We hope this newsletter finds you all in good spirits and health. Much-needed rains have been slow to arrive, but we are grateful for the showers that have graced our pastures. Rain brings new life to the land. As a result, the grass has been growing and providing our cattle with nourishment. The cattle are thriving, and we're delighted to see them in such excellent condition, with the unmistakable signs of being content and fat.

As part of our ongoing efforts to enhance the well-being of our cattle and maintain sustainability, we have made the decision to conclude our breeding program. We're proud to share that last year's calves have exceeded our expectations and are flourishing. Their growth and development are a testament to the hard work and dedication of our team here at GLC.

With the summertime in full swing, our attention is firmly on pasture and fence maintenance. Ensuring the health of our pastures allows us to maintain the high quality of beef that you've come to expect from us. Additionally, sturdy fences contribute to the safety and security of our cattle, making it a top priority during this season.

We take this opportunity to express our heartfelt gratitude to each and every one of you for your unwavering support and loyalty. Our beef sales have been steadily increasing, and we owe it all to you, our valued customers. We understand that times have been challenging, especially with the increase in inflation and the rising costs of inputs needed to produce a pound of beef. Despite these difficulties, your continued patronage of our products has been a beacon of hope for our small operation.

In these trying times, your support means more to us than you can imagine. Your trust in the quality of our beef and your commitment to our ranch has sustained us, and we pledge to maintain the high standards you expect from us.

As we move forward, please know that your satisfaction and the well-being of our cattle remain at the core of our operations. We're excited to explore new avenues to improve and streamline our processes to deliver the best possible product to your tables.

Thank you once again for being an essential part of the GLC family. We look forward to continuing to serve you with passion, dedication, and of course, top-quality beef.

Until next time, take care, and may your days be filled with joy and good food!

All the best,

Dr. Shannon Gonsoulin, DVM

 

 

August 17, 2023

Dickie Brennan's Steakhouse is once again transforming itself into an indoor picnic, complete with Louisiana grass-fed beef.

Chefs from Dickie Brennan and Company Family of Restaurants will expertly prepare various cuts of Louisiana beef to showcase their creativity.  

A Louisiana picnic would not be complete without libations!  Cocktails, craft beer, and wine from our partners, Glenfiddich 12 year, Hendrick's Gin, Rabbit Hole Bourbon, and Great Raft Brewing.

A sneak peek at what they are preparing-

• Whole Ribeye Beef Wellington, Marinated Whole Seared Strip, Bourbon Peach Glazed Brisket, Asian Sticky Short Ribs, and elevated picnic sides galore. There will be a dessert bar featuring a variety of sweets including cheesecake bites, lemon meringue tarts, and chocolate pudding with cocoa soil.
• A Louisiana picnic would not be complete without libations!  Cocktails & craft beer, from our partners, Glenfiddich 12 year, Hendrick's Gin, Rabbit Hole Bourbon, Jameson Black Barrel, and Great Raft Brewing. We will be pouring great wines including Turning Point Cabernet Sauvignon, Côtes-du-Rhône, and Daou Rosé. 
• Portions of every ticket go to The Louisiana Hospitality Foundation.  The Foundation provides Hospitality Worker Crisis Grants as well as Education Grants.

Click here for more info and to buy tickets. We hope to see you there!

 GLC In the News

Gonsoulin Ranch featured on Emeril Lagasse's show “Emeril Cooks” - The Daily Iberian, June 10, 2023

Local agricultural producers to be featured on ‘Emeril Cooks’ - The Daily Iberian, June 19, 2023

 

 

 

 

Weekly Specials: Plan ahead!

Quantities are limited so don't wait!

July 31 - August 5

Ground Beef - 25% off 
Regular price: $8/lb 
Sale Price: $6/lb
 

August 7-12

Round Steak - 25% off

 Regular price: $12/lb
Sale Price: $9/lb
 

August 14-19
Rump Roast - 25% off

 Regular price: $9.20lb 
Sale Price: $6.90/lb
 

August 21-26
Ribeye, New York Strip, and Filet Mignon - 25% off

Regular prices per pound: $18.25 | $16.25 | $28.25
Sale Prices per pound: $13.69 | $12.19 | $21.19

 

This is Your Brain on Food by nutritional psychiatrist and trained chef Uma Naidoo, M.D., discusses the link between mental health and nutrition science. The field of nutritional psychology shows how to improve mood and mental well-being by eating nutrient packed foods and cutting back on nutritionally “empty” foods. Making these adjustments reduces brain inflammation, regulates dopamine and serotonin, and causes other mood-boosting reactions. Over 90% of our body’s serotonin is produced in the gut. In addition to limiting sugar and increasing colorful vegetables, nutritional psychology recommends grass-fed beef for its omega-3.

 

Newly published research in the scientific journal Future Foods discusses the legal recognition of grassfed beef as a source of long-chain omega-3 fatty acids. Cows with a diet of grains and cereal by-products produce less omega-3 fatty acids and more of the less desirable omega-6 fatty acids when compared to grass fed cattle.

 

 

Birria Tacos
 

The tapestry of culinary traditions enriches our local community. One dish in particular has been garnering immense attention and winning the hearts of food enthusiasts: Birria Tacos! Originating from the Jalisco region of Mexico, these flavorful delights have made their way into the hearts and taste buds of locals and visitors alike!


At its core, birria is a savory and aromatic stew, traditionally made with tender, slow-cooked meat (often goat, beef, or lamb) that has been marinated in a blend of rich spices, dried chilies, and herbs. This profile of flavors results in a tantalizing aroma and a flavor explosion. 

The magic of birria lies in the preparation of the stew and in its transformation into birria tacos. The process involves dipping corn tortillas into the flavorful birria broth, allowing them to soak up the essence of the stew. These tortillas are then pan-fried to perfection, achieving a delectable crispy exterior that contrasts wonderfully with the tender, juicy meat.

The tacos are often served with diced onions and fresh cilantro, adding a refreshing crunch and an earthy, herbal burst of flavor. For those seeking a bit of heat and depth, a side of spicy salsa or consommé for dipping is a must. And for a touch of indulgence, a sprinkle of shredded cheese and a dollop of creamy guacamole can elevate the experience to new heights.

Next time you're in the mood for an adventure, we invite you to indulge in some birria tacos!

Ingredients:
7-8 cups hot water
4 lbs chuck roast, cut into large chunks
2 lbs short ribs
1 large white onion, dry skins removed, cut in half crosswise
1 garlic bulb, cut the narrow top off, no need to peel
1 carrot, cut in half crosswise, then cut in half (4 large pieces of carrot)
5 bay leaves, dried
8 guajillo chiles, stems cut off and seeds removed
3 tbsp chicken boullion
1-2 tsp chili powder
1 tsp mexican oregano
1 tsp ground cumin
1 tsp salt, (adjust to taste)
14-16 white corn tortillas
2 cups quesadilla cheese, or any good melting cheese

Instructions:
1. Combine Ingredients. In a large pot add meat, onion, garlic, carrots, bay leaves and dried peppers. Cover with water. 
2. Add Seasonings: Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil.
3. Skim: After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out. 
4. Blend Peppers: Remove the peppers and place in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency.
5. Strain: Strain the peppers if needed to remove bits of skin (if using a high powered blender this step is not necessary).
6. Combine: Add the blended peppers into the broth and stir to combine.
7. Season: Add in the chili powder as desired to get a nice deep red color to the broth.
8. Simmer: Cover and continue to simmer for about 3 hours or until meat is tender and easily shredded. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).
9. Reserve Grease: Skim the grease from the top of the broth and pour the grease into a small skillet. 
10. Dip the corn tortillas into the burria broth to *lightly* coat the surface. Then fry in greased skillet until crispy.
11. Assemble your tacos and add some cheese. Feel free to experiment and let us know what you think!


Enjoy!

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