January 2024
As we bid farewell to an incredible year, we find ourselves reflecting on the journey we've taken together. We want to express our deepest gratitude to each and every one of you who chose Gonsoulin for your beef needs throughout 2023. Your support has been nothing short of inspiring, and we are thrilled to announce that our sales soared, with many of our special offerings completely sold out. Thank you for standing by us and being an integral part of our ranch family.
Looking ahead to 2024, we're eager to share our plans and keep you in the loop about exciting developments on the horizon. From upcoming specials to new product launches and ongoing improvements, we are committed to delivering the best possible experience for our valued customers.
The overwhelming success of our Christmas special with the beautifully curated boxes left us elated, selling out within a mere three days. Your enthusiasm for our offerings fuels our passion, and we are determined to continue bringing you exceptional products and experiences.
On the ranch, the vibrant green hues of ryegrass signal a promising start, and we anticipate introducing our cattle to this nourishing pasture within the next 3 to 4 weeks. Our bovine friends are thriving on the high-quality peanut hay we've provided, ensuring their well-being and the premium quality you've come to expect from Gonsoulin beef.
Seizing the opportunity presented by the recent dry weather, we've been hard at work repairing drainage and fencing. These efforts aim to enhance the overall sustainability and resilience of our ranch, ensuring a harmonious coexistence with nature.
In the realm of processing, the plant in Abbeville is flourishing, and we're humbled to share that we are currently booked until May of this year. Your unwavering support not only sustains our product but also fortifies our mission to provide top-notch, locally sourced, grass-fed beef.
As we embark on another year of growth and connection, we extend our heartfelt thanks once more. Gonsoulin Land and Cattle is more than a ranch; it's a community united by a shared love for wholesome, responsibly raised beef. We are excited to continue this journey with you, and we promise to keep you informed every step of the way.
All the best,
Dr. Shannon Gonsoulin, DVM
At Gonsoulin Land and Cattle, we take pride in offering not just a meal, but a wholesome, nutritious experience. Our commitment to raising grassfed beef goes beyond taste; it's a dedication to providing you with a product that nourishes both body and soul.
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Leaner and Healthier:
Grassfed beef is inherently leaner than its grain-fed counterparts. The cattle at Gonsoulin graze on the natural bounty of lush pastures, resulting in meat that is lower in overall fat content. This means you can savor the rich, robust flavors of our beef without compromising on your commitment to a healthy lifestyle.
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Omega-3 Fatty Acids:
One of the standout nutritional benefits of grassfed beef is its elevated levels of omega-3 fatty acids. These essential fats play a crucial role in supporting heart health, reducing inflammation, and promoting overall well-being. By choosing Gonsoulin's grassfed beef, you're not just indulging in a delicious meal — you're also making a mindful choice for a balanced diet.
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Higher Levels of Antioxidants and Vitamins:
Our grassfed beef is a nutritional powerhouse, packed with higher levels of antioxidants such as vitamins E and C. These antioxidants contribute to your body's defense against oxidative stress, bolstering your immune system and promoting healthy cell function.
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Rich in Conjugated Linoleic Acid (CLA):
Studies suggest that grassfed beef contains higher concentrations of Conjugated Linoleic Acid (CLA), a beneficial fatty acid linked to various health benefits. From supporting weight management to potentially reducing the risk of certain diseases, CLA adds an extra layer of nutritional value to our grassfed beef.
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No Added Hormones or Antibiotics:
At Gonsoulin, we prioritize the well-being of our cattle and, by extension, your health. Our grassfed beef is free from added hormones and antibiotics, ensuring that you receive a pure and unadulterated product that aligns with your commitment to a natural and sustainable lifestyle.
All About Grassfed Cooking
Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer your meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.
Because grassfed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
Very lean cuts like New York Strips and Sirloin Steaks can benefit from a marinade. Choose a recipe that doesn’t mask the flavor of the beef but will enhance the moisture content. For safety, always marinate in the refrigerator.
Never use a microwave to thaw grass fed beef. Either thaw in the refrigerator or for quick thawing place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator.
Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface. You can find Jaccard tenderizers on amazon.
Another way to tenderize is to coat a thawed steak with your favorite rub (we recommend GLC Grass fed Dry Rub); put it into a plastic zipper bag; place on a solid surface; and using a meat mallet, rolling pin, or other hard object, pound it a few times. This will not only tenderize the meat but will also incorporate the rub and add flavor.
Always pre-heat the oven, pan, or grill before cooking grass fed beef.
Grass fed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees lower than the desired temperature, it is done.
Let the beef sit covered in a warm place for eight to ten minutes after removing from heat to let the juices redistribute.
Pan searing on the stove is an easy way to cook a grass fed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter, garlic, and rosemary (optional) to the pan to finish cooking.
When grilling, quickly sear the meat over high what on each side and then reduce the heat to medium or low to finish. Baste to add moisture.
Never use a fork to turn the beef. Always use tongs.
When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat.
When roasting, sear the beef first to lock in the juices and then place in a preheated oven. Reduce the roasting temperature by 50 degrees F.