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Dear John,
Spring Greetings from U.S. Wellness Meats! We
are finally starting to see warmer
temperatures in Northeast Missouri this week,
the past rains and the sunshine we have been
experiencing this week have brought about
much greener pastures and super happy
grazing herbivores.
America celebrated Earth Day this week, and were
excited to see good friend Joel
Salatin featured in a special Earth Day
section
in USA Today on April 23rd. Earth Day
originated in 1970
in order to raise awareness and appreciation
for the Earth's environment. The articles
focused on farmers all over the country
raising their products the natural and
unconventional way: on grass and without the
use of pesticides, antibiotics and
fertilizers. It also referred to The
Omnivore's Dilemma, a must-read for anyone
concerned about their health and the health
of Mother Earth. Even though this natural
form of farming represents a small percentage
of agricultural products produced in the
country today, it is a niche market that
continues to grow due to growing awareness of
the risks associated with processed foods and
the fast food nation we live in, and mostly
due to educated consumers like you.
Joel
Salatin, owner of Polyface Farms in Virginia,
is one
of the most well known smart protein
producers in the U.S. Besides grass-fed
beef, Joel also raises free range
chickens, pigs, and organic vegetables. It is
good to see the smart food movement finally
making front page news.
Be sure and check out our new, and super
flavorful Beef
Coulotte Steak. This nifty 6 ounce
boneless steak is from the
sirloin cap, which is the top portion of the
top butt sub-primal.
It is also known
as a beef loin or top sirloin cap steak, it
is great for grilling and will be ready to
order
this week, just in time for BBQ season.
It is also featured in our
recipe section below.
We have had several customers ask about the
new Blue Mountain Organics, dairy free ice
cream- Mango,
Vanilla, Chocolate, Gogi Berry, Mint
Chocolate Chip, and Cappuccino Cashew should
all be in stock by May 10 due to labeling
delays.
Don't forget to check us out on Twitter! Get
current health trends, recipes featuring your
favorite US Wellness products and money
saving discounts! Click HERE
to visit now!
News Flash! Lee Ann, Megan, Tressa and
Jennifer completed a 5.8 mile mini marathon
Saturday morning between the Mississippi
River communities of Canton and LaGrange,
Missouri. Significant hardware was carried
home by several members of the crew. Be sure
an ask about it when you call in this week.
We are doing our part in promoting fitness!
Best Spring Wishes,
John, Lee Ann, Megan, Tressa and Jennifer
on behalf of the farm families of U.S.
Wellness Meats
Toll Free: (877) 383-0051
Direct Line: (573) 767-9040
Fax Number: (573) 767-5475
Email: eathealthy@grasslandbeef.com
URL: www.uswellnessmeats.com
Blog: www.uswellnessmeats.blogspot.com
New Twitter Link HERE
Newsletter Archive: HERE
Inventory Notes
Week of April 26, 2009 |
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The following are back
in
stock:
New Selections:
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Weekly Sale Items
Week of April 26, 2009 |
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The following U.S. Wellness sale items will
expire at 10 PM CST, May 2, 2009:
Volume Sale Choices
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Dr. Eric Serrano M.D., M.S., B.C.
Question and Answer Column |
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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 15 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,
I bought the beef
bacon. It is delicious but
it is salty tasting. I think that I am high
risk for HBP because of my family history. Is
it possible to boil the bacon in order to
lessen the salt content?
Thank you,
C.M..
Turlock, CA
Dear C.M.:
I don't think salt is as bad as you think
Catherine. African Americans are more
susceptible to salt intake if they are obese,
smoke and have a poor diet, if you don't have
any of the above, and you drink plenty of
water, I will continue having my bacon if I
like it.
When I started practicing
medicine
many years
ago, yes I am old, the normal blood pressure
readings were 150 over 90, yes you read that
right, 150 over 90.
What happens is
that the
drug companies can only capture just about
3% of the population with that number and
they can't allow that, so we have to lower
that number so they can make more money
because it means more prescriptions.
Catherine, the number just got lower last
year, now normal is 120 over 80, so be
prepared for more prescriptions. When I am
looking at a patient I look at the body
habits, symptoms- including headaches, family
history, smoking, and stress, then I decide
if that patient has high blood pressure after
I add all of the above.
Catherine, I
saw a
patient last week, a fireman who is in great
shape, and the blood pressure at my office
was 190 over 100. I know this fireman really
well and his blood pressure at my house (he
is a good friend) is 122 over 78 but just by
walking into my office his blood pressure
changes that much. Catherine remember that
you must continue eating organic, exercising
and believing in GOD,and if you are doing all
these things and drinking plenty of water and
consuming vegetables that are rich on
potassium and magnesium, I wouldn't worry
about salt, so go for it.
Best regards,
Dr. Serrano
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Featured Recipe:
Coulotte Steaks With Onion Glaze And Horseradish Bread Crumbs |
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Coulotte Steaks With Onion Glaze And
Horseradish Bread Crumbs
INGREDIENTS:
- 1/2 cup soft bread crumbs
- 1 tablespoon Unsalted
Grass-fed butter
- 3 tablespoons bottled horseradish,
drained
- 2 teaspoons Dijon mustard
- My
House Salt and freshly ground black
pepper
- 4 - 1.5 inch-thick Coulotte
steaks
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 teaspoons minced garlic
- 3/4 cup red wine
DIRECTIONS:
- Preheat the oven to 350 degrees. Spread
the bread crumbs on a baking sheet and bake
until dry and toasted, 5 to 10 minutes. Melt
the butter in a small, heavy skillet set over
medium heat and add the bread crumbs,
horseradish, and mustard. Stir until the
crumbs are well coated and golden brown,
about 10 minutes. Season to taste with salt
and pepper and set aside.
- Season the steaks generously on both
sides with salt and pepper. In a heavy
skillet large enough to hold the steaks
without crowding, heat the oil over high
heat. When very hot, add the steaks and brown
them for 1 minute on each side. Reduce the
heat to medium high and cook for 3 to 4
minutes more per side for rare to medium rare
(internal temperature of 120 to 135 degrees).
Transfer the steaks to a platter and cover
them loosely with foil.
- Pour off all but 1 tablespoon of the fat
in the skillet and add the onion and garlic.
Cook over medium heat until soft, about 5
minutes, stirring occasionally. Pour in the
wine and bring to a boil, scraping up any
browned bits from the bottom of the pan.
Continue to cook until the liquid is reduced
and syrupy and season to taste with salt and
pepper. Spoon the onion mixture around the
steaks on the platter, sprinkle the steaks
with the bread crumbs and serve.
Total Time: 50 min
Yields: 4 Servings
Recipe: Compliments of The Complete Meat Cookbook
Feel free to share your favorite recipes at
recipes@grasslandbeef.com
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| Curious Cows, April 22, 2009 |
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| About U.S. Wellness Meats |
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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
, wholesale
packs,
nutraceuticals
,
seafood,
grass-fed
goat , pre-cooked
entrees and on sale
products.
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| Energy for Athletes |
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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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Confidentiality Guarantee
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We at U.S. Wellness Meats do not sell, trade
or give away any subscriber information. This
isn't just an ethical commitment, it's also a
legal one.
Copyright
Copyright © 2009 by U.S. Wellness Meats. All
rights reserved. The
content, design and graphical elements of
this newsletter are copyrighted. Please
secure written permission of the author
before copying or using this material.
Address: eathealthy@grasslandbeef.com
Sincerely,
John Wood
U.S. Wellness Meats
Toll Free: (877) 383-0051
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