Deschutes River Ranch at Tumalo produces premium quality, grass-finished beef direct to consumers. Not many ranches do that, though more and more are looking for niche markets. What sets this working ranch apart from others, besides the beef product, is the upscale homes that overlook the cattle pastures.

It’s a setting that graces many a real estate advertisement in Central Oregon — unobstructed mountain views, access to the Deschutes River winding clear and sparkling below the rimrock, green common areas and miles of trails.

The difference between this development and others with open space is those green common areas. The ones on Deschutes River Ranch work year round, providing a home and forage for the cattle belonging to Deschutes River Ranch Cattle Company.

The people who buy homesites at the ranch are attracted by the irrigated pastures and appreciate the cattle, said Sisters resident Craig Morton, co-owner of the ranch. The property is a working ranch and has been from the time M.C. Awbrey laid claim to it in 1885. From the 1970s, the ranch was a timeshare resort. In 2002, Morton and partner Gary Blake purchased the property and began the transformation to a high-end residential development.

Remaining constant through all the changes, the cow herd continues its yearly cycle of birth and growth under the watchful eye of ranch foreman, Les Morton.

In 2005, the cattle company gained United States Department of Agriculture (USDA) approval for the production and marketing of their beef. It is a closed herd, meaning all beef produced is born on the ranch, and all replacement cattle come from within the herd. Black Angus bulls are purchased locally. About 37 calves are born each year with about a dozen heifer calves retained for the breeding herd. The remaining calves go into the beef production program. After weaning, they are fed only grass and hay, taking longer to finish than a traditional ranching system that sends cattle to finish on a feedlot.

“We want to raise good, healthy beef within the parameter of a good, healthy ranch,” said Craig Morton. “This doesn’t need to be a hugely profitable enterprise, just self-sustaining.”

At 24 to 26 months of age, the cattle go to a USDA inspected slaughter facility, Central Oregon Butcher Boys in Prineville. Les Morton hauls six or seven at a time, in March, April and May. The carcasses age for 21 days, then are cut and packaged into a variety of retail cuts. Steaks, roasts, hamburger and ribs are all packed with the USDA and Deschutes River Ranch label. The meat is frozen at Butcher Boys, and then transported back to the ranch where it is kept in a walk-in freezer that meets state requirements.

Customers can choose to buy any amount of individual cuts, a half carcass or whole carcass. The cuts range in price from $4.29/lb. for hamburger to $21.99/lb. for filet mignon. Orders are taken by phone at the ranch office, 382-7240.

Locally, Farmer John’s Produce in Tumalo carries the beef. Owner Diane Robertson says that sales have grown from word of mouth and that most people who buy the beef come back for more.

“It is a wonderful product, naturally lean, hormone and antibiotic free, produced locally and has had an excellent reception from locals,” she said.

Grass-finished beef is lean but tasty. Les says it has a unique flavor, thanks to the excellent feed value of the Tumalo grasses. The ranch lies in an area with deep topsoil, producing nutritious pasture and high quality hay.

What that means for consumers is a beef product that is free of growth promotants, antibiotics and feed additives. The cattle stay on the ranch from birth to slaughter and are carefully monitored throughout their life. Les Morton handles them with the ease of a longtime cattleman who cares for his stock, and stress is not part of their day. They share that million dollar view with the homeowners, each happy in their place.