U.S. Wellness News Alert

15% Trivia Discount, Rib Sale, Restocked Ice Cream & Steaks, Beef Tongue Recipe

February 28, 2010
Monticello, Missouri
Dear John,
February Cattle

Greetings from snowy Northeast Missouri!  We are hoping March comes in like a lamb, rather than a lion because we have seen plenty of inclement weather lately.  We started off the week with 12 inches of snow but the sun is shining today and no more snow is in the forecast!

Are you looking for a new breakfast snack?  Look no farther than our chicken and turkey sausages.  These tasty treats are perfect at breakfast, or any time of day.  Now is a great time to try the Turkey Provolone Sausage and Chicken with Feta and Spinach Sausage as both are featured volume sale items this week. 

Food Freedom Update!  Just this week legislation that would allow the sale of raw milk and homemade food products directly from farmer to consumer in the state of Wyoming passed committee and entered the House.  This bill, known as the Wyoming Food Freedom Act, would make it easier for farmers to sell their products directly to consumers and make farmers markets more accessible.  While this is just one state, it is a small step in the right direction.  Visit the Farm to Consumer Legal Defense Fund site for more information, and contact your local Representatives to help make them aware of the great need for this type of legislation. 

Have you ever wondered how to cook beef tongue?  Our recipe section this week features and easy (and delicious!) recipe in order to enjoy this hard-to-find cut.

Stay up to date on all the latest US Wellness happenings by following us on Twitter and Facebook!  We always have something going on and would love to hear your feedback!

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 2004 the science journal Public Health released a study showing that death from what kind of diseases more than tripled from 1974-1997?"  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: How many pounds of conversation hearts does the New England Confectionery Company produce each day to prepare for Valentine's Day demand?  The answer was 100,000 lbs per day, in order to keep up with the 8 billion hearts sold during the Valentine holiday rush!

Best March Regards,

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

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Table of Contents
INVENTORY NOTES > Restocked Steaks, Cheese, Fish & Ice Cream
DR. ERIC SERRANO M.D., M.S., B.C. > Cholesterol & Blood Pressure
CUSTOMER COMMENT > Grass-Fed Health Improvements!
FARM PHOTOS > Cattle in the Snow
HISTORY > U.S. Wellness Meats
ENERGY TIPS > 3.2 Oz = 320 calories, 16 g protein, No Caffeine
Inventory Notes
February 28, 2010
The following are back in stock:
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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


Hi Dr. Serrano,

My husband has medically controlled high cholesterol and blood pressure and a calcified aortic valve (possibly from rheumatic fever as a child) that frequently causes chest pressure and shortness of breath.  I know that grass-fed beef has omega 3 and CLA, but it also has a concentrated amount of saturated fat.  Should my husband eat this food in moderation, and, if so, how much or how often is common for guys who are almost 60 with his condition?

He eats very little meat and dairy, choosing soy products instead because this was such a scare for him.  His digestion has improved and his numbers are good.

Thanks for your suggestions.


Dear J.B.:

Eat organic, grass-fed beef, because as I have mentioned in previous articles, it is not the fat, but the source of the fat. 

If he is getting saturated fats from bad sources, then he is going to get toxins in it. Go for the organic grass-fed red meat, but again, the key question is how is he feeling? If he is feeling good with high energy levels, then there is nothing to worry about. If he is feeling low energy levels, then we may need to look at other parts of his diet.

In addition I wouldn't use soy at all because of the estrogenic and insulinogenic properties.

All the best,

Dr. Serrano

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RecipeFeatured Recipe
Beef Tongue Recipe

Beef TongueIngredients:
  • 1 Beef Tongue, defrosted
  • 2 onions, cut in large slices
  • 8 carrots, cut in thirds
  • 1 bag frozen peas
  • 4 large peeled potatoes, quartered
  • 2 tsp Salt
  • Water
  1. Place tongue and 1 teaspoon salt in pressure cooker.  (Best to use rack in the pot.)
  2. Add enough water to cover the meat, then pressure at medium pressure for 1 hour.
  3. Release the pressure and run cold water over the pot.
  4. Take the tongue out and remove the skin, cover and keep warm.
  5. Add remaining ingredients to the juice along with 1 teaspoon salt.
  6. Bring the cooker back to high pressure for 5 minutes, then reduce the pressure, take the tongue out and slice it for serving. 
Makes 4-6 Servings.  Perfect served over rice or if you don't want to add the potatoes to the mix, leave them out and serve over mashed potatoes.

  Recipe compliments of satisfied beef tongue customer, Rodger S!

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

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What Our Customers Are Saying

Thought you'd be interested to hear this: since getting your newsletter and getting subsequent information regarding grass-fed products and better understanding the dangers of our industrial food supply I switched to a grass-based diet five months ago.

I eat high-fat foods (grass-fed) with cholesterol, no sugars and only whole grain carbs.  Thanks to you and the information you've driven me to, I understand inflammation and how the ratio of Omega 3 to Omega 6 is thrown out of whack by corn based food.

In 2007 I had a massive heart attack (100% blockage of LAD) suffering permanent heart damage and I have an ICD in my chest.  The thing that saved me at age 58 was excellent physical condition.

I get my blood work done every 6 months. The past test results showed my cholesterol stayed the same (188), my HDL was up, my LDL was down, my homocysteines and triglycerides were down.  All my meds were the same the only change was my diet.  Going to a high fat (grassfed) diet and having these results flies in the face of conventional wisdom, not to mention causing my doctor to develop a sudden stutter.

Thanks for your influence,

photosFebruary 17, 2010 - Near Monticello, MO

February Cattle

We're not shy!  Cattle are getting up close and personal while waiting for some fresh hay on a cold February afternoon!

February Cattle
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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, humanely raised 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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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
Short Ribs
The following
delicious sale items will expire at 10 PM CST March 6, 2010.

Box 66 - Short Ribs
- 25 lbs

BBQ Shredded Beef
- 12 lbs

Box 74 - Beef Bacon
- 8 lbs

Ground Top Sirloin
- 2 eight oz. patties

Beef Tongue
- one whole tongue



Chicken Feta/Spinach Sausage Links
- 1 lb package

Turkey Provolone Sausage
- 1 lb. package

Beef Snack Sticks
- 7.5 oz package

Fulvic Acid
- 16 oz. bottle
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