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U.S. Wellness News Alert

Exclusive Anniversary Savings for You! 

August 28, 2011
Monticello, Missouri

Dear John,    



It's that time of year again - we are very fortunate to be celebrating our 11th year in business as of September 1, 2011.  We are so proud to still be able to provide the highest quality grass-fed and wild-caught products to our loyal customers and readers and look forward to another 11 years with you!  As a thank you for your continued readership and patronage over the years, feel free to take advantage of a special 15% off discount code good through this Thursday, September 1.  Code: 11years will be active through midnight on Thursday and can be used on any order under 40 lbs, excluding any sale items, bulk boxes, volume discounts or gift certificates.  We truly appreciate your patronage over the years and always welcome any comments or feedback you have.  You can reach us via email at eathealthy@grasslandbeef.com, or contact us via Facebook or on our Blog.    


We aren't done there though, we'll be celebrating all month! What does that mean for you?  Plenty of other chances to win an assortment of prizes and take advantage of more savings.  Stay tuned to our newsletter for all of the details and upcoming events.  


Does the type of grass affect the meat?  Of course.  The Tender Grassfed Meat blog addresses this very issue, and also explains why different grasses affect the flavor of meat.   


They're selling fast!  We added soy-free chicken bundles to the store last week and they have been flying out the door.  Our newest batch of chickens are free range without any soy in their diets.  We have several different packages available.  All chicken bundles usually ship on Tuesdays right from the farm in South Carolina, however due to the hurricane hitting the East Coast we are cautiously going to avoid shipping this week.  All South Carolina chicken bundles orders will be held and shipped Tuesday, September 6.  We appreciate your patience and understanding! 


Speaking of shipping, it's hard to believe but next Monday, September 5 is Labor Day, signaling the end of another hot, fun-filled summer.  Our offices will be closed so our employees are able to enjoy a day off with their families, and since FedEx is also shut down, we will not be able to ship that Monday.  All orders scheduled for Monday shipping will ship that Tuesday, September 6.  


Last chance!  We have to say good-bye to two of our favorites here due to reasons beyond our control.  The delicious Organic Raw Cheddar Cheese is still in stock but won't be for long so if this is a favorite of yours also be sure and stock up!  The suppliers of our All Natural Orange Tree Lump Charcoal have sadly closed their doors, and we will certainly miss the amazing flavor they added to steaks on the grill.  Be sure to add an extra bag to your order while grilling season is still here!  


US Wellness Trivia Contest!    

Thanks to all who participated in our last Trivia Contest! In the last news alert, we asked: What city was the first Ancestral Health Symposium held in?"  The answer was Los Angeles.

Thank You for 11 Wonderful Years, 

John, Lee Ann, Megan, Tressa, Jennifer and Amanda 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

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In This Issue

Iventory Updates

The following items are back in stock:     



Dr. Eric Serrano MD, MS, BCserrano

Question and Answer Column


Dr. Eric Serrano


Dear Dr. Serrano,  


Is it possible for an athlete to eat too much grass-fed, hormone-free calf liver?  Should one be concerned about its high heme iron content at high levels of consumption?  Thank you.





Dear Tim,


How much is too much?  If you mean to tell me that the person is eating only calf liver as his only source of protein, then the answer is yes.  If you mean that the athlete is having it every day, once or twice a day, then the answer is no.  But it is always good to use different sources of proteins to prevent food allergies. 


In addition, each time he eats the liver is it cooked the same or different?  Because that will also affect it. 


Good luck,


Dr. Serrano



This is a friendly reminder to email health and wellness questions to eathealthy@grasslandbeef.com for the Dr. Eric Serrano M.D.

question and answer series.  Dr. Serrano is an M.D. with advanced degrees in nutrition, kinesiology and wellness.


Answers will appear in future U.S. Wellness Newsletters or News Alerts under your first name only. 


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.


Dr. Eric Serrano M.D.

475 North Hill Road

Pickerington, OH 43147-1157

Email Questions To: eathealthy@grasslandbeef.com   

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David Csonka

David Csonka

We are excited to introduce blogger David Csonka to our newsletter staff!  He is the author of the blog Naturally Engineered and an avid crossfit and paleo enthusiast who is also a contributor to the Paleo Magazine.


How to Eat Paleo on a Budget

This article series presents strategies for eating high quality health foods while sticking to a budget.      


#5: Don't Waste Anything


Somebody on a tight budget has little room for wasteful behaviors. There is no excuse for throwing away leftover scraps from a meal, or watching expensive food spoil in the kitchen. With a bit of creativity and planning you can make the most of your food purchases and turn one night of cooking into meals for several days.
Store Your Leftovers
If there is even just one bite of food left on your plate, which you have no intention of finishing, you should save it. Throwing away food is equivalent to throwing away your money. You need to invest in a decent set of storage containers to put food and other cooking ingredients in till you eat or cook them. How strict of a budget you're operating with will determine the quality of containers you'll be able to buy. I recommend investing in some higher quality glass containers, since they won't leak harmful plastic chemicals into your food.
Save Cooking By-Products
Often times, when you are finished cooking you are left with little scraps or oils that remain after preparing your meal. There is probably something you can do with each of those items, so get creative. Even if the results don't contribute to a new meal, if they save you from buying something else then you've saved money. Mission accomplished.


The fat left in a pan or pot after cooking some meat can be strained and stored for later as cooking oil for other meals like stir fries or sauteed vegetables. High quality butter and olive oil can be expensive, so saving the fat from your meat is a good idea. It's a good idea to remove any remaining bits of meat floating around in the oil.
You can either buy a specially made kitchen gadget to simplify the process, or you can just use a basic measuring cup and a small colander to accomplish the same thing. Just place the strainer over the cup and pour the leftover grease through the colander into the cup. Throw that into the fridge so that it stays stable. Oil with a high content of saturated fat will be stable at room temperature, but lower quality meat will likely have higher amounts of polyunsaturated fat in them, which will need to stay cool.
If you have bones leftover from cooking a chicken or some beef ribs, you can definitely use them to make some bone broth or soup. Chicken, pork, and beef bones can be frozen and saved to make homemade stock. Unwanted parts of vegetables like leafy tops and skins can also be saved to flavor the stock. Having stock as the basis of most of your meals won't just cut down on your grocery bill, it's also very healthy. Stocks are full of nutrients that we only find in good quantity in bones.
Unappetizing trimmings left over from your meat can make great pet treats. Generally, cats and dogs love raw meat, it's what they evolved to eat in the wild as their undomesticated counter-parts. Just be mindful of the quality of the meat, whether or not it's been cooked, and if it poses any contamination danger to your pet.
The Bottom Line
One can't afford to throw away perfectly good scraps of food. In other parts of the world this would be unthinkable. Save every bite that could be a snack for later, and turn cooking by-products into reusable ingredients for other meals or pet treats.    




David Csonka is a blogger and natural health enthusiast living in Denver, Colorado. His blog naturallyengineered.com covers topics ranging from evolutionary diets to barefoot running and natural movement. He attended the Florida State University where he graduated with a bachelors and masters degree in Information Science. His interests include running and exercising outdoors, hiking, exploring, and capturing the natural world through the lens of his camera.



recipeFeatured Recipe


Brown Butter Hanger Steak       

  • 1-1.5 lb hanger steak  
  • 1 tablespoon Kerrygold butter 
  • Light sprinkle of truffle salt 
  • 2 cloves minced garlic 
  • Handful of lemon thyme (whole sprigs)  
  1. Preheat oven to roast at 400. 
  2. Rinse steak under cool water, and pat dry with a paper towel. 
  3. Carefully trim any silver skin from the steak. (It is always best to trim the silver skin when doing any fast cooking. Slow cooking will melt the tough tissue away, but when grilling, searing, or broiling, you want to make sure that this part of the meat is removed.) 
  4. Heat a cast iron skillet (or other oven save skillet) over medium heat. 
  5. Add pastured butter to skillet, and cook until butter starts to brown. 
  6. Sear steak in brown butter, 2-3 minutes a side, flipping once (for a thinner steak, try 1-2 minutes a side). 
  7. During the last minute of searing on the second side, sprinkle the top of the steak with truffle salt, minced garlic, and top with lemon thyme sprigs. 
  8. Remove from heat, and place skillet in the oven. 
  9. Roast the steak for 10-15 minutes (for a thinner steak, try 7-10 minutes). 
  10. Remove steak from oven, and allow to rest for 10 minutes. 
  11. Slice, and serve  
Yield: 2 servings

This recipe offers a unique way to cook a steak with amazing results!  Recipe and photo compliments of our favorite paleo chefs at the Food Lovers Primal Palate.  See the full recipe and more photos on their recipe page.

Share your favorite recipes at: blog@grasslandbeef.com.
Customer Feedback

Steaks with 3-Herb OilGood Morning,

I received my first order and fully expected to find disappointment somewhere with the shipping, delivery, products, etc.  I shop online a LOT and have had a load of bad experiences.  However, I'm elated at doing business with you and sampling your products.  The steak I ordered was so different from store bought non-grassfed beef. This is so much better.  The texture was different, the smell - all of it!  I've only scratched the surface of digging into the products but I'm so happy.  The butter is amazing and the flavor is divine.  So different from what I've been using. 

Thank you for having great products and integrity.

All the Best,

Christine A.
Chula Vista, CA

Wholesale Hello!

We are happy to introduce a new section in our News Alerts that will shine some light on a featured US Wellness Wholesale customer.  We have many wholesale outlets around the country that many customers may not be aware of, so this is our chance to brag about them!  If you are interested in becoming a US Wellness wholesaler, simply drop us an email at: eathealthy@grasslandbeef.com.   


Paradiso Crossfit  

Our Wholesale Hello! this week takes us to Paradiso Crossfit, one of our favorite gyms which is located in Marina Del Rey, CA.  They are a great example of a CrossFit community dedicated to the success and health of their members.  Their website is filled with great info explaining what CrossFit is and how to get started, as well as gym member profiles and plenty of WOD's.  You can also follow them on Facebook for more info, client reviews and workouts. 


Since nutrition is such a key part of any workout regimen they have been offering their members a place to buy grass-fed meats and high quality protein.  By buying in bulk everything ships right to the gym and members can pick up their orders when they stop by for a workout.  If you have a CrossFit gym or fitness center in your area that is looking for a source of grass-fed products for their members have them drop us an email


photosAugust 24, 2011 - Lewis County, MO
August Grazing
Great shots taken just after sundown on a hazy August evening.
Grazing and pond shot

US Wellness - Supporting Our Troops

Supporting Our Troops
As the war on terror continues to rage in the Middle East, we continue to follow and support our troops both at home and abroad who work daily to protect our freedom.  Beginning in our 2011 News Alerts we will focus on different organizations and individuals who are making a difference in the lives of our American Soldiers.

John Durant Our good friend John Durant from the popular blog Hunter-Gatherer blog has a great project going on now in honor of the 30 servicemen who lost their lives in the tragic helicopter crash in Afghanistan earlier this month.  As many of our CrossFit enthusiasts know, the Fight Gone Bad workout is one of the most difficult in the CrossFit community and only happens once a year.  Gyms around the country participate, and all proceeds go to help a certain charitable organization.  Many gyms direct all of their proceeds to military funds or projects.  This year many have teamed up to help pool their profits so that they can provide full college scholarships to each of the 21 children who lost their fathers on that sad day.
Hunter-Gatherer is also offering prizes and FightGoneBadgiveaways for those willing to donate to this noble cause.  One of the charities he is supporting is the Special Operations Warrior Foundation, and one of their main goals is to provide a full college education to the children of fallen warriors.  Visit his blog page for all the details and how you can get involved.  You can also find more details on the Hunter-Gatherer Facebook page. 

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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

U.S. Wellness Meats was founded on US Wellness CattleSeptember 1st, 2000. Pasture management and meat science research originated in 1997.

The company office is located 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, Poultry, Wild Caught Seafood, Grass-Fed Bison, Grass-Fed Butter, Raw Grass-Fed Cheese, Raw Honey, Gourmet Rabbit, Wholesale Packs, Nutraceuticals, Pre-Cooked Entrees, Snacks, and Pet Food.

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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!

The following delicious sale items will expire at 10 PM CST Saturday September 3, 2011.



- 1 lb


BBQ Short Ribs

- 1.5 lbs


Ground Turkey

- 1 lb


Extra Virgin Olive Oil  Mid-Season Harvest

- 1 bottle 




Date Sweetened Ice Cream  

Date-Sweetened Vanilla Ice Cream

- 1 pint  


Cajun Turkey Jerky

- 8 oz


Sockeye Salmon Oil

- 180 softgels


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