was to keep nearly all of our ewe lambs this year and continue building the flock we’ve worked so hard for. But the grass is getting short, hay is nearly double what it cost last year, and drought has a way of changing even the best-laid plans.

So now we have to decide who stays and who goes.

Some of these girls I had already pictured in our flock for years to come. We’ll also have to make some hard decisions about older ewes who have raised lambs for us year after year.

That’s the part of farming people don’t always see.
Sometimes protecting the future means making the flock smaller today.

We also won’t be putting extra lambs in our freezer for later sales this year. If you’ve been wanting a whole or half Dorper lamb, now is the time to reserve one so we know which lambs need to stay through their processing dates.

For now, we’re still looking at the sky and praying for rain.

Maybe next year we’ll get to keep the daughters. ❤️

If you would like to order lamb for your family’s freezer. Please check out our website.

We have 3 still available for November harvest. And several spots for March 2027

Rocky Ridge Farm in Cortez, Colorado, specializes in regeneratively raised, Wagyu beef, heritage pork, and pastured poultry. Our farm practices sustainable farming focusing on biodynamic grazing and offers high-quality, non-GMO, and pasture-raised meat.

08/10/2026

Our wagyu cattle enjoying the last bits of grazing on one of our neighbors places. We might get to come through one more time before winter. We are blessed to have this place and thankful for every blade of grass.

07/28/2026

Today I was talking with another farmer about what it's like to raise food for your community. He shared some of the hurtful comments and criticism he receives simply because of what he charges for the food he works so hard to produce. My heart broke for him.

As I filling water tanks for the livestock, I couldn't stop thinking about how blessed we are.

Over the years, not once have I felt shamed by the families who trust us to feed them. Instead, you've offered grace on the hard days, encouragement when I needed it most, and gratitude that has carried me through seasons when I wasn't sure how we were going to keep going.

You may not realize it, but you've become part of this farm just as much as the cows, the pastures, and the early mornings.

This little farm wasn't handed to us. There wasn't an inheritance or someone writing checks behind the scenes. Every fence, every piece of equipment, every improvement, every bottle we fill has come from years of hard work, sacrifice, and a belief that good food and the relationships built around it, still matter.

Some days are exhausting. Some days I wonder if I have anything left to give. Then one of you sends a message telling me your little one asks for "farm milk," or that your husband is feeling better, or that your family gathered around a meal we raised. Suddenly the long days make sense again.

Because I know where this food is going.

I know that every gallon of milk is helping nourish a growing child. I know it's helping a mother grow a healthy baby. I know that somewhere a father or a grandmother is trying to heal, regain strength, or simply feel a little better. When I pour milk into a bottle or box up cuts of meat, I don't see a product. I see the people who will gather around that table. I see families.

And that's why I've never been able to think of the people who buy from us as customers.

Customers come and go.

Family stays.

When you invite our farm onto your table each week, you're inviting us into some of the most meaningful moments of your life. Birthday breakfasts. Sunday dinners. Lunches packed for school. Meals shared after long days. That trust is something I will never take lightly.

Thank you for believing in this little farm. Thank you for walking this journey with us. Thank you for celebrating the victories, extending grace during the hard seasons, and reminding me that what we're building together is about so much more than milk or meat.

From the bottom of my heart...

Thank you for being part of our family.

07/18/2026

Just another Saturday

06/25/2026

Neighbors.

Today, I found myself looking around the farm, and I was overwhelmed with gratitude.

Gratitude for how far we've come. Gratitude for the people who helped make it possible.

Sometimes it takes more than one season to get ahead. Building a farm from scratch is years of hard work, setbacks, sacrifices, and pouring every extra dollar back into the dream.

There are seasons when you're simply trying to keep moving forward, hoping next year will be a little better than the last.

Along the way, we've been blessed by a small village of people who believed in what we were trying to build. People who loaned us equipment, and sold us what we needed trusting us to pay when we can, shared their knowledge, or simply showed up when we needed them most.

Every act of generosity became part of the foundation the Farm stands on today.

If you're one of those people, thank you. From the bottom of our hearts, thank you for believing in us through the hard seasons.

We hope that one day we'll be able to repay every kindness you've shown us and be that same kind of neighbor for someone else.

You know who you are, and we'll never forget what you've done for us. ❤️

06/23/2026

Love watching the sheep graze.

06/20/2026

Why I Raise Fullblood Wagyu

I didn't choose fullblood Wagyu because it was easy.

I chose it because it reflects the kind of farmer I want to be.

I've never been interested in shortcuts. I've always cared about the details, the health of the animals, the quality of the food, and the stewardship of the land.

Flavor matters to me. Nutrition matters to me. One of the things that drew me to Wagyu is its unique fat profile. Research has shown Wagyu contains higher levels of monounsaturated fats than conventional beef, giving it both its incredible flavor and a nutritional profile that aligns with what I want to feed my own family.

Fullblood Wagyu is my pursuit of doing things as well as I possibly can.

Not because perfection is attainable, but because it's worth chasing.
❤️ Hannah

06/18/2026

Full blood Wagyu Beef short ribs with red wine and herbs in the crock pot!

06/09/2026

From bare dirt that would hardly grow weeds to this......yes lots of weeds but plenty of grass coming in. Its a work in progress.