March 2023

This winter’s rainfall has created a lot of mud, so we have been busy fixing ruts. But hey, that’s what we do. Even though it has been a really wet winter,  we have started our calving season and have 6 on the ground so far with about 130 left to go. We check them twice daily to make sure the cows are not having any problems. When they calve, we tag the calf, iodine their navels to prevent infection, and weigh them.  If they are bull calves, we castrate them. This system is how we identify the animals that we want to keep. 


At weaning, which is usually in September, they are weighed again. We use their birth weight and the weaning weight to average out how much they gained during this time period. We sell whichever ones do not gain at least 1.5 lbs/day because these ones normally will not do well on a grass fed program.
We use a method known as limit-grazing during this time, which is a way to optimize the benefits of nutritionally dense forage in the winter months. Our animals forage in ryegrass pastures about 2 hours a day and eat hay the rest of the time.  Moving cattle around muddy pastures makes this our busiest and most time consuming part of the year! 
We have a lot of plans for 2023 that we think you’ll really like. You can expect some deep discounts in our specials in the weeks and months ahead. We’re also developing a new program to reward our most loyal customers with bonuses and additional savings. We’re very excited about all of this, and can’t wait for this beautiful Spring weather! 

All the best,

Shannon Gonsoulin, DVM
Gonsoulin Land and Cattle proudly supports health and wellness all year, but on this Valentine’s Day, we wanted to show heart health some extra love.
The Cardiovascular Institute of the South and the Iberia Medical Center hosted a Heart Failure Seminar on Feb 16 to help people in this area learn how to take better care of their hearts. We proudly supported this effort and are including a heart healthy recipe provided by one of the seminar’s organizers, Marti Harrell in this month’s Chef’s Corner. Thanks, Marti! <3
Gonsoulin Land and Cattle has also partnered with  The Ochsner Eat Fit Program, which is a healthy eating initiative that was created in 2013 to address the high rates of chronic diseases such as obesity, diabetes, and heart disease in Louisiana. As part of the Eat Fit program, Gonsoulin beef meets specific nutritional guidelines focused on reducing calories, saturated fat, and sodium while increasing fiber and other key nutrients. 

The program also offers nutrition education and resources to help individuals make healthier food choices. This includes a mobile app that provides information on Eat Fit approved restaurants and menu items, as well as recipes and healthy eating tips.

Download the Eat Fit App here:

Weekly Specials: Plan ahead!

Quantities are limited so don't wait!

March 6 - 11

25% off Ground Beef

March 13 - 18

Soups + Stews: 25% off Soup Rounds and Stew Meat 

March 20 - 25

25% off Short Ribs 

March 27 - April 1

25% off Ground Beef 

April 3 - 8

25% off Brisket

April 10 - 15

Round Steak - 30% off

April 17 - 22

Ribeyes - Buy One Get One 50% off

April 24 - 29

25% off Rump Roast

April 1 - 31

Custom Beef $4.50/lb
At Gonsoulin Land and Cattle, we are proud to produce grassfed beef that not only tastes great, but also offers a range of health benefits. One area where grassfed beef can have a particularly positive impact is on heart health.
Research has shown that grassfed beef is lower in total fat and saturated fat, and higher in beneficial nutrients like omega-3 fatty acids and conjugated linoleic acid (CLA), compared to conventionally raised beef. These nutritional differences can translate to a range of benefits for heart health, including:

Lowering cholesterol levels: Studies have found that consuming grassfed beef can lead to lower total cholesterol levels, as well as lower levels of LDL ("bad") cholesterol.

Reducing the risk of heart disease: The lower levels of total and saturated fat in grassfed beef can help reduce the risk of heart disease, the leading cause of death worldwide.

Improving blood pressure: The higher levels of omega-3 fatty acids in grassfed beef can help improve blood pressure, which is another key factor in heart health.

These benefits are just a few examples of how grassfed beef can support a healthy heart. At Gonsoulin Land and Cattle, we are committed to producing beef that not only tastes great, but also offers a range of health benefits for our customers.

As always, we encourage you to talk to your doctor or a qualified health professional to learn more about the role of grassfed beef in a heart-healthy diet.

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef, February 2022

Effects of Multiple Grass- and Grain-Fed Production Systems on Beef Fatty Acid Contents and Their Consumer Health Implications, April 2022

Friend or Foe? The Role of Animal-Source Foods in Healthy and Environmentally Sustainable Diets, January 2023

I Can't Believe This is LoSo Burger

by Marti Harrell

Preparing a flavorful, low sodium entree can definitely be a challenge! Luckily, we have many readily available Cajun/Creole seasoning products that help address this conundrum! After months of testing and retesting, finally... a tasty infused burger combining a mix of traditional aromatic veggies, spices and herbs that will surprise your taste buds without wrecking your sodium numbers!

This dish is easy and cooks quickly, but it is not a quick prep dish because time is needed to infuse these flavors. 

2 Tbsp Steel Cut Oats - dry
3 Tbsp C'est Tout Dried Trinity with garlic
1 Tsp Cajun 180 "La Cajun Gold" No Salt Seasoning
1/2 Tsp dry dill weed
1/2 Tsp garlic powder (not garlic salt!!!)
1 large egg 
2 Tbsp liquid smoke
2 Tbsp balsamic vinegar
1 lb Gonsoulin Land and Cattle 80/20 ground beef

Preparation:  The secret ingredient of this dish is TIME. 

1. In a large mixing bowl, combine dry ingredients (oats, trinity, seasoning, dill, garlic powder) and blend well with fork.

2. Add egg, liquid smoke and balsamic vinegar and stir will until wet and dry ingredients are thoroughly combined. Make sure that the ingredients are evenly mixed. 

3. Cover bowl and set aside at room temperature for 30 minutes, stirring occasionally until most of the liquid has been absorbed. For best results in the rehydration process, tip the bowl slightly to keep the wet ingredients pooled with the dry. The final consistency of this tasty filler should be a very chunky, loose paste with a bit of additional liquid (which will work into the patties to help them hold moisture in cooking.) 

4. Blend rehydrated filler into ground beef and form 4 patties. 

5. Cover and let the formed patties rest at room temp for at least 15 minutes (or more) to allow the filler to infuse the raw meat. 

6. Place 4-patties in Tupperware MicroPro® Grill. Set microwave at 100% power (1100 watt). Cook for 5 minutes; drain WELL and flip burgers for best browning. Continue to cook at 100% for an additional 2 minutes, draining again at the end of cook process. These will also grill on the pit (best on a foil sheet) or indoor grill as usual.

Nutritional Info - 1 patty:
Calories: 293
Total Carbs: 11g
Protein: 25g
Total Fat: 17g
Sodium: 119g

Download this recipe here!

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