April 2023



The green of the grass (along with the Pecan tree buds and length of daylight) are telling us that Spring is Here!

For Gonsoulin Land and Cattle, this means we are working hard to care for our animals and the land itself.


First (and most excitingly), we are in the middle of calving season! We've got 30 calves on the ground and 150 more to go! New growth is always energizing, and we're looking forward to expanding our herds. 


Second, the rye grass has finally grown tall enough to start letting our cows graze on it. These spring temperatures are definitely agreeing with our mama cows because they are looking GREAT!

Third, now that the ground has dried up a bit after months of heavy rainfall, we can fix all the ruts we made putting out hay. 

And finally we'll be maintaining our fence lines so the grass and weeds do not grow on them and short them out. We are down to the last of almost 800 bales of hay fed this winter, which has been one of our most significant costs.


As you all know, prices have been rising in ways that we could not have predicted five years ago. We have been doing our best to be smart, adaptable, and strategic with our decisions and planning, which means that now that markets have started to stabilize a bit, we can pass some of these savings and values on to you. 

This Spring at the ranch, we are looking forward to new births, new growth, new opportunities, and new adventures. We are grateful for your continued support your local agricultural producers and farmers, and are excited about what the rest of 2023 holds for all of us!


Beef sales have increased over last year, so we'd like to thank our outstanding customers for their support of our product!  Our weekly specials have been a smashing success so far, and we can't wait to see what y'all think of everything we have planned for you this year.

All the best,

Shannon Gonsoulin, DVM


GLC Ranch Rewards

We designed our loyalty program to reward our loyal customers for their continued support, and to make it even easier to enjoy our delicious grassfed beef.

Here's how it works:
For every $20 you spend at the Farm Store on GLC beef, you get a stamp on your Ranch Rewards Card. 
When you get 10 stamps, you fill out the information on the back of your Ranch Rewards card and turn it in at the Farm Store to get one entry ticket for Ranch Raffle for ¼ Cow to be held at the end of the year!
It’s that simple. 


We are thrilled to be able to offer this program to our customers. We believe that it's a great way to show our appreciation for your loyalty, and to help you get the most out of your purchases with us.

If you have any questions about our loyalty program, please don't hesitate to reach out to us!



GLC Processing is hiring for a full time worker. Experience a plus, but we are willing to train the right person. The main duties will be:

  • slaughtering animals
  • unloading animals being dropped off
  • loading and unloading freezer
  • keeping up with cleaning
  • other jobs when needed

The ideal candidate is:

  • reliable
  • punctual
  • hardworking

We are open Monday-Friday 7:30-3pm.  

Apply in person at GLC Processing  
17923 W LA Hwy 330
Abbeville LA 
(The old Circle V Slaughterhouse in Henry)

Call 337-740-8135 with questions




Weekly Specials: Plan ahead!

Quantities are limited so don't wait!

March 27 - April 1

25% off Ground Beef 

April 3 - 8

25% off Brisket

April 10 - 15

Round Steak - 30% off

April 17 - 22

Ribeyes- Buy One Get One 50% off

April 24 - 29

Rump Roast - 25% off

April 1-30

Custom Beef - $4.50/lb


Top 10 Reasons to Eat Grassfed Beef:

According to a 2009 study that was a joint effort between the USDA and researchers at Clemson University in South Carolina, grassfed beef is better for human health than grqainfed beef in these ten ways:

1. Lower in total fat
2. Higher in beta-carotene
3. Higher in vitamin E (alpha-tocopherol)
4. Higher in B-vitamins thiamin and riboflavin
5. Higher in the minerals calcium, magnesium, and potassium
6. Higher in total omega-3s
7. Better ratio of omega-6 to 3 fatty acids (1.65 vs. 4.84)
8. Higher in CLA (cis-9 trans-11 -- a potential cancer fighter)
9. Higher in vaccenic acid (which can be transformed into CLA)
10. Lower in the saturated fats associated with heart disease

Source: S.K. Duckett et al, Journal of Animal Science, (published online) June 2009, "Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin and cholesterol"




Meatball Stew

Like how your maw-maw makes

2 medium onions, chopped
2 green bell peppers, chopped
3 ribs of celery, chopped
3 carrots, sliced
½ cup butter
¼ cup vegetable oil
1 cup flour
4 cups beef breath
½ cup chopped parsley

2 lbs grassfed ground beef
¼ cup parsley
1 egg
½ cup breadcrumbs (can substitute oatmeal or potato chips in a pinch)
⅓ cup milk
3 cloves garlic
½ tsp dried oregano
1 tsp Worcestershire Sauce
2 tsp Tony Chachere’s or your favorite cajun seasoning
1 tsp salt
½ tsp black pepper
¼ cup butter
¼ cup vegetable oil


Step 1: Make the meatballs. 
Soak breadcrumbs in milk and worcestershire sauce. Add all of the other meatball ingredients to the breadcrumb mixture and stir with a form until combined. Form into meatballs -- makes about 20. For tender meatballs, don’t pack the meat too firmly. 

Step 2: Brown meatballs.
In heavy dutch oven, heat ¼ cup butter and ¼ cup vegetable oil over medium high heat. Add meatballs (you’ll probably have to do this in 2 or 3 batches, adding oil as needed) and cook until they are browned well. Put them on a paper-towel lined plate and put them aside. Don’t clean your dutch oven-- you want all the grease and browned bits for this next part. 

Step 3: Make a dark roux. 
In your dutch oven, heat remaining butter and oil over medium high heat. Add flour. Stir constantly with a wire whisk until flour is dark brown. Be careful not to burn. You want this roux to be the color of chocolate syrup. 

Step 4: Add your veggies. 
Add onions, bell pepper, carrots and celery. Reduce heat to medium and cook until the onions are clear. Fill pot ⅔ of the way with broth and bring to a boil, then reduce heat to a simmer. 
Step 5: Add meatballs to gravy and do not stir for at least 20 minutes. Cook over medium low heat for about 2 hours, or until gravy is desired consistency. If the gravy is too thin, you can mix one tbsp of cornstarch into a little bit of water and stir it into the gravy. Bring that to a boil. If you’d like to darken the gravy, add some Kitchen Bouquet. 

Step 6: Add garnish. 
Stir in green onions, parsley and let cook for 4 minutes.

Step 7: Bon apetit! Serve over rice. 

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