June 2024


As you may have noticed, summer has arrived, and we're already experiencing a heat index of 104. Hopefully, this won't be the prevailing condition throughout the season. In a grassfed beef operation, Mother Nature can be either a friend or a foe. Fortunately, we've had ample rainfall this year, ensuring our pastures are in excellent condition as we head into summer.

We take proactive measures to protect our cattle from the heat by ensuring there are trees in all our pastures. Shade can significantly reduce the temperature by 10 to 13 degrees. Black-hided cattle, which retain more heat due to their color, tend to struggle more in high temperatures. To mitigate this, we graze these animals in heavily shaded areas, helping to alleviate the heat stress associated with high heat indexes.

Thank you for your continued support. Stay cool and enjoy the summer!

Dr. Shannon Gonsoulin, DVM



BAM! Emeril Cooks episode is finally here! Watch here now

Dr. Shannon Gonsoulin, a native of New Iberia, is pleased to announce the release of the highly anticipated feature episode of Louisiana Chef Emeril Lagasse’s hit tv show. "Summer Grilling: Why Grass-fed Beef?" marks the fifth installment of the fifth season of the Emmy Award-winning series “Emeril Cooks!” and features Dr. Shannon Gonsoulin, local veterinarian and co-owner of Gonsoulin Land and Cattle, alongside his son Joshua. The episode is now available to watch for free on the Roku Channel.

Chef Lagasse weaves together the story of the Gonsoulin family’s legacy as cattle ranchers in Iberia Parish while exploring the flavor profile of nature’s finest beef. Viewers will have the unique opportunity to witness the fusion of Dr. Gonsoulin's expertise in veterinary medicine and his passion for local agriculture with Emeril Lagasse's culinary brilliance. Together, they explore the connections between responsible animal management, food production, and world-class cooking.

Dr. Shannon Gonsoulin is excited to be part of the "Emeril Cooks!" series, recognizing the show's ability to reach a wide audience and educate viewers about sustainable food production. He states, "It is an honor just to watch Emeril in his element. It’s like watching someone paint a masterpiece using colors I made just for them. This platform provides a rare opportunity to showcase the role of healthy land and animals in producing only the best beef for our families, friends, and neighbors."

This special episode of “Emeril Cooks!” is now available to watch for free on The Roku Channel. To stream the episode for free, visit The Roku Channel here!


LA Cattle Festival and Fair Association Feature

Gonsoulin Land and Cattle has been featured in the May 2024 bulletin of the LA Cattle Festival and Fair Association. Read all about it here!

American Grassfed Association Feature

The American Grassfed Association takes a closer look at Gonsoulin Land and Cattle in this producer profile here!



Father's Day Special! Save 10% on the BBQ Bundle

    BBQ Bundle - ONLY $200 until Father's Day (June 16)

    Perfect for all you grillmasters, this box is available as a single-purchase or subscription. Each one comes with the following (give or take here and there since each cow is different):

    • 10 lbs of Ground Beef (80/20) 
    • 4 of Top Sirloin 
    • 4 of NY Strip 

    Shop Bundles Now

    Ranch Rewards

    You've got a chance to win 1/4 GLC cow this year, a Bundle Box of your choice, and some GLC Gear when you enter our Ranch Rewards program.

    Here's how it works:
    For every $20 you spend at the Farm Store on GLC Beef, you get 1 stamp on your Ranch Rewards Card.

    When you get 10 stamps, fill out the back side of the card to enter the Ranch Raffle, which is a drawing we hold every year right before Christmas. It's our way of thanking everyone for a wonderful year, and keeping us looking forward to what comes next- always!

    Shop Online Now



    The Nutritional Benefits of Grassfed Cow Organ Meats

    At Gonsoulin Land and Cattle, we pride ourselves on producing the highest quality grassfed beef. Beyond the well-known benefits of our premium steaks and roasts, there's a lesser-known but equally nutritious part of our cattle that deserves attention: organ meats. Organ meats, such as liver, heart, and kidneys, are nutritional powerhouses that have been a staple in traditional diets for centuries. Here, we delve into the unique benefits of these often-overlooked cuts.

    1. Rich in Essential Nutrients

    Grassfed cow organ meats are incredibly nutrient-dense, offering a wide array of vitamins and minerals that are vital for maintaining good health. Here's a breakdown of some of the key nutrients found in various organ meats:

    • Liver: Often considered a superfood, liver is exceptionally rich in vitamin A, which is crucial for vision, immune function, and skin health. It also contains high levels of iron, making it an excellent choice for those looking to boost their iron intake naturally. Additionally, liver is a great source of B vitamins, particularly B12, which supports energy production and neurological function.
    • Heart: The heart is an excellent source of Coenzyme Q10 (CoQ10), a powerful antioxidant that plays a vital role in energy production and cardiovascular health. It's also rich in B vitamins, iron, phosphorus, zinc, and essential fatty acids that contribute to overall wellness.
    • Kidneys: Kidney meat is packed with high-quality protein, vitamin B12, riboflavin (B2), and iron. It also contains selenium, a potent antioxidant that helps protect cells from damage and supports thyroid function.

    2. Superior Fatty Acid Profile

    Grassfed organ meats boast a healthier fatty acid profile compared to their grain-fed counterparts. They contain higher levels of omega-3 fatty acids, which are known for their anti-inflammatory properties and benefits for heart and brain health. Additionally, these meats have a better balance of omega-6 to omega-3 fatty acids, which is crucial for reducing the risk of chronic diseases.

    3. Enhanced Antioxidant Capacity

    Organ meats from grassfed cows are rich in antioxidants, including vitamins A, E, and glutathione. These antioxidants help combat oxidative stress and inflammation in the body, supporting overall health and longevity. The higher antioxidant content is directly related to the cattle's natural diet of grass and forage, which is rich in phytonutrients.

    4. Improved Digestive Health

    Consuming organ meats can support digestive health due to their high levels of glycine, an amino acid that plays a key role in the production of collagen and gelatin. These compounds help maintain the integrity of the gut lining, support digestion, and can alleviate symptoms of gastrointestinal disorders.

    5. Boosted Immunity

    The immune-boosting properties of organ meats are largely attributed to their high concentration of essential vitamins and minerals. For instance, zinc and vitamin A found in liver and other organ meats are critical for the proper functioning of the immune system, helping to ward off infections and illnesses.

    Incorporating Organ Meats into Your Diet

    Adding organ meats to your diet can be simple and delicious. Here are a few tips to get you started:

    • Liver: Try making liver pâté, adding it to ground beef dishes, or sautéing it with onions for a nutrient-packed meal.
    • Heart: Slice and grill heart meat, or use it in stews and casseroles for a hearty flavor.
    • Kidneys: Prepare kidneys by sautéing them with garlic and herbs, or add them to a warming stew.

    At Gonsoulin Land and Cattle, we encourage you to explore the full range of benefits that come from consuming grassfed organ meats. Not only do they provide exceptional nutritional value, but they also contribute to a more sustainable and respectful approach to livestock consumption by utilizing the whole animal.


    Emeril Lagasse's Primal Ragu Bolognese

    This ragu Bolognese is a comforting and satisfying dish, perfect for family dinners or special occasions. The grassfed ground beef brings a rich, robust flavor that pairs beautifully with the slow-simmered sauce. 


    • 2 tablespoons olive oil
    • 1 large onion, finely chopped
    • 2 medium carrots, finely chopped
    • 2 celery stalks, finely chopped
    • 4 cloves garlic, minced
    • 1 lb grassfed Primal ground beef
    • 1 lb ground pork
    • 1/2 pancetta, diced
    • 1 cup dry white wine
    • 1 cup heavy cream
    • 1 cup beef stock
    • 1 (6-ounce) can tomato paste
    • 1 tsp cinamon
    • 1 tsp nutmeg
    • 1 tsp clove
    • 2 tbsp fresh thyme
    • 3 tbsp butter



      1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium high heat. When oil begins to smoke, add pancetta and allow fat to render.
      2. Add primal and pork to the mixture and brown. Cook, breaking up the meat with a wooden spoon, until browned and cooked through.
      3. Add onion, carrot, celery. Cook, stirring occasionally, until the vegetables are soft and starting to caramelize, about 10 minutes. Add salt, pepper, thyme, cinnamon and clove.
      4. Add 2 tbsp butter and the minced garlic and cook for another 1-2 minutes until fragrant.
      5. Turn heat to medium, then add tomato paste and stir. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 5 minutes.
      6. Stir in the stock and cream and simmer until it's mostly absorbed.
      7. Reduce the heat to low and let the ragu simmer gently, uncovered, for 2-3 hours. Stir occasionally and add a splash of water if the sauce becomes too thick. The longer it cooks, the deeper the flavors will become.
      8. Cook your pasta according to package instructions until al dente. Drain and set aside.
      9. Toss the cooked pasta with a generous amount of the ragu sauce.
      10. Enjoy your hearty, flavorful Primal Ragu Bolognese with a side of crusty bread and a fresh green salad.