July 2021

As we settle into another hot and humid summer at the Ranch, I'd like to ask you to consider including us in your July 4th holiday and weekend barbeque plans. We have some amazing deals this month. We are trying out a new design for our online store and are now offering the option of statewide shipping. The best deal we have right now is on our Ranch Bundle Box subscription, which allows you to receive a monthly delivery of our finest cuts and most popular products. If you use promo code BUNDLEBOX15, you'll save 15% off your first bundle, so go ahead and give it a try.

GLC Processing is up and running, and now accepting orders for booking slots to process quarters, halves, and whole sides of beef. At $4.85/lb, a Custom Order is by far the best value we have-- as long as you've got space in your freezer! Call us at 337-577-9160, email us, or order online to reserve your spot.

Meanwhile at the Ranch, we're keeping ourselves busy by getting pastures ready for grazing and trying to keep up with the rain. We've been doing a lot of fence work, tending to weeds, and taking care of the cattle.

I hope you'll come stop by the Farm Store for a visit. We take pride in not only the quality of our products, but in all the things that make this area special. We're glad you're a part of our family and hope to hear from you soon!

 

All the best,

Shannon Gonsoulin, DVM

 

 Gonsoulin Land and Cattle is now a part of the innovative curriculum at The Goldring Center for Culinary Medicine (GCCM) at Tulane University. As a pioneer in the culinary medicine movement, GCCM educates and trains future physicians to understand nutrition in a practical way. With this knowledge, medical professionals can assist their patients with diet and lifestyle modifications that improve their health. As part of the ReFresh Project, GCCM offers free community cooking classes in a state-of-the-art teaching kitchen at 300 N. Broad Street in New Orleans. GLC is very proud to be a part of this important health education project, and we are looking forward to learning from this project as well.


Top Box Foods in New Orleans is now offering GLC beef in their weekly grocery delivery service. Top Box’s Makin’ Groceries Program works in partnership with churches, community organizations, housing facilities, and local schools to deliver monthly bundles of fresh fruits, vegetables, meats, poultry and fish to communities with limited access to healthy and affordable food. Top Box, like GCCM, is located in the ReFresh Project building at 300 N. Broad Street in New Orleans. We are so pleased to be a part of this effort to make healthy food more accessible.

 

 

 Weekly Specials
Quantities are limited so don't wait!

June 30- July 6
Ground Beef and Beef Blends $5.75/lb regular price $7/lb

July 7- July 13
Brisket $9.50/lb, regular price $11/lb

July 14- July 20
15% off all Steaks

July 21- July 27
15% off Pork Chops

July 28- August 3
15% off Round Steaks

 

 

Trending

Nutritional Psychiatry
June 9, 2021: 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.
 

Research

Grassfed Beef source of long-chain omega-3 fatty acids
February 19, 2021: 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.

 

 

Pasta Salad with Dry Brined Strip Steaks

Pasta Salad:

corkscrew pasta
tomatoes
broccolini
Cane Vinaigrette

 

Cane Vinaigrette:

¼ cup Guidry Organic Farms Pecan Oil
¼ cup steens cane syrup
¼ cup Steens Syrup Cane vinegar

Pour ingredients into a mixer, cover and shake to blend well. Pour over pasta salad and toss.
 

Dry Brined GLC Strip Steaks:

2 dry-brined GLC Strip Steaks
Garden Herb Gremolata with Bergeron Pecans
Thaw and pat dry steaks with a paper towel.
Season on both sides with coarse salt and pepper, or use a rub for added flavor.
Refrigerate 1 hour - 2 days uncovered on a baking rack to allow airflow on both sides of the steak.
Before cooking, bring steaks to room temperature.
Cook until desired doneness is reached.

Garden Herb Gremolata with Bergeron Pecans:

½ cup parsley (washed and dried)
½  cup cilantro leaves and stems, washed and dried
5 sprigs mint, washed and stems removed
3 sprigs chives
1 garlic clove
2 anchovy filets
½ cup Bergeron Pecans
¼ cup Guidry Organic Farms Pecan Oil.
1 lemon, zest and juice
¼ tsp salt

Roughly chop the leaves of the herbs, slicing the chives as thinly as possible. Mince the garlic, anchovy and salt to a fine paste. Combine garlic paste with lemon zest, juice, and olive oil. Combine with the herbs just before serving; taste for seasoning and adjust as desired.

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