U.S. Wellness News Alert
Dan Whalen - New Featured Chef
 Las Vegas & New York Visits,
28 Selections Re-stocked,
Ground Lamb Sale, 15% Trivia Discount

April 25, 2010
Monticello, Missouri

Dear John,

Another month has flown by here at US Wellness Meats.  We are at the end of April already and still enjoying warm spring weather here in Northeast Missouri.  We would like to thank our dedicated customers for another successful (and busy!) month. 

We will be attending the Foundations Recovery Network Conference: Holistic Treatment: Changing the Way We Look at Recovery - Body, Mind & Spirit, this week. So if you are in the Las Vegas area please stop in at the Palms and visit our booth! We are looking forward to spreading the word about how important a healthy, grass-fed diet is to furthering treatment and improving health.

USA Today had a startling report last week about levels of contaminants in the US beef supply. According to an audit by the US Department of Agriculture's Office of Inspector General "We found that the national residue program is not accomplishing its mission of monitoring the food supply for harmful residues. Together, FSIS, FDA, and EPA have not established thresholds for many dangerous substances (e.g., copper or dioxin3), which has resulted in meat with these substances being distributed in commerce.

The grass-fed protocol is a simple production system that herbivores have perfected over the centuries. Growing high quality forage without synthetic chemical inputs is a huge advantage in the end product.  We are turning solar energy into healthy forage that grazing animals convert into superior lipids, vitamins, protein and amino acids for your health and wellness.

For a tour of our farms, watch The Grass-Fed Difference

BraisedShortRibsHave you met our new featured chef yet? Dan Whalen, author of the popular food blog "The Food in My Beard" was kind enough to sit down for an interview and share some of his amazing recipes with us! Visit his blog for some delicious in-depth recipes with pictures all along the way - he is an expert on everything from apple pie to traditional Mofongo, and everything in between! His recipe for Ancho-Coffee Braised Short Ribs is amazing, and if you are curious about what Mofongo is, see the recipe, which features a US Wellness roast!

US Wellness will be traveling to Long Island, NY to attend the Navel Expo next weekend, May 2. If you are in the area we would love to see you! The Navel Expo is an annual event focusing on natural healing, optimum health and lifelong wellness. They have an impressive line-up of speakers, wellness practitioners and best selling authors all ready to share their secrets. Visit www.NavelExpo.com for more information.  
US Wellness is excited to introduce two new Turkey Jerky varieties this week - Cajun Turkey Jerky and Turkey Jerky with Cranberries.  Both passed inspection in the US Wellness test kitchen so if you are a turkey fan, be sure and add some to your next order!
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. "What famous North American landmark is constantly moving backwards?" Please email your answers to blog@grasslandbeef.com.

Thanks to all who have been participating in our Trivia Contests! In the last news alert, we asked: What are the 3 vegetables used in the Nourishing Traditions Beef Bone Stock Recipe? The answer was: onions, carrots and celery. Visit the Weston A. Price Foundation website to learn more about the benefits of marrow and broth

Best Spring 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

Forward to a Friend
Table of Contents
INVENTORY NOTES > Lamb & Pork Restocked!
DR. ERIC SERRANO M.D., M.S., B.C. > Increasing Iron Levels
FEATURED RECIPE > Skillet Steaks with Sauteed Mushrooms
CUSTOMER COMMENT > "I love US Wellness Meats!"
FARM PHOTOS > April Grazing
HISTORY > U.S. Wellness Meats
ENERGY TIPS > 3.2 Oz = 320 calories, 16 g protein, No Caffeine
Inventory Notes
April 25, 2010
The following are back in stock:
Fresh Cut Pork Chops
New Products:
Forward to a Friend
serranoDr. 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


Dr. Serrano,

I read about the low iron test, I had one last October 2009.  I have also been tested for GI and colon, both came back normal.  I am 47 years old, 95 lbs and 4'11 in tall.  I feel tired and cold all the time.  I am not sure what my iron level is currently, possibly level 9.  I do not eat red meat but have a good digestive system. I have been missing periods and sometimes have cramps.  I currently take Humalog mix 75/25 insulin - 11 units every morning and 7 units with dinner.  I also take Levothyroxine (150 mg).

My doctor wants me to take Ferrous Sulfate 5 Grains (325 mg), a dietary supplement and Vitamin C. I bought Vitamin C (1000 mg), but know this is toxic. If I don't take anything for my anemia treatment will it kill me? What will happen if I don't take the treatments asap?



Dear Wendy,

I love your letter and I can tell you were not happy with my questions, and I knew some of the answers but still had to ask, if not then I am leading the blind. I dont think you are going to die if you don't take your iron, but you need to find out why your levels are low, or what kind of anemia you have.

You don't eat red meat and that is wrong especially if you have diabetes, because meat provides protein, fats, and other vitamins that are good for a diabetic without the sugars. Especially for you, it is the best iron nature can provide, so your first step is to start eating Organic Red Meat, it is the best way to get your levels up.

Your next step is to keep your carbohydrates lower than usual so you can lower your insulin even more. Also start lifting weights so you gain muscle, and reduce the need for insulin even more.

Last but not least, you feel cold because your thyroid is not doing its job. Try changing your thyroid medication to armour thyroid or nature thyroid, you will feel better and your absorption of iron will also get better.

Good Luck,

Dr. Serrano

Forward to a Friend

RecipeFeatured Recipe
  Skillet Steaks with Sauteed Mushrooms

Coulotte SteakIngredients:
  • 1 to 1-1/4 lbs coulotte steaks
  • 2 teaspoons olive oil
  • 3 cups assorted wild mushrooms
  • 2 cloves garlic, minced, divided
  • 2 teaspoons chopped fresh thyme
  • Salt and pepper
  1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.
  2. Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter.
  3. Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.

Serves 4.
Recipe compliments of The Beef Checkoff. 

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

Forward to a Friend
What Our Customers Are Saying

"I love US Wellness Meats!"
Tenderloin Filets
This unsolicited comment and photo came from a Super Human Radio listener. We are proud to have been featured on Carl Lanore's popular radio show where they are dedicated to health, strength, endurance, nutrition and much more. 
photosApril 14, 2010 - Near Monticello, MO

April Grazing
Cattle grazing on a warm April evening.
April Grazing
Change Customer Information

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.

To see past order history click here.

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:

Grass-Fed Lamb, Compassionate Certified Pork, Free-Range Poultry, Wild-Caught Seafood, Grass-Fed Bison, Organic Grass-Fed Butter, Raw Grass-Fed Cheese, Raw Honey, Gourmet Rabbit, Wholesale Packs, Nutraceuticals, Beyond Hydration, Pre-Cooked Entrees, Organic Snacks, and Pet Food.

Forward to a Friend

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.

Forward to a Friend

Online Store

Confidentiality Guarantee

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
Ground Lamb
The following delicious sale items will expire at 10 PM CST Friday, April 30, 2010.
Ground Lamb
- 25 lbs

Corned Beef Brisket
- 2 lb average

NY Strip Kabobs
- 1 lb package

BBQ Hickory Smoked Beef Back Ribs
- 1.7 lbs partially cooked

Heritage Acres Natural Pork Bratwurst
- 5 quarter pound brats/pkg.


Dairy Free Ice Cream
Forward to a Friend
Quick Links
Sale Specials

Online Store

Health Benefits

About Us


Grassland Steaks

Burger Entrees

Heat and Serve

Beef Roasts

Beef Jerky

Beef Organ Sausages

Beef Broth, Tallow,
Suet & Marrow Bones

Beef Brisket, Ribs & Stew

Fresh Chilled Beef

Free Range Poultry

Compassionate Certified Pork

Grass-fed Lamb

Grass-Fed Veal

Gourmet Rabbit

Grassland Bison

Wildcaught Seafood

Grass-Fed Butter

Raw Grass-Fed Cheese

Raw Grass-Fed Goat Cheese

Organic Snacks



Pet Food

Natural Candles & Soaps

All Natural Ono Charcoal

Gourmet Olive Oil

Gift Certificates
Join Our Mailing List
Bookmark and Share
Safe Unsubscribe
This email was sent to eathealthy@grasslandbeef.com by eathealthy@grasslandbeef.com.
U.S. Wellness Meats | P.O. Box 9 | Monticello | MO | 63457-9704