15 minute read
GLENDENNING J BAR J, COMING FULL CIRCLE
by Megan Silveira
Simply put, four generations of the Glendenning family have come to love the Limousin breed.
From the first duo of Jack and Jane, to the current gang of boys under the age of three that wander the land in Lebanon, Missouri, four generations of the Glendenning family have called J Bar J Ranch home.
“I was raised on a cow-calf operation,” said Jack Glendenning, Jack and Jane’s son and the second generation to run the operation. “The neat part about it is I was born and raised on the farm my parents have right now. They own it and will own it forever.”
Since the beginning, cattle have been a part of the family on the ranch. While Herefords and black Angus were the first breeds to join the ranch, Glendenning said he became hooked on the Limousin breed in 1984, when he and his father purchased their first fullblood bull.
“I never switched back,” Glendenning explains, describing how he slowly infused Limousin genetics by breeding up those 50% females before committing to a registered herd.
Nowadays, with the help of his children and young grandchildren, Glendenning runs 120 registered and commercial cow-calf pairs, a combination of registered Limousin and red Angus. The ranch operates on a 60-day calving period in both the fall and spring with extensive embryo transfer (ET) and artificial insemination (AI) programs.
When the ranch first shifted to the Limousin breed, Glendenning said the weaning weight of their herd almost doubled.
“We liked the extra muscle involved when we put Limousin on English cattle,” he said. “The main reason we stuck with them all these years was performance.”
As J Bar J Ranch became more engrossed in the breed, Glendenning said he had the unique opportunity of watching his children grow up as a part of the Limousin industry. Glendenning and his wife, Vicky’s, three children—Josh, Jace and Jayme—all expressed an eagerness to be involved in the breed.
“I didn’t make them do any of it,” Glendenning said. “They love the cattle business.”
From working on the operation as they grew up to showing livestock at county fairs, all three of the Glendenning siblings were involved in the ranch until they reached college.
“The way my parents raised us really effected our whole lives,” Josh says. “We couldn’t be any more blessed to have the parents we do.”
Josh reflects on childhood memories of attending cattle sales and hours spent feeding cows as a family. He said from the moment he was first allowed out in the pasture, he had no doubts about his passion for the cattle industry.
continued on page 68
Top: While separate entities, often times the lines blur between Jack and Vicki’s “day job”—Sand Spring Resort— and their cattle operation. Not only is their beef served at their Gravel Bar restaurant, many Limousin meetings and sales have taken place on the Sand Spring property.
Bottom: It takes between 15 and 20 head to supply the Gravel Bar with the Glendennings home-raised beef.
Even after college and all three finding their own careers and starting their own families, Jack said his children continue to find a path to stay close to the ranch. Josh runs the AI program at the operation and Jace helps with the farming whenever he has a chance.
“I knew I would find a way to make it back to the operation,” Josh said. “It’s been a long time coming in the fact that I knew I wanted to do that my whole life.” Josh said since the moment he and his wife, Kayla, were married, he knew he wanted his own children to be raised in the same environment he was. Living less than a mile from the land where he was raised and Jack and Vicky still call home, Josh said this dream has become a reality.
While Jack enjoys each moment spent alongside his children, he said it’s the fourth generation of the family that really steals the show.
“The most exciting part, besides watching my kids, is watching my grandkids,” Jack explains. “I think it’s important they learn that side of life and know they have that opportunity when they get older.”
Jack’s grandchildren are all under the age of three, but he said he is always in awe of the excitement they have for the agriculture industry.
From time in the pasture to afternoons with him in the tractor, Jack never fails to enjoy the spark of excitement in his grandsons’ eyes. “I wanted our boys to be involved in the ranch, and my dad has gone out of his way to keep them involved,” Josh said. “It reminds me of my grandpa and Four generations of the Glendenning family have called J Bar J Ranch me when I was little.” home, with Limousin being part of that equation since 1984. Since the time of those memories to now, Josh said he is proud of the changes the Limousin breed has undergone. When he was young, docility was a concern for the breed, but nowadays, both Jack and Josh express an immense trust in their livestock. “Now our cattle are all very calm,” Jack explains. With an industry and personal focus on docility, Jack said he does not have to worry when his grandchildren are out with the cattle. The view of his children walking alongside Jack in the pasture instills a sense of pride in Josh, and he said he is excited to watch what this generation will do for the ranch and the industry as a whole. “It’s cool to see it all come 360,” Josh adds. From the time when his own grandparents started J Bar J Ranch to now, Josh says the Glendenning’s family has truly come full circle.
MEASURE OF QUALITY
With more than 40 years in the Limousin business, we are tremendously proud of the herd we have built. To optimize our herd’s progress, we use a combination of proven and progressive AI sires along with DNA testing. We are thankful for the many customers we have earned through the years.
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As a witness to an inborn love for the cattle industry from four consecutive generations, it is no surprise Jack found a desire to serve the Limousin breed on a larger level.
Jack served on the North American Limousin Foundation (NALF) Board of Directors for two terms and has been serving on and off the Missouri Limousin Breeders Association board for several terms. Additionally, he has been involved in the Heart of Missouri Limousin Association for almost 30 years.
“I thought it was just an exciting avenue and way for me to get to know more people, especially on a national level,” Jack said. While serving, he said he was given the unique opportunity to see “the guts” of the breed associations, while still working to give back to the breed he loves.
In Josh’s opinion, there’s no better individual to be serving the breed than his father.
continued on page 70 Their first show heifer was J Bar J Something in Red, a 1992 Fullblood sired by Punch out of a Cressman Sky High daughter.
Whether it is purebred Canadian outcross sires like B Bar Serratelli (left) or black, polled Lim-Flex donors such as AUTO Folly (right), the Glendenning operation strives to keep its genetic base at the forefront of the industry.
continued from page 69
“As an individual, my dad is one of the hardest working people I know,” he said. He’s done everything in the books when it comes to being a cattleman.”
Over the years as a Limousin and cattle enthusiast, Jack said he was able to find a unique opportunity to help finance his hobby, the cattle business, while simultaneously creating a new avenue to promote high-quality beef to consumers.
Since 2003, Jack and Vicky have owned and operated Sand Spring Resort, a retreat location offering fishing, canoeing, floating and more. While the resort is its own unique entity, Jack said it’s the sports bar, Gravel Bar and Grill, that really allows him an opportunity to utilize J Bar J Ranch.
When Jack and his wife first took over the restaurant, it was a buffet style and not doing well financially. Josh said it was he and his siblings
continued on page 72
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that managed to convince the duo to turn the place into a sports bar.
Josh said the business pitch started as a simple name—Gravel Bar and Grill—for the gravel both used as interior elements of the building and an element found outdoors in the riverbanks.
The real selling point? Josh said they had the idea of using beef from the ranch to create renowned burgers sourced at a local level for guests.
“If we did that, we could serve the very best burger,” Jack reflects of the decision.
The bar and grill developed into a place known for their unique hamburgers, and Jack proudly says many of the resorts’ guests are eager to try one of the Gravel’s specialty menu items.
The restaurant embraces their ability to try new recipes, so flavors and tastes of all kinds are both utilized and welcomed. The best part of the recipes is they all center around beef from Jack’s family operation—a fact he said is a big selling point for consumers. Jack said the restaurant will go through roughly 15 to 20 head each year for the burgers alone.
At the end of the day, Jack said the restaurant has served as an additional outlet for his true passion—the cattle business. While challenges come and go, Jack said he will never fail to call the livestock industry home.
“I think it’s a tradition for me,” he explains. “It’s about wanting to make sure my grandsons know what it’s all about.”
If there ever comes a time where Jack said he might be tempted to do something with a little less stress or a simpler time commitment, all it takes is an excited look from his grandchildren to remind him why this tradition stands the test of time for his family.
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Since 1970 www.longandsonscattle.com ABOUT THE AUTHOR: Megan Silveira is a freelance writer originally from Denair, California. She is currently based in Saint Joseph, Missouri. She completed her graduate studies in agricultural communications from Oklahoma State University in May 2021.
Jack D. and Vicki Glendenning inducted into the MLBA “Hall of Fame”
Jack D. and Vicki Glandenning of Lebanon were inducted into the Missouri Limousin Breeders Association (MLBA) “Hall of Fame” May 29, 2020. The ceremony took place as part of the MLBA annual meeting, banquet and benefit auction held at the Sand Spring Resort near Lebanon.
They were both raised in the Lebanon area, graduating from Lebanon High School. They enjoyed exhibiting at the Laclede County Fair and the Ozark Empire Fair.
Jack attended CMSU in Warrensburg, Missouri, where he obtained a BS degree in Animal Science and a Master’s Degree. Vicki attended Draughon Business College in Springfield, Missouri. They were married in 1991 and lived in Warrensburg before returning to the Lebanon area. Jack sold Morman Feeds and developed Limousin cattle at the family farm. His first show heifer was J Bar J Something in Red, a 1992 Fullblood sired by Punch out of a Cressman Sky High Daughter. Jack also managed C&S Limousin for Chris and Sally Tegmeyer near Lebanon for a time.
In 1994, Jack and Vicki continued to develop Limousin, LimFlex and Red Angus cattle while assisting their parents at the Riverfront Campground near Bennett Spring State Park. In 2003, the Glendenning family purchased the Sand Spring Resort from Terry and Nancy Graven.
Jack D has served many terms on the Missouri Limousin Breeders Association board of directors, including president. He has been a leader in the Heart of Missouri Limousin Association, he has spearheaded the annual “Great American Pie Sale” for many years, and he has served two terms on the North American Limousin Foundation board of directors. Jack has worked tirelessly to keep the associations and the sales.
Editors Note: This article first appeared in the Sept./Oct. 2020 issue of the Limousin Heart Beat.
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