E. Coli Update; Burger Sale; 15% Trivia Discount; Physical Training Diet

U.S. Wellness News Alert

E. Coli Update, Physical Training Diet, Ground Beef Sale, 15% Trivia Discount

October 11, 2009
Monticello, Missouri

Dear John,

A recent article in The New York Times regarding the dangers of E. coli in ground beef prompted many phone calls and emails this week. The article told the harrowing story of a 22-year-old dance instructor who is now paralyzed after being infected with an intense strain of E.coli from a Cargill hamburger.

We had many questions about how the risk of E.coli varies between grain-fed and grass-fed animals, and the difference is quite clear. Grass-fed animals maintain a much higher pH in their first stomach due to the forage diet, while grain-fed animals have a very acidic pH in the 4.5 range, due to a heavy starch (grain) diet. E.coli 157 thrives at lower, acidic pH levels, and cannot survive at neutral pH 7.

The grain-feeding industry was developed in the 1950's and was in full force by the 1970's. E.coli 157's first trauma occurred in 1982, leading science to believe it is simply a by-product of a low pH, high starch diet - one cattle were not designed to live on. Therefore, the risk for E.coli 157 is dramatically reduced in grass-fed animals. We still suggest cooking burger to 160 degrees for safety's sake.

The U.S. Wellness slaughter facility is less than 10% of the capacity of the giant plants that slaughter 95% of the beef consumed in the U.S. Consequently, our harvest facility has much better control and operates at a less frantic pace than the large plants in the U.S. It is one of only 3 in the U.S. that have European Union certification, which is a higher standard than the U.S. standard.

All U.S. Wellness beef trim is tested for E.coli 157 before leaving the harvest plant and all ground beef products are tested again before leaving our fabrication plant. In short, the beef is tested twice before it arrives at your door.

Looking for another way to take advantage of grass-fed tallow? We are proud to feature tallow candles in our webstore, a truly unique product mixing grass-fed tallow with the clean burning elegance of palm wax. Each candle is hand crafted in a 100-year-old farm house in rural Missouri, leading to a perfect combination of tallow and palm wax. As the candle melts into a pool of scented oil, it fills the air with the rich flavors of Butter Rum or McIntosh Apple, leaving your home smelling delicious!

Take advantage of the last few weeks of grilling season by trying Grilled Beefsteaks & Colorful Peppers this weekend. Perfect for a backyard barbeque and easy enough to take to the tailgate before a Saturday football game!

Good luck to our good friend (and Olympic marathon runner) Deana Kastor, who is running the Bank of America Chicago Marathon on Sunday! She stays fueled with our grass-fed meats to keep her in top shape for race day!

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. "In 2006 Deena Kastor set a new American record while winning which marathon?" Please email your answers HERE.

Best Autumn 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
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Newsletter Archive: HERE

Table of Contents

INVENTORY NOTES > Burger is back!

DR. ERIC SERRANO M.D., M.S., B.C. > Physical Training Diet

FEATURED RECIPE > Peppered Steak with Caramelized Onions

HAPPY COWS > Summer 2009

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 October 11, 2009

The following are back in stock:

*14 oz. NY Strip Steaks will restock on Tuesday, October 13. Our apologies for the shortage!

Dr. Eric Serrano M.D., M.S., B.C.
Question and Answer Column

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,

My 11 year-old son trains in several sports year round that require strength, speed and flexibility. I make a concerted effort to provide him with at least six to eight ounces of grass-fed beef each day. However, I am wondering if that is adequate and if the timing of the meal makes a difference (i.e., before or after his workout). He has noticeably well-developed lean muscle relative to his peers, but he also has unusually low body fat, which seems to be his natural state. I do make a point to order the 75% lean beef to maximize his saturated fat intake.

Any suggestions to optimize his diet to promote healthy physical development given his rigorous training schedule?

Sincerely,
P.N.
Milton, MA
___________________________________________

Dear P.N.,

Congratulations, because you are doing a great job with your son, especially with his eating habits. My kids are not allowed to play video games, and they must go outside and play and you are on the right pathway.

Timing is everything in supplementation and sports performance, and what you eat before, during, after, and three days before makes a huge difference.

Patricia, I want to make sure that you allow your son to rest between seasons and don't push him into playing when he doesn't want to. I have some parents in my office that want to live their life through their kids and don't give the child a break.

Patricia, if you want to increase his performance and you are doing power sports then use MR100 with two teaspoons of honey about one hour before the game. If you are doing aerobic or endurance types of sports then let him have slow-digesting carbohydrates approximately two hours before games, for example sweet potatoes, brown rice, or Johns power bars, with some fat, so it will even slow it more.

In addition, what he eats during the week will make a huge difference long term, so make sure he eats organic fats. Stay away from cereals, and concentrate on organic red meat, fish, fowl, vegetables, eggs, fruits, and nuts, and add Alpha Omega-3's daily.

Patricia, every sport is different and different sports require different strategies and you are on the right pathway.

Best Regards,

Dr. Serrano

Featured Recipe

Grilled Beef Steak with Colorful Peppers

Ingredients:

2 T-Bone Steaks, 1 lb each
2 red, yellow or green bell peppers, quartered

Parsley Pesto:

1/2 Cup Fresh, Italian Parsley Leaves, packed
4 Large Garlic Cloves, minced
3 Tbsp Olive Oil

Directions:

Place pesto ingredients in small bowl, move to food processor or blender container. Cover; process until finely chopped.
Spread pesto on beef steaks and bell peppers. Place steaks on grid over medium, ash-covered coals. Place peppers around steaks. Grill steaks, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning occasionally. Grill peppers until tender, turning occasionally.
Carve steaks; season with salt and pepper. Serve with peppers.

To Broil: Place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat. Place peppers around steaks. Broil steaks 15 to 20 minutes for medium rare to medium doneness, turning once. Broil peppers until tender, turning as needed.

Serves 4. Preparation time: 35 minutes.

Recipe compliments of The Beef Checkoff.

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

Happy Cattle, October 2, 2009