June 2025
Grassfed, Grit, and Gulf Weather: June from the Ranch
Summer’s here, and the pastures are popping. This month, we’re leaning into heart health and grilling season. We've got field updates from Doc, a recap of Cowboy Night, the science behind grassfed heart health, and a classic reverse sear technique for Father's Day.
Springtime has passed, and summer has kicked in. We’re busy clipping residual ryegrass to give our Bermuda grass the room it needs to grow strong through the hot months ahead. Thanks to recent rain, our pastures have never looked better.
That, paired with our high-quality cattle, allows us to continue producing a product we’re truly proud of. This isn’t luck — it’s hard work, management, and taking care of the land so it can take care of us.
We’re also preparing for hurricane season, which we always hope will be quiet. We’ve got portable generators ready to power water wells across our pastures, just in case. If we’re lucky, we won’t need them — but we believe in being ready before the storm, not after.
Thank you for supporting our ranch.
Sincerely,
Dr. Shannon Gonsoulin
We teamed up with Pie Bar in New Iberia for a night of food, music, and real-deal community — and y’all showed up. Cowboy Night was a sell-out, both at the tables and at the cooler. Guests enjoyed Gonsoulin ribeyes and tri-tip hot off the grill, live music under the oaks, and hand pies from Pie Bar that didn’t last long.
This was more than an event — it was proof that when local farms, local businesses, and local families come together, good things happen.
If you were there: thank you. If you missed it — we’ve got plans for another one. Stay tuned.
Got photos or memories from Cowboy Night?
Tag or message us on social media — we’d love to feature your stories.
A deeper look at how nutrition from the land supports the most important muscle in your body
Heart disease is the leading cause of death in the U.S., and diet plays a major role. While beef often gets a bad rap, the truth is that grassfed beef — raised right — can support cardiovascular health in powerful ways.
When it comes to healthy eating, most people think about what to cut out: processed foods, refined sugar, bad fats. But what if the answer lies not just in what you remove — but in what you add?
Food should nourish, not just fill. Our 100% grassfed beef supports cardiovascular health because it’s raised the way nature intended — with diverse forage, plenty of movement, and zero shortcuts. Here's why that matters for your heart.
1. Better Fat Profile: More Omega-3s, Less Omega-6
- Your heart needs healthy fats to function well — and not all fats are created equal. Grassfed beef contains:
- 2–5x more omega-3 fatty acids than grain-fed beef
- A balanced omega-6 to omega-3 ratio, which reduces systemic inflammation
- Lower total saturated fat compared to conventional beef
Why it matters:
Omega-3s help reduce triglycerides, lower blood pressure, stabilize heart rhythm, and decrease plaque formation in arteries. Most Americans consume too much omega-6 and too little omega-3. Grassfed beef helps shift the balance in the right direction. Too much omega-6 can drive inflammation. Grassfed beef keeps this ratio in check — no corn or soy, just forage.
2. Rich in CLA (Conjugated Linoleic Acid)
CLA is a naturally occurring fatty acid found in high concentrations in grassfed beef. It has been linked to:
- Improved cholesterol ratios (higher HDL, lower LDL)
- Reduced arterial plaque buildup
- Enhanced metabolic function and lean body mass retention
Why it matters:
The heart relies on clean, consistent energy. CLA helps the body use fat as fuel, regulate insulin levels, and maintain healthy arterial function. It’s a quiet workhorse in cardiovascular wellness — and almost completely absent in grain-fed cattle.
3. Coenzyme Q10 (CoQ10)
CoQ10 is a compound your body produces to help generate energy in your cells — especially in the heart, which uses more energy than almost any other organ. Grassfed beef is one of the few dietary sources of CoQ10, particularly in cuts like the heart and liver, but even standard muscle cuts contain more than you'd think.
Why it matters:
CoQ10 levels naturally decline with age, statin use, and chronic stress. Adequate intake supports:
- Improved blood pressure regulation
- Increased cardiac output
- Faster recovery post-exercise or illness
If your heart is your body’s engine, CoQ10 is the spark plug.
4. Potassium, Magnesium, and Trace Minerals
You’ve heard of electrolytes. But did you know that grassfed beef is a great source of heart-friendly minerals?
- Potassium helps relax blood vessels and lower blood pressure
- Magnesium regulates heartbeat and prevents muscle cramps
- Zinc supports vascular repair
- Selenium acts as an antioxidant that protects heart tissue
Why it matters:
Mineral-rich soil creates mineral-rich forage. And forage-fed cattle pass those benefits to you. It’s the quiet cycle of nutrition: from ground to grass to grazing animal — to your plate.
5. Low Glycemic Impact + Complete Protein
Grassfed beef contains zero carbohydrates, but provides a complete protein source with all essential amino acids. This makes it ideal for people with:
- Pre-diabetes or Type 2 diabetes
- Metabolic syndrome
- Insulin resistance
Why it matters:
Stable blood sugar is critical for heart health. High-carb, low-protein diets can strain the body’s insulin system, increasing the risk of vascular inflammation. A diet that includes high-quality animal protein helps regulate glucose, maintain muscle mass, and prevent weight gain — all key to heart disease prevention.
Grass fed beef offers a whole nutrient system that supports your heart from the cellular level up. It’s food you can feel good about, raised with intention, and backed by science. You lower your intake of inflammatory fats. You increase heart-protective compounds. You align your diet more closely with nature’s design. Every bite is a vote for better health — yours and the land’s.
Reverse Sear
Because grassfed beef is leaner and more nutrient-dense than conventional beef, it benefits from a little more patience — and a lot more flavor.
Here’s how to do it right:
Start low: Place your ribeye in a 225°F oven or grill with indirect heat. Cook until the internal temp hits 120–125°F.
Rest: Let it sit for 10 minutes. This helps the juices redistribute.
Sear hot: Finish with a quick sear on a cast iron pan or hot grill — about 1 minute per side — for a crisp crust and rich flavor.
Finishing Touch: Garlic-Herb Compound Butter
Blend room-temp butter with minced garlic, chopped parsley, cracked pepper, and a dash of smoked salt. Place a pat on the hot ribeye just before serving.