We are keeping busy at the ranch at this time of year. As spring turns into summer, our pastures are transitioning from rye grass season into grass. The summer pastures are beginning to shape up with grass as we transition out of the rye season.
The spring born calves and the older stocker calves are growing by the day on the rye grass. The bulls will be turned out in May with the cow herds to begin next year’s calf crop. We will be focusing on health throughout the rest of the month of May by deworming cattle and vaccinating the herds. We don’t use antibiotics on our animals unless they are sick, but that’s a rare thing. We don’t use hormones. We try not to mess with nature as much as possible.
All the best,
Shannon Gonsoulin, DVM
GLC custom orders are being filled and should be completed in the next few weeks.
The processing plant is super busy and we encouraged you to book your calves ahead of time as the dates are filling up quickly!
GLC processing plant is in full gear and processing our beef, lamb and hogs. Make you order soon if you are thinking about purchasing a 1/4, 1/2 or whole side of beef as the waiting list is growing. This is the most economical way to purchase large quantities of beef. Call 337-577-9160 for availability.
Quantities are limited so don't wait!
May 4 - 10
Beef & Pork Roast 10% off
May 11 - 17
Beef Short Ribs 10% off
May 18 - 24
Steaks 10% off
May 25 - 31
Brisket 10% off
submitted by @the_falcon_eats
"Smoked some oxtails on the kamado over lump charcoal and pecan wood. Then I broke out the cast iron Dutch oven to finish them off. I grabbed these from the farmer’s market a while back. I did pull them out and shredded the meat up prior to serving."
Try it out and let us know what you think!
Share your favorite GLC recipes with us on Instagram!