Spring has a way of keeping us honest out here on the land. The days stretch out a little longer, the calves are on the ground, and the pastures are beginning to green up just right. It’s a season of steady hands and watchful eyes—because while the world may be in a rush, nature still works in seasons. And so do we.

At Gonsoulin Land and Cattle, April is a time of tending to the details: walking the fence lines, rotating the herds, checking mineral tubs, and paying close attention to the health of our soil and our animals. This kind of work isn’t flashy, but it’s what sustains the quality of the beef we’re proud to raise. It’s a rhythm that’s been passed down for generations—slow, deliberate, and deeply rooted in the land we call home.

In this month’s newsletter, you’ll find updates from the farm store, a look at how spring rains are feeding our forage, and a few thoughts on how healthy soil leads to healthy cattle—and healthy families. As always, we appreciate your support and the trust you place in our family to feed yours.

Well, spring has sprung! And with the warmer weather and ample rainfall we've received, our pastures are looking as healthy as ever. We’re currently grazing our clover and ryegrass mixed pastures full-time. These pastures are in great shape, and we’ll continue grazing through April. As we head into May, we’ll transition to our Bermuda and Bahia grass pastures once the ryegrass has played out.

April is also the time we tackle our fencing repairs. Keeping those electric fences in tip-top shape is critical, so we’re making sure to stay on top of repairs and clear any weeds that might cause issues.

The bulls have been turned out to start our breeding season. They’ll remain with the herd for about 60 days. After that, we’ll pregnancy test the cows 30 days post-bull removal to get a clear picture of our pregnancy rate.

As always, staying on top of the basics ensures a smooth and successful season ahead. Here’s to a productive and prosperous spring!

All the best, 

Dr. Shannon Gonsoulin

Grassfed Tallow

We’ve been having a hard time keeping up with the demand for homemade GLC tallow—and for good reason. This time-tested ingredient is making a big comeback, and folks are starting to understand what generations before us already knew: tallow works.

Made from rendered fat of our grassfed cattle, tallow is rich in nutrients like vitamins A, D, E, and K and deeply hydrating fatty acids that closely match the structure of human skin. That’s why it absorbs easily, helps restore skin balance, and supports healing for dry, cracked, or irritated areas. Unlike petroleum-based products, it doesn’t just sit on the surface—it actually nourishes.

At the farm store, we currently carry two types of Gonsoulin grassfed beef tallow products:

• For cooking – rendered by a local couple, this shelf-stable cooking fat adds rich flavor to roasted vegetables, seared meats, or even baked goods.
  
• For skin care – under the label Tallow-Lu-Yah, these cosmetic-grade balms are handcrafted for use as facial moisturizers, lip balms, or all-purpose skin soothers.
  
  

Tallow is also a zero-waste product, using a valuable part of the animal that might otherwise be discarded. When it’s sourced from 100% grassfed, pasture-raised cattle, it becomes more than a trend—it’s a sustainable, regenerative solution rooted in common sense.

If you’ve been curious about tallow, now’s the time to try it. Stop by the farm store, ask us your questions, and see why this humble ingredient is getting a second life in kitchens and medicine cabinets alike.

Vitamins and Minerals in Grassfed Beef

At Gonsoulin Land and Cattle, we believe that nature has a remarkable way of providing exactly what we need to thrive. This connection between the land, the food we produce, and our health is at the core of everything we do. When it comes to grassfed beef, this harmony is especially evident in the rich array of vitamins and minerals found in the meat—nutrients that are directly influenced by the land on which the cows graze.

Vitamins in Grassfed Beef

Vitamin A – The green grasses and plants our cattle consume are naturally rich in beta-carotene, which the animals convert into vitamin A. This important vitamin supports vision, immune function, and healthy skin. As we eat the beef from these cattle, we’re absorbing that same vitality—showing how the food we eat is directly linked to the land that nourishes it.

Vitamin E – Known for its antioxidant properties, vitamin E helps protect cells from damage and supports overall immune health. Grassfed beef is naturally higher in vitamin E, thanks to the cows’ diet of fresh, nutrient-rich pastures. This is a perfect example of how healthy land translates into healthy food—and healthy bodies.

B Vitamins – Grassfed beef is a great source of B vitamins, especially B12, which is crucial for energy production and nerve function. These vitamins are abundant in the meat because of the high-quality, natural forage the cows consume. Eating this beef provides our bodies with the essential B vitamins we need to fuel our daily activities.

Minerals in Grassfed Beef

Iron – One of the most important minerals found in grassfed beef, iron is essential for carrying oxygen throughout the body and maintaining healthy energy levels. Grassfed beef offers a natural, bioavailable form of iron that is easily absorbed by the body, supporting everything from our muscles to our brain. This is another reminder that the earth’s natural processes provide us with exactly what we need to stay healthy.

Zinc – This essential mineral is critical for immune function and wound healing. Grassfed beef is packed with zinc, thanks to the quality pasture grasses that provide the nutrients our cattle need. When we eat this beef, we are nourishing ourselves with the fruits of a healthy, well-balanced ecosystem.

Magnesium and Phosphorus – These two minerals work together to support bone health, muscle function, and energy production. Magnesium, in particular, is vital for reducing muscle cramps and promoting relaxation, while phosphorus is key in the repair and maintenance of body tissues. Grassfed beef, sourced from pastures full of life and biodiversity, is a rich source of both minerals, showing just how deeply connected our health is to the land.

The relationship between the food we eat and the environment from which it comes is profound. Grassfed beef exemplifies this connection in the most beautiful way. As our cattle graze on pastures that are naturally rich in nutrients, they produce meat that is packed with vitamins, minerals, and healthy fats. These nutrients are directly tied to the land and the way the cattle are raised—further demonstrating that the health of the land leads to the health of the animal, and ultimately, to our own health.

The Boudin Burger

If you’re looking for something a little different to throw on the grill this spring, let us introduce you to our new favorite: The Boudin Burger.

This burger blends 50% Gonsoulin grassfed ground beef with 50% locally made boudin from Naquin’s—a combination that’s smoky, savory, and uniquely South Louisiana. It’s juicy, full of flavor, and a real conversation-starter at the dinner table.

We like to serve it on a thick slice of  jalapeño sourdough and top it with bacon, a fried egg, and a spoonful of Thai pepper jelly from one of our amazing local vendors. 

It’s a burger that brings together everything we love: local ingredients, bold flavor, and a whole lot of Acadiana soul.

Give it a try, and let us know how you make it your own!

Ingredients (Serves 4)

• 1 lb Gonsoulin Grassfed Ground Beef
• 1 lb Boudin, casing removed
• 4 slices Sourdough Bread, toasted
• 4 slices Pepper Jack Cheese (optional)
• Lettuce, tomato, bacon (and all your favorite burger ingredients)
• Salt & black pepper to taste
• Cooking oil 

Instructions

1. Make the patties. In a large mixing bowl, combine ground beef and boudin (casing removed) in a 1:1 ratio. Mix gently until just combined—don’t overwork the meat. Form into 4 equal patties. Season lightly with salt and black pepper.
   
2. Grill or pan-fry. Heat a cast iron skillet or grill over medium-high heat. Add a touch of oil or butter, and cook patties 4–5 minutes per side, or until the internal temperature reaches 160°F. Add a slice of pepper jack cheese to each patty during the last minute of cooking and cover to melt.
   
3. Toast the sourdough. Lightly toast the sourdough slices in a skillet or toaster until golden brown and crisp on the edges.
   
4. Assemble the burger. Start with a toasted sourdough slice, then layer your favorite ingredients!
   
   

Serve and enjoy
Serve open-faced or sandwich-style. Best enjoyed with a cold drink and good company.