Welcome to Old West Buffalo Company
formerly Farm2Table Meats

Ranch raised grass-fed meats.
We changed our name to Old West Buffalo Company and we are taking orders that will be delivered to the Denver metro area Oct 18th. Place your order online or email us your order and we will email you an invoice. We are no longer having "pickup at farm" as an option.

Grass-fed bison meat. Healthy never tasted so good!

Grass-fed beef. Farm-raised and finished.

All-natural, humanely raised pork. Lean with great texture.

Ranch raised grass-fed meats
We are taking orders that will be delivered Sept. 8th. in the Denver Area

Questions? email farm2tablecolorado@gmail.com


Here’s what customers are saying

We love your meats


I just wanted to drop you a note to tell you how pleased we are with our first meat delivery. We have had trouble finding a breakfast sausage of good quality and without too much heavy seasoning since we moved to Colorado 3 years ago. We are so pleased with your pork breakfast sausage ! Not only is it delicious, but also it is so lean that actually get almost a full pound to eat, instead of 3/4 lb of sausage and 1/4 of grease. The seasoning is a perfect balance that doesn’t overpower the pork, yet still has a little peppery bite to it. We almost didn’t try it and we are so glad we did ! We have grilled our first pack of bison burgers and they were scrumptious, as good as we have ever had anywhere. I love that we are eating lean meat of high quality with nothing added, especially when we are feeding our 2 year old granddaughter and her parents with us. We are looking forward to trying more items in the next few months. Donna S. in Thornton
man smiling farm2table meats

Anthony H.


Met Neil today.  He clearly has a passion for bringing local food back to the people.  We love the mission.  Also did our first side by side taste test comparing their pastured pork to conventional store bought pork.  While there was slightly more flavor in the pasture pork, the bigger difference we noticed was in the texture of the meat.  The conventional pork was tough and dry by comparison even though I grilled them side by side to an internal temperature of 150F.  Needless to say, “we’re sold.”
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