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Fresh Beef Deadline; Sizzling Sale Items; Corned Beef Recipe; Dr. Serrano Question & Answer Monticello, Missouri
March 16, 2008

Dear John,

U.S. Wellness is most pleased to introduce McKenzie Disselhorst as our fresh beef marketing specialist. McKenzie has a rich agricultural background hailing from North Central Missouri. McKenzie spent her formative years active in 4-H and assisting her parents with a grass based cow calf operation.

McKenzie graduated from the University of Missouri in 2003 Cum Laude with an Animal Science degree. McKenzie has been very active in leadership positions since graduation in the cattle business. McKenzie's most recent responsibility was director of communications for the Missouri Cattlemen's Association.

We anticipate increased enthusiasm for U.S. Wellness fresh chilled beef in the ensuing weeks ahead.

Thursday noon CST, March 20 will be the next deadline for fresh meat orders. Please note the selections in the FRESH CHILLED BEEF category. We will take selected special orders on a case by case basis. There needs to be enough weight to justify the cut instructions.

There will be several packaging changes to improve upon our first effort on March 12. Steak bundle, burger - ribeye bundle, burger and the burger bundle round out the shipping selections. Special orders can amend this inventory.

Grilling season is just around the corner in the seasonal areas of this great country. Let's use St. Patrick's Day as a great excuse to fire up those grills!

The drought on sirloin tips and sandwich steaks will end on Friday, March 21. We apologize for the delay as we place a higher priority on proper aging versus risking tenderness issue via aging short cuts.

A new order of raw shrimp should surface on Friday too.

Three, four and seven rib roasts will surface later this week just in time for Easter.

We are hopeful braunsweiger will surface later this week. A small quantity could arrive on Wednesday.

The organic veal top round primal would make an interesting center piece for Easter dinner. Plus, it is on sale for this week only in the ON SALE CATEGORY.

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




    beef brisket

    Corned Beef - St. Patrick's Day

    St. Patrick was a fifth century English or perhaps Scottish missionary to Ireland. Scholars agree he was a historical figure since he converted many pagans to Christianity. However, the same scholars dismiss the legend that has been created since his death.

    The feast day of St. Patrick has been observed in Ireland on March 17 for hundreds of years. The day falls during the fasting season of Lent, but on St. Patrick's Day, the prohibition against eating meat was lifted, enabling the Irish to celebrate their patron saint with dancing, drinking and feasting.

    The celebration in America commenced on March 17, 1762 led by Irish soldiers serving in the English Army in New York City. The ensuing parade helped the soldiers connect with their Irish roots and fellow Irishman.

    One last surprise. It is a myth that the Irish don't celebrate St. Patrick's day with a little corned beef. They called it salt beef. on the Atlantic coast near Galway, Ireland, "pre-salted" lamb was the first choice. The meat produced on the coast contained a higher salt content from the effects of the sea and the dew that settled on the grasses near the coast line.

    The process of salting or corning was applied to the meat of inland animals that had much lower intakes of salt in their diets compared to animals raised on the coast. The word corning, is drived from the similarity of coarse salt to grains of corn. So now you know the rest of the story.



    • 4 pounds of beef brisket
    • 1/4 cup large-grained kosher salt
    • 1 tsp. freshly ground pepper
    • 2 tsp. ground ginger
    • 1/2 tsp. ground cloves
    • 2 bay leaves, crumbled
    • 1 Tbs. brown sugar
    • 1/8 tsp. nutmeg
    • 1/8 tsp. paprika
    • 3 cloves garlic, minced
    • 1 Tbs. saltpeter (optional, can be found in pharmacies)
    • 1/2 cup warm water


    Wash and remove most of the fat from the brisket. Mix together all the spices and the garlic and rub well into the brisket.

    Dissolve the saltpeter in the warm water and pour over the meat. Place in a large, nonmetal container. Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.)

    Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.

    Place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times. Cover with cold water again, bring to a boil and cook over low heat, covered, for about 2 hours or until tender. Cool, slice thin and place on a platter. Serve with mustard or horseradish.

    Serves: 8-10

    Credits to: C.T. Mitchell - Anchorage Morning News

    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 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 back ground and 13 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 Seranno M.D. - 475 North Hill Road - Pickerington - OH - 43147



    Hi Dr. Serrano,

    I have been a grass-fed beef convert for about a year now. It makes a lot of sense to me for people who are healthy and need high quality fats, proteins and vitamins.

    My question relates to people with chronic diseases. My best friend was just diagnosed with Multiple Sclerosis and from what I've read, the best approach to dealing with Auto-Immune Illness such as MS is to avoid protein and instead, focus on healing your digestive tract with a predominantly vegan diet (including a supplement of Cod Liver Oil). I have read your opinions about a vegan diet in previous newsletters, but am wondering if you have any alternative opinions for those with MS. If the vegan diet is not the best approach, do you have any suggestions for dealing with this disease with food as opposed to medication?

    Thanks so much for your feedback. I really appreciate what you do!

    Darcy A.

    ................................................................................................. Dear Darcy:

    First let me give you a hand, because you are a great friend, and MS is a hard disease to treat. There are a lot of ideas out there in how to treat it. All though i have seen a few that actually have helped the patient, and none of them conventional medicine. MS's cause is unknown, but some people suspect it is a relationship between omega -3, vitamin D and proteins. However, others think it is related to allergies or protein deposits in the brain.

    One thing i have learned, is a vegan diet does not help, trust me i have tried this method with patients. I have also tried low fat diets, low allergenic diets with mixed success. One thing that I have tried and seem some improvement, is using a very high fat diet, with lots of omega 3 and liver supplements, including red meat, nuts, fish oils, fish, eggs etc., with olive oil added as a supplement. I have seen milestones with this approach but i have also seen it fail. I am going to give you another website that will help you make your decisions and guiding with more treatments. Check out

    Take care,

    Dr. Serrano

    flank steak new version

    The following items are re-stocked:

    Brand New Selections

    Shrimp Cooked


    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.


    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.


    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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