October 2022
This nice, cool weather seems like it's here to stay for a while, which makes our daily chores and farm tasks that much easier.
This month, the GLC Processing plant has been busy with the 4-H hogs from the Sugarcane Festival Livestock show. We've also been working hard on custom calf and retail calf processing.
Meanwhile, our herds have been grazing stockpile grasses, and we've been baling the last hay of the year so that we'll have enough to last through the dry winter months.
Finally, we're preparing the soil for when its time to plant ryegrass seed for next year's feed.
Stop by and pay us a visit!
There is never a dull moment on a ranch!
All the best,
Shannon Gonsoulin, DVM
Featuring GLC’s Farm2U Beef Box!
The F2U box features 10-15lbs of our freshest, most select 100% grassfed beef cuts shipped straight to your door!
The F2U Box will include your preference of meat OR a surprise combination of steaks, ground meat, brisket, ribs, or roast. Did we mention we offer FREE SHIPPING within Louisiana!
Learn more and purchase your F2U beef box right here!
Weekly Specials
Quantities are limited so don't wait!
September 28 - Oct 4
10% off Ground Beef
October 5 - 11
10% off Round Steak
October 12 - 18
10% off Steaks
October 19 - 25
10% off Chuck & Seven Steaks
October 25 - Nov 1
10% off Beef Stew Meat
What is grass-fed collagen? Benefits, Downsides, and Uses
Ms. Dot's Rice Dressing
This recipe was published in the Abbeville Meridional and featured an article written by Darryl Richardelle. Ms. Dorothy "Dot" Mergist is one of the most well-known cooks in Vermillion Parish/ She was the cafeteria manager at Erath High from 1968-2000 and then worked at Champagne's Supermarket for another 17 years. We are happy to pass on her recipe!
Ingredients:
1 lb GLC ground pork
1 lb GLC ground beef
1 chopped onion
1 chopped rib of celery
1/2 chopped bell pepper
1/2 cup roux
3 cups water
3-4 cups cooked rice
Directions:
1. In cast iron skillet, mix pork and beef. Add in onion, celery, and bell pepper. Season.
2. Cook until meat gets brown, then drain grase.
3. Add roux and water, and let cook for 3 hours on a low fire.
4. Mix it in with cooked rice (depending on how much you want).
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