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Dear John,
Strong south winds are ushering in a warm
breath of Indian Summer on this Sunday
morning. The pastures will produce bountiful
new forage this week after the largest
rainfall of this past summer and fall last
Wednesday.
This weeks meat discussion will center on our
popular NY strip steak. You will be
surprised by how many different names mean
the same thing in various parts of the
country. The NY strip is cut from the top
loin and will grace your table with
flavor and tenderness.
We remove the vein steak on the right hand
side of the muscle to produce premium quality
NY strip steaks.
For those of you within driving distance of
Peoria, Illinois, we invite you to the 2007
Women's Lifestyle Conference on October 27,
2007. The show runs
from 9:00 AM to 4:00 PM at the Peoria Civic
Center in downtown Peoria. 10,000 women are
expected to attend the long running show.
U.S. Wellness will have a booth at the show
and a promotion for those that stop by to say
hello.
The season for corporate gifts is close at
hand. Please call the office if you would
like to design a gift steak box or mixed cuts
bundle for your clients. Before the
chocolates get ordered this fall, don't
forget that meat gift boxes are a great
option. We can add gift cards etc. to
personalize your selection.
Warmest regards,
John, Lee Ann and Megan on behalf
of the
farm families of U.S. Wellness Meats
Toll Free: 877-383-0051
Email:
eathealthy@grasslandbeef.com
URL: www.uswellnessmeats.com
| MEAT CUT DESCRIPTIONS |
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NY STRIP STEAK DEFINITIONS
Boneless NY
strip steak are technically
labeled Top Loin Steaks by the USDA. The top
loin muscle is a very tender muscle which
yields a great flavor from the animal's grazing
diet.
Based on your location in the USA, you can
expect to hear the following terms used to
describe the top loin steak. U.S. Wellness
refers to it as the NY Strip Steak:
- Kansas City Steak
- Strip Loin Steak
- Ambassador Steak
- Hotel Style Steak
- Veiny Steak
- Boneless Club Steak
Simple NY
Strip Grilling Tips
- Sear or mark the NY Strip on both sides
- Sprinkle light dusting of coarse sea salt
on the surface for moisture retention
- Use lower heat setting than used for
conventional steaks
- Pull from grill at medium rare
- Let steak rest for 4 to 5 minutes after
removal from the grill while it continues to
cook from within
- This process lets moisture equalize and
create uniform tenderness
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| DR. ERIC SERRANO'S QUESTION AND ANSWER COLUMN |
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This is a friendly reminder to email health
and wellness
questions to the email address below for Dr.
Eric Serrano M.D. question and answer series.
Answers will be delivered in the U.S.
Wellness bi-monthly newsletter.
Your name will not be displayed.
Dr.
Serrano
has been so kind to
offer his expertise to answer literally any
question related to health and
wellness involving grass-fed meats. Dr.
Serrano has
a wealth of knowledge from both his farm back
ground and 13 years of clinical
experience. This includes working with a
number of world class athletes that grow in
number weekly. Please email using the
address below and place Dr.
Serrano's name in the subject line. Answers
will appear in the next U.S. Wellness
Newsletter.
Dr. Serrano is an M.D. with advance degrees
in nutrition, kinesiology and wellness.
EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com
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| INVENTORY NOTES |
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The following items are re-stocked:
New Products!
Please note some navigation improvements in
the Free Range Poultry, Bison and Soap
sub-headings. The sub heading will make
specific product much easier to find.
More changes in all categories as time permits.
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| ON SALE ITEMS DURING WEEK OF OCTOBER 21, 2007 |
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| CHANGE CUSTOMER INFORMATION |
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Need to change your contact or credit card
information? Just click here. After
opening,
enter your
email address and store password and you will be
able to edit your customer file. If you have
any issues
don't hesitate a second to call 877-383-0051
day or
night for assistance.
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| ABOUT U.S. WELLNESS MEATS |
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U.S. Wellness Meats was founded on September
1st,
2000. Pasture management and meat science
research originated in 1997. The company
office is
domiciled in Monticello, Missouri in Lewis
County
which joins the Mississippi River 140 miles
North of
St. Louis. The company has branched from beef products
into lamb, certified humane
pork, free range
poultry, salted and unsalted
grass-fed butter, grass-fed raw
cheese, raw honey, gourmet rabbit , artisan soaps, wholesale packs,
nutraceuticals ,
organic shrimp, grass-fed
goat , pre-cooked
entrees and on sale products.
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| ENERGY FOR ATHLETES |
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Grass-fed beef
pemmican bars are a great way to
start the day or make
a super lunch packed with protein and
calories used by our native American ancestors
for centuries. Only online source in the USA.
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| ONLINE STORE |
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