The weather is finally cooling off a little bit and the rain has started to slow down. During this time of year, the grass is getting tall and starting to lose its nutritional value. We are baling hay in our better pastures so that we have enough hay for this coming winter. After those pastures are clipped and the hay baled, we will plant ryegrass and clover --our winter forage crops-- and to sustain our herd through the winter and into the spring.
We will be working our main herd on September 20 and will be busy pregnancy testing, vaccinating, and deworming, as well as weighing and weaning our spring calves.
All of our native pasture grasses are mature. After we finish grazing them they will not come back until next spring, which is why our rotational grazing program is so important. The goal is to not overgraze the remaining forage base.
While it is dry we are also doing pasture maintenance to make sure we have proper drainage for the winter.
All the best,
Shannon Gonsoulin, DVM
We have some exciting news this month!
First, we are happy to introduce 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!
Quantities are limited so don't wait!
August 31 - Sept 6
10% off Ground Beef
September 7 - 13
10% off Soup Rounds
September 14 - 20
10% off Steaks
September 21- 27
10% off Beef Short Ribs
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
One of the many benefits of grassfed beef is found in the actual grass itself. Our grassfed program focuses on our pastures as a source of nutrition for our herd, because the minerals and nutrients of the native flora are healthier (and tastier) than any other feed.
When you eat our grassfed beef, you are also eating Coastal Bermudagrass, Dallis grass, Bahia grass (grazed through summer and fall), as well as ryegrass and white clover (grazed during the winter and spring).
White Clover - Grazing Cows (fact sheet)
Is Clover Edible? Nutrients, Benefits, and Downsides
Seven Steak Gumbo
It's almost gumbo weather, and here at GLC Ranch we like to do things differently.
This month, we’re featuring one of our own favorite recipes from our own kitchen!
According to Head Butcher Andy Thibodeaux, Seven Steak Gumbo has been a local tradition in Eunice for a long time. Chef Paul Prudhomme worked with a Creole chef named Stanley Jackson in K-Paul's Louisiana Kitchen in the French Quarter of New Orleans to create a recipe for Seven Steak Gumbo that appeared in Prudhomme's first cookbook.
Given the rich history of this dish across South Louisiana, we decided to give it a shot. Here is the recipe for GLC Seven Steak Gumbo! We hope you enjoy.
Part 1: Beef Stock
The first thing you need to do is prepare the beef stock. Sure, you can buy some from the store, or you can make your own and get a deeper, richer flavor for your gumbo.
If you’re going to make your own stock, which we highly recommend you try, the first thing you need to do is roast your marrow bones for some carmelized flavor. Then you slowly heat tem in water until it starts to simmer, and let them cook gently for a long time. You can throw in some beef scraps, stew meat, and aromatic vegetables.
The trick with stock is to roast the bones first to get some caramelized flavor going, then to slowly heat them in water until a bare simmer, and then let them cook that way, gently, for a good long time. With beef stock, it helps to include some beef scraps or stew meat, as well as aromatic vegetables and herbs. Also, a few veal bones will help provide gelatin to the stock.
5 lb beef marrow bones
1 lb Soup Rounds
1 onion, quartered
3 cloves garlic
1 rib celery cut into 1 inch chunks
2 large carrots, cut into 1 inch chunks
Step 1: Preheat oven to 400
Step 2: Roast vegetables, meat, and bones. rub olive oil on everything and place in shallow pan.
Step 3: Roast for 45 minutes, turning bones halfway through.
Step 4: When browned, remove from oven.
Step 5: Put the roasting pan on the stovetop (across 2 burners) and on low heat, pour ½ cup of hot water over the pan. Use a metal spatula to scrape up everything stuck to the bottom of the pan. Pour mixture into 16-22 quart stock pot.
Step 6: Add vegetables to stock pot. Fill to 1-2 inches over the bones. Put heat on high then reduce to a low simmer. Cover the pot loosely and simmer on low for 3-6 hours. Do not stir.
Step 6: Periodically scoop away fat and debris that rises to the surface.
Step 7: After a minimum of 3 hours (preferably 6-8), use a slotted spoon to remove bones, meat, and vegetables from the pot. Line another large pot with a fine sieve and pour the stock through the sieve to remove remaining solids.
Part 2: Roux
1 cup butter/ lard/ bacon fat
1 cup flour
3 onions, chopped
3 green bell peppers, chopped
5 ribs of celery, chopped
1 clove garlic, chopped
Step 1: Heat the oil in a large pot to medium heat, then stir in the raw flour.
Step 2: Use a stainless steel whisk to stir the mixture together. Keep stirring. The oil and flour combine to form the roux, and if the roux burns you'll have to start over, so do not stop stirring. This is a good time to open a beer.
Step 3: Continue to stir until the color turns from white to a rich chocolate brown. The roux will smell like burnt popcorn if it is burnt. Avoid burning the roux by constantly stirring and adjusting the heat between medium and low ranges. It should take you approximately 1-2 beers to successfully make a dark roux.
Step 4: Add vegetable mix to roux (peppers, onions, celery, and garlic), and stir for 5 minutes. Then add 1 quart of beef broth and let simmer while preparing the meat (below).
Part 3: Gumbo!
6 lbs Seven Steak
2 lbs tasso - cubed
8 quarts beef stock
2 tbsp salt
1 tbsp smoked paprika
2 tsp white pepper
1 1/2 tsp dried thyme leaves
1 tsp dry mustard
2 tsp dried sweet basil leaves
1 tsp black pepper
8 cups rice
Step 2: In cast iron skillet, heat olive oil.
Step 3: Combine 1 1/2 tsp seasoning mix with flour in a shallow pan, and dredge Seven Steaks in flour. Brown meat on both sides in hot oil. Set seven steaks aside.
Step 4: Add okra to skillet, and fry over high heat until dark brown - about 8 minutes, stirring occasionally. Set okra aside.
Step 5: Add tasso, Cook over high heat for 4 minutes, stirring frequently. Then set aside.
Step 6: Add Seven Steaks, Okra, and tasso to roux and vegetable mix. Stir in the rest of the beef broth.
Step 7: Let cook for 2-3 hours.
Step 8: Cook some rice, serve hot!
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