The following items are re-stocked:

• Minute Steaks - 1.5 pound package
• 9 ounce Tenderloin Filet
• Beef Back Ribs - 16 pound package
• Beef Inside Round - 16 pound whole muscle
• Free Range Chicken Breasts - 2 per package
• Free Range Chicken Thighs - 4 per package
• Free Range Drum Sticks - 4 per package

Brand New Selections

• Beef Breakfast Bratwurst Patties - 2 - 5.33 ounce oval patties per package

• Box 26LL - 12 fifteen ounce ribeye steaks
• Box 37 - 64 six ounce 75% lean patties
• BBQ Beef Back Ribs - 1.7 pound package
• Shredded Beef with BBQ Sauce - 8 - 1.5 pound packages
• Leg of Goat Steak - 1 per package bone-in

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

EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com

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Dear Dr. Serrano,

I have a 22 year old autistic daughter who is also borderline diabetic. Over the last 3 yeas we have switched to 100% grass-fed beef, quit buying processed foods, and use as many organic fruits and vegetables as we can. She does get Breyers All Natural Vanilla Ice Cream as a treat. She is on no medication and is stable.

In your opinion, what is worse for diabetics- sugar or grains? I know exercise would be great for her but we can't get her to walk enough to lose the 20 pounds she needs to lose.

Thanks,

J.

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Dear J.,

First, let me congratulate you in your excellent job with your daughter. It is a huge commitment but well worth it. I believe life is a balance, and having an occasional treat is not bad at all. As a matter of fact, when I create diets, I include "cheating" hours or days for patients after they have followed the diet for at least fourteen days. Now for the second part of your question, what is better - getting hit by a car or a truck? Neither - both hurt - but of course one of them will hit you harder. I would stay away from both, but have my "cheat" time with my daughter once per week.

Take care,

Dr. Serrano

Spice up your Spring with Jerk-Seasoned Leg of Goat Steaks

Jerk-Seasoned Leg of Goat Steak is perfect for a large spring dinner. Jerk, which is a Jamaican style of cooking, is traditionally used with goat or pork. This recipe calls for using the oven, but could easily be adapted to a grill.

Recipe: Jerk-Seasoned Leg of Goat Steaks

INGREDIENTS

3 lbs. of leg of goat bone-in steaks, trimmed of fat and membranes ( 4 steaks suggested)
1 small yellow onion, roughly chopped
1/2 cup chopped green onions
4 garlic cloves, minced
2 to 3 Scotch bonnet peppers, seeded, stemmed and roughly chopped
(substitute habanero if you cannot find Scotch bonnet peppers)
2 tbsp. chopped fresh ginger
2 tbsp. dark brown sugar
4 tsp. ground allspice
2 tsp. fresh oregano leaves
1 tbsp. sea salt
1 tsp. ground black pepper
3/4 tsp. cayenne pepper
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 cup olive oil
2 tbsp. dark rum
2 tbsp. fresh lime juice

PREPARATION

Place the leg of goat steaks in a large, re-sealable plastic bag.

In a blender or food processor, combine all the remaining ingredients and process until a smooth paste forms. Pour into the bag with the goat steaks, rubbing to coat evenly. Seal and refrigerate at least 6 hours, or overnight.

Remove the leg of goat from the bag and place in a roasting pan; bring to room temperature. Preheat the oven to 375 degrees F. Roast until medium-rare, and an instant-read thermometer registers 145 to 150 degrees F., turning once.

Recipe will work perfectly for whole leg of goat. Very limited inventory of whole leg of goat!

Credit to: Emeril Lagasse

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.