USWellness Banner
Monticello, Missouri
April 27, 2008

Dear John,

For the first time since 1968, Monticello, Missouri felt the earth shake twice last week from the earthquake centered in Southeast Illinois. Once again, we are reminded that Mother Earth is constantly changing.

However, Mother Nature has a flip side! The very dry Fall of 2007 has been transposed into a lush Spring 2008 landscape. Please note picture taken this week embedded towards the bottom of this issue. The miracle of adequate water is a wonderful thing if you are in the business of growing high quality forage.

Water is a resource taken for granted in many areas of the world; however, the U.S. is currently using approximately 410 billion gallons of water daily this year! Many areas of the U.S. are becoming concerned about water for irrigation and public supply which is consistently making headlines in the 21st century.

One half of this usage is used in nuclear power plants, one third for irrigation and the balance for public water, industry water, rural water and livestock water.

We have been rambling bit; however, grass-fed meats require less energy than grain fed meats. Consequently, we sincerely appreciate those of you who are making the conscious effort to support this fledging industry.

Dr. Serrano will be back next week. Kat James is filling in announcing her last free teleseminar on Thursday night, May 1st. Details below.

Warmest regards,

John, Lee Ann, Megan, Lacey and McKenzie 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
  • INVENTORY NOTES
  • ON SALE ITEMS DURING WEEK OF APRIL 27, 2008
  • KAT JAMES - FREE TELESEMINAR - MAY 1 - 8:30 PM EST
  • FEATURED RECIPES
  • Lewis County Missouri - April 23, 2008
  • CHANGE CUSTOMER INFORMATION
  • ABOUT U.S. WELLNESS MEATS
  • ENERGY FOR ATHLETES
  • ONLINE STORE

  • INVENTORY NOTES
    sirloin tip small

    The following items are re-stocked:

    New Selections

    Missing lamb and beef jerky selections will restock on Friday May 2, 2008. We apologize for failing to keep up with growing demand.

    Anticipate a 2 - 5% increase in store meat selections at midnight April 30, 2008 due to escalation in production and shipping costs. Honey prices will raise 5% due to honey shortage issues. Dairy department and snack entrees unchanged for now.

    Five new seafood selections will be unveiled on May 1!


    ON SALE ITEMS DURING WEEK OF APRIL 27, 2008
    fully cooked chuck roast

    Sale expires midnight CST May 3, 2008.


    KAT JAMES - FREE TELESEMINAR - MAY 1 - 8:30 PM EST
    Kat James new book

    Rare opportunity Wednesday night with Kat James!

    We've been awaiting Kat James' official re-release of her fully-updated bestselling book, The Truth About Beauty: Transform Your Looks and Your Life From the Inside Out. Part memoir, part transformation encyclopedia (and now updated with 40% new material), U.S. Wellness Meats is honored to be listed in both its acclaimed resource guide as well as Kat's highly anticipated Transformation Jumpstart Recipe Collection.

    This Thursday night, May 1, at 8:30PM EST, Kat James will be sharing the story of her own dramatic transformation, as well as that of her book, during a special two-hour preview teleseminar. We didn't want our readers to miss this opportunity to partake in the beauty and body wisdom of the woman Self magazine calls "a master of self-transformation." You'll even have the opportunity to ask Kat a question-right from your favorite chair at home.

    Click here to attend Thursday night May 1 at 8:30 PM EST!

    "Upgrading from conventional to grass-fed meats and cheeses is a truly luscious way to dramatically increase your nutrient and omega-3 intake, while reducing environmental impact on the planet. Many of my program attendees are not big fish eaters, so they are thrilled to learn that they can get a similar fatty acid profile in grass-fed beef-without the mercury worries. And with several times the CLA levels, that ups the fat loss as well."

    Kat James, bestselling holistic beauty and health author


    FEATURED RECIPES
    NY strip small

    Grilled Strip Steak Salad

    INGREDIENTS

    • 1 clove garlic, minced
    • 2 tbsp. bone marrow broth
    • 2 tbsp. balsamic vinegar
    • 2 tsp. toasted sesame oil
    • 2 tsp. brown sugar
    • 1 tsp. chopped fresh ginger
    • 2 tsp. black pepper
    • 1 14-oz. strip steak
    • 1/8 tsp. salt
    • 16 scallions, white part only
    • 1 red bell pepper, halved lengthwise and seeded
    • 2 cups torn salad greens

    DIRECTIONS:

    1. Preheat grill to high.
    2. For dressing, combine garlic, marrow broth, vinegar, oil, brown sugar and ginger in a blender or food processor; blend until smooth. Set aside.
    3. Press peppercorns into both sides of strip steak. Season with salt. Place the strip steak, scallions and bell pepper halves on the grill and cook for 4 minutes. Turn over and cook until the meat is medium-rare and the vegetables are slightly charred, about 4 minutes more.
    4. Let strip steak rest for 5 minutes; slice thinly, against the grain. Cut scallions into 1-inch pieces. Slice the pepper lengthwise into strips.
    5. Toss greens with dressing in a large bowl. Arrange on a platter or 4 plates. Top with strip steak and grilled vegetables. Serve immediately.
    Adapted from Eating Well

    Chicken Gizzard Curry

    INGREDIENTS

    • 1 lbs. chicken gizzards
    • 1 tbsp. ground coriander
    • 3 tsp. ground cumin
    • 4 tbsp. oil (or ghee)
    • 2 medium onions, finely chopped
    • 5 cloves garlic, finely chopped
    • 1 tbsp. fresh ginger, finely chopped
    • 1 tsp. chili powder
    • tsp. ground turmeric
    • tsp. optional ground fenugreek (or 1 tsp. ground celery seed)
    • 2 ripe tomatoes, chopped
    • 2 ripe tomatoes, chopped
    • 2 tbsp. fresh coriander leaves, chopped

    DIRECTIONS:

    1. Wash and clean the gizzards well, leave to drain in colander.
    2. Put the ground coriander in a small skillet and stir over low heat for a few minutes until roasted to a fairly dark brown and giving out a pleasant aroma.
    3. Remove coriander from skillet; set aside.
    4. Roast the cumin in the same way.
    5. Heat the oil in a large heavy saucepan.
    6. When oil is hot, put in onions, garlic and ginger; fry, stirring, until onions are soft and start to turn golden brown.
    7. Add the chili powder, turmeric, fenugreek and the previously roasted coriander and cumin; cook, stirring, for 1 minute, then add the tomatoes and salt and stir well.
    8. Add the chicken gizzards and stir until they are well coated with spice mixture.
    9. Add hot water, enough to cover gizzards, and simmer for 1 hour or until gizzards are tender.
    10. Sprinkle with coriander leaves, stir and cook for 5 minutes longer. Serve with hot rice.
    Recipe courtesy of Asian Wok


    Lewis County Missouri - April 23, 2008
    canton field 19 April 2008

    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
    USWellnessCom Banner

    Quick Links

    Sale Specials

    Visit Our Online Store

    Health Benefits of Grass-fed Beef

    Read More About Us

    Recipes

    Grass-fed Steaks

    Burger Entrees

    Grass-fed Veal

    Pre-cooked Entrees

    6 Beef Roast Choices

    Beef Organs, Tallow & Bones

    Beef Brisket, Ribs & Stew

    Chilled Beef

    Free Range Poultry

    Free Range Butter & Cheese

    Raw Amish Grass-fed Cheese

    Compassion Raised Pork

    Grass-fed Lamb

    Raw Honey Products

    Gift Certificates

    Natural Laundry Soap

    Nutraceuticals

    Gourmet Rabbit

    Pet Food

    Grass-fed Goat

    Grass-fed Bison

    Shrimp

    Organic Snacks

    Condiments



    Join our mailing list!
    Phone: (877) 383-0051

    Forward email

    Safe Unsubscribe
    This email was sent to eathealthy@grasslandbeef.com by eathealthy@grasslandbeef.com.

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