U.S. Wellness News Alert

Ribeye Sale, Free Range Turkey Photos, 15% Trivia Discount, WAP in Chicago, Lamb Chop Recipe




November 8, 2009

Monticello, Missouri
Dear John,
americanflag

This week we remember the bravery and sacrifices made by our Veterans, and salute them for their service to our country.  On Veterans Day this November 11, please remember to keep our veterans, wounded warriors and their families in your prayers. 

It has been a very busy week at US Wellness Meats.  We are trying to get everything ready for the highly anticipated Weston A. Price Conference this week.  See the press release below for more information.  The office staff will be in attendance spreading the word about the benefits of nutrient dense grass-fed beef.  If you are in the Schaumburg, IL area this weekend be sure and stop by for some samples!  If you are trying to reach us on Friday, please be patient as we will have limited staff in the office, but leave us a message and we will call you back shortly!

We still have Thanksgiving white breasted turkeys in stock.  However, quantities are limited in the web store.  Be sure to allow ample time for turkeys to arrive and thaw before cooking.  White breasted free range turkeys come in 18 and 20 pound sizes.

Our feature farm photos below show the exquisite Heritage Narragansett Turkeys in their natural environment!  Call Jen to order the Heritage Naragansett Turkeys on a first come and first serve basis.  Sizes are much smaller, and range between 6 and 12 pounds.

Our recipe this week features lamb chops, a small delicacy at US Wellness Meats.  The unique, succulent flavor stems from the diet of forage and the two rare breeds of sheep that do not product wool.  Both Katadin and Dorper sheep are non-wool producing and are known by many restaurant chefs for their superior taste and texture.   

The season for corporate gifts is close at hand- before the chocolate gets ordered don't forget that meat gift boxes make excellent gifts.  
To reward early Christmas business shoppers, we will be offering a 10% discount for any corporate business orders that are placed before November 25.  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

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.  "On what date did "Armistice Day" become officially known as Veterans Day?"  Please email your answers HERE.

Best Veterans Day 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/
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Table of Contents
WISE TRADITIONS CONFERENCE
INVENTORY NOTES > Restocked Steaks and Roasts
DR. ERIC SERRANO M.D., M.S., B.C. > Why is Grass-Fed Better?
FEATURED RECIPE > Lamb Chops & Vegetables
CUSTOMER COMMENT > Best Steak Ever!
FARM PHOTOS > Free Range Turkeys
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
Wise Traditions Conference
westonaprice
PROMINENT NUTRITION GROUP BRINGS  10TH INTERNATIONAL CONFERENCE to CHICAGO

WASHINGTON, DC-- October 26, 2009--
The Weston A. Price Foundation will celebrate its 10th year with a conference celebrating the many nutrient-dense foods considered sacred by traditional cultures.  Health practitioners and lay persons will gather on November 13-15, 2009 in the Renaissance Hotel and Convention Center, Schaumburg, Illinois to learn about the vital nutrients found in seafood and grass-fed animal products.  Speakers will cover both scientific and practical aspects of nutrition, from research on fat-soluble vitamins to nontoxic farming methods and food preparation.

Founded in 1999, the Weston A. Price Foundation is a nonprofit foundation dedicated to returning nutrient-dense foods to American tables.  Listed as the 7th most popular nutrition website on the website-rating website alexis.com, the Foundation boasts 11,000 members and almost 400 local chapters in the U.S. and overseas.  Wise Traditions, the Foundation's quarterly journal, focuses on the scientific validation of traditional foodways.

The November conference will feature tracks on healing with whole foods, holistic cancer treatments, anti-nutrients in plant foods, direct farm-to-consumer sales, pasture-based farming and the economics of a whole foods lifestyle. Special topics include successful treatment of infertility, GERD/acid reflux, autism and Alzheimer's disease using cod liver oil, raw milk products, coconut oil, egg yolks and fats and organ meats from grass-fed animals.

The holistic cancer treatment track will be shared by New York physician Dr. Nicholas Gonzalez and San Francisco physician Dr. Thomas Cowan.  Gonzales began his career under Dr. Robert A. Good, considered the father of modern immunology, and completed a research study evaluating nutritional therapy in the treatment of advanced cancer. His nutritional research has received substantial financial support from the National Cancer Institute. Results from a pilot study published in 1999 described the most positive data in the medical literature for pancreatic cancer.  Dr. Thomas Cowan is an expert in the use of Iscador (mistletoe extract) for cancer patients, which has widespread acceptance in Europe and many positive reports in the scientific literature.  Dr. Cowan combines Iscador therapy with a diet of whole, traditional foods.

Three world-renowned authors will present pre-conference seminars on Friday, November 13:  Dr. Natasha-Campbell McBride, author of the Gut and Psychology Syndrome; Dr. Louisa Williams, author of Radical Medicine; and Sally Fallon Morell, author of Nourishing Traditions.

For further  information about WAPF, visit www.westonaprice.org. For the conference schedule or to register for the conference visit the conference page or phone (304) 724-3006.  

Media Contact:  Kimberly Hartke phone 703-860-2711, cell 703-675-5557, kim.hartke@gmail.com
Inventory notes
Week of November 8, 2009
 ribeye
The following are back in stock:
*Lamb products will restock Wednesday, November 11.  Our apologies for the shortages!

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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,

Please give me some much needed advice.

I have had diabetes for 15 years, along with high cholesterol, high blood pressure, hypothyroidism, and recently had 2 stents put in for heart blockages. Will your grass-fed beef help me? In what way will it help? What is the difference between grass-fed and grain finished beef?

I am very anxious about this information as related to my medical diagnosis.  As of right now, I am eating very little meat even though I know how important protein is for cell repair and anti-aging etc.  I only eat fish, eggs, and vegetable forms of protein.

By the way, I inherited my diseases and grew up before they knew about cholesterol, heart blockages with stent placement, thyroid, etc. and so I aggravated these conditions.

Thanking you ahead of time and looking forward to your reply. God Bless.

F.B.
___________________________________________

Dear F.B.,


You don't tell me how old you are, or how old your labs are or what medications you have tried, but I am going to answer the only question I can and that is the one about beef.  If I were a diabetic I would eat organic beef every day, at first I would stick with lean cuts and as my diabetes improves I would eat all of the red meats.

I don't know what kind of diet you are consuming, especially what you mean by "vegetable proteins" but make sure you stay away from carbohydrates- even if they come from organic sources.  I also wouldn't consume juices, grains, or sweets and I would start supplementing my food with certain vitamins, minerals and fats.

God Bless You and Good Luck,

Dr. Serrano

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RecipeFeatured Recipe
 
Lamb Chops & Vegetable Trio

Ingredients:lambchops
  • 4 Lamb Rib or Loin Chops
  • 1 clove garlic, cut in half
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 12 carrots
  • 1 tsp butter, melted
  • 1 tsp fresh lemon juice
  • 1/4 tsp dill weed
  • 1 yellow squash, diagonally sliced
  • 1 zucchini squash, diagonally sliced
Directions:
  1. Rub cut sides of garlic over both sides of lamb chops.  Place chops on rack in broiler pan so surface of meat is 3-4 inches from heat.  Broil 3-5 minutes
  2. Season with salt and 1/8 tsp pepper, turn and continue broiling 4-6 minutes or to desired doneness.
  3. Meanwhile, steam carrots 7-8 minutes, add yellow and zucchini squash and continue steaming 1 minute or until tender-crisp. 
  4. Combine butter, lemon juice, dill weed and remaining pepper; drizzle over vegetables.  Serve vegetables with lamb chops.
Serves 2.

Recipe compliments of Low Calorie Cooking, with Lamb.

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

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What Our Customers Are Saying
delmonicosteak
Good evening!

I just want to take a moment to tell you I received my order from you and just had your delmonico steak for dinner tonight.  It was, by far, the best steak I've ever had in my life, and what makes it even better than the extraordinary taste and the fast, free shipping is the knowledge that I put something healthy into my body.  I just want you to know how much I appreciate your being there as someone I can order healthy and delicious food from, when it can be so challenging to find locally.  

I've also posted a link and a very happy comment on my Facebook page so that others can have an opportunity to learn of you and enjoy your meats too... and joined your group on Facebook.  

I've never been so pleased with a food purchase in my life.  You make a real difference, and I just wanted to take a moment to tell you how much you are appreciated.

Your loyal customer for life,

P.R.
Chappaqua, NY
photosFree Range Turkeys, Nov. 2009

heritageturkeys

Heritage Free Range Turkeys in their natural environment on our production farm in South Carolina. 

freerangeturkey
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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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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
ribeyesale
The following delicious sale items will expire at 10 PM CST November 14, 2009

Box 26LL - Ribeyes
- 12 Ribeye Steaks

Corned Beef Flatiron
- 2 lb average

Beef Salami
- 8 ounce package

Box 74 - Beef Bacon
- 8 lbs

VOLUME DISCOUNT

beefbologna

Beef Bologna
- 1 lb package

Chicken Apple Sausages
- 1 lb package

Or-Ion Liquid Vitamins
- 16 oz bottle
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U.S. Wellness Meats | P.O. Box 9 | Monticello | MO | 63457-9704