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U.S. Wellness News Alert Monticello, Missouri
November 9, 2008

Dear John,

Democracy is similar to the four seasons, every 4 years on the first Tuesday in November we get to express our opinion at the ballot box. I don't know about you, but I am personally glad to see an end to the pounding of political ads we have all endured during 2008. I just hope common sense above and beyond the call of duty will prevail in a non-partisan manner for the next 12 months to right our listing ship.

This note is penned as a biting November wind howls across the midwest carrying hints of the record snowfalls in the upper Great Plains. However, the grazing animals always seem to enjoy the transition from summer to winter as their hair coats take on a pristine shine of new growth for the colder days ahead. This is especially evident this fall due to the outstanding pasture for this time of year. Omega 3 and CLA levels will be better than normal do to the premium pasture salad available for the entire growing season of 2008.

The recipe section features the teres major or often referred to as the shoulder tender. For many of you, this is an unknown steak selection. However, for savvy white table cloth chefs, it is a culinary secret. Simply stated, top chefs will marinate and convince 95% of their customers it is tenderloin filet. The secret is the teres major muscle is the 2nd most tender muscle in the beef animal. The teres major is used in a support role versus the muscles used for walking that get used on each step the animal takes.

Slicing the long cylinder shaped muscle into petite tender medallions will resemble tenderloin filet mignon to the untrained consumer. Plus, the flavor will rival tenderloin filet if the chef is on his game.

The good news is, you will save 55% on a per pound basis with the teres major over the tenderloin filet with current store pricing. I can assure the flavor profile difference is far less than the price difference. We suggest you purchase a teres major package this week and experience one of the best kept secrets in the beef market place.

A special thank you is in order for Sally Fallon and her management team for the Weston A Price annual convention occurring in San Francisco this weekend. Megan and McKenzie are working their tail feathers off at the U.S. Wellness booth and report a record frenzy for organ sausages and beef sticks.

It is always a delight to attend WAP events as all participants understand what we do as well as any group in America today. Believe it or not, Sally Fallon hosted the first gathering less than 10 years ago in a church basement near Washington D.C. with 20 attendees. That humble beginning has swelled to ~ 1400 this weekend in San Francisco from all over the world.

U.S. Wellness will always be grateful for the doors you opened for our fledgling company.

Warmest 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

TABLE OF CONTENTS
  • INVENTORY NOTES - NOVEMBER 9, 2008
  • WEEKLY SALE ITEMS
  • DR. ERIC SERRANO M.D.; QUESTION and ANSWER COLUMN
  • FEATURED RECIPE
  • NOVEMBER GRAZING NEAR MONTICELLO, MO.
  • CHANGE CUSTOMER INFORMATION
  • ABOUT U.S. WELLNESS MEATS
  • ENERGY FOR ATHLETES
  • ONLINE STORE

  • INVENTORY NOTES - NOVEMBER 9, 2008
    minute steak

    The following items are back in stock:


    WEEKLY SALE ITEMS
    CHUCK ROAST

    Sale expires at 5:00 p.m. CST Saturday, November 15, 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 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

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

    My three year old has eczema. The doctor put her on creams that only made the situation worse. I was told that fish oil would help. I put it in her juice, but she didn't like the taste. Then someone suggested flax oil. I have been using that with good results. Recently I read an article stating that flax oil causes cancer. Is this true?

    Sincerely,

    Shirley

    >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
    Dear Shirley :

    I have two questions.

    Was your baby breast fed?

    Did you take fish oils during your pregnancy?

    The fish oils might help if she has an omega 3 deficiency, but what if she has a GLA deficiency or a monounsaturated polyunsaturated imbalance?

    Flax seed doesn't cause cancer, but any polyunsaturated fat might increase the chances if it comes from canola or corn oil. If you are getting good results with the flax oil then continue it, but I would also stop dairy for a while and add GLA to make sure it is completely gone, or call Mark Harmon at (419) 230-9853 and ask him for alpha omega -3, but the pills might be to big for her. You might have to open them and put the contents in apple sauce

    Good luck,

    Dr. Eric Serrano


    FEATURED RECIPE
    terace major

    Tender Herb - Marinated Teres Major Steak / Shoulder Tender

    Ingredients:

    • 2 teres major steaks ( 2nd most tender beef muscle)
    • 1/4 c. onion minced
    • 2 tbsp. parsley, chopped
    • 2 tbsp. white vinegar
    • 1 tbsp. olive oil
    • 1 tbsp. Dijon-style mustard
    • 1 clove garlic, minced
    • 1/2 tsp. dried thyme leaves
    • dash all natural U.S. Wellness seasoning

    Instructions:

    1. Slice teres major into 1 inch filets.
    2. Combine onion, parsley, vinegar, oil, mustard and thyme.
    3. Place teres major filets in plastic bag and marinate, spreading evenly over both sides of the filets.
    4. Close bag securely and marinate in refrigerator 6 to 8 hours or overnight turning at least once.
    5. Pour off and discard the marinade.
    6. Place teres major filets on rack in broiler pan so surface of meat is 3 to 4 inches from the heat.
    7. Broil 16 - 18 minutes to desired doneness (rare to medium rare), turning once.
    8. 4 - 6 servings
    Adapted from cooks.com


    NOVEMBER GRAZING NEAR MONTICELLO, MO.
    Canton used 11-9-08

    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 , 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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