Normally during this time of year, we would be rotating pastures and baling hay. However, with the severe drought conditions that we have been experiencing, we are moving cattle faster and are being really careful not to over-graze to expose the soil to the heat. Overgrazing would further decrease the moisture.
We have also not been able to get out second cutting of hay, which is a big concern especially with the persisting drought conditions. We have been fortunate enough to have enough pastures to rotate our animals and not put too much pressure on our pastures.
We will be working hard on September 20-- that’s when we’ll vaccinate, deworm, test for pregnancy and start weaning our spring calves. September is routinely a very busy month for us!
All the best,
Dr. Shannon Gonsoulin, DVM
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GLC In the News
Check us out in the September edition of Acadiana Lifestyle:
Weekly Specials: Plan ahead!
Quantities are limited so don't wait!
August 28 - September 2
Brisket - 25% off
**Use promo code BRISKET at checkout
September 5 - 9
Ground Beef - 25% off
**Use promo code GROUND at checkout
September 11 - 16
Soup Rounds - 25% off
**Use promo code SOUP at checkout
September 18 - 23
Sirloin Tip Roast - 25% off
**Use promo code SIRLOIN at checkout
September 25 - 30
Stew Meat - 25% off
**Use promo code STEW at checkout
This is Your Brain on Food by nutritional psychiatrist and trained chef Uma Naidoo, M.D., discusses the link between mental health and nutrition science. The field of nutritional psychology shows how to improve mood and mental well-being by eating nutrient packed foods and cutting back on nutritionally “empty” foods. Making these adjustments reduces brain inflammation, regulates dopamine and serotonin, and causes other mood-boosting reactions. Over 90% of our body’s serotonin is produced in the gut. In addition to limiting sugar and increasing colorful vegetables, nutritional psychology recommends grass-fed beef for its omega-3.
Newly published research in the scientific journal Future Foods discusses the legal recognition of grassfed beef as a source of long-chain omega-3 fatty acids. Cows with a diet of grains and cereal by-products produce less omega-3 fatty acids and more of the less desirable omega-6 fatty acids when compared to grass fed cattle.
Coffee Rubbed Sirloin Tip Roast
Coffee rub mix
1/2 cup finely ground coffee
3 tsp smoked paprika
3 tsp onion powder
3 tsp garlic powder
2 tbsp brown sugar
3 tbsp salt
3 tbsp coarse black pepper
1 sirloin tip roast (4.5 lbs)
1 yellow onion, chopped
Completely thaw roast. Rinse and pat dry.
Liberally coat the entire roast with the coffee rub mix. Seal tightly and refrigerate for 24 hours.
Preheat the oven to 400F and place the chopped onion on a baking sheet. Rest the roast on top of the onions to help flavor the gravy.
Cook the roast in the pre heated oven, uncovered for 15 minutes, then drop the temperature to 325F and cook for 20 minutes per pound of roast. Make sure to calculate the initial 15 minutes into this calculation. So for a 4 lb roast the roast would be in the oven for 1 hour and twenty minutes total. This will result in a medium rare to medium done roast.
Once the cooking time is up, remove the roast from the oven and let it rest covered with tinfoil for at least 10 minutes.
As the roast rests, pour off any juices that have collected in the roasting pan. You can use this juice to add flavor to a homemade pan gravy, or add a little stock to it and thicken.
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