The recent cool fronts have been both a pleasant surprise and a reminder that winter is on its way!

We've been busy preparing for cold temperatures by making sure that our livestock have enough nutrients and forage to last until spring. In South Louisiana, this involves seeding winter ryegrass, stockpiling bermuda grass, and balancing hay supplies.  

Heading into December, we are in good shape. For the past few weeks, we have been baling and storing hay. We have also seeded our ryegrass for winter grazing. Ryegrass is a popular choice for winter grazing in South Louisiana due to its hardiness and nutritional value. We’ve seeded our ryegrass early in the season to ensure it establishes well before the first frost. Proper seedbed preparation and timely planting are essential for a good ryegrass stand. We aim for consistent soil contact and adequate moisture to promote strong germination and growth.

Before winter sets in, we stockpile Bermuda grass, allowing it to grow and accumulate during the late summer and early fall. This stockpiled forage serves as a crucial feed source during the early winter months. We use strip grazing techniques to manage the stockpiled Bermuda, ensuring the cattle have access to fresh forage while minimizing waste.

While ryegrass and stockpiled Bermuda grass provide excellent grazing options, hay remains a vital part of our winter feeding strategy. We’ve baled and stored sufficient hay to supplement the cattle’s diet during periods when grazing is not feasible due to weather conditions. Quality hay ensures that the cattle receive necessary nutrients even when they’re not able to graze on fresh pasture.

We plan to continue strip grazing our stockpiled Bermuda grass for now, then start using our hay supply. By then, our ryegrass should be ready for grazing, at least according to our plan, and of course always pending Mother Nature's cooperation. 

Our focus on healthy pastures will sustain healthy herds, healthy families, and healthy communities in 2025 and beyond. 

Dr. Shannon Gonsoulin

 

 

Winter is almost here, and so are some fantastic deals to help you stock up. Whether you’re looking to fill your freezer with premium cuts, customize your beef order, or enjoy exclusive rewards, we’ve got something for everyone this month!

Bundle and Save

 

Our beef bundles are the perfect way to enjoy a variety of cuts while saving money. Each bundle is carefully curated to include a selection of our most popular and freshest cuts, from juicy steaks to tender roasts and ground beef. Not only do these bundles offer great value, but they’re also a convenient way to keep your kitchen stocked with high-quality, nutrient-rich grassfed beef.

 

GLC Custom Beef: Tailored to Your Taste

For those who want to buy in bulk, our GLC Custom Beef option allows you to order quarters, halves, or whole sides of our grassfed beef. You’ll work directly with us to choose the cuts you prefer, ensuring that your order is tailored to your family’s needs. With GLC Custom Beef, you’re getting exactly what you want, from ribeyes to roasts, all at a price that reflects the savings of buying in bulk.

Lock in your price today with a deposit of $100

 

Save 10% When You Sign Up for Our Email List

Stay in the loop with the latest news, recipes, and exclusive offers by signing up for our email newsletter—and as a thank you, you’ll receive 10% off your first purchase. Please note that we are not able to offer this 10% discount on Quarter, Half, or Whole sides of beef. 

By joining our email list, you’ll be the first to know about new products, seasonal specials, and upcoming events, plus you’ll get insider tips on how to make the most of your GLC beef.

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U.S. doctors often lack nutrition education

An initiative led by Harvard's David Eisenberg aims to remedy this defecit through proposed nutrition competencies for medical schools. The U.S. House of Representatives' resolution supports this effort. Enhanced nutrition education could help address diet-related diseases like type 2 diabetes and cardiovascular disease. The authors recommend expanding federal nutrition programs and offering universal school meals to further support this goal.For more details, you can read the full article here.

 

Brain Research Team Launching Study to Explore Beef's Impact on Brain Health

The University of Nebraska-Lincoln's Center for Brain, Biology and Behavior is launching a study to examine the effects of beef consumption on brain health. Led by Aron Barbey, the study will use brain imaging, blood biomarkers, and surveys over 12 weeks to assess cognitive function in young adults. Funded by the Nebraska Beef Council, Texas Beef Council, and National Cattlemen's Beef Association, this research aims to uncover how nutrients in beef influence brain health and cognitive performance. The study will recruit 240 participants starting in the spring. Read more here.

 

First Randomized Trial Shows Ketogenic Diet Benefits for Alzheimer's Patients

A study investigated if a 12-week modified ketogenic diet could help Alzheimer's patients improve cognition, daily function, or quality of life. Twenty-six patients were assigned either the ketogenic diet or a usual low-fat diet in a crossover trial. Results showed that the ketogenic diet led to sustained ketosis and improved daily function and quality of life compared to the usual diet. Cognitive improvements were noted but not significant. The diet also had mostly favorable effects on cardiovascular risk factors and caused only mild adverse effects. This study suggests a ketogenic diet may benefit Alzheimer's patients. Read more here.

 

Rice Dressing

This recipe features GLC's Primal Blend, which is a nutrient-dense and flavorful grass-fed ground beef blend with 40% organ meat (60% ground beef, 20% ground beef heart, 10% liver, 10% kidney). We like to use this because it adds so much to this holiday classic side dish. 

The first step is to prep the soups, which will layer the flavor and add depth to your rice dressing. I like to use a combination of French Onion and Cream of Chicken soups. Here is the process of making these two ingredients from scratch:

French Onion Soup 

Ingredients

• 5 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 6 cups beef / bone broth
• 1 cup dry white wine (optional)
• 3 cloves garlic, minced
• Salt and pepper to taste

Step 1: Caramelize the Onions. Toss onions in olive oil and salt, then caramelize in a large dutch oven or on a roasting pan in the oven. Cook the onions, stirring occasionally, until they are deep golden brown and caramelized. This process takes about 40-50 minutes. Be patient and stir more frequently towards the end to prevent burning.

Step 2: Deglaze and Simmer. Add the garlic and stir for 2 minutes. Add the wine (if using) to the pot, stirring to deglaze and scrape up any browned bits from the bottom. Add the beef broth, and add any herbs / seasonings you might like. Stir to combine. Bring the soup to a simmer and cook for 30-40 minutes. Season with salt and pepper to taste and set aside. 

Cream of Chicken Soup

Ingredients

• 3 cups chicken stock
• 2 cups milk 
• 1 ½ cups all purpose flour
• 1 tsp GLC Dry Rub

Step 1: Pour chicken stock into a saucepan over medium-low heat, and cook for about 10 minutes. Pour in 1/2 cup of milk, and whisk in the seasoning. Bring the mixture to a boil, reduce heat, and simmer for 1 to 2 minutes.

Step 2: Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

 

Now that everything is prepped, here are the final steps:

1. Melt some bacon grease, tallow, or butter in a large roasting dish, and preheat oven to 375F.

2. In a mixing bowl, combine 4 lbs Primal blend, 4 cups rice, 4 cups french onion soup, and 4 cups of cream of chicken soup. Add any additional seasonings you prefer. Make sure they are well combined, and then transfer the mixture to your roasting pan. Cover tightly with aluminum foil. 

3. Bake in the oven at 375F for at least 75 minutes. Depending on the size of your pan, it could take an extra 15-30 minutes until the rice is fully cooked and the liquid fully absorbs. When its done, take it out of the oven, unwrap the aluminum foil, and serve with parsley.