We haven’t had very much rain lately, so everything at the GLC Ranch has been pretty dry. As a result, we are behind our usual schedule for planting ryegrass, but at least we’ve gotten all our hay baled and placed around our winter pastures. 

GLC Processing is fully booked for custom processing until March, but we are still taking orders for GLC calves. If you want to order your 1/4, 1/2 or whole GLC calf, now is definitely the time to put your order in!
Happy Thanksgiving, from our family to yours!

All the best,

Shannon Gonsoulin, DVM

 

  

Win 1/4 cow from GLC in The Ranch Raffle!

First prize is a ¼ cow, second prize is a F2 Box, and for third prize we’ll give away a GLC Hoodie, t-shirt, hat, and apron!

Raffle tickets will be given to anyone who purchases $100 or more in  Gonsoulin Beef. 

We’ll have the drawing and announce the winners on Christmas Eve. 

What better way to start the new year than with a ¼ cow of Gonsoulin Beef in your freezer?! Get in on the Ranch Raffle before it's too late!

 

November 16 - 22
10% off Beef Roast

November 23 - 29
10% off Steak

November 30 - December 6
10% off Ground Beef

December 7 - December 13
10% off Brisket

December 14 - 20
10% off Steaks

December 21 - 27
10% off Beef Roast

December 28 - January 3
10% off Round Steak

 

Grass Feeding 101

Attention to the Details: How Variations in U.S. Grass-Fed Cattle-Feed Supplementation and Finishing Date Influence Human Health

 

 

 Beef Bourguignon

 

This classic dish takes time and love, but we promise the results will be worth it!

Ingredients:
3 lbs Gonsoulin Stew Meat
2 ¼ tsps kosher salt
½ tsp freshly ground black pepper
5 oz bacon, diced (about 1 ¼ cups)
1 onion, finely chopped
1 large carrot, sliced
2 garlic cloves, minced
1 tsp tomato paste
2 tbsp all-purpose flour
1 750 ml bottle of red wine
1 bay leaf
1 sprig thyme
8 oz pearl onions, peeled (about 12-15 onions)
8 oz white crimini mushrooms, halved if large (about 4 cups)
1 tbsp extra-virgin olive oil
chopped flat leaf parsley for garnish

Instructions:
1. Season beef with 2 tsp salt and ½ tsp pepper. Set aside for at least 30 mins at room temperature or chill in the refrigerator for up to 24 hours. 
2. Cook bacon over medium-low heat for about 10-15 minutes, until fat is rendered and bacon is browned and crisp. Use a slotted spoon to put bacon on a plate lined with paper towels and keep the grease in the pot and turn heat up to medium-high.
3. When the fat starts to smoke, brown the beef cubes in a single layer. Cook about 10-15 minutes, until all sides are well-browned. Put the pieces on the bacon plate as they brown and repeat until all the beef is browned.
4. Heat oven to 350F.
5. Stir in tomato paste and cook for 1 minute. 
6. Stir in flour, cook for 1 minute. 
7. Add wine, bay leaf, thyme, and garlic. Scrape up the brown bits at the bottom of the pot.
8. Add browned beef and cooked bacon back in the pot.
9. Cover the pot and put it in the oven. Let it cook for about 1 ½ hours, until the beef is very tender. Turn the meat halfway through.
10. In a large skillet with high heat, combine pearl onions, mushrooms, ¼ cup water, olive oil, and add a pinch of salt, pepper, and sugar. 
11. Bring to a simmer, then cover and reduce heat to medium. Cook for 15 minutes. 
12. Uncover and raise heat to high, then toss the mixture for 5-10 minutes until the vegetables are nice and browned. 
13. Serve the onions and mushrooms and remaining bacon over the stew mixture and top with parsley.

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