U.S. Wellness News Alert

Dr. Serrano - Healthy Fats in the Diet,
Restocked Burger
Ribs, Tallow & Salami Sale,
15% Trivia Discount,





December 6, 2009

Monticello, Missouri
Dear John,
snowflake

Happy December!  It's hard to believe, but the Christmas season is here again, and 2009 is almost gone.  We hope everyone had a relaxing Thanksgiving, and we want to thank all of our customers for your patience during the busy shopping time after Thanksgiving.  We received a huge response from the Black Friday and Cyber Monday sale, and our packing crew has been working overtime this week to get all orders out on time.  Thanks again for your patronage, and your patience!

Our feature recipe this month is perfect for chilly winter days.  Submitted in our recipe contest, Tuscan Minestrone Soup features our Turkey Provolone Sausage and is a quick and easy recipe that makes great leftovers!

The season for corporate gifts is close at hand- before the chocolate gets ordered don't forget that meat gift boxes make excellent gifts.  
Simply call the office if you would like to design a gift steak box or mixed cuts bundle for your clients and receive 10% off the total purchase, or send us your request via email

Have you visited our blog lately?  If not, you are missing out on great recipes - everything from Sprouted Flour Brownies to Grass-Fed Short Ribs!  Stay tuned for helpful kitchen hints and more delicious recipes!

This week we remember all the brave souls lost during the attack on Pearl Harbor that happened 68 years ago this week and launched us into WWII.  We are also keeping in our prayers all the troops currently serving overseas, especially during the holiday season. 

US Wellness Trivia Contest! 
The first 30 responders who email the answer to the following trivia question will receive a 15% discount code via email on Monday morning, which is good for 30 days.  "How many men received the Medal of Honor from the Pearl Harbor attack?"  Please email your answers HERE.

Thanks to all who have been participating in our Trivia Contests!  In the last news alert, we asked when and who signed the bill that made Thanksgiving a National Holiday?  The correct answer was FDR on November 26, 1941. 

Best December Regards,

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: http://blog.grasslandbeef.com/
Twitter Link HERE
Facebook Link: HERE
Newsletter Archive: HERE


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Table of Contents
INVENTORY NOTES > Restocked Steaks, Burger, Pork and Cheese
DR. ERIC SERRANO M.D., M.S., B.C. > Pemmican Bar Nutrition and Rare Cooking Question
FEATURED RECIPE > Winning Tuscan Minestrone Soup
CUSTOMER COMMENT > Cheers for Filets, Beef Bacon and Goat Cheeses
FARM PHOTOS > Happy Cows on a December Afternoon
CHANGE CUSTOMER INFORMATION
HISTORY > U.S. Wellness Meats
ENERGY TIPS > 3.2 Ounces = 320 calories, 16 grams protein, and No Caffeine
MINIMUM PURCHASE RULES
CONFIDENTIALITY GUARANTEE
ON SALE SELECTIONS
Inventory notes
Week of December 6, 2009
 burger
The following are back in stock:

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Dr. Eric Serrano M.D., M.S., B.C.
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 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,

As a nutrition therapist I love to advocate for the inclusion of grass-fed meats and healthy fats in the diet. I have two questions:

Much of the information and testimony available to share with my clients comes from accomplished athletes or vigorous, robust individuals. People who are overweight and out-of-shape are more concerned about including fats and red meat in their diets.

Aside from total amount of food eaten each day, do you feel the role of grass-fed meat and healthy fat should be different in the diet of a person just beginning the road to fitness? Would a pemmican bar still be a good choice for a snack for someone who is not fit and healthy?

My second question is in regard to cooking the meat.
My research suggests that rare meat and perhaps even some raw meat is important. From what I have researched, if you have to overcook your meat in order to eat it - perhaps you shouldn't eat it?

I encounter so many people who are afraid of meat or do not like it (unless it is overcooked). What do you tell people about preparing their meat?

Thank you,
Jennifer H.
___________________________________________

Dear Jennifer:

My expertise is performance, and I love dealing with athletes, especially if they play real sports like baseball, football and softball.

After seeing over ten thousand patients, I find that under-eating is one of the biggest mistakes I see, especially under eating--but eating a lot of junk food. Every patient that I see gets a complete physical and emotional exam, and I take blood, saliva, or urine samples, depending on what I need, and then I make decisions on what to do. I have never cured a patient because I don't cure anybody, my patients cure themselves; I only give guidelines.

In my practice I use a lot of meat. I also utilize a 'fat loading day', with organic meats, fats, extra virgin olive oil, and vinegar. I use this technique with my overweight patients, because I have to teach the body to burn fat and to do that the body has to eat fat. There is no one diet that works for everyone, because of differences related to:

1-sex
2-race
3-exercise
4-relationships
5-work
6-country
7-height
8-drugs
9-support
10-motivation
11-weight

With my overweight and obese patients, I do use the pemmican bars on a fat loading day or exercise day, taking into consideration some of the variables above.

On the raw vs. cooked issue, my answer is going to surprise a lot of people; IT DEPENDS ON THE SOURCE OF THE MEAT OR FISH.

If the meat comes from US Wellness Meats, it can actually be eaten raw or lightly cooked and pink or red inside. If commercially bought, or fast food, it has to be cooked, because of too much contact with people, bacteria, and toxins.

Every time you overcook something you degrade it and change the molecular structure of it. Organic meat should be cooked to a 'medium or medium rare' at the most.  I advise people to cook meat by "browning" it on the outside, but red or pink in the inside.

A great way to prepare organic beef is to use olive oil, onions, peppers, garlic, and sea salt. Saute for 5 minutes, with enough olive oil to cover the meat. Place the meat in the pan without cooking for about one hour, then sear the meat on both sides.  I love using the US Wellness Sandwich Steaks for this recipe.

Good Luck,

Dr. Serrano

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RecipeFeatured Recipe
 
Tuscan Minestrone Soup

Ingredients:minestronesoup
  • 1 Med Onion, chopped
  • 3/4 cup diced carrots
  • 3-4 new potatoes, diced
  • 2 cloves Garlic, minced
  • 1 can diced tomatoes
  • 1 TBL Sundried Tomato Paste
  • 1 quart Free Range-Organic Chicken Broth
  • 1 lg can Cannelini Beans, drained AND rinsed
  • 1 can Black Beans, drained AND rinsed
  • 2 TBL Balsamic Vinegar
  • 1 tsp dried basil
  • Black, Red pepper to taste
  • 2 TBS Olive Oil or Organic Virgin Coconut Oil
  • Sour Cream (optional)
  • Parmesean Cheese (optional)
  • Fresh Basil chopped (optional)

Directions:
  1. Heat 2 tbsp olive oil in dutch oven, saute onion and carrots about 5 minutes or until onion is nearly translucent. Add garlic and saute another minute.
  2. Squeeze sausage out of casings into the pan and cook with the onion, carrot, and garlic mixture until no longer pink. Stir in tomato paste and drizzle with balsamic vinegar.
  3. Add can tomatoes (with juice), chicken broth, seasonings and beans. Bring to boil and simmer 15 - 20 minutes until potatoes and carrots are tender. 
  4. Serve immediately. Serve with a dollop of organic sour cream, a sprinkle of parmesan cheese, and dash of fresh basil.

NOTE: When I want to stretch this recipe further to have lunch leftovers (which my kids love to pack in a thermos) I add another 1 cup of chicken broth, increase the tomatoes to the extra large can (32oz), and add another can of beans (usually kidney beans).

Recipe compliments of Recipe Contest Entrant Robin E.!

Feel free to share your favorite recipes at recipes@grasslandbeef.com.

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What Our Customers Are Saying
tenderloin
John,

I just received your shipment today. I'm sitting at the table with my 80-year-old auntie and we are having the Filet Mignons.
 
MY GOODNESS! I think its the best cut of filet I ever had! Mind you, I'm a steak guy and I tried every major steak house in NYC. This puts Peter Lugars to shame.
 
We are also having a few pieces of your beef bacon and raw milk goat cheese too.
 
Having a TON of spinach to BASE this meal out.
 
Thank you again for amazing timely shipments and good eating your products are providing me :)
 
Y.H.
New York, NY
photosDecember 1, 2009 - Near Monticello, MO

decembercattle

Its chilly out, but the grass is still green!

decembercattle
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About U.S. Wellness Meats
tenderloin filet small

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,
organic grass-fed butter, grass-fed raw cheese, raw honey,
gourmet rabbit, wholesale packs, nutraceuticals,
beyond hydration, seafood, pre-cooked entrees, and on sale products.


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Energy For Athletes
pemmican bar

Grass-fed beef pemmican bars are a great way to start the day or make a super high energy lunch in seconds 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

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

E-Mail: eathealthy@grasslandbeef.com
Phone: (877) 383-0051
On the web: http://www.uswellnessmeats.com

On Sale Items
back ribs BBQ
The following delicious sale items will expire at 10 PM CST December 12, 2009

BBQ Hand Rubbed Beef Back Ribs
- 1.7 lb. package

Beef Salami
- 8 oz. package

Beef Tallow Shortening
- 2.25 lb pail

Natural Laundry Soap Nuts
- 1 kilo (200+ loads)

VOLUME DISCOUNT

snacksticks

Beef Snack Sticks
- 7.5 oz package

Free Range Chicken Wings
- 1.7 lb package

Butterfly Boneless Pork Chops
- 2 (8 oz) Chops
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Fresh Chilled Beef

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Raw Amish Grass-fed Cheese

Certified Humane Pork

Grass-fed Lamb

Raw Honey Products

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Natural Candles and Soaps

Nutraceuticals

Gourmet Rabbit

Pet Food

Grassland Goat

Grassland Bison

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Organic Snacks

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Raw Amish Goat Cheese

Soap and Tallow Products

All Natural Ono Charcoal Petrol Free

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U.S. Wellness Meats | P.O. Box 9 | Monticello | MO | 63457-9704