Drummond Ranch traces its roots to Scottish immigrant Frederick Drummond who immigrated to the Osage Nation at the age of 22 in 1886. In 1890, Frederick married Adeline Gentner (of Germany) and began a long line of ranchers through their second-born RC. In 1911, Roy Cecil (RC) leased land 6 miles east of Hominy and began raising cattle. We are still raising cattle on that same piece of land. We are very proud to be part of a long legacy of cattle ranchers and enjoy watching the 7th generation of Drummonds working the same land that we have been blessed to care for over 100 years. 

Today, not much has changed; even though we rely on modern conveniences, such as trucks, trailers, and even baled hay, we still work cattle on horseback because it causes the least amount of stress for the animals and land. We still rely on the rain to make the mighty bluestem grasses grow and the creeks to flow so that our cattle can thrive on their native pasture. We start our mornings well before the sun, and at the end of a long day of work, we still cherish the beauty in the same sunset that our family has been watching since the 1880s.

COVID-19 affected us all in unique ways, but it made us realize that our neighbors had a need for a reliable source of healthy and high-quality protein. We have always sold our cattle to supply the national food chain but began selling directly to our friends and neighbors once we realized how much they valued filling their freezer from a local and reliable source. We have enjoyed seeing the smiles created by the delicious beef that we have worked so hard to produce. Now, we have decided it’s time to offer the same premium beef directly to neighbors across the country—and look forward to similar smiles. If you are looking for a rancher that you can trust to fill your freezer year after year with superior pasture-raised beef, please let us earn your business; we’ve been around since before Oklahoma statehood and we’re not leaving anytime soon.

Why grain-finished versus grass-finished? Grass-finished beef has soared in popularity over the last few years; we are thrilled to see that. However, there are no regulatory standards for what constitutes grass-fed or grass-finished beef and sometimes it’s as simple as an animal spending a few weeks eating grass to earn that label at the grocery store. Our cattle spend the entirety of their lives on open pastures with access to free-choice native pastures and live water sources. It is only in the last few months of their life that we provide our steers, intended for the butcher, a custom finishing ration. For this feeding component, we have partnered with Oklahoma State University, which serves an integral part in training today’s Agricultural Studies students for tomorrow’s Agricultural industry leaders. We are happy for their assistance in bringing high-quality education to colleagues and spectacular beef to our customers.