The following items are back in stock:

• Minute Steak - 1.5 pound package
• Sandwich Steak - 1 pound package
• Sirloin Tip Steak - 1 pound package
• Tenderloin Filet - 6 ounces each
• Tenderloin Filet - 9 ounces each
• Raw Dark Chocolate Bars - now with bulk discounts
• Organic Walnuts
• Organic Pecans
• Organic Almonds
• Organic Ginger Love Bites
• Organic Berry Powerful Trail Mix
• Organic Medium Cheddar Cheese - 8 ounce package
• Amish Monterey Jack Grass-fed Cheese
• Amish Colby Grass-fed Cheese
• Amish Havarti Grass-fed Cheese
• Free Roam Chicken Cutlets - Antibiotic Free - 2 per package
• Free Range Whole Chicken
• Free Range Chicken Breasts - 2 per package
• Free Range Thighs - 4 per package
• Free Range Drumsticks - 4 per package
• Free Range Wings - 4 per package
• Free Range Chicken Livers - 1 pound package
• Free Range Chicken Hearts - 1 pound package
• Free Range Chicken Necks - 6 pound package

New Products

• Free Roam Chicken Cutlets - 10 pound bulk bundle - ~ 25 cutlets

This week's sizzling savings include:

• Chicken Feta/Spinach Sausage Links
• Beef Sugar Free Garlic Franks
• Hand Seasoned Hickory Smoked Sliced Brisket
• Or-ion Concentrated Mineral Complex
• Ground Chicken Backs for Pets - 12 - two pound packages

Sale expires midnight CST May 31, 2008.

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 back ground 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 Seranno M.D.
475 North Hill Road
Pickerington - OH - 43147-1157
EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com

Dr. Serrano,

For the past 6 months whenever I eat breads, pastas, etc. my fingers get very sore and as soon as I stop eating them the soreness goes away - I have experimented with this several times and the outcome is always the same. I definitely do well on a high protein diet, however, my last blood work showed that within a year, my cholesterol went from 160 to 195 and trig. from 43 to 76.

However, my main concern is my bun/creatinine level (BUN) is 30 - normal being 11-22. Is this from eating too much protein? Do you have any idea why the carbohydrates cause my fingers to hurt and what do you recommend for the bun/creatinine and cholesterol? - MMB

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

Dear MMB,

I always tell my patients listen to your body because it knows best, and the doctor knows little. Your body is telling you that you have Celiac disease and if you continue this routine of eating the wheat sources, you are going to develop arthritis. I would immediately stop eating any wheat, start taking fish oils and GLA and CLA, and no beer either.

I don't know how old you are, so I will say your cholesterol is okay at 195; actually, where it should be. I can't tell you much about your BUN, because I don't know how much you weigh or how much you exercise, and BUN is dependent in muscle mass, exercise, protein intake and water intake. With a BUN of 30 and a normal creatinine, I wouldn't worry, but again, I don't have enough details.

Dr. Serrano

Fire up your grill, smoker or oven and get ready to wow your friends and family with a delicious brisket recipe from US Wellness Meats. Start with a flavorful rub:

Beef Brisket Rub

Ingredients:

• 4 tablespoons chili powder
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoon black pepper
• 2 1/2 teaspoons garlic powder
• 2 tablespoons onion powder

• Regardless of cooking method, always cook the brisket ( 3 pounder or whole brisket) with the fat side up.
• Cook brisket at a low temperature (200 to 300 degrees) for an extended period of time.
• Wrap brisket in heavy duty foil to help retain juices.
• Allow brisket to rest for a minimum of 30 minutes after cooking and before slicing.
• Cook brisket in the oven at 200 degrees, 2 hours per pound.
• Smoke brisket at 220 to 240 degrees for 1.5 hours per pound.
• Grill brisket over indirect heat, 250 to 300 degrees, 1 hour per pound.
• Brisket is ready for slicing when internal temperature reaches 175 to 190 degrees.
• Add sauce to brisket (optional) after slicing.

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 , seafood, 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.