May 2024
We're now moving into late spring at the ranch and are delighted to share some exciting updates! We're always grateful for rain, and as of late we've had quite a lot of fortune in that regard. The pastures are lush, the soil is nurtured, and we are graced with impressive growth. As a result, our cattle are thriving, boasting robust health and optimal weight.
Despite the ample rains, our work on the ranch is never done. Weekly routines include meticulous checks on fence lines and water troughs to ensure the safety and well-being of our livestock. Currently, we're focused on preparing our hay pastures for the upcoming season, aiming for our first cutting in June. Our strategy prioritizes early baling to capture peak forage quality, a practice that distinguishes our commitment to premium products.
Our 1/4, 1/2, and whole carcasses continue to be in high demand, reflecting the exceptional quality and flavor of our beef. While turnaround time currently stands at approximately 3-4 weeks due to increased orders, we assure you that every cut is worth the wait. Farmer market sales remain robust, often selling out before noon, and local deliveries are on the rise. We're grateful for your continued support as we navigate this period of heightened demand.
In closing, we extend our heartfelt gratitude for your ongoing support of Gonsoulin Land and Cattle. As stewards of the land and advocates for sustainable farming practices, we remain committed to delivering the finest quality beef while nurturing our community connections.
All the best,
Dr. Shannon Gonsoulin, DVM
Exciting news for our customers seeking custom beef processing: we are fully booked until July at the plant. If you're considering processing your personal beef, please reach out promptly to secure your spot on the list. We appreciate your patience as we manage the influx of orders, striving to maintain our high standards despite our smaller-scale operation.
Emeril Cooks on June 3
Mark your calendars, we have an air date for the highly anticipated episode of Emeril Cooks featuring none other than Dr. Shannon Gonsoulin and his son Joshua from Gonsoulin Land and Cattle! Get ready to tune in on June 3rd on Roku and join us for a culinary adventure as we showcase the passion and dedication behind the Gonsoulin legacy. Set your reminders and get ready to savor every moment!
@gonsoulinlandandcattle Louisiana introduction - whose ya momnem @Emeril Lagasse @Jo$u@ ♬ original sound - Gonsoulin Land and Cattle
Hayride Tour
This month, we hosted several tour groups at the Ranch. A group of Louisiana 4-H agents spent a lovely afternoon learning all about our operation and then cooked everyone some delicious hamburgers.
@gonsoulinlandandcattle Lunch at the ranch with a fantastic group of Louisiana 4-H agents! #louisiana #iberia #agriculture #4h #agritourism #iberiaparish #grassfedbeef ♬ It's a Great Big World - Yez Yez
It was a fantastic experience for us, and we love hosting tour groups! Please contact us if you'd like to schedule a visit!
GLC Steak Dry Rub
Over the past few months, we’ve been testing out different seasoning combinations and have finally settled on one we absolutely love. The recipe was developed by Mr. Mark Broussard of CEG Farms, and we can't wait to share this with you!
Our mission is to produce the highest quality, local beef. We work with nature because we appreciate the taste of real food. That’s why we decided to keep our spice recipe simple. Our beef is perfect, just like nature intended. Our Steak Dry Rub only enhances the natural flavor and texture of our grass fed beef.
Our steak dry rub contains coarse sea salt, ground black peppercorns, garlic powder, and freshly harvested garden rosemary. We ship a packet of this blend with every bundle, as well as a free Apron. We also have the Steak Dry Rub for sale at the Farm Store and online- it’s $7.50 - for a 3.5 oz jar.
Statewide Shipping is now available!
We are now able to offer discounted shipping in the State of Louisiana. Everything on our website, including our retail cuts, can be shipped. When you’re placing orders for shipping, here’s a few things to keep in mind:
- We package our shipments using insulated materials and ice packs, which are designed to last up to 72 hours. However, we only offer 1 and 2 day shipping.
- Our rates include a packaging fee to cover the cost of these materials, as well as shipping rates calculated by UPS.
- Please allow us time to fulfill your shipment. There might be a slight delay in availability of some products that we frequently run out of, but we will let you know after you place your order about how long it will take for us to prepare your order for shipment.
- Our shipping boxes can hold up to 25 lbs (depending on the cuts). It’s a good idea to limit your online order to about 20 lbs so we can make sure everything fits. If you’d like to ship over 20 pounds, please complete another order for every 20 lb increment.
- Our bundles are the perfect size for shipping and offer a great variety of locally sourced grass fed beef. So make sure to check those out when you’re shopping online!
- If you have any questions while you’re online shopping, our website has a chat feature which allows you to chat with a real person about your order. Please don’t hesitate to reach out and use this feature, we look forward to hearing from you!
We are always working hard to bring you a product we stand behind at a price you can afford. Everything we do is affected by the weather, so we can't really plan far enough into the future to know if or when we'll be able to offer this same deal again. However, are committed to growing and innovating, , so make sure you follow us on social media for all the latest deals and updates!
Gravy Lover's Bundle
If you are as obsessed with gravy as we are, you'll LOVE this bundle! It is available as a single-purchase or subscription. Each one comes with the following (give or take here and there since each cow is different):
- rump roast (approx 4 lbs)
- chuck roast (approx 4.5 lbs)
- sirloin tip roast (approx 5 lbs)
- round steak (approx 3 lbs)
- 4 lbs of soup rounds / shanks
BBQ Bundle
Perfect for all you grillmasters, this box is available as a single-purchase or subscription. Each one comes with the following (give or take here and there since each cow is different):
- 10 lbs of Ground Beef (80/20)
- 4 lbs of Top Sirloin
- 4 lbs of NY Strip
We’ve SLASHED PRICES by 15% on our GLC beef ONLY at the Farm Store!
Instead of shopping weekly specials, you are invited to save big EVERYDAY when you come see us at the Ranch.
Don't forget!
You've got a chance to win 1/4 GLC cow this year, a Bundle Box of your choice, and some GLC Gear when you enter our Ranch Rewards program.
Here's how it works:
For every $20 you spend at the Farm Store on GLC Beef, you get 1 stamp on your Ranch Rewards Card.
When you get 10 stamps, fill out the back side of the card to enter the Ranch Raffle, which is a drawing we hold every year right before Christmas. It's our way of thanking everyone for a wonderful year, and keeping us looking forward to what comes next- always!
Tamales
This month, we've got inspiration from Cinco de Mayo!
Ingredients:
Filling
- 6 lbs grassfed beef brisket
- 3 lbs pork roast
- 2 onions
- 12 cloves garlic peeled
- 6 dried ancho chiles
- 4 dried guajillo chiles
- 10 large dried chilies (New Mexico or California, Anaheim, Poblano, or Hatch Green Chiles if available)
- 4 tbsp chili powder
- 5 tbsp cumin
- cayenne, salt, and black pepper to taste
- Water to cover
- lard / beef tallow / canola oil
Masa
- 6 lbs masa from tamale factory OR
- 4 lbs masa harina
- 1 lbs lard (substitute Healthier option 2 cups canola oil)
- 6 tsp salt
- 1 tsp baking soda
- 2 cups of broth from filling
Corn Husks/Hojas
- 3 pounds corn husks/hojas
- Hot water to cover
Instructions:
1. Prepare the corn husks. Hojas are corn husks that are dry and papery but usually clean of silks, trimmed, flattened and ready for use. To soften them, pour plenty of very hot water over them and leave to soak for several hours or overnight. Shake well to get rid of excess water and pat them dry with a towel.
2. Cut the brisket and pork roast nto large squares and put into a large pot with the onion, garlic, salt, and peppercorns. Cover the beef with water and bring to a boil. Lower the flame and simmer until tender – about 4 hours.
3. Set the meat mixture aside to cool off in the broth. Strain, reserving the broth, and chop beef and pork into smaller pieces.
4. Cover chiles with water and bring to a boil. Let them stand until chiles are soft and water cools. When they are cool enough to handle, slit them open and remove seeds and veins. Using a blender, blend them into a paste.
5. Melt your oil (lard, butter, tallow, or canola oil), add chile paste and spices, then sautée and stir for about 3 minutes. Add the meat mixture and garlic, continuing to cook for the flavors to meld. Add ½ cup of the broth and let the mixture cook for about 10 minutes over a medium flame. Filling should not be watery. Add salt as necessary.
6. If you get your masa from a tamale or tortilla factory, ask for masa for tamales or masa quebradita. If you use masa harina, get the one for tamales and follow the directions.
7. Melt some lard. Use a large mixer to mix masa, salt, baking soda, broth, and the lard (one cup at a time). Continue beating for 10 minutes or so, until a ½ tsp of the masa floats in a cup of cold water. If it floats you can be sure the tamales will be tender and light. If it doesn’t float, beat more melted lard into the mixture. Beat until fluffy and semi-shiny. Masa should be of a stiff consistency but spreadable.
8. Make the tamales. Using a tablespoon or a knife, spread a thin coating of the masa over the broadest part of the corn husk, allowing for turning down about 2 inches at the pointed top. Spread the masa approximately 3 inches wide and 3 ½ inches long. Spoon some beef filling down the middle of the dough (about 1 Tbsp.). Fold the sides of the corn husks together firmly. Fold up the empty 2 inch section of the husk, forming a tightly closed “bottom” and leaving the top open.
9. To cook the tamales, fill the bottom of large soup pot or a tamale steamer with 1 inch of water and bring to a boil.
10. If using a pot, either put a molcajete, bowl or ball of aluminum foil at the bottom of the pot and fill in with leftover corn husks. Stack the tamales upright, with the folded part down at the bottom. Pack firmly but not tightly. Cover the tamales with more corn shucks. Cover the top of the steamer with a dishcloth or thick cloth, or cover the pot with a tightly fitting lid.
11. Cook tamales for about 1 ½-2 ½ hours over a medium flame. Keep water in a teapot simmering so that you can refill the pot when necessary. If you use a tamale steamer you should not have to add any more water.
12. To test the tamales for doneness, remove one from the center, and one from the side of the pot. Tamales are done when you open the corn husk, and the masa peels away easily from the shucks and the tamale is completely smooth.