Winter weather has arrived in full force here in the heart of south Louisiana, bringing along a host of challenges that have tested our resilience. This past month has been relentless. We’ve had a hard freeze followed by rain and floods.
@gonsoulinlandandcattle #polarvortex2024 #winterfashion #louisiana #weather #extremeweather #winter #snow #climatechange #freezing #brrrrr #weatherwarning #agriculture #fyp #foryou #foryoupage ♬ EAGLE HAS LANDED - Macho Maani
As temperatures dropped into the teens, our team’s primary focus was on keeping the cattle well-fed and hydrated. This work was crucial in sustaining their metabolism and helping them weather the cold. We appreciate the understanding of our independent producers and customers following disruptions that are beyond our control. GLC Processing had to shut down for an entire week because of a boil advisory issued in Vermillion Parish.
As a consequence, our already packed processing schedule is facing further delays. We apologize for the inconvenience caused by these circumstances beyond our control, and we appreciate your patience as we get back up and running.
On the bright side, the much-needed rains have helped our pastures recover from the freeze.
Our cattle are still limit-grazing the nutrient-rich ryegrass, and we are careful not to over-graze our ryegrass pastures in the early winter. While our hay stockpiles are gradually diminishing, rest assured that we have ample reserves to carry us through the remainder of the winter season.
We are grateful for your ongoing support and patience as we navigate the seasonal changes and unpredictable weather. We remain committed to respecting nature while producing the finest quality beef.
All the best,
Dr. Shannon Gonsoulin, DVM
One of the biggest challenges we face as a business is keeping up with the overwhelming demand for grass fed beef in south Louisiana. We want to assure you that we haven’t forgotten about you. Simply put, there are things beyond our control that are limiting our production. During the hard freeze we just had, we had to shut down the plant for an entire week because of an issue with the water supply in Vermillion Parish. These sorts of issues aren’t uncommon in beef production, and we appreciate your patience. Please know that as soon as we can, we will let you know when your orders will be ready for pick up.
In 2019 we started GLC Processing in Henry, Louisiana, and we recently purchased the building from its previous owners. Before it was opened as GLC Processing, the building was owned and operated as the Circle V Slaughterhouse. The location of this facility has a long history and has been a key part of local agriculture for many generations; however, the building itself is outdated. We have begun the process of modernizing and streamlining all aspects of beef production. We are clearing up some of the bottlenecks that are causing delays. We sincerely appreciate your patience and understanding during this time, and look forward to serving you better in the future.
We produce the beef, we process the beef and we sell the beef. There’s no middleman. This freedom allows us to price our product differently than most other producers. Nationwide, beef prices have risen almost 30% in 2023. We see families struggling to put food on their tables. Our company has made a decision to help where we can. Effective immediately, our beef prices have been slashed 15% at the Farm Store. Instead of offering weekly specials, we have chosen to lower prices across the board for everyday savings. These discounted prices are only available at the Farm Store in Loreauville. Online purchases and Farmer’s Market purchases will not be affected by this price change and will offer specials and savings in the future depending on availability. We would like to thank our loyal customers for their continued support of our ranch, and hopefully this cost reduction will help you to provide high quality, local beef to your family.
We are pleased to announce that our Gravy Lover's Bundle is back in stock!
If you are as obsessed with gravy as we are, you'll LOVE this bundle! Each one comes with the following (give or take here and there since each cow is different):
- rump roast (approx 4 lbs)
- chuck roast (approx 4.5 lbs)
- sirloin tip roast (approx 5 lbs)
- round steak (approx 3 lbs)
- 4 lbs of soup rounds / shanks
We're offering statewide shipping or free local delivery with our New Bundles. We'll even throw in a GLC Apron AND a packet of our BRAND NEW GLC Grassfed Dry Rub as our FREE gift to you!
Our Grassfed Dry Rub is made with coarse sea salt, coarse black peppercorns, granulated garlic, and freshly harvested rosemary. Try it out and let us know what you think!
We’ve SLASHED PRICES by 15% on our GLC beef ONLY at the Farm Store!
Instead of shopping weekly specials, you are invited to save big EVERYDAY when you come see us at the Ranch.
We do plan on offering specials and savings in the future depending on product availability, so make sure you follow us on social media for all the latest updates!
By Alden B.
1½ lb GLC chuck roast (cut into thin strips)
2 tsp Southern Made Creole Seasoning
1 tbs soy sauce
1 lb shrimp (peeled and deveined)
½ tsp Southern Made Creole Seasoning
1 tbs soy sauce
½ tsp concentrated liquid crab boil (optional)
1 tbs olive oil
6-7 c beef broth
2 tbs soy sauce
1 tbs Worcestershire sauce
1 tsp granulated garlic
½ tsp ground ginger
½ tsp Southern Made Creole Seasoning
½ tsp cayenne powder
1 tsp concentrated liquid crab boil
6 eggs (boiled to your liking)
8 oz cooked spaghetti noodles
⅓ c green onion (chopped)
- Season the chuck roast with Creole seasoning and soy sauce. Allow the meat to marinate for at least 30 minutes.
- In a large pot over medium-high heat, add in olive oil and sear the meat in batches for about 2 minutes per side or until it develops a nice sear. Add all the roast back to the pot and add in 2 tbs of soy sauce and 1 tbs of Worcestershire to deglaze the bottom.
- Pour in the beef broth, liquid crab boil and the rest of the seasonings. Bring to a boil, reduce to a simmer and let cook for 1 hour and 30 minutes.
- Add the shrimp to a bowl along with the marinade ingredients and marinate for 15 minutes before adding to the pot 5 minutes prior to the 1 hour and 30 minute mark along with the boiled eggs.
- In a bowl, add a heap of noodles followed by the broth, beef, shrimp and an egg. Garnish with green onion and just like my name, you’re all done!