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U.S. Wellness News Alert Monticello, Missouri
December 7, 2008

Dear John,

From national news programs to our own kitchen table, holiday shopping is a recurring topic this time of year. If you are still searching for the perfect gift, we hope you will consider a gift box of premium grass-fed beef or gift certificate from US Wellness Meats. We strive to make holiday shopping convenient - no bundling up in coats and gloves, no waiting in line. Simply login to our online store or give us a call at (877) 383-0051 and we'll help you put your holiday gift list to rest.

In addition, we can help with your corporate gift needs. We really need these sorted out by December 12 to insure time for cards and shipping.

Gift certificate purchases in excess of $500 will receive a 10% discount. Orders need to be called or emailed to our attention to harvest the discount.

For those readers in the Boston metroplex, we are pleased to introduce Savenor's Market with two retail locations for fresh chilled free range beef cuts. Mr. Ron Savenor is third generation meat cutter with a reputation for the finest portion cuts in town.

Savenor's Market at 92 Kirkland in Cambridge was one of Julia Child's favorite stores. 160 Charles Street in Boston is your second location for the best butcher shop in the town.

Both stores contain a wonderful array of complementary artisan meats, dairy and fruit products.

Warmest December regards,

John, Lee Ann, Megan, McKenzie and Tressa on behalf of the farm families of U.S. Wellness Meats

Toll Free: (877) 383-0051

Email: eathealthy@grasslandbeef.com

URL: www.uswellnessmeats.com
Blog: http://www.uswellnessmeats.blogspot.com

TABLE OF CONTENTS
  • INVENTORY NOTES - DECEMBER 7, 2008
  • WEEKLY SALE ITEMS
  • DR. ERIC SERRANO M.D.; QUESTION and ANSWER COLUMN
  • FEATURED RECIPE
  • DECEMBER LATE FALL GRAZING NEAR MONTICELLO, MO.
  • CHANGE CUSTOMER INFORMATION
  • ABOUT U.S. WELLNESS MEATS
  • ENERGY FOR ATHLETES
  • ONLINE STORE

  • INVENTORY NOTES - DECEMBER 7, 2008
    london broil and norton wine

    The following items are back in stock:

    One solution for the unanticipated 15 ounce ribeye shortage is to consider purchase of our grass-fed veal 8 ounce ribeyes. This is a very trendy gourmet product from veal animals raised 100% on their mother's milk and grass. These animals have never been confined. Truly unique for veal in the American market place.


    WEEKLY SALE ITEMS
    pork tenderloin

    Sale expires at 5:00 p.m. CST Saturday, December 13, 2008


    DR. ERIC SERRANO M.D.; 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 now appear below and in the bi-weekly U.S. Wellness 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 background and 15 years of clinical experience. This includes working with a number of world class athletes and a large local family practice in Ohio.

    Please email using the address below and place Dr. Serrano's name in the subject line. Answers will appear in future U.S. Wellness Newsletters or below in News Alerts.

    Dr. Serrano is an M.D. with advance degrees in nutrition, kinesiology and wellness.

    Dr. Eric Serrano M.D.
    475 North Hill Road
    Pickerington, OH 43147-1157
    EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com

    >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
    Dr. Serrano:

    I would like to know what nutritional and supplement recommendations you would have for someone with eczema.

    My husband has been suffering with it off and on for years and I have suggested to him many times that it could be his diet, but he is skeptical.

    Thanks in advance for any information you can provide.

    Sincerely,

    Janet M

    >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>


    Dear Janet:

    You are right, and he is way wrong. Like usual, women are always right. Diet is the must important factor on the skin and the skin is the window to your health. The worse your skin is, the worse your health is. Of course, this is in addition to your gastrointestinal system.

    The first thing I tell any body that has eczema is to find out what the person is allergic to, by doing an elimination diet or getting tested for allergies. I also start the patient on vinegar, and it could be balsamic or apple cider, one teaspoon three times per day, and if these two do not work, then I add probiotics and I use Klaire or Orthobiotics. If you want to contact them, the phone numbers for ortho is (800) 924-0824, ask for the probiotics and use a code SERR10 or Klaire is (888) 488-2488 and ask for the complete brand, and the code is 614. I think these are the right numbers if you have problems let John know and I will find out for sure.

    Janet if I was your husband I would definitely listen to you. By the way, the top three foods that you need to start with are WHEAT, DAIRY and EGGS, and just in case, Peanuts also.

    Good luck

    Dr. Eric Serrano


    FEATURED RECIPE
    stew beef small

    Simple and Hearty Beef Stew

    Ingredients:

    • 1 lb stew meat
    • 1 tbsp oil (olive oil, ghee, etc.)
    • 1 yellow onion, chopped
    • 5 large cloves of garlic, chopped
    • 1 can (approximately 14 oz.) diced tomatoes
    • 1 tbsp fresh thyme (or 1 tsp dried thyme)
    • Sea Salt and pepper to taste
    • 2 bay leaves
    • 5-6 cups beef bone marrow stock
    • 1 cup carrots, chopped
    • 1 cup celery, chopped
    • 2 cups potatoes, diced

    Directions:

    1. Preheat oven to 250 degrees F. Heat oil in a large oven safe pot (such as a Dutch oven) over medium heat. Add stew meat and onion and cook for 5 minutes. Add garlic and cook for 30 seconds. Add stock, seasonings and tomatoes. Cover and cook in the oven for at least 4 hours (alternatively, use a slow cooker or leave pot on the stove top). Remove pot from oven place on stove top over medium low heat.
    2. Add carrots, celery, and potatoes. Taste; add sea salt and pepper if needed. Cover and cook for an additional 1 - 2 hours.


    DECEMBER LATE FALL GRAZING NEAR MONTICELLO, MO.
    Canton 081207 med

    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 raw cheese, raw honey, gourmet rabbit , wholesale packs, nutraceuticals , seafood, 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.


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