March 2026
Spring is here, and you can see it in the grass.
Our ryegrass is growing strong, and even the summer pastures are starting to green up. Right now, the cows are grazing almost entirely on fresh forage, with only minimal hay supplementation.
This is exactly what we aim for.
On high-quality spring pasture like this, our cattle are gaining 2 to 2.5 pounds per day naturally, the way grass-fed systems are designed to work. No shortcuts. No accelerated finishing. Just nutrient-dense forage and time.
This window matters.
We are carefully managing grazing pressure to extend ryegrass production as long as possible, ideally through late April or early May. The longer we can stay on fresh pasture, the better it is for soil health, animal performance, and ultimately, the beef in your freezer.
Behind the scenes, we are also preparing equipment to repair winter ruts and complete necessary dirt work. Spring is growth season, but it is also maintenance season. Strong systems do not happen by accident.
When you purchase from Gonsoulin Land & Cattle, you are supporting a management model built around stewardship, timing, and intentional grazing.
If you have been considering stocking up for spring, now is the time.
Dr. Shannon Gonsoulin
Want the full story?
Watch more for a deep dive into the land, the herd, and the people behind GLC.
The Meadow is the Pharmacy
In medicine, many conversations about health eventually return to a single underlying process: oxidative stress.
Inside every living cell, energy production generates small reactive molecules known as free radicals. In balanced amounts, they are part of normal biology. But when they accumulate faster than the body can neutralize them, they begin to damage proteins, fats, and DNA.
Over time, this process contributes to many conditions associated with aging and chronic disease.
Fortunately, the body contains sophisticated defense systems to maintain balance. Enzymatic pathways, along with nutrients obtained through food, help regulate oxidative stress and support cellular repair.
This is where agriculture quietly enters the conversation.
The nutritional quality of food is not fixed. It reflects the ecological conditions under which it was produced.
Healthy pasture plants produce a wide range of compounds that help them manage their own environmental stresses. These compounds include antioxidants, fat-soluble vitamins, and phytonutrients. When grazing animals consume these plants, those compounds move through the biological chain.
Soil feeds grass.
Grass feeds animals.
Animals feed people.
The chemistry of the landscape ultimately becomes part of the chemistry of our bodies.
Research comparing grass-fed and grain-fed beef consistently shows differences in fatty acid composition and micronutrient content. Grass-fed beef often contains higher levels of omega-3 fatty acids, vitamin E, and conjugated linoleic acid (CLA), along with other naturally occurring compounds associated with antioxidant activity.
This does not happen by accident. It reflects the diet and environment of the animal.
At Gonsoulin Land and Cattle, our cattle are raised on pasture and allowed to grow at the natural pace of a grazing system. Grass-fed animals take longer to finish than grain-fed animals, but that additional time reflects a fundamentally different biological pathway.
Pasture-raised cattle convert solar energy stored in grasses into animal protein through the ruminant digestive system. The result is beef whose nutritional profile reflects the landscape that produced it.
In other words, the health of the soil, the plants, and the animals are all connected.
The meadow is not just where cattle graze.
In many ways, it is where the pharmacy begins.
Learn more here:
https://podcasts.apple.com/us/podcast/second-cutting/id1865905475?i=1000755405420
Cambodian Style Grass-fed Beef Skewers
Ingredients:
- 16 ounces grass-fed ribeye steak
- ¼ cup fish sauce
- ½ stalk lemongrass smashed with a knife
- 2 tbsp soy sauce
- 1 tsp minced garlic
- pinch of sugar
- pinch of black pepper
- 1 red onion roughly chopped into thick pieces
Instructions:
- Slice the ribeye into thinly sliced pieces (about 3 cups) and transfer to a bowl.
- Add the remaining ingredients and stir well to coat the beef.
- Cover with plastic wrap and leave to marinate for at least two hours, or overnight in the fridge.
- Once the meat is ready, preheat the grill to high heat.
- Begin building the skewers by threading a piece of beef over the top of the skewer and pushing down to the bottom.
- Add a chunk of red onion and then more beef, following these steps until the skewer is full.
- Repeat the process until all the beef has been used.
- Place the skewers on the grill and cook for about 4 minutes
- Using tongs, turn the skewers over and repeat on the other side until the beef and onion are slightly charred.
- Serve immediately with grain of choice or a side salad.