The November chill has arrived, bringing with it a breath of fresh air for both our cattle and our dedicated team. This shift in temperature is a welcome change, and it signifies the beginning of our transition from the summer months into winter pastures.

We’ve been hard at work baling hay and stacking it in our barns to prepare for the winter months. 

This hay, consisting of Bahia, Bermuda grass, Dallas grass, and our unique peanut hay, will serve as a vital food source for our cattle over the next three months. Storing high-quality hay is essential to maintaining the well-being of our herd during the winter season.

Our peanut hay, which is grown on a small section of our property, plays a unique role in our cattle's diet. It's often compared to alfalfa due to its high protein content. As we prepare our cattle for processing at our facility, we transition them to a diet rich in peanut hay. This hay's carbohydrate content enables the animals to lay down fat, contributing to the exceptional quality of beef we strive to produce for our valued customers.

November is a critical month for us as we transition from summer pastures to winter pastures. Our cattle are diligently grazing what's left of our summer forage, allowing us to prepare the ground for the upcoming winter season. We'll be spreading ryegrass and clover seed to ensure our cattle have access to nutrient-rich forage during the cooler months.

This transition, while essential for maintaining the health and quality of our herd, does present a challenge. It leaves us with a gap of about 2 to 3 months where we must rely on stored high-quality hay as a primary feed source. We're dedicated to ensuring our cattle continue to thrive during this period.

As always, our team at Gonsoulin Land and Cattle is committed to producing the highest quality grassfed beef for you, our valued customers. This dedication extends to every step of our cattle's life, from pasture to processing.

We thank you for your continued support and for choosing us to provide your premium beef. If you have any questions or would like to visit our ranch, please don't hesitate to reach out. We look forward to sharing more insights into our ranching practices in the coming months.

Wishing you a warm and wonderful November, and a Happy Thanksgiving!

All the best,

Dr. Shannon Gonsoulin, DVM

 

 

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Weekly Specials: Plan ahead!

Quantities are limited so don't wait! When ordering online, discount will be applied automatically to your cart at checkout.

October 30 - November 4

Chuck Steak - 25% off

 

November 6 - 11

Ground Beef - 25% off 

 

November 13 - 18

Sirloin Tip Roast - 25% off

 

November 20 - 25

Rump Roast - 25% off

 

 

The Nutritional Power of Peanut Hay

Peanut hay, often compared to alfalfa due to its rich nutrient content, is a key element in our cattle's diet, especially as we prepare them for processing. This legume, which we cultivate on a small section of our property, boasts a remarkable combination of attributes, including its protein content, carbohydrate composition, and overall nutritional value.

Here's a closer look at what makes peanut hay such a unique and valuable resource:

• Protein-Rich: Peanut hay is known for its high protein content. This essential nutrient is crucial for muscle development and overall growth in cattle. It's one of the reasons our grassfed beef is renowned for its tenderness and flavor.
• Carbohydrates for Energy: Peanut hay is also carbohydrate-rich, providing our cattle with the energy they need for daily activities and, most importantly, for the deposition of marbling in the meat. This marbling contributes to the exceptional taste and juiciness of our beef.
• Mineral Content: Peanut hay is a valuable source of essential minerals like calcium, phosphorus, and magnesium, which are vital not only for cattle health but also for the nutritional quality of the beef itself.
• Antioxidants: Recent research suggests that peanut hay contains antioxidants like flavonoids and polyphenols, which have been linked to various health benefits in humans, such as reducing inflammation and potentially protecting against chronic diseases.

While peanut hay is a central element of our cattle's diet, it's also intriguing to consider the potential impact of its unique nutritional composition on human health and nutrition. The antioxidants found in peanut hay, for instance, have been associated with various health benefits, such as improved cardiovascular health and reduced oxidative stress.

It's important to note that the direct translation of these benefits from cattle to humans is an area of ongoing research. However, as we continue to explore the potential health implications, we're excited by the idea that our commitment to providing the best diet for our cattle could also offer advantages to those who savor our grassfed beef.

 

 

 

Vietnamese Pho

Pho is a beef noodle soup known for its complex flavors and aromatic broth. This recipe adds a twist by using grassfed bones and brisket to enhance the flavors and deliver a warm, comforting, and nutritious bowl of wonderful soup. 

Broth Ingredients:

• 2 lbs marrow bones (adds richness, nutrients and flavor)
• 2 lbs soup rounds (adds more meaty flavor
• 2 lbs knuckle bones (available at the Farm Store - adds collagen and nutrients)
• 1 brisket (approx 7 lbs) 
• 2 onions, peeled and halved
• 5 oz ginger, halved lengthwise
• 5-6 cloves of garlic, peeled
• 2 cinnamon sticks
• 10 star anise pods
• 8 cloves
• 2 cardamom pods (optional)
• 3 tsp coriander seeds
• 2 tablespoons sugar
• 3 tablespoons salt
• 12 cups water

Pho Bowl Ingredients:

• 8 oz dried or fresh rice noodles
• 1 cup bean sprouts
• 5 fresh thai basil leaves
• fresh cilantro
• 1 lime, cut into wedges
• 1 jalepeno
• Sriracha sauce
• Hoisin sauce

Broth Instructions:

1. Char onion and ginger. Place the onion halves and ginger on a baking sheet. Use a kitchen torch or broil them in the oven until they get charred and slightly blackened. This step adds a smoky flavor to the broth.

2. Toast the spices. Add cinamon, cloves, cardamom, coriander, and star anise to hot skillet and stir until lightly toasted. 

3. In a large pot, add the brisket, marrow bones, knuckle bones, shank bones, onion, ginger, garlic, cinnamon stick, coriander, star anise, cloves, and cardamom. Pour in enough water to cover everything. 

4. Bring to a boil over high heat. Reduce heat to low and let it simmer for a minimum 3 hours. The best bone broth cooks on a low temperature for 3 days. If you can do this, we recommend it!

5. Remove brisket and let it cool. Slice it thinly and set it aside. 

6. Skim off any impurities and fat that rise to the surface during simmering.

7. Strain the broth through a fine mesh strainer to remove the solids. Return the broth to the pot.

8. Season the broth with sugar, salt, and pepper. Adjust the seasonings to your taste. Keep the broth warm over low heat. 

 

Pho Bowl Instructions:

1. While the broth is still simmering, prepare the rice noodles according to the instructions. Rinse in cold water and set aside. 

2. To serve, divide the cooked rice noodles among the serving bowls.

3. Arrange slices of the grassfed beef brisket over the noodles.

4. Ladle the hot broth over the beef and noodles, ensuring they are fully submerged in the broth.

5. Serve the pho with bean sprouts, fresh basil leaves, thai basil, cilantro, jalepeno, lime wedges, Sriracha, and Hoisin sauce. Customize your bowl by adding your favorite herbs and condiments.
 

Enjoy!