Flatiron History; Submit Questions for Dr. Serrano; New Sale List Monticello, Missouri
September 23, 2007

Dear John,

Northeast Missouri is only 2 weeks away from the changing of the colors and a pertinent reminder that the long hot dry summer of 2007 will soon be recorded history. We hope your family is in an area of the country where the changing of seasons is pronounced. However, living in southern Florida certainly has its advantages in January and February!

U.S. Wellness will open a new feature in the bi-weekly News Alert to offer insight into the myriad of meat cuts and the names associated with each. Each week we get many questions about particular cuts of meat. Often we don't know until we look them up. We have discovered that butchers have set the tone based on their locale. Today's story below will give the recent history of the flatiron steak that became a white table cloth restaurant hit in the 1990's.

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

TABLE OF CONTENTS
  • MEAT CUT LORE & DESCRIPTIONS
  • DR. ERIC SERRANO'S QUESTION AND ANSWER COLUMN
  • INVENTORY NOTES
  • ON SALE ITEMS DURING WEEK OF SEPTEMBER 23th
  • CHANGE CUSTOMER INFORMATION
  • ABOUT U.S. WELLNESS MEATS
  • ENERGY FOR ATHLETES
  • ONLINE STORE

  • MEAT CUT LORE & DESCRIPTIONS
    flat iron steak

    U.S. Wellness initially utilized meat cutting services by PM Beef in 2000 - 2003. We made the sojourn to Richmond, Virginia to meet with the plant manager who told us about recently introduced flatiron steak. It had been developed by research dollars generated by the National Cattlemen's Beef Association.

    Research teams the University of Nebraska and University of Florida led the break through. Dr. Chris R. Calkins from the University of Nebraska describes the naming process below:

    "I am the scientist who led the project that characterized beef muscles and led to the development of the flatiron steak. It was developed through a cooperative effort with a national meat processor and a local restaurant chain. The name is an old industry term that has proven to have a lot of charisma with consumers. We have been unable to trace the source of the name. In its current use, it refers to a particular piece of meat cut in a specific way. This new form in no way resembles "an old flat iron" in shape or in taste. It's one of the two most tender muscles in the beef carcass and has a rich, succulent flavor that most consumers appreciate."

    The flatiron can also be referred to a top blade steak as it is a smaller cut from the top blade roast. The names top blade and flatiron can be interchanged. The tell tale sign of the flatiron is the seem of gristle right down central. This will not show up on a chuck eye steak for example.

    The following list are the same cuts as described under the flatiron or top blade steak nomenclature above:

    • Blade Steak
    • Book Steak
    • Butler Steak
    • Lifter Steak
    • Petite Steak
    • Top Boneless Chuck Steak

    Simple Flatiron Recipe

    • 2 lbs. flatiron steaks
    • 2 cloves minced garlic
    • 2 tablespoons olive oil
    • 1 teaspoon finely chopped rosemary
    • 1 teaspoon finely chopped parsley
    • 1/2 teaspoon dry mustard
    • 1/4 cup of favorite wine for beef cooking


    Mix all ingredients and marinate flatiron for one hour. Grill to rare to medium rare status for most robust flavor and tenderness.


    DR. ERIC SERRANO'S QUESTION AND ANSWER COLUMN
    Eric Seranno

    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


    INVENTORY NOTES
    tri tip

    The following items are re-stocked:


    ON SALE ITEMS DURING WEEK OF SEPTEMBER 23th
    NY strip small


    CHANGE CUSTOMER INFORMATION

    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.


    ABOUT U.S. WELLNESS MEATS

    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.


    ENERGY FOR ATHLETES

    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.


    ONLINE STORE
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    US Wellness Meats | PO Box 9 | Monticello | MO | 63457