U.S. Wellness News Alert

Happy Independence Day!
Butter is Back, Rib & Cheese Sale, Crossfit Update

July 4, 2010
Monticello, Missouri

Dear John,
American Flag

Happy 4th of July!  We hope everyone is having a relaxing holiday weekend.  We are going to fire up the grill today to grill steaks and kabobs over all-natural Ono Charcoal.  Please remember to keep our troops in mind this weekend - those still serving overseas and the wounded warriors here at home.  We want to thank them for their continued service and dedication to protecting our freedom.

Looking for unique grilling ideas?  Visit our 4th of July blog for recipes, pictures and a delicious strawberry lemonade!  Now is a great time to stock up on Ono Charcoal, ribeye steaks, and Beef Back Ribs - both are on sale this week!

Butter is back!  We have finally been able to restock our salted, grass-fed butter.  We have been getting phone calls and emails daily, asking about its return.  So if you haven't tried the butter yet - now is a great time to see what you've been missing!  We expect unsalted butter to restock next Friday, July 9.

Crossfit Update: Team Flatirons Crossfit is continuing their countdown to the Crossfit Games.  Visit our latest blog update from the team for this week's progress, photos and the latest release from the Crossfit Games.

McIntosh CandleWe need your help!  We are adding two more varieties to our popular line of tallow candles, but we can't decide what scents to add!  Visit our blog to cast your vote on our two newest scents, and be eligible to win a free candle!

Our friend Stanley Fishman, author of Tender Grassfed Meat, recently sat down for a podcast interview with Ann Marie Michaels, author of the popular Cheeseslave blog.  This interview takes an in-depth look at all aspects of grass-fed beef, why its good for you and the best ways to cook it.  Visit his blog page for more info, and to listen to the interview

Independence 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 Tuesday morning (Monday is a holiday), which is good for 30 days.  Which two patriots died on July 4, 1826?  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 type of US Wellness pasture grass was pictured?  The answer was: Eastern Gamma Grass.

Patriotic Independence Day Wishes,

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

Toll Free: (877) 383-0051
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Email: eathealthy@grasslandbeef.com
URL: www.uswellnessmeats.com
Blog: http://blog.grasslandbeef.com/
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Table of Contents
INVENTORY NOTES > Restocked Strip Steaks & Primals
DR. ERIC SERRANO M.D., M.S., B.C. > Cancer & Eating Meat
FEATURED RECIPE > Lamb Chops with Balsamic Reduction
CUSTOMER COMMENT > "Incredibly Delicious!"
FARM PHOTOS > June Pastures
HISTORY > U.S. Wellness Meats
ENERGY TIPS > 3.2 Oz = 320 calories, 16 g protein, No Caffeine
Inventory Notes
July 4, 2010
The following are back in stock:
8 oz. NY Strip

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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


Dr. Serrano,

This week my accupuncturist said I will probably have a battle with constipation the rest of my life as one of the by-products of chemo and that I should avoid beef as it is hard to digest. Fish and chicken were recommended as the predominant protein choice.  Do you agree?

I eat low carb so I do not eat fruits, I also avoid all gluten foods due to sensitivity that developed and because of the carbs. She is using a method called NAET to clear me of food sensitivities.

Thank you for any insight you may have to share.

(P.S. I think chemo is generally not the way to go. But did not have better information at the time to work from.)

With my appreciation,


Dear P,

When you are in the situation that you are, you don't have to explain to me your choices, sometimes we are forced to make choices in a nick of time, and as you know they are hard.  I am going to apologize for the hard to digest situation and yes, you can eat meat, but it must be organic if you are going to eat any.

Meat is not harder to digest if you have your stomach acid working well and if it is organic.  The only reason I would make you stop eating meat is if you were allergic to it on a blood test, or you have severe pain every time you eat it.

Go ahead and continue eating meat if you don't have pain, bloating or any other complaints, but make sure is organic.

One more thing, if you do have a deficiency in Lipase then you might have a hard time digesting meat.  That only happens if you don't have your gallbladder or your pancreas is not working well and you didn't mention that you suffer from either.
Good luck,

Dr. Serrano

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recipeFeatured Recipe
Lamb Chops with Balsamic Reduction
Ingredients: Lamb Chops
  • 4 lamb chops
  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/3 cup aged balsamic vinegar
  • 3/4 cup chicken broth
  • 1 tablespoon butter
  • Salt and pepper to taste
  1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth.
  4. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be too runny. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Serves 4.

Recipe compliments of AllRecipes.com. 

Share your favorite recipes at: blog@grasslandbeef.com.
What Our Customers Are Saying


This is Jorge from San Juan, Puerto Rico. Flat Iron SteaksThis was my first order from you - I got my meat in less than 24 hours after it shipped.

I'm 34 and I have never ordered meat through the internet!  I was a bit skeptical about shipment and refrigeration in-transit but when I got the package today I was impressed how SUPERB the meat was packed (in all senses: cooling,vacuum, etc).

I just had a chance to taste the meat and it's incredibly delicious!  This is my very first time eating grass-fed beef

I wish you huge success with your business and you now have a loyal customer down here.

All the best,
photosJune 25, 2010 - Near Monticello, MO

June Cattle
Cattle enjoying lush summer pastures!
June Cattle
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About U.S. Wellness Meats

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, Pre-Cooked Entrees, Organic Snacks, and Pet Food.

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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
ribeye final
The following delicious sale items will expire at 10 PM CST Saturday July 10, 2010.

Box 26LL
- 12 fifteen oz. ribeye steaks

Beef Back Ribs
- 16 lb package

Beef Oxtail
- 1 lb package

Raw Goat Cheddar Cheese
- 8 oz. block

All Natural Ono Charcoal
- 20 lb bag


Chicken Cutlets

Chicken Cutlets
- 1.5 lb package

Butterfly Boneless Pork Chops
- 2 (8 oz) chops

Pet Burger
 - 1 lb package

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