U.S. Wellness News Alert

15% Trivia Question Discount, BBQ Brisket Sale, Healthy Way to Fry Food, Tailgating Supplies

September 13, 2009
Monticello, Missouri
Dear John,

Tailgating season is here again! 

We were watching our favorite football teams win last weekend while enjoying grilled franks and burgers.  They were a huge hit with fellow fans, and tasted even better being grilled over Ono Charcoal

Skirt Steaks and 9 ounce filets are on sale this week and ready to be thrown on the grill, just in time for next week's game!  To save grilling money, several steak choices are cheaper purchased in volume.

Featured in our recipe section this week is an Herb Crusted Salmon.  This easy, summer recipe is just as healthy for you as it is tasty. 
Salmon and grass-fed beef are two of the best sources of omega-3 fatty acids.  Studies have shown that having enough of this essential fatty acid in our diets is one of the keys to long-term health and disease prevention.

Too many consumers live on a diet with very uneven ratios of omega-6 to omega-3 fatty acids.  Our ancestors survived on a 2:1 ratio of omega-6 fatty acids to omega-3 fatty acids, while typical consumers today have ratios that have climbed as high as 20:1.  This excess of omega-6 fatty acids can potentially cause serious health risks, and should be balanced out with omega-3 fatty acids.  Two of the best places to find this essential nutrient are in salmon and grass-fed beef.

Speaking of health, don't hesitate to stir up your elected officials regarding HB 2749.  This bill will have a huge impact on our food supply, unless we put up a smart fight.  Hats off to those in the trenches waging this battle.  We keep waiting for an incentive in the Health Care debate for those of us on an intelligent diet, that avoid the food stuffs that create long term havoc in the American health care system.  Think how much money would be saved if consumers ate real food like our ancestors did in 1900, when diabetes and heart disease were as rare as hen's teeth.

If you're not following us on Twitter, Facebook, or the blog, then you are missing out!  We just gave away 2 Tender Grassfed Cookbooks from a recent contest that was posted on these sites.  Congratulations to David B. and Ed L., our recent cookbook winners!  Be sure to stay involved for future contests and special promotions. 

US Wellness Trivia Contest! 
The first 15 responders who know the answer to the following trivia question will receive a 15% discount code via email, which is good for 30 days.  According to the article, "The Hundred Year Lie", which is posted on the blog, what is the most likely cause of the increase in deaths from brain disorders?

Be sure and let us know your thoughts on this powerful article, we love to hear your comments!

Best September 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
Facebook Link: HERE
Newsletter Archive: HERE

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Table of Contents
INVENTORY NOTES > Restocked Chuck Roasts
DR. ERIC SERRANO M.D., M.S., B.C. > Healthy Fried Food
FEATURED RECIPE > Quick Salmon with Herb Crust
HAPPY COWS > Summer 2009
HISTORY > U.S. Wellness Meats
ENERGY TIPS > 2 Ounces = 320 calories and No Caffeine
Inventory notes
Week of September 13, 2009
The following are back in stock:

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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,

People like to eat fries and potato chips.  If you ran a restaurant how would you prepare the fried food to give a healthier product?  

Do you have any numbers on the health damage to our bodies from the following different ways of cooking?

Canola expelled pressed organic for frying
Low heat fried
High heat fried
Baked potato

Thank you,
Winchester, VA

Dear J.M.,

I am not a chef, but my wife is the best.  I just deal with the health issues but I am going to do my best in this one.

If Dr. Serrano had the choice to fry foods, he would use different oils for different temperatures and flavor.  For flavor and medium temperature I would use olive oil, and for a neutral flavor and no trans fats I would use coconut oil.  I would never use canola oil to cook, I wouldn't even use it, instead I use peanut oil.

Tallow is ok only and only if ORGANIC, and all the fats must be only ORGANIC. Never use non-organic fat sources.

I hope this helps and I hope you say hi if you see me at the restaurant.

Best Regards,

Dr. Serrano

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Featured Recipe
Quick Salmon with Herb Crust

  • 2 six-ounce salmon fillets
  • 2 teaspoons Dijon mustard
  • 1/3 cup chopped fresh oregano
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup sliced green onion
  • 1 clove garlic
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1/4 teaspoon seasoning salt
  • 1/8 teaspoon pepper
  1. Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Set aside.
  2. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of salmon with the herb mixture.
  3. Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork. To serve, cut each salmon piece in half.
Serves 4.

Recipe compliments of Vital Choice.

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

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Happy Cattle, September 9, 2009


Cattle happily grazing after being moved into fresh pasture.

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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, grass-fed goat, 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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We at U.S. Wellness Meats do not sell, trade or give away any subscriber information. This isn't just an ethical commitment, it's
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 September 19, 2009

Hand-Seasoned Hickory Smoked Sliced Beef Brisket
- 8 (1.5 lb) packages

Tenderloin filet
- 9 oz. filet

Skirt Steak
- 14 oz average

- 1 lb package



Tri-Tip Steak
- 6.5 oz

Pork Bacon
- 1.5 lb package

Turkey Jerky
- Plain or Spicy
- 8 oz package
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U.S. Wellness Meats | P.O. Box 9 | Monticello | MO | 63457-9704