July 2022


 Summer is here and the heat also!  We are finally getting some rain and our pastures are looking good!

 We are in the process of converting 45 acres of crawfish pond into permanent pastures. Ryan Duhon did a great job with leveling the levees. We are planting a Sorghum Sudangrass mix on this acreage for late summer grazing.

Our Red Angus/Beefmaster herd is doing well with the forage and their calves are growing very well.

We are in the last few days of breeding season, so we will be pulling the herd bulls out so we will have a 60 calving season in the spring. 

We are also in the process of building a 60x80 building to cover our working pens so weather does not affect us when working cattle.

Our farm store is hopping with all the vegetables that are in season, be sure to come by and get some of the freshest tomatoes, cucumbers, egg plants, bell peppers, onions, potatoes and cantaloupes!

All the best,

Shannon Gonsoulin, DVM



We are happy to announce our partnership with Guidry's Cajun Farmstead, which will bring Gonsoulin Beef to the Houma/ Thibodeaux area!

You can buy through their website here and can choose
Farm Pickup, local delivery, Free Houma Drop, Market at the Marina or delivery to the Houma/Thibodaux area for a fee.

GLC custom orders are being filled and should be completed in the next few weeks.

The processing plant is super busy and we encouraged you to book your calves ahead of time as the dates are filling up quickly!

GLC processing plant is in full gear and processing our beef, lamb and hogs. Make you order soon if you are thinking about purchasing a 1/4, 1/2 or whole side of beef as the waiting list is growing. This is the most economical way to purchase large quantities of beef. Call 337-577-9160 for availability.


 Weekly Specials
Quantities are limited so don't wait!

June 29 - July 5
Ground Beef 10% off

July 6 - 12
Round Steak 10% off

July 13 - 19
Steaks 10% off

July 20 - 26
Brisket 10% off

July 27 - August 2
Beef Roast 10% off


 Raising Cows for the Climate
Fighting Chesapeake Bay Pollution through Regenerative Farming


 Beef Kofta Kebabs by @dontburntheday

Middle Eastern style skewered meatballs with eggplant purée, tzatziki sauce, with feta cheese, mixed greens & tomato salad
Beef Kofta Kebab
1 1/2 lbs Ground Beef
1 large egg
1/2 cup chopped parsley
2 1/2 tsp sea salt
2 tsp onion powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika
1 tsp chili powder
1 tsp ground tumeric
1/2 tsp garlic powder
1/2 tsp ground cinnamon
1/2 tsp freshly ground black pepper

1. Combine all ingredients in a mixing bowl and mix well.
2. Divide the mixture into 6 portions and shape into long, thick sausages. Insert a skewer through each kofta and squeeze the meat onto the skewer. It should be about 1" thick.
3. Brush a small amount on the skewered koftas to prevent sticking.
4. Place the koftas on a hot grill and cook for 12-14 minutes, turning occasionally after 5-6 minutes (once the meat has firmed up).
5. Remove from grill once the internal temperature reaches 165F.

Eggplant Puree
1 eggplant, roasted
1 clove garlic, minced
1 lemon, juiced
1 tsp salt
1 tbsp olive oil
fresh parsley, chopped, to serve

1. Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
2. Add garlic, lemon, salt, and olive oil. Mash together until loose puree forms.
3. Garnish with parsley and olive oil.

Tzatziki Sauce
1/2 cup grated cucumber
1 cup thick whole milk Greek yogurt
1 tbsp lemon juice
1/2 tbsp olive oil
1 garlic clove, grated
1/4 tsp sea salt
1 tbsp chopped dill
1 tbsp chopped mint

1. Place the cucumber on a towl and gently squeeze out excess water.
2. In medium bowl, combine all ingredients and chill until ready to serve.

Try it out and let us know what you think!

Share your favorite GLC recipes with us on Instagram!

Share your favorite GLC recipes with us on Instagram!