Dismukes Ranch

Meet the Dismukes

It’s always been my dream to be a rancher; I really can’t remember ever wanting to be anything else. I love being on the ranch and raising cattle.

 Since 1988, Jim Dismukes and his family, who are first generation ranchers, have dedicated their lives to producing functional and productive cattle. Cattle from Dismukes Ranch are proven to thrive for both seed stock and cattle producers.

Meet Your Rancher:

How would you describe your operation?

I run a purebred Angus and Charolais seed stock operation. Our main line of business is selling bulls to commercial cattlemen. Last year, we bred about 500 mother cows, and we do quite a bit of artificial insemination and embryo transfer work, and even some in vitro fertilization. Genetics are a huge part of our operation, and we are always striving to improve them.

How would you explain to someone outside of agriculture why purebred beef operations are important to the general beef industry?

We utilize genetics to capitalize on growth and marbling, and those genetics are passed on when purebred bulls breed commercial cows. Then, those commercial cows have calves that will be able to excel at gaining weight quicker and more efficiently. This effects marbling, which directly translates to taste. At the end of the day, purebred genetics help produce your tasty steak at the meat counter.

What piece of technology helps you do your job today?

The computer and the internet allow me to market my purebred operation across the country. Also, it simplifies the registration and data process for the associations. It allows us to be more efficient in all different aspects of our operation.

How would you define sustainability?

To me, sustainability is similar to the circle of life. If you take care of the grass and your cattle, they will provide for you and keep the circle going. This will, hopefully, allow me to have something to pass onto my daughters. It’s hard to see all of the ways ranchers practice sustainability, unless you are involved in the day-to-day operation. We fertilize, rotate pastures and don’t overgraze to maintain the soil, just to name a few.

How do you think the agricultural industry connect with consumers or tighten the gap of miscommunication?

We need to get out there and tell our story, but I think that is difficult for many ranchers. It helps when others outside of the industry have a better understanding of what we do. Once we break it down to the basics, they seem to understand, and a lot of their original concerns are resolved. Overall, we need to do a better job with engagement and sharing our voices, but time constraints are an issue.

How do you stay involved in your community?

Currently, I am on the McIntosh County Cattleman’s board, and I’m president of the Oklahoma Charolais Association. In the past, I have served on the McIntosh County Fair board and booster clubs, as well. Also, I’m involved with my kids’ activities, such as tee ball and showing cattle.

When did you know you wanted to be a rancher?

I really can’t remember ever wanting to be anything else; it’s always been my dream to be a rancher. I love being on the ranch and raising cattle.

What’s your favorite cut of beef?

I have several, but prime rib would be one of my top picks.

Dismukes Ranch

Checotah, Okla.


Cows are bred and calves are born and raised every year on cow-calf farms and ranches, spending time grazing on grass pastures within sight of their mothers.

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Between 6-12 months of age, cattle spend time at stocker and backgrounder farms and ranches where they graze on a variety of pastures. Here they gain weight and convert forage and grass into lean protein.

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