July 2025

Summer is in full swing here at Gonsoulin Land & Cattle. The pastures are thriving, the cattle are fat, and the work never quite slows down. This month, we’re sharing a deeper look at what makes a good growing season, launching a new storytelling series from the saloon table, and inviting you to join us in New Orleans for one of our favorite annual events.

Grass is green and cattle are fat.

Thanks to a stretch of dry weather, our pastures have been thriving. Good grass equals fat cattle — and while faster growth does mean more maintenance, we’d take an oversupply of grass over a drought any day.

This kind of growth gives us the opportunity to produce high-quality hay that will keep our herd well-fed through the winter.

Beef sales remain strong — whole sides are currently sold out. We appreciate your continued support and encourage early orders for fall inventory.

Thank you for supporting our ranch.

Sincerely,
Dr. Shannon Gonsoulin

Join Us in New Orleans – August 21

Our beloved summer tradition returns: Dickie Brennan’s Louisiana Summer Picnic.

Gonsoulin Land & Cattle will be back again this year, sharing stories, serving beef, and celebrating what makes this region special.

Country vinyl by DJ Matty
A chance to meet the ranchers from Gonsoulin Beef
Signature dishes from top New Orleans chefs
Summer cocktails, good company, and local flavor
Picnic or Western attire encouraged

Tickets benefit St. Michael Special School.

Get Tickets Here (use code YALLCOME25 for $25 off General Admission before midnight on July 4)

Second Cutting

We’re launching a new video series called Second Cutting — filmed at the saloon table and hosted by Dr. Shannon Gonsoulin.

The first few episodes are already live, with more coming every week. Some are funny. Some are hard. All of them are true.

Upcoming topics include:

How to know when a horse is lying to you
What cows have taught us about people
The weirdest things ever pulled out of a cow

This series is for subscribers only, and it’s part of how we keep this work going. Subscribe on Facebook to get full access.

Health & Wellness – Protein Quality and Digestibility in Grassfed Beef

Protein is essential for growth, repair, immune function, and the maintenance of lean body mass. But not all protein sources are created equal — and when it comes to beef, how the animal was raised can significantly affect both protein quality and digestibility.

What is Protein Quality?

Protein quality is determined by two main factors:

Amino Acid Composition – Does it provide all the essential amino acids in the right proportions?
Bioavailability – How efficiently can the body digest, absorb, and utilize those amino acids?

Beef contains all nine essential amino acids in ideal ratios for human health, making it a “complete protein.” Grassfed beef often has fewer inflammatory compounds and less intramuscular fat, making the protein more concentrated per calorie than in grain-finished beef.

Digestibility Matters

In controlled studies, beef — particularly lean beef — ranks near the top on the PDCAAS and DIAAS scales. These scores measure how much usable protein the body gets per gram of food, adjusted for human needs.

Grassfed beef is typically leaner, which:

Reduces total saturated fat intake
Increases protein density per gram
May lower digestive load for certain individuals

Is Grassfed Easier to Digest?

Many consumers report that grassfed beef feels “lighter” or “cleaner” after eating. This may be due to:

Lower fat content (which slows digestion)
Fewer residues from grain-based feed or antibiotics
Higher omega-3 content, which can reduce systemic inflammation

Additionally, grassfed beef tends to have higher levels of CLA — a fatty acid that may support fat metabolism and lean muscle retention.

In short, grassfed beef is a high-quality, highly digestible source of complete protein — ideal for athletes, elders, and anyone looking to eat with intention and integrity.

Chef’s Corner – Skillet Stuffed Pepper Rings

Recipe courtesy of Susan Feller – View Full Recipe

This recipe is proof that simple ingredients, cooked right, don’t need much explaining.

Instead of stuffing whole bell peppers, this version uses thick rings seared in a hot skillet — for more surface area, faster cooking, and just the right balance of char and tenderness. The filling is a classic mix of seasoned ground beef, rice, onion, and tomato — the kind of thing you can prepare ahead, adapt to what you have on hand, and scale up or down for the size of your crew.

Serve with crusty bread or a side salad for a no-fuss weeknight meal that still feels special.

We recommend using lean grassfed ground beef from GLC for the best flavor and nutrient profile — high in protein, rich in iron, and balanced in natural fats.

Pan. Fire. Done. That’s how we like it.