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U.S. Wellness News Alert Monticello, Missouri
July 6, 2008

Dear John,

The farm families and staff of US Wellness Meats hope you have enjoyed the festivities and patriotism of the Independence Day holiday. As the topic of discussion in our homes, workplaces, and in the media begins to move away from Independence Day celebration, it will surely move toward the economy and the rising cost of gas and groceries.

A quick internet search for "eating well on a budget" will reveal dozens of useful tips for keeping your food budget in check. For your convenience, the US Wellness Meats staff has compiled some favorite tips for eating healthy on a budget:

  • Grow your own vegetables, fruits, and herbs; shop at a farmer's market or join a CSA (community supported agriculture) program if growing your own isn't an option.
  • Choose locally raised, in season fruits and vegetables; frozen versions are a cost effective and nutritious substitute during winter months.
  • Plan ahead - plan meals in advance and shop only once per week; prior to meal planning, inventory your refrigerator, freezer, and pantry to determine what you need to use before it expires or goes to waste.

To maximize your budget when ordering from US Wellness Meats:

  • Shop for weekly sale items, which are announced each Sunday and run through Saturday night.
  • Order primal cuts of steak, roast and back ribs will save you money by cutting a primal into portions at home.
  • Order wholesale/bulk packages of your favorite products. Our frozen meats are packaged to withstand long term storage in your freezer, which allows you to order in bulk without products going to waste. Splitting bulk packages with friends or family can also boost your savings on high quality grass fed beef.
  • New steak choices, developed as "value cuts," including the flat iron and teres major, are equally tender and delicious alternatives to traditional cuts such as New York strip and tenderloin filet steaks.
  • Sandwich steaks, minute steaks, skirt, petite top sirloin, and large top sirloin are all outstanding values.
  • Order in 40 pound multiples and receive $25 off on each 40 pound segment of the order

Finally, think of good nutrition as an investment which will pay big dividends in the future. Eating well today, even as gas and grocery prices continue to climb, will eventually lead to a savings in health care costs and will improve your quality of life along the way.

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 JULY 6, 2008
  • DR. ERIC SERRANO MD; QUESTION and ANSWER COLUMN
  • FEATURED RECIPE
  • LEWIS COUNTY MISSOURI - JULY 4 PASTURE PICTURE
  • CHANGE CUSTOMER INFORMATION
  • ABOUT U.S. WELLNESS MEATS
  • ENERGY FOR ATHLETES
  • ONLINE STORE

  • INVENTORY NOTES
    free range breast small 080630

    The following items are back in stock:


    ON SALE ITEMS DURING WEEK OF JULY 6, 2008
    NY strip small

    This week's sizzling savings include:

    Sale expires midnight CST July 12, 2008.


    DR. ERIC SERRANO MD; 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 14 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

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

    Dear Dr. Serrano:

    Do you have any information on vitamin D deficiency and safe ways to treat it during pregnancy? I was found to have a vitamin D deficiency several weeks ago and also found out I am pregnant. Now the midwives, my primary MD, and even the OB's aren't sure what to do.

    None of them are comfortable with the WAPF recommendations on increased cod liver oil during pregnancy and they only want me taking a prenatal vitamin. I had taken a boost of Vitamin D hoping it would help, but my second level has not increased much at all. I'd like to find someone with some sound advice for supplementation to bring the amounts up to normal in a safe way. I'm really striking out in finding some sound advice on what appears to be an important issue for those of us following a more nurturing, traditional dietary regime.

    My diet is rich in raw organic milk, grass-fed beef, butter, cheese, eggs, and fresh organic fruits and veggies. Sprouted grain whenever possible. Lastly, I now trY to get mid-day sun whenever possible without sunscreen.

    I try to take Green Pastures cod liver oil every day. 2 capsules contain Vit a 5000IU, Vit d 500 IU, and EPA /DHA 150/100 mg. I have switched to a Cod liver oil/ high-vitamin butter oil blend which contains the above plus a host of essential fatty acids to aid absorption. I have also doubled the dose for two weeks now, taking 10,000 IU of the Vit A with 1000 IU of Vit D. The Weston Price foundation recommends double that, but some of the doctors are against it, so I have found a middle ground.

    My Vitamin D level was 16 about 8 weeks ago, then it was repeated last week and only bumped up to 17. They did the 25 (OH) D test, and the range I believe is 30-60 as normal. I take New Chapter organic prenatals, which only have 400IU of Vit D. My thyroid panel was normal back in February (the first thing they checked). Iron was normal but I don't remember the number.

    Thanks for any direction you can provide.

    Paula B.
    Topsfield, MA


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

    Dear Paula:

    Great for the cod liver oil, but I wouldn't take that much vitamin A, because the research shows you must take some precautions. I would change to pure vitamin D, and I recommend Ortho Molecular but you can get vitamin D any where, and if you decide to get Ortho, just call (800) 842-0924, use code SERR10, and they will help you. You need to take 5000IU every day, not 400, it is not enough. I see you live in the North; consequently, exposure to the sun between noon and 2:00 PM for fifteen minutes should help and, it should be enough for you to also get some vitamin D.

    Sincerely,

    Dr. Serrano


    FEATURED RECIPE
    terace major

    Steak Medallion Caprese Salad

    INGREDIENTS

    • 12 slices red tomato (sliced inch thick)
    • 12 slices yellow or heirloom tomato (sliced inch thick)
    • 12 slices red onion (sliced inch thick)
    • Olive oil, salt and black pepper, to taste
    • 1 lb. teres major steak
    • Salt and black pepper, to taste
    • lb. fresh mozzarella cheese, sliced inch thick
    • cup fresh basil, thinly sliced
    • cup balsamic vinaigrette

    DIRECTIONS:

  • Preheat oven to 400 degrees
  • Toss tomato and onion slices with just enough olive oil to evenly coat
  • Season teres major steak with desired amount of salt and pepper
  • Arrange in a single layer on a rimmed baking sheet
  • Roast at 400 degrees for 10-12 minutes; set aside
  • Increase oven temperature to 425 degrees
  • Season beef with desired amount of pepper
  • Roast in 425F oven 15 to 20 minutes to medium doneness
  • Allow steak to rest for approximately 5 minutes
  • Carve steak into 1/2-inch thick medallions
  • Season with salt
  • Alternately layer 4 beef medallions, 3 red tomato slices, 3 yellow tomato slices, 3 onion slices and 3 mozzarella slices on plate
  • Top with 2 Tbsp. basil
  • Drizzle 2 Tbsp. balsamic vinaigrette over and around salad
  • Enjoy!

    Adapted from the Beef Innovations Group


    LEWIS COUNTY MISSOURI - JULY 4 PASTURE PICTURE
    can5ton 080618 medium

    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 , 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