James Uhl and the Future of Powell Ranches – Fort McKavett, Texas

Off the beaten path in Fort McKavett, Texas, about 50 miles to the south of San Angelo, sits Powell Ranches—an operation that has been home to five generations carrying on the family ranching legacy. Established in the late 1800s, the ranch has grown from its earliest days of running Rambouillet sheep to include a registered Hereford seedstock herd, a commercial cow/calf operation, and leased hunting. Today, the ranch markets registered Hereford bulls each year at its October sale, along with heifers and commercial cattle.

At the heart of the operation today is James Uhl, the 33-year-old grandson of Jimmy Powell and a fifth-generation rancher. His story, however, is a little different from the traditional ranch kid narrative.

A Nontraditional Path

James grew up in San Antonio, where his father worked as an attorney and his mother, who had been brought up on the ranch, raised their family. His exposure to ranch life came mostly during summer and holiday breaks, working alongside his grandfather and longtime ranch manager David Neal. These intermittent, yet important interactions, created a strong pull toward ranching in him.

“In college I knew the ranch was something I wanted to be involved with,” James explains. “The way I see it, it’s up to myself and my siblings to continue the operation, and really, it was a natural progression and easy decision for me.”

After earning a degree in economics and business from the University of Texas, James returned full-time to the ranch. While he quickly immersed himself in the day-to-day cattle work, he also took on the business side, using his education to help restructure operations and drive long-term efficiency. “There will be so much pressure put on producers to become more efficient,” he says. “An educational background helps support that advancement, but so does critical thinking and setting goals—skills anyone can develop.”

Family Life and Mentorship

Today, James and his wife, Hannah, live at the ranch headquarters in Fort McKavett. They welcomed their first child, Hunt, in January 2025 and are expecting another baby in early 2026. Balancing ranch life with a young family isn’t easy, but James sees it as part of the legacy. “It’s a 24/7 responsibility, but I want my kids to grow up knowing and loving this life. They’ll have plenty of chores when they’re old enough—but I want them to choose it because they want to.”

James credits his mentors—his father, grandfather, and David Neal—for shaping his path. “My dad never had a full-time ag background, but he pushed me to succeed and gave me the opportunity to return. All of these high-character, high work ethic men more or less ushered me into the role I’m in today.”

He also sees mentorship as essential for young people entering agriculture, especially those without a production background. “There are so many breeders and industry professionals willing to share knowledge. The more we can connect generations, the stronger and more confident the next wave of ranchers will be.”

Challenges and Rewards

Like ranchers across Texas, James has weather and markets top of mind. “You can plan for variances and all the ‘what-ifs’, but weather can still throw you off track,” he says. Still, the rewards are rich. “I get to work with incredible people in this industry and enjoy the land every single day.”

James is also committed to serving beyond his own ranch. He’s a director with Texas Beef Council, Texas & Southwestern Cattle Raisers Association, Texas Sheep and Goat Raisers Association, and Texas Wildlife Association.

Beef and Traditions

Ranch traditions remain strong at Powell Ranches. Each year, during the October bull sale, the family serves a Certified Hereford Beef tenderloin lunch to buyers and visitors dropping in—a tradition started by James’ grandparents. “It’s a chance for fellowship and an opportunity to taste our product before everyone heads to the sale barn,” James says.

When it comes to preparing beef on a personal level, James leans toward grilling and smoking at home. “I love grilling over flame, but when time allows, nothing beats smoking a Tenderloin, Prime Rib, or Brisket.” And his favorite burger spot? “Chris Madrid’s in San Antonio—best in the state.”

With sixth-generation ranchers now toddling around the headquarters, James is optimistic about the future. “I’m proud to be part of the beef industry in Texas. Ranching is hard work, but it’s rewarding work. And I can’t imagine doing anything else.”