May is a month of transitions here at the Ranch. 

For one thing, our pastures are about to change because the ryegrass is finishing up. Within the next few weeks, we'll be transitioning our cattle to graze on Bermuda grass pastures. 

 

May 1 is also the beginning of breeding season here at the Ranch. For sixty days, we let our Beefmaster bulls share pastures with our female cows. The goal is that our calves will all be born within a 60 day window next year and we can have a uniform calf crop.

We have been blessed so far with good weather this Spring. The grasses are growing very well, which means that the animals are happy, well-fed, and well-conditioned.

You can tell just by looking at them that Mother Nature has been hard at work!

Thank you for your continued support of our ranch!

All the best,

Shannon Gonsoulin, DVM

 

GLC TV Feature!

It is an honor to announce that GLC has been invited to appear as a featured guest on the Emeril Lagasse cooking show!

We hosted a talented and fun film crew here at the Ranch on March 29 and enjoyed working with Emeril's staff. On May 1st, Doc and his son Josh will be traveling to New Orleans to film with Emeril at his studio.

We have heard that the episode will likely air some time in the fall, so we’ll be sure to let you know as soon as we find out! In the meantime, stay tuned for more!

 

 

All month long, GLC grassfed ground beef will be on sale for $5.50/lb. The week before Mother's Day we'll have 25% off Sirloin Tip Roasts, and before Memorial Day we'll have 25% off Sirloin steaks!

 

Weekly Specials: Plan ahead!

Quantities are limited so don't wait!

May 1 - 31

Ground Beef  $5.50/lb

May 8 - 13

25% off Sirloin Tip Roast
 

May 22 - 27

Sirloin Steaks - 25% off

 

 

Grass-Fed vs Conventional Beef, Today's Dietician, November 2015

Is Forage Fed Beef a Healthier Choice for Louisiana Families? LSU Agriculture, Fall 2014

 

In Case You Missed It:

Louisiana MarketMaker and Forage-Fed Beef Production, Louisiana Agriculture, Fall 2014

 

The Best Lasagna Ever

This recipe came from an Italian exchange student. Her grandmother, who is from Piedmont (near the French Border), sent her to America with this fantastic recipe that really shines with Gonsoulin Beef!

French cooking methods, such as the use of Mirapoix and a Bechamel sauce, may feel familiar. While the original recipe does not call for cheese or garlic, we do recommend adding these if you like!

Ingredients: 

1 large yellow onion, minced
2 ribs celery, minced
2 carrots, minced
2 tbsp freshly chopped rosemary
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp salt
2 lbs Gonsoulin ground beef
2 tbsp olive oil
1 large can of plain tomato sauce
1 stick butter
1 cup flour
5 cups grassfed whole milk
1/2 tsp freshly grated nutmeg
1 package lasagna noodles
2 cups parmesan, freshly grated


Instructions

Step 1: Make Ragu
Mince onion, celery, carrot, and rosemary. Add olive oil to a hot skillet, and stir in the vegetables. After about 10-15 minutes, add ground beef to the skillet and brown for another 10 minutes. Be sure to chop it up as much as you can to get a nice, fine texture. Stir in cayenne pepper, black pepper, salt, and rosemary, then add tomato sauce. Stir in 2 tbsp sugar and let it simmer on low for about an hour. 

Step 2: Make Bechemel sauce
While your Ragu is simmering, melt 1 stick of butter in a heavy pan. Add 1 cup flour and stir for about 5 minutes to make a light brown roux. Then add milk and nutmeg. Stir for about 20 minutes, until it thickens enough to coat a spoon. 

Step 3: Make the pasta
Next, bring a large pot of water to a rolling boil and add salt. Stir in lasagna noodles and let cook for 5-6 minutes. Drain and set aside. 

Step 4: Make your layers
Lightly coat a 9"x13" pan with butter, then make your first lasagna layer with Bechamel sauce, pasta, and then Ragu. Repeat until your pan is completely full, then grate Parmesan on top. 
 
Step 5: Bake on 350F for 40 minutes, until the top layer of cheese is nice and crispy. Serve warm!


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