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U.S. Wellness News Alert Monticello, Missouri
January 4, 2009

Dear John,

Happy New Year from the employees and farm families of US Wellness Meats! We hope you have entered 2009 with a renewed sense of optimism for the future.

This is the time of year for setting goals and yes, establishing the infamous New Year's Resolutions. What do you resolve to do in 2009? Eat healthier? Adopt a more eco-friendly lifestyle? Provide nourishing meals for your family? Master the art of grilling?

At US Wellness Meats, we resolve to continue our commitment to nourish the environment and our customers by providing you with and stimulating potpourri of grass-fed meats, free range poultry, grass-fed dairy, wild seafood, organic snacks at more in the U.S. Wellness store (study the left hand column).

We've got lots of big plans for 2009 - including a major website upgrade scheduled to debut by the end of January.

No matter what you've got planned for 2009, a diet rich in sources of smart, clean protein is sure to help provide the nutrients you need to achieve your best year ever.

Best wishes for much success in your 2009 endeavors,

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
Blog: http://www.uswellnessmeats.blogspot.com

TABLE OF CONTENTS
  • INVENTORY NOTES - January 4, 2009
  • WEEKLY SALE ITEMS
  • DR. ERIC SERRANO M.D.; QUESTION and ANSWER COLUMN
  • FEATURED RECIPE
  • Rural Monticello, Missouri - January 3, 2009
  • CHANGE CUSTOMER INFORMATION
  • ABOUT U.S. WELLNESS MEATS
  • ENERGY FOR ATHLETES
  • ONLINE STORE

  • INVENTORY NOTES - January 4, 2009
    CHUCK ROAST

    The following items are back in stock:


    WEEKLY SALE ITEMS
    grass-fed butter


    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 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 enjoy the grass-fed beef from US Wellness. I am a serious weightlifter and have been for many years. As a part of my higher protein diet I try to eat a variety of protein types. I have read so much about the link between eating red meat and the increase in contracting colon cancer. As part of my diet, I usually eat 2/3 pound of the 75% ground beef per day. My question, is this healthy and will it increase my risk of colon cancer?

    I am 48 years old. I try to live and eat healthy and hearing this link repeatedly does give me concern.

    Thank you in advance for your answer.

    Marc

    >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
    Dear Marc:

    My mother just died of colon cancer, so I know how concerning it is to have colon cancer in your mind. I have read almost every study done in the medical literature about fats and cancer, and the only common source of cancer and fat is corn oil. In addition, when they talk about cancer and animal fat, they are talking about lard, which isn't organic, it has been processed and it is just plain nasty. If you eat damaged fats or over cooked fats, you consume a lot of trans-fats, then I see a problem. However, if your source of fats are organic, and in balance, meaning the right amount of mono, poly and saturated fats and vegetables your cancer risk from fats is extremely low.

    I am 46, so I am way younger than you are, I had to say that, and eat red meat every day. When I was competing, I ate meat two to three times per day with a low carbohydrate diet, and I felt great. Now I eat less meat, not because I am worried, but because my 5 kids eat it all!

    Congratulations in your healthy life style.

    Eric


    FEATURED RECIPE
    7 rib veal roast

    Veal Rack Roast

    Ingredients:

    • 8 garlic cloves, quartered
    • 12 sage leaves
    • 1 tablespoon plus 1 teaspoon chopped thyme
    • 1 tablespoon plus 1 teaspoon chopped rosemary
    • 1 teaspoon fennel seeds
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons coarse sea salt
    • 2 teaspoons coarsely ground pepper
    • One 6- to 7-pound rack of veal
    • Optional: truffle oil, for serving

    Directions:

    1. In a mini processor, combine the garlic, sage, thyme, rosemary and fennel seeds and grind coarsely. Add the olive oil, salt and pepper and process to a paste. Rub the paste all over the veal rib roast. Set veal in a roasting pan, cover with plastic wrap and refrigerate overnight. Remove the meat from the refrigerator 2 hours before roasting.
    2. Preheat the oven to 450. Arrange the veal with the frenched bones pointing upwards. Roast veal in the lower third of the oven for 15 minutes. Reduce the oven temperature to 350 and continue to roast for about 1 hour and 10 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat in the center of one of the racks registers 130 for medium meat. Transfer veal to a carving board, cover loosely with foil and let rest for 15 to 20 minutes; the final temperature will be 140 to 145.
    3. To serve, slice down between the rib bones and serve 1 chop per person. Optinal: Sprinkle each chop with a few drops of truffle oil and serve.


    Rural Monticello, Missouri - January 3, 2009
    canton 090104 medium

    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
    beef balogna

    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.


    ENERGY FOR ATHLETES
    pemmican bar

    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.


    ONLINE STORE
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    US Wellness Meats | PO Box 9 | Monticello | MO | 63457