Fall is arriving here in South Louisiana — the air’s finally cooler, and even a ten-degree drop feels like a blessing after a long, humid summer.

This time of year, we begin grazing down our summer pastures to prepare for overseeding annual ryegrass — our main winter forage. In about two weeks, we’ll start cutting hay for winter supply. Between haying, clipping residual grasses, and knocking down anthills and weeds, we’re setting the land up for another healthy season.

The cattle are looking strong, with plenty of grass still standing. Even though it’s been dry these past months, our forage base is holding steady thanks to careful grazing management and timely fertilizer applications.

We’ve fertilized select pastures that we’ll be strip grazing through November and December — a method that reduces how much hay we need to feed. Less hay means less fuel and labor, which makes a big difference as we move into winter.

All in all, it’s shaping up to be a smooth transition into the cooler months. The land looks good, the cattle look better, and we’re thankful for both.

Thank you for supporting our ranch.

Sincerely,

Dr. Shannon Gonsoulin

 

Upcoming Event: Grand Réveil Acadien — Loreauville Day

This fall, Loreauville hosts the Grand Réveil Acadien, a celebration of Acadian heritage and resilience. As part of the program at the new Acadian Memorial, Dr. Shannon Gonsoulin will deliver remarks tying together ranching, stewardship, and the Acadian thread that runs through Louisiana agriculture.

Expect straight talk about land, cattle, and the ethic of work that keeps both alive.

📍 Loreauville, LA
📅 Date: check official schedule for confirmation
Get event details →

 

The Power of Organ Meats

Modern nutrition often misses the obvious: nature already made the perfect multivitamin — inside the animal itself.

We believe real health comes from honoring the whole animal, not just the prime cuts. That’s why we’re shining a light on the nutrient-rich “offcuts” that many overlook: liver, heart, tongue, and suet.

These aren’t scraps — they’re superfoods. Each one carries a unique nutrient profile that fuels strength, stamina, and mental clarity. From the iron-rich density of liver to the clean-burning energy of suet, these cuts prove that nothing raised on grass should go to waste.

This October, we’ll explore how each organ supports the body — and share simple, delicious ways to cook them at home.

Liver — Nature’s Multivitamin

If there’s one food that embodies “nutrient density,” it’s beef liver. For generations, doctors, athletes, and traditional cultures prized it as a restorative tonic.
It’s the biological storage center for vitamins and minerals that support every cell in the body.

Key Nutrients:

• Vitamin A (retinol): Essential for vision, immune function, and skin repair. Unlike plant beta-carotene, this form is immediately usable by the body.
• Vitamin B12: Supports red blood cell formation, brain health, and energy metabolism.
• Folate (B9): Critical for DNA repair and mental health.
• Iron: Heme iron from liver is the most absorbable form — vital for oxygen transport and endurance.
• Copper, Zinc & Selenium: Powerful trace minerals that balance hormones and support thyroid and immune function.

Why it matters:
Grassfed liver contains 2–10x more vitamins and minerals than grain-fed equivalents. It’s the ideal food for those feeling drained, low in iron, or looking to support natural detoxification without supplements.

Pro Tip: A few ounces per week is all it takes — think of it as a vitamin in steak form.

Heart — The Muscle That Fuels Muscles

Beef heart isn’t just another muscle — it’s the engine that drives performance.
Because it works nonstop in life, it’s densely packed with energy-supporting compounds that strengthen the heart, muscles, and mitochondria.

Key Nutrients:

• Coenzyme Q10 (CoQ10): A rare antioxidant found almost exclusively in organ meat. It supports cardiovascular function and endurance.
• Collagen & Elastin: Build connective tissue and aid recovery from physical work or exercise.
• B-Complex Vitamins (especially B2, B6, B12): Convert food into energy efficiently.
• Iron & Phosphorus: Replenish red blood cells and cellular ATP production.

Why it matters:
Regular consumption of beef heart may help reduce fatigue, improve stamina, and support heart health naturally — something endurance athletes and ranch hands have known for decades.

Pro Tip: Slice thin and grill like steak — it’s rich, lean, and deeply satisfying.

Tongue — Rich Flavor, Real Fuel

Long dismissed as a “poor man’s cut,” tongue is actually a delicacy in cuisines from Mexico to Japan. It’s prized for both its texture and its nutrient profile.

Key Nutrients:

• Zinc: Strengthens immunity and metabolism.
• Iron & Choline: Support brain function and cellular repair.
• Healthy Fats: Provide steady, clean-burning energy.
• B Vitamins: Aid in digestion and nerve health.

Why it matters:
Grassfed tongue is tender, marbled, and naturally high in monounsaturated fats — the same heart-healthy type found in olive oil.
It’s an energy-rich cut that delivers flavor and satiety in equal measure.

Pro Tip: Boil or pressure-cook until tender, peel the outer layer, then shred for tacos, sandwiches, or hash.

Suet — Clean Energy, From the Ground Up

Suet (raw beef fat around the kidneys and loins) is the purest form of animal fuel — a stable, nutrient-rich fat that humans have used for cooking, skincare, and candle-making for centuries.
When rendered, it becomes tallow, one of the cleanest, most heat-stable fats you can cook with.

Key Nutrients:

• Stearic Acid & Palmitic Acid: Healthy saturated fats that support hormone balance and mitochondrial function.
• Conjugated Linoleic Acid (CLA): A potent anti-inflammatory compound unique to grassfed animals.
• Omega-3 Fatty Acids: Maintain heart and brain health.
• Vitamin D & E: Fat-soluble antioxidants that protect against cellular stress.

Why it matters:
Unlike seed oils that oxidize at high heat, tallow remains stable — no rancid compounds, no chemical residue. It fuels the body and brain cleanly, supporting metabolic health and mental focus.

Pro Tip: Render your own suet slowly on low heat, strain, and store. Use it for frying, roasting, or even making your own moisturizer or balm.

 

Tacos de Lengua

Beef tongue is a nutrient-dense cut loaded with zinc, iron, choline, and healthy fats that support energy, immunity, and brain function.

When cooked slowly, it becomes one of the most tender and flavorful cuts you’ll ever taste — like a cross between pot roast and brisket.

Ingredients:

• 1 whole grassfed beef tongue (about 2–3 lbs)
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon salt
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Water or bone broth (enough to cover the tongue)
• Optional: 1 dried chili or chipotle pepper for heat
• For Serving:
• Warm corn tortillas
• Chopped onion, cilantro, lime wedges
• Optional: avocado slices or salsa verde

Directions:

1. Rinse and Prep:
   Rinse the tongue thoroughly and trim any excess fat or glands near the base.
2. Slow Cook:
   Place tongue, onion, garlic, bay leaves, and spices into a large pot or slow cooker.
   Add enough water or broth to fully cover.
3. Stovetop: Bring to a boil, then reduce heat and simmer 3–4 hours.
4. Slow Cooker: 6–8 hours on low until fork-tender.
5. Peel and Slice:
   Once tender, remove the tongue and let cool for a few minutes.
   The outer skin will peel off easily.
   Slice or shred the meat — it should be tender enough to pull apart.
6. Sear for Flavor (optional):
   Heat a skillet with a touch of beef tallow or suet and crisp the shredded meat for 2–3 minutes.
   This caramelizes the edges and deepens the flavor.
7. Serve:
   Spoon onto warm tortillas, top with onion, cilantro, and lime juice.
   Serve with beans or roasted vegetables for a complete meal.

Chef’s Tip:

If you’ve never cooked tongue before — treat it like pot roast. The key is low and slow. Once you shred it, you can use it for tacos, rice bowls, or even a French-style open sandwich with mustard and pickles.