Beck & Bulow

Tony Beck and J.P. Bulow started selling bison at farmers markets around Santa Fe in 2018, working out of Beck's garage. The business scaled fast. By 2021, they'd opened a butcher shop on Cerrillos Road. Now they run their own ranches south of Madrid and in San Miguel County, supply over 600 restaurants, and ship flash-frozen meat to more than 30 states.

Bison anchors the product line — a protein that's leaner than beef, higher in iron and omega-3s, and raised almost exclusively on open range. Beck & Bulow's bison is pasture-raised with no hormones, steroids, or antibiotics. They've expanded into grass-fed beef, elk, wild boar, heritage pork, lamb, and poultry, all sourced to the same standards. The seafood — wild-caught from Alaska and Maine — comes through MSC-certified partners.

What separates them from the growing crowd of online meat delivery companies is the butcher shop backing it up. Beck and Bulow are butchers, not a tech platform arbitraging between ranches and doorsteps. They break down whole animals in their own USDA-certified facility. When you order a tomahawk bison ribeye, it's cut by the same crew that serves walk-in customers in Santa Fe.

Shipping is flash-frozen in dry ice inside reusable coolers. There's a $100 minimum — free shipping at $250. The pricing reflects what responsibly raised proteins actually cost. This isn't cheap grocery-store meat with a premium label slapped on. It's ranch-raised, butcher-cut product from a company that controls its own supply chain start to finish.

Growth has been financed through the New Mexico Economic Development Department's Collateral Assistance Program — state support, not private equity. In late 2024, they acquired a ranch near Lamy for expansion and worker housing, funded the same way. Beck and Bulow still own and run the whole operation.

The online meat delivery space has gotten crowded, with VC-backed startups and corporate brands all chasing the premium protein customer. Beck & Bulow competes by being the real thing — actual ranchers and butchers who built a local business first and expanded from there. The Santa Fe butcher shop isn't a showroom for an e-commerce brand. It's the foundation the whole company grew from.

Products

• Pasture-raised bison (steaks, roasts, ground, specialty cuts)
• Grass-fed beef
• Elk, wild boar, heritage pork, lamb
• Pastured poultry
• Wild-caught seafood (MSC-certified partners)
• Specialty items — fresh pasta, olive oils, artisanal cheeses

Why We List Them

• Co-founded and fully owned by Tony Beck and J.P. Bulow since 2018
• No private equity or corporate backing — growth funded through NM state programs
• Own ranches and USDA-certified butcher shop in Santa Fe
• No hormones, steroids, or antibiotics across all protein lines
• Full supply chain control from ranch to customer