U.S. Wellness News Alert

Thank you!
Steak Sales, Turkey Recipe, Thanksgiving Shipping, 15% Trivia Discount

November 22, 2009

Monticello, Missouri
Dear John,

Happy Thanksgiving!  The US Wellness family is truly thankful for the support of our loyal customers over the years.  We could not be where we are today without you.  We strive to provide healthy, affordable meals for our customers and especially during tough economic times, it is encouraging that consumers realize the benefits of a traditional, grass-fed diet. 

Last weekend we had the opportunity to attend the Weston A. Price Wise Traditions Conference in Schaumburg, IL.  We had a great time meeting many loyal customers and new customers, as well as many other vendors and their traditional products.  Wise Traditions is always our busiest trade show and we look forward to it every year.  In addition to meeting many new customers, it is a great opportunity to educate ourselves and stay up to date with current trends, new products, and the value of a high fat diet.  Thank you to everyone who stopped by the booth!

News Update!  This week the Senate Committee unanimously approved SB 510, which would give the FDA more regulatory power, but they did not give much indication on how they would pay for the estimated $3.7 billion price tag. SB 510 is not expected to make it to the Senate floor until early 2010, so now is the time to contact your elected officials and make sure our voices are heard.  HERE is a list of Senate members and contact information, as well as talking points from the bill. 

Thanksgiving is fast approaching!  Our last round of turkey orders will ship out Monday, November 23 to ensure delivery and time to thaw before Thanksgiving.  Be sure and have any orders that need to be delivered before Thanksgiving in by Monday, November 23. 

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

Thank you to all who entered the Traditional Recipe Contest!  We had so many great entries, and after much deliberation we are proud to announce Melissa P. as our winner, for her entry for Sausage, White Bean and Kale Soup.  This traditional, nutritious recipe features free range chicken, bacon, sausage and organic butter.  Stay tuned to future newsletters for publication. 

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 day and which President signed the bill that made Thanksgiving a National Holiday?"  Please email your answers HERE.

Take a moment to express your appreciation for those in harms way protecting freedom when the blessing is expressed at your Thanksgiving table.

Happy Thanksgiving,

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

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Email: eathealthy@grasslandbeef.com
URL: www.uswellnessmeats.com
Blog: http://blog.grasslandbeef.com/
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Newsletter Archive: HERE

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Table of Contents
INVENTORY NOTES > Restocked Steaks, Brisket, Sticks, Jerky, Tallow & Corned Beef
DR. ERIC SERRANO M.D., M.S., B.C. > Hypertension Discussion
FEATURED RECIPE > Winning Turkey Recipe
CUSTOMER COMMENT > Filets & Ground Top Sirloin Win Raves
FARM PHOTOS > Happy Cows on a November Afternoon
HISTORY > U.S. Wellness Meats
ENERGY TIPS > 3.2 Ounces = 320 calories, 16 grams protein, and No Caffeine
Inventory notes
Week of November 22, 2009
 whole brisket
The following are back in stock:
New Selections:

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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,

I have been eating healthy most of my life, having a foundation of vegetables, eggs, small amounts of meat and fruits in season as a child. Certain foods such as pork and certain sea foods, have been excluded and salt usage has been kept low.  As I have learned more healthy ways of eating I have incorporated them in my dietary plan. So a few years ago I began eating grass-fed beef, sardines, salmon and halibut from VitalChoice, and mostly organic vegetables and fruits.

This month at age 74 (75 in November), I was diagnosed with hypertension, prescribed 100 mg of metoproplol and an 81mg aspirin daily for the first time. I take no other medications. My weight ranges 112-118 depending on activity and diet.  I have had an issue with GERD for two years and recently completed therapy, dietary, that allowed the ENT to tell me I don't need to see her again unless symptoms returned.  During those two years I took medication briefly, about six months, but stopped after a bad reaction. Recent tests showed no physical justification for the level of blood pressure; the MRI showed that I have had mini strokes in the past but no recent strokes. When the doctor examined me he feared I had had a stroke or would have one without intervention.  The only difference in lifestyle now is decreased exercise, but that is normal for me.  I love summer and I tend to be more active then. The health club near me has closed so I am not doing water aerobics as I would.  I walk, participate in a Tai Chi class twice weekly, and a dance class weekly but I don't know if that is enough exercise to manage my blood pressure well enough to eliminate medication.  

I would prefer having a doctor of alternative medicine but that is not covered by my insurance and is probably more than I can afford. I hate the idea of taking medication for the rest of my life!  I have been under a lot of stress for years due to family situations without developing hypertension but have been acting to alleviate that by letting go where I am not responsible and by my generally good life practices. I am at a loss as to why I should suddenly experience high blood pressure when most of the sources of stress has been eliminated.

Thanks for being available,
Houston, TX

Dear G.S.,

Congratulations on making it so long without medications.  Although you don't tell me how high was your blood pressure, or if you were having symptoms or if you check your blood pressure at home, but based on what you tell me you are in great health. If i were you I would check B12, CoQ10 and increase your water intake. Your problem is poor absorption of vitamins and proteins due to the lack of acid in your stomach. 

I am going to also recommend one teaspoon of organic vinegar three times per day, and after four weeks re-check your blood pressure, in addition to checking your levels contact Kelly Salvatore (614-774-6373) with Spectra Cell, that will give you a better idea of where your levels are.

Good Luck,

Dr. Serrano

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RecipeFeatured Recipe
Simple Heritage Roast Turkey

  • 1 - 12-18lb Turkey, thawed with giblets and neck removed
  • 3 tbsp sea salt
  • 1.5 tbsp black pepper
  • 1 medium onion, quartered
  • 1 medium apple, halved
  • 8 sprigs fresh thyme
  • 4 tbsp butter, cut into four pieces
  • 2 stalks celery, cut in two or three pieces each
  • 2 cups turkey broth, water or a mixture of half water and half apple juice

1. At least four hours before roasting, rub turkey inside and out with sea salt and pepper; refrigerate. Remove from refrigerator 45 minutes before roasting. Heat oven to 425 degrees.

2. Set turkey in roasting pan fitted with a V-shaped rack. Slip your fingers under skin to loosen it. Rub butter over breasts. Stuff vegetables, apple and thyme into cavity. Tuck wingtips under bird.

3. Pour broth or water into pan, around bird. Put turkey in oven and roast, uncovered, for 30 minutes. Reduce heat to 325, baste turkey with pan juices, cover with a foil tent and return to oven. Cook for another 30 minutes. Remove foil, baste again and place foil back on turkey. Cook for 30 more minutes. Remove foil.

4. When turkey has roasted for a total of two hours, insert a meat thermometer straight down into fleshiest part of thigh, where it meets drumstick. Check a second spot, then remove thermometer. (Do not let thermometer touch bone.) Thigh meat should reach no more than 165 degrees. Juices should run clear. (If bird is larger than 14 pounds, keep foil on longer and begin checking meat temperature at two and half hours.) To assure perfectly cooked white and dark meat, you may remove bird when meat thermometer shows thigh temperature at 155, then remove legs and roast them separately for another 15 to 30 minutes, depending on size of bird.

5. When bird has reached desired temperature, remove from oven and let rest for at least 30 minutes, covered in foil and with a damp towel on top of foil, to retain heat and allow juices to return to meat. Remove foil and towel and serve.

Serves 8-12.

Recipe compliments of NY Times.

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

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What Our Customers Are Saying
US Wellness Crew,

OMIGOD! I didn't think you guys could out-do yourselves but you did it again. I absolutely LOVE your filet mignon and I defrosted and ate your sirloin beef patties yesterday. Those were the most tender and moist burgers I have ever eaten.

Newbury Park, CA
photosNovember 16, 2009 - Near Monticello, MO


Cattle taking time away from grazing to pose for pictures on a brisk November afternoon.

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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 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


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
The following delicious sale items will expire at 10 PM CST November 28, 2009

NY Strip Kabobs
- 1 lb package

Skirt Steak
- 14 oz average

BBQ Short Ribs, Precooked
- 1.5 lbs
- Best kept secret

Shredded Beef
- 14 (1 lb) packages

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