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U.S. Wellness News Alert Monticello, Missouri
March 1, 2009

Dear John,

March 1 has the following historical lineage:

  • 1830 - Ohio became a state
  • 1845 - Texas Republic was purchased
  • 1867 - Nebraska became a state
  • 1872 - Yellowstone created
  • 1912 - First parachute jump
  • 1937 - First auto license late
  • 1961 - U.S. Peace Corps created

We live in a constant sea of change that often appears status quo. The food world is no different. Those of us in the grass-fed movement often sense the education front as stationary; however, the truth is, there is more educating occurring than many realize.

U.S. Wellness was in the Chicago community this past Friday and Sunday. It was fun to see the enthusiasm for grass-fed growing in several sectors including pro athletes, soccer moms, foodies and the restaurant community. We have a sense 2009 will more consumers seeking grass-fed proteins. To all of you who spread the good news we are forever indebted to your time and effort.

Website update was postponed last week, and with a bit of luck, will land later this week. We apologize for the delay as the last edits are taking a bit longer than forecast. The new look will contain considerably more pertinent info in an easier to use format.

U.S. Wellness encourages all readers to make the effort this week to spread the good news of smart, and pastured raised products to friends and neighbors. The tipping point is a hand.

Please note the newsletter archive link listed in the signature section below. You can search by topics and key words. The link is also directly underneath the newsletter sign up box in the webstore.

Warmest regards,

John, Lee Ann, Megan, and Tressa on behalf of the farm families of U.S. Wellness Meats

Toll Free: (877) 383-0051




Newsletter Archive: HERE or below

  • INVENTORY NOTES - March 1, 2009
  • WEEKLY SALE ITEMS - Week of March 1, 2009
  • FEATURED RECIPE: Veal with Mushrooms and Tomatoes
  • Memories of Spring 2008 Landscape

  • INVENTORY NOTES - March 1, 2009
    sirloin tip small

    The following items are back in stock:

    New Selections:

    WEEKLY SALE ITEMS - Week of March 1, 2009

    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

    Dear Dr. Serrano,

    Relating to the column on cooking and nutritional loss, can you give us a little more information on that subject. Specifically what is the best preparation for eggs for minimal loss and for beef is there one method broiling vs. grilling , etc that is better again for minimal loss. I would assume that rare/medium rare would be better than medium or well done???

    Is there a publication that you can recommend on this?

    Thank you for your assistance,

    Dear AWS:

    Which way is the best way to cook so you can retain all the nutrients in your meals, and the answer is depends, because there are nutrients that are absorbed better after cooking and others are worse or better before cooking. For example, broccoli has a lot of nutrients that, once steamed or heated, will be better absorbed. However, there are also other foods that you not only want to cook for your protection but you must, like hamburger, because the way is processed before it gets to your house. It also gets more difficult because some foods you don't want to consume or cook the same way all the time because then it can create digestive or allergic problems, for example the egg, which everybody likes fried, boiled, or scrambled, and you always order it the way you like it. If you cook it the same way it will probably cause allergies, or digestive problems, so it is better to consume eggs different all the time. I can give you some guidelines but all of them are just based on experience and maybe a little science:

    1-pork, hamburger and chicken, always cook
    2-chicken if organic still cook
    3-vegetables, some of them you must cook, others not, so I will consume them raw and cooked
    4-nuts, always raw if possible but sometimes no options
    5-grains, always cook
    6-beans, cook
    7-fruits, either way
    8-eggs, either raw or cook, only raw if you know where they are coming from
    9-milk, I prefer raw but it can be hard to get a hold of it
    10-meats, seafood, either way if organic, or you know where it comes from

    Try not to over heat or cook the meats because it will destroy some of the nutrients.

    Best regards,

    Dr. Serrano

    FEATURED RECIPE: Veal with Mushrooms and Tomatoes
    veal cutlet

    Veal with Mushrooms and Tomatoes


    • Veal cutlets, cut into 4 portions
    • 3 tablespoons butter
    • 6 to 8 ounces sliced mushrooms
    • 1 tablespoon olive oil
    • salt and pepper
    • 2 tablespoons flour
    • 4 green onions, sliced
    • 1/2 cup beef broth
    • 1 can (14.5 ounces) diced tomatoes


    1. Pound veal to about 1/4-inch thickness; rinse and pat dry with paper towels.
    2. In a large skillet, melt butter over medium-low heat. Add mushrooms and cook, stirring, until lightly browned.Remove to a plate and set aside. Add oil to the skillet and heat over medium heat.
    3. Sprinkle veal lightly with salt and pepper; coat lightly with flour and cook for about 2 minutes on each side, or until browned. Add the green onions and cook for 1 minute longer. Add broth and cook, uncovered, for 5 minutes. Add tomatoes; cover and simmer for 3 to 5 minutes. Taste and add salt and pepper, as needed. Serve with hot cooked pasta. Serves four.

    - Recipe adapted from

    Memories of Spring 2008 Landscape
    canton field 19 April 2008


    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.

    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, 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.

    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.

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