February 2026
Winter showed up fast this year. Wind chills dropped into the mid-20s and stayed there for four or five straight days, which meant extra work just to keep water moving on the ranch.
We run four water wells that supply different areas of the property. When temperatures fall below freezing, we unplug the wells and drain every line to prevent ruptures at the troughs. The next morning, we crank everything back up to refill the tanks—then do it all over again in the afternoon. It’s a repetitive, time-consuming process, but it’s the difference between staying ahead of the cold and dealing with broken pipes.
So far, we’ve been fortunate. No ruptured lines. No emergency repairs. Just more steps added to the daily chores.
The cold also slowed our rye grass. Even though we plant a freeze-tolerant variety, sustained low temperatures reduce growth and set us back about two to three weeks. That’s winter reality—plants don’t care about schedules.
The upside is preparation. We’ve got enough hay on hand to carry the cattle through this stretch without issue. That buffer is what lets us absorb weather like this without scrambling.
This time of year is about maintenance, patience, and planning ahead. Cold passes. Work remains.
Sincerely,
Dr. Shannon Gonsoulin
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We get this question a lot, so we figured it was worth answering clearly.
Do you sell quarters, halves, or whole sides of beef?
Yes — we sell all three.
Here’s how it works:
- Whole beef is the entire animal. This is the most cost-effective option per pound and gives you full control over how it’s cut and packaged. Best for large families, shared freezers, or people who want maximum flexibility.
- Half beef is exactly that — half of an animal. You still get a wide variety of cuts and can usually customize within reason. This is the most common option we sell.
- Quarter beef is a mixed share. You’re not getting one physical “quarter” of the cow, but a balanced assortment of cuts pulled from across the animal. It’s a good entry point if freezer space or budget is tighter.
A couple things that matter and aren’t always obvious:
- Bulk orders require planning ahead — these are scheduled with our processing plant.
- The final take-home weight is based on hanging weight, not live weight.
- What ends up in your freezer reflects real animals, real seasons, and real variation — not a factory spec sheet.
If you’re considering a bulk order and aren’t sure what size makes sense for your household, freezer, or cooking habits, just ask. We’d rather talk it through than see you over- or under-buy.
Health and Wellness: Metabolic Stability
We talk a lot about productivity, energy, focus, and longevity. Underneath all of that is one quiet system doing the heavy lifting: your metabolism.
Metabolic health is not about chasing trends. It is about stability.
When blood sugar rises sharply and crashes repeatedly throughout the day, the body absorbs that stress. You feel it as brain fog, irritability, cravings, fatigue, poor sleep, and stubborn weight gain. Over time, it compounds into insulin resistance, inflammation, and chronic disease.
The opposite of that cycle is stability.
And stability starts with protein.
Protein is not just about muscle. It regulates blood sugar, improves satiety, supports immune function, builds enzymes and hormones, and preserves lean mass as we age. It slows the spike from carbohydrates and helps you stay steady between meals.
Many people underestimate how much protein they actually need. A simple baseline target for most adults is roughly 0.7 to 1 gram of protein per pound of ideal body weight per day, adjusted for activity level and age. That number surprises people. But when protein is adequate, cravings drop and energy evens out.
Not all protein sources are equal.
Whole animal protein contains complete amino acid profiles along with iron, B vitamins, zinc, creatine, and other nutrients that support metabolic resilience. Grass-fed beef in particular provides high-quality protein without added fillers, seed oils, or processing.
Stability is not dramatic. It is consistent.
It looks like:
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Eating protein at every meal
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Pairing carbohydrates with fat and protein
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Prioritizing sleep
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Spending time outside
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Lifting something heavy a few times a week
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Avoiding ultra-processed food that spikes and crashes the system
Metabolic health is not built in a detox. It is built in routine.
At Gonsoulin Land and Cattle, we believe food should support the systems that keep you steady. Not inflame them. Not spike them. Not destabilize them.
The goal is not perfection. It is resilience.
And resilience begins with real food.
If you are looking to increase your protein intake without ultra-processed shortcuts, our quarter, half, and whole beef options provide a consistent supply of clean, whole-animal protein for your family.
Stewardship applies to land. It also applies to your health.
Cast Iron Grass-Fed Burger
A well-made burger doesn’t need much.
It needs good beef and attention.
Grass-fed beef is leaner than conventional.
It cooks faster. It asks for restraint.
A simple cast iron method:
Ingredients:
1 lb GLC ground beef
Salt
Fresh cracked black pepper
Optional: sliced onion, sharp cheddar, butter lettuce
Steps:
Bring beef to room temperature for 10–15 minutes.
Form loose patties — don’t compress tightly.
Season both sides just before cooking.
Heat a cast iron skillet over medium-high.
Place patties down and leave them alone.
Cook 3–4 minutes per side, depending on thickness.
Do not press.
Do not overcook.
Remove when slightly under your preferred doneness.
Rest 3–5 minutes before serving.