As the warmth of May gradually fades away, we find ourselves on the cusp of a new season here at the ranch. June, the gateway to summer, is an exciting month for us, and we can't wait to share with you everything that we've got in store!

The days have been getting longer and the temperatures have been getting higher, which means that our pastures are now in their full glory. We had a dry spring this year, so we were able to do a lot of maintenance work in our pastures that have needed attention since this last winter.

More specifically, we've been maintaining fence lines so that we can control weeds and repair any fences that need mending. We've also been maintaining the pastures, which involves clipping residual rye grass and testing the soil for nutrients.

As a result, our pastures look great! The buffet of forage grasses in our pastures are reaching their peak nutritional value and providing our cattle with an abundance of sustenance. June brings an optimal grazing period for our herd, ensuring our cattle receive everything they need to grow strong and healthy.

June marks the peak of the breeding season, which lasts from the beginning of May through the end of July. For those of you eagerly awaiting the arrival of new life here on the ranch, this means that you should mark your calendars for February - April of next year, and in the meantime we'll keep you posted on our mothers-to-be! 

As we transition from May to June, we also acknowledge the importance of preparing for the rising temperatures that lie ahead. The summer heat can present challenges for our livestock, requiring us to implement measures to safeguard their well-being. This includes ensuring access to shade, maintaining a fresh water supply, and managing grazing patterns to avoid excessive heat exposure. By prioritizing the comfort and safety of our animals, we uphold our commitment to producing the very best quality beef.

As we bid farewell to May and embrace the arrival of June, we are filled with gratitude for the blessings bestowed upon our ranch. The transition to this new season signifies growth, abundance, and the unyielding spirit of our cattle ranching endeavors. Together, let us nurture our livestock, cherish our land, and embrace the warmth and excitement that June brings.

Until our next edition, stay connected, stay inspired, and continue to shape the legacy of our local cattle ranch!

All the best,

Shannon Gonsoulin, DVM

 

 

New GLC Gear!

We're pleased to announce our all-new GLC Canvas Tote Bags! 

We're also working on a GLC Grassfed Dry Rub, so keep an eye out for this once its available. 

We've got lots of fresh veggies coming in every day, so make sure to come by the Farm Store and see for yourself!

 

Weekly Specials: Plan ahead!

Quantities are limited so don't wait!

May 1 - 31

Ground Beef $5.50/lb

June 5 - 10

Chuck Steaks - 25% off
 

June 12 - 17

Buy One Steak, Get One 50% off - Ribeye, Filet, New York Strip

June 19 - 24

Seven Steaks - 25% off

 

June 26 - July 1

Brisket - 25% off

“Don’t throw that away!”

Save your fat trimmings for maximum health benefit!

Beef tallow can be used as cooking oil. But did you know its also good for your skin? 

Learn more about the many uses of Tallow from American Grassfed Association certified Bello Tallow and Ancestral Skin Care!

 

What's the best way to cook a grass fed steak? The reverse sear. Here's How:

 

The Reverse Sear

This is our favorite way to cook a grassfed steak, and we hope you’ll try it out and let us know what you think!

 

The process involves baking in the oven followed by searing on a pan. The result is an evenly cooked, tender steak with a beautiful crust. 

Ingredients:
Grassfed steak
coarse sea salt
coarse black pepper
garlic powder
fresh rosemary
1 clove garlic
1 stick butter


Instructions:

Step 1: Take the steak out of the fridge and let it sit about 20 minutes so it can get to room temperature. Preheat oven to 225F.

Step 2: Sprinkle salt, black pepper, and garlic on both sides of the steak. Use as much or as little as you like. Then rub it in. 

Step 3: Put the steak on a tray. Bake for 25 minutes.

Step 4: Melt ½ stick of butter in a cast iron skillet. Add fresh rosemary (as much or as little as you want) and garlic. 
Step 5: Sear the steak on high heat but be careful not to burn your butter. Do not overcook it. Grassfed beef is easier to overcook because it has less fat. Use your judgement and err on the side of caution!

Rare - 45 seconds each side
Medium rare - 1 minute each side
Medium - 1 ½ minutes each side
Medium Well - 2 minutes each side
Well Done - 2 ½ minutes each side

Step 5: Rest the steak. Take it out of the pan and let it rest for at least 3 minutes because the internal temperature is still high and the beef is still being cooked. If it’s not cooked enough, put it back on the skillet and check temperature at 30 second intervals. 

Enjoy!

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