U.S. Wellness News Alert

Want to Lower Cholesterol?
Unprocessed Beef Benefits, Tallow Sale,
June Grazing Photos

June 6, 2010
Monticello, Missouri

Dear John,
Summer Grazing

Happy June!  Summer has finally arrived to Northeast Missouri, we have been experiencing plenty of sunshine and warm temperatures!

Current US Dietary Guidelines suggest limiting intake of red and processed meats, but a recent study out last month has shown that these are two very different products.  The new study has been able to separate the effects of eating the different types of meat, and the results are not surprising to us.  The study showed that eating more processed meat led to higher risk of coronary heart disease and diabetes, while eating unprocessed meats did not raise the risk.  The possible reason behind this is because processed meats normally have higher levels of sodium and nitrates compared to unprocessed meat.  It is often hard to find some of our favorite cuts that do not contain excess sodium or nitrates in the grocery store, so we are especially glad to offer nitrate free bacon and all-beef franks - two of our best sellers!

Steaks on GrillLooking for the perfect Father's Day gift?  What Dad wouldn't love a gift box of steaks, ribs and burgers delivered right to his door?  Our ala carte menu lets you pick and choose Dad's favorites, or you can call our customer service line at (877) 383-0051 and we can help you custom design a special gift pack. 

Nut News: According to a recent study, eating nuts has been shown to improve lipid levels and lower total and LDL cholesterol.  "Our findings confirm the results of epidemiological studies showing that nut consumption lowers coronary heart disease risk and support the inclusion of nuts in therapeutic dietary interventions for improving blood lipid levels and lipoproteins and for lowering coronary heart disease risk," according to lead investigator Dr. Joan Sabaté.  The study also suggests that eating 4-6 servings of nuts per week can reduce the risk of coronary heart disease.  Visit our organic snack section for a listing of all of the healthy nuts and trail mixes we have in stock.  These are a healthy treat to add to your next order!

Be sure and see our recipe section this week for a special Spicy Lemon-Turmeric Chicken contributed by Ivy Larson, who is a featured chef on our new Cooking 101 page.  We have added a helpful video recipe to this week's recipe so you can watch Ivy prepare the recipe and share helpful tips and pointers!

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.  The month of June was named after which Roman goddess?  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 city and year did President Lyndon Johnson in 1966 proclaim as the birthplace of Memorial Day?  On May 26, 1966 President Lyndon B. Johnson signed a Presidential proclamation naming Waterloo, NY as the birthplace of Memorial Day in 1866. 

Best June Regards,

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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Fax Number:(573) 767-5475
Email: eathealthy@grasslandbeef.com
URL: www.uswellnessmeats.com
Blog: http://blog.grasslandbeef.com/
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Table of Contents
INVENTORY NOTES > Beef Jerky is Back!
DR. ERIC SERRANO M.D., M.S., B.C. > Trans Fat Storage
FEATURED RECIPE > Spicy Lemon-Turmeric Chicken
CUSTOMER COMMENT > "Outstanding Service!"
FARM PHOTOS > June Pastures
HISTORY > U.S. Wellness Meats
ENERGY TIPS > 3.2 Oz = 320 calories, 16 g protein, No Caffeine
Inventory Notes
June 6, 2010
The following are back in stock:
Jerky Sticks
Organic Butter Shortage Saga:

US Wellness received an encouraging email late Friday stating we might be back in stock on salted and unsalted organic grass-fed butter in the last days of June.

The issue, is a time delay reaction from the horrendous milk prices in 2009.  The 18 month swoon in fluid milk prices created a slow domino effect in the milk industry.  Specialty dairy producers shared in the pain with their large commercial cousins

Every pound of butter produced yields 26 pounds of organic skim milk that has to be sold or butter cannot afford to be made.  At the end of the 2009 grazing season, our butter supplier lost their skim milk contract for the 2010 season.  All Winter they struggled to find a buyer for the 2010 skim milk to no avail.

It appears they have finally found a marriage with a new vendor, but it is not etched in stone yet. 

Consequently, if any reader of this newsletter has an outlet for full truck loads of organic skim milk weekly, please contact
Steve Young-Burns for pricing at:
PH (612) 331.9115 or
Email: steve@pastureland.coop

Full truck loads of milk hold 5581 gallons weighing in at 48,000 pounds.

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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,

I know studies have shown trans fats tend to be stored more as visceral fat compared to monounsaturated fats.  Do you have any interesting information on the storage of saturated fats or carbohydrates as well?


Dear Elliot,

I do have multiple studies showing how fats are absorbed, stored and utilized, and yes, trans fats will be stored easier because they are difficult to break down. The problem is not with storage, but what they do to your body. You can barely get them digested, so think how hard is for the body to utilize them after being stored in the body for any length of time.

They add a form of slow toxin to the body, so I would stay away from trans fats and animals that are fed chemical supplements because they store them in their fat cells, and when you consume the fat cells of those animals, they end up in your body, as visceral fats.

Take Care!

Dr. Serrano

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recipeFeatured Recipe
Spicy Lemon-Turmeric Free Range Whole Chicken with Veggies
 Tumeric Chicken
  • 1 free-range whole chicken, skinned and trimmed of excess fat, rinsed and patted dry
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoons turmeric
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons sea salt, plus more to taste
  • 2 whole lemons
  • 1 large onion, chopped
  • 5 cloves garlic, chopped
  • 1/2 cup chopped cilantro
  • 1 pound carrots, chopped
  • 2 red bell peppers, chopped
  • 1 can (14 ounces) fire roasted crushed tomatoes
  • 1 teaspoon extra virgin olive oil
  1. In a small bowl, mix together the cumin, paprika, turmeric, cayenne pepper and salt. Add the juice from one whole lemon (reserving the lemon rind) and mix well.
  2. Using your hands, apply the spice mixture generously all over the inside and outside of the bird. Stuff the cavity of the chicken with half of the onions, half of the garlic and half of the cilantro.
  3. Place the remaining onions, garlic and cilantro in the bottom of a 5 or 6-quart slow cooker. Add the carrots, bell pepper and crushed tomatoes. Stir in the extra virgin olive oil. Season with salt to taste. Place the chicken on top of the vegetables. Cover and cook on low for about 7 hours or on high for approximately 4 hours, or until the meat pulls easily away from the bones. Serve warm.
New!  Watch a cooking video of this recipe for step by step instructions and tips at Cooking 101 on our blog

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

US Wellness Meats,Pemmican Bar

I just received my shipment from you and I'd first like to say that the service I received is outstanding.  Also, after eating one of the pemmican bars I must say that in my opinion they are truly outstanding as well.  I haven't had a chance to use any of the beef tallow but I'm sure that it will be top shelf also.  I anticipate ordering some flank steaks to make some jerky with but I may change my mind about that after I taste one.  Thank you very much.  

My best wishes for continued success,

William, a very satisfied customer.
photosJune 2, 2010 - Near Monticello, MO

June Grazing
Spring rains have led to abundant pastures, as seen here on an early June evening.
Canton 100603 close up med

Canton 100603 good shot panorama
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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:

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.

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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
Beef Tallow
The following delicious sale items will expire at 10 PM CST Saturday June 12, 2010.

Beef Tallow
- 5 gallon bucket

Box 66 Short Ribs
- 25 one pound packages

Lamb Loin Chops
- 2 (6 oz) chops

Box 74- Beef Bacon
- 8 (1 lb) packages


Tri Tip Steaks
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U.S. Wellness Meats | P.O. Box 9 | Monticello | MO | 63457-9704