About Us
Weather Rock Cattle Co. is the direct-to-consumer beef brand of Weather Rock Ranch located in Colorado Springs, CO. We were created to bring premium ranch-raised beef directly from our operation to families, grill masters, and beef lovers who value quality and transparency.
Our cattle are raised at Weather Rock Ranch located on the high plains of Colorado, just outside of Colorado Springs, where they are cared for with a focus on animal welfare, responsible land management practices, and quality from start to finish.
At Weather Rock Cattle Co., our beef is raised with our core principles – quality, transparency, sustainability, and care – at the forefront of all practices. Our cattle are raised with a focus on responsible practices, premium genetics, and delivering exceptional flavor in every cut.
Our Beef
Our cattle are raised with pride on our ranch located on the high plains of Colorado, just outside Colorado Springs. We raise our cattle with a commitment to quality and consistency every step of the way.
Yes. Our cattle are raised without added hormones and are never given unnecessary antibiotics. We believe in responsible animal care and high-quality beef you can trust.
Our cattle are grass-fed and grain-finished to achieve the rich marbling, tenderness, and flavor that premium beef is known for.
We offer a variety of premium cuts including steaks, roasts, ground beef, bundles, quarter and half shares. Availability may vary seasonally and by inventory. Have a specific cut in mind but don’t see it available? Reach out!
Our beef is individually vacuum-sealed for freshness, quality, and easy freezer storage.
We dry-age Weather Rock beef for 14 days because flavor and tenderness always come first. It is a core pillar of our operation. Unlike the conventional beef industry, which relies on wet-aging in sealed plastic bags to prevent weight loss, dry-aging allows moisture to evaporate, naturally concentrating the rich beef flavor.
While dry-aging results in product weight loss—both through moisture evaporation and the additional trimming required—we willingly accept this loss. Doing things the slower, better way is at the core of how we raise, finish, and deliver quality beef to you.
Additionally, we raise our cattle on pasture to produce exceptional marbling for great flavor, carefully managing their intake to prioritize quality over excessive weight.
Ordering
All beef purchases are made through Weather Rock Cattle Co., our direct-to-consumer beef company. While the ranch is home to our cattle operation, Weather Rock Cattle Co. is the brand dedicated to providing premium beef products to customers.
Be sure to join our waiting list! You will be placed on our waiting list and be first in line when our beef comes back in stock.
We are currently exploring subscription and recurring delivery options – stay tuned! Subscribe to our mailing list and follow us on social media to receive the most up-to-date information on all new beef offerings.
Shipping
Yes – all orders are carefully packed and shipped frozen in insulated packaging to ensure your beef arrives cold and ready for your freezer or your grill.
Our products are currently available for pickup only in Greenwich, Connecticut.
Very shortly, we will be shipping throughout the northeast United States. We are working to expand our geographical service area! If you are located outside of our current shipping region and are interested in placing an order, please contact us directly at jim@weatherrockcattle.com.
When you order is ready, you will receive an email from our team with specific instructions on how to coordinate your pickup!
It is ok if your beef is cool but not warm. Partially defrosted or cool (40 deg or lower) is ok and should be put in the freezer right away.
Storage & Handling
Keep your beef frozen until ready to cook. Vacuum-sealed beef can typically be stored in the freezer for one year while maintaining quality.
USDA says beef kept frozen at 0°F stays safe indefinitely. The times they publish are for best quality, assuming it is kept frozen and well packaged. For steaks and roasts, that is 4 to 12 months (FSIS often lists 6 to 12 months for fresh beef roasts, steaks, chops, or ribs). Ground beef is shorter: 3 to 4 months. After that it is still safe if it never thawed, but flavor and texture can fade and freezer burn is more likely.
Yes, USDA guidelines say it is ok to put your beef back in the freezer if it was defrosted in the refrigerator at 40 deg or lower. It may experience a slight quality decline visually but will still be ok. If you defrosted another way it is not suggested to refreeze.
Yes. Dry-aged beef has already lost moisture in the cooler, so there is less water in the steak for the heat to fight through. Conventional wet-aged beef is still full of that water, so it takes longer to come up to temperature and often sheds more juice in the pan.
Start checking earlier than you would with grocery-store beef. The surface is drier, so it browns faster, and carryover heat after you pull it can climb a little more. Use a thermometer, not the clock, and pull steaks a few degrees before your usual target so they don’t overshoot while they rest. Same doneness you like — just less time on the heat, and more of the flavor stays in the meat instead of in the pan.