Neil Dudley – Hamilton, Texas
Neil Dudley from Hamilton, Texas is truly a renaissance man in the agricultural industry. He is owner and co-owner of cow-calf operations around the Comanche, Texas area including, NHB Cattle, Dudley Bros., NS Ranch, Chatto Creek Ranch. He also “deals in bacon,” serving as Vice President of Pederson’s Natural Farms. Neil also has a seat on the Texas Beef Council Board of Directors, representing Southwest Meat Association and runs his own podcast, The Cowboy Perspective where he provides resources, shares anecdotes, and interviews inspiring cowboys and cowgirls.
Ranching is a family affair for Neil, whose family dates back five generations in the agriculture industry. Neil’s wife, Stacy, builds and promotes their various brands on websites and social media through her company Root and Roam, an integrated marketing agency. The couple’s three young daughters, Savannah, Dakota and Albany, help feed the animals, gather eggs, and care for the livestock. Dogs named Hug and Stretch, along with horses, round out their country home.
Neil feels that the hardest part of ranch life is having patience and relying on the weather. “However, the most rewarding aspect is THE LIFE . . . and if you know, you know,” exclaims Neil. Between his diverse agricultural experiences, including growing up in the industry, the corporate gig, the ranches, and the podcast, Neil says, “I find so much value in every place, person and situation and always am looking forward to the next.”
Growing up, Neil played “all sports” including calf roping professionally from 2002 through 2008. While he isn’t a runner per se, Neil is an enthusiast of CrossFit and shows up for the 5:00 a.m. workouts to “start the day right.” His words of encouragement and advice to anyone on a health and fitness journey is, “There is no finish line, only the process. Love the process, y’all!”
Ranching Business: About 20,000 acres in total with 1,000 cows. We do stocker calves, replacement heifers, and have registered Horned Hereford Bulls. We also sell hay.
Education: B.A. in Agricultural and Applied Economics from Texas Tech University and studied towards a M.S. in Agricultural Economics at Oklahoma State University. Additionally, Beef 101 at Texas A&M, on-the-job training, advice from mentors, and listening to podcasts.
Favorite Cut: I like a ribeye, cooked medium, with salt and pepper!
Favorite Dairy: Butter
Favorite Cooking Method: Grill
Best Hometown Restaurant: Harvest Restaurant in Comanche, Texas. Chef Todd Sanders is a top-notch creator!