Welcome to the first edition of the 2025 Gonsoulin Land and Cattle newsletter! January is here and brings with it the promise of new beginnings and fresh starts. If you’ve been thinking of making some changes, especially regarding your food choices, we’ve got some great information to share. Moving forward into 2025, we will be bringing you insights on everything you need to know to make the best decisions for yourselves and your families. 

Our January 2025 newsletter begins with Back to Basics, in which Shannon Gonsoulin, DVM provides an overview of our regenerative agriculture practices. Here you will find updates on our pastures and livestock as we prepare for winter’s full force.

In News Roundup, Ms. Earline Ransonet shares the latest news from the Farm Store including updates from local producers.

We are also very pleased to feature insights from Andrew Clarke, MD in our Health + Wellness section in 2025 as part of our effort to participate in an ongoing conversation about medical nutrition and research. Dr. Clarke brings with him many years of experience as a board certified physician, and we are looking forward to breaking down the complexities of healthy eating into more digestible bites! In January, we will provide a general overview of the nutritional benefits of grass fed beef and will be focusing on more specific topics for the rest of the year. If you have any questions for Dr. Clarke, just ask!

Finally, in Chef’s Corner, we share a recipe for Homemade Gyros that is a particular favorite of Dr. Clarke. If you end up trying it out, we'd love to hear how it turned out. Be sure to take photos and tag us in your social media posts!

As we enter the winter season, our pastures are beginning to show signs of life, thanks to favorable weather conditions. If Mother Nature continues to cooperate, we anticipate that our ryegrass pastures will be ready for grazing by mid-February. However, there's a potential hard freeze predicted for next week. Should this occur, the ryegrass will be stunted, delaying our grazing schedule.

We are well-prepared with ample hay stores to sustain our animals through the winter. Despite the much-needed recent rain, it has led to challenges with rutting in our pastures as we distribute hay every 2 to 4 days. To mitigate this damage, we employ a strategy of pre-placing hay bales in the pastures. This proactive approach reduces the movement required during the muddy season, allowing us to minimize pasture damage and efficiently provide for our livestock.

By pre-placing the hay, all that's needed during rainy periods is to move a hot wire to grant the animals access to the hay. This method proves especially effective in maintaining pasture integrity and ensuring our animals have consistent access to nutrition, regardless of the weather conditions.

We are committed to managing our pastures and livestock in a way that balances immediate needs with long-term sustainability. Thank you for your continued support and interest in Gonsoulin Land and Cattle.

Happy New Year,

Shannon Gonsoulin, DVM

 

Ranch Raffle Winners Announcement

We held our Ranch Rewards Raffle on December 23, 2024 as a way of showing our gratitude to our loyal customers. Congratulations to the winners:

• 1st Place: Jonathan Hebert, who has won a quarter side of beef
• 2nd Place: Brittany Landry, who will receive an F2 Box
• 3rd Place: Jamie Davis, who has won GLC apparel

Thank you to everyone who participated in the raffle and supported our ranch! We are already collecting entries for the 2025 Raffle, so make sure to get your Ranch Rewards card punched for every beef purchase you make at the Farm Store.

Fresh winter Vegetables arriving daily 

• Cabbage
• Turnips
• Mustard Greens
• Grapefruit
• Oranges
• Cauliflower
• Broccoli
• Onion tops
• Pecans, whole by the sack
• Pecans cracked / peeled
• Sourdough For the Soul -- Fresh bread made to order by Melody Quitta 

Now Featuring

 

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.

Shop Online Now

 

 

As we kick off the new year, we are excited to share valuable insights on the nutritional benefits of grassfed beef. With the guidance of Andrew Clarke, MD, we'll explore why grassfed beef is a superior choice for your health and how it can be a cornerstone of a nutritious diet. Dr. Clarke is a board certified physician with 25 years of experience over a broad range of primary care and internal medicine.

The Basics of Grassfed Beef Nutrition

Grassfed beef stands out for its robust nutritional profile, offering a rich array of essential nutrients that support overall health and wellness. Unlike conventional grain-fed beef, grassfed beef is naturally leaner and contains higher levels of beneficial fats and antioxidants.

Key Nutritional Benefits

Omega-3 Fatty Acids

Grassfed beef is a great source of omega-3 fatty acids, known for their anti-inflammatory properties and role in supporting heart and brain health. Omega-3 fatty acids are a type of healthy fat that our bodies need but can't make on their own. They help keep our heart healthy, control inflammation, and support brain function. Since the body cannot produce omega-3s on its own, it's essential to get them from dietary sources such as fish, flaxseeds, walnuts, and grassfed beef.

If you’d like to learn more about Omega-3 Fatty Acids and grass fed nutrition, stay tuned for February’s newsletter. 

Conjugated Linoleic Acid (CLA)

Grassfed beef contains higher levels of CLA, which is known to support immune function and may help reduce body fat. CLA is a type of polyunsaturated fatty acid found in meat and dairy products, especially from animals that are grassfed.  

"The best researched benefits of dietary CLA (which should be distinct from supplemental CLA) appear to be weight management, probably via its effect on insulin and glucose metabolism, and modulation of healthy immune system function." - Dr. Clarke

If you’d like to learn more about CLA and its benefits, stay tuned for March’s newsletter. 

Vitamins and Minerals

Rich in vitamins such as B12, B6, and E, grassfed beef supports energy production, brain function, and immune health. The B vitamins in grassfed beef are vital for maintaining energy levels and supporting cognitive health. Additionally, the vitamin E content helps protect cells from oxidative damage.

For more on the vitamins and minerals in grass fed beef, stay tuned for our April newsletter. 

Antioxidants

Grassfed beef is packed with antioxidants like tocopherol (vitamin E) and carotenoids (beta carotene), which combat oxidative stress and support overall wellness. Antioxidants are molecules that help protect our cells from damage caused by free radicals. Free radicals are unstable molecules that can harm cells, proteins, and DNA by stealing electrons through a process called oxidation. This damage can contribute to aging and various diseases, including cancer and heart disease. 

"You get all of the tocopherols and carotenoids with a well balanced diet, but a lot of people take these as vitamin supplements and only get DL-alpha tocopherol and beta-carotene and miss the big picture." - Dr. Clarke

In our May newsletter, we will focus more on antioxidants and their nutritional role. 

Sign up to receive our newsletters via email and you'll never miss an update from Dr. Clarke! 

 

 

To help you incorporate grassfed beef into your 2025 diet, we've included adelicious and nutritious recipe ideas from Andrew Clarke, MD. This recipe highlights the natural flavors of grassfed beef while providing the essential nutrients your body needs. 

Homemade Greek Gyros

Ingredients

1 onion (medium, roughly chopped)
1 lb ground beef
1 lb ground lamb
2 cloves garlic (large, roughly chopped)
1 Tbsp marjoram (dried)
1 Tbsp rosemary (dried, or a small sprig of fresh, taken off the main stem)
2 tsp salt (Kosher or sea salt)
½ tsp black pepper (freshly ground)

To serve:

1 cup tzatziki sauce
8 leaves lettuce (butter or romaine)
16 slices tomatoes
8 slices sweet onion

Instructions

1. Run the onion in a food processor for about 15 seconds. Place the onion in the center of a kitchen towel and squeeze out the juice and return the onion pulp to the food processor. Discard the juice.
2. Add the meat, garlic, spices, salt and pepper to the onion, and process. Do so until it looks like a fine paste, about a minute. Place the mixture in a loaf pan and press evenly.
3. Bake in a water bath (place loaf pan inside another pan filled with water) at 325°F (165°C) for about an hour and 20 minutes, or until the internal temperature reaches 170°F (77°C) when checked with a meat thermometer.
4. Remove from the oven, drain the liquid, and place the loaf pan on a trivet or oven mitt. Cover the meat with aluminum foil for about 15 minutes. 
5. Place meat on a cutting board and slice as thinly as possible with an electric knife (using anything else would be much more difficult.)
6. I added the following step myself as I think it mimics the rotisserie a bit more. Add a few slices to a nonstick frying pan (very little or no oil) and heat gently until the meat browns a little.
7. In another pan, heat the pita bread.
8. Finally, place the meat on one half of the pita, topped with tzatziki sauce, lettuce, tomatoes, and sweet onion slices. Serve with rice pilaf, fries, or a Greek salad.

If you try this recipe, post it on social media and tag us! We want to know how it came out!