U.S. Wellness News Alert

Sizzling Summer Steak Sale!   

July 31, 2011
Monticello, Missouri

Dear John,    

Steaks On Grill


Summer steak sale!  We are celebrating the dog days of summer by throwing some of our favorite steaks - NY Strips - on sale and on the grill.  Since all of our steaks are individually wrapped in cryovac packages they will keep for well over a year in the freezer, so be sure to stock up!


If you need a break from grilling in the sweltering summer heat, head on over to our blog for a thirst quenching drink recipe for Tropical Honey Coconut Water, featuring our delicious raw honey!  


We are very excited to be heading to sunny Los Angeles, CA later this week for the Ancestral Health Symposium.  It is the first convention of its kind with some of the most prominent paleo supporters on schedule to speak such as Loren Cordain, Robb Wolf and Mark Sisson.  If you are in the area be sure to stop by the Ackerman Grand Ballroom on the UCLA campus August 5th and 6th.  If you want to keep up with all the latest event happenings over the weekend you can follow the Ancestral Health team on Facebook.    


Several members of the US Wellness crew were able to attend the National Culinary Convention in Dallas, TX this past weekend, where our good friend Executive Chef Keith Armstrong of the Greenwich Country Club was competing for the USA's Executive Chef of the Year.  Chef Armstrong had advanced to the national title contest after winning the SE Regional contest this past spring.  We were in suspense during the whole hour-long competition and are proud to say that Chef Armstrong placed second in an incredibly qualified group of competitors.  He is definitely a winner in our eyes, and we truly appreciate his support of our grass-fed endeavors both on a national level and in his own kitchen.  He was live on national television cooking grass-fed burgers on the Fox and Friends morning show, and is one of the stars on our YouTube Channel, where he has several cooking demonstrations posted.  You can also visit the blog for photos of the exciting event, as well as in-depth coverage of the menu and the competition!


Do you tweet?  Be sure and swing by US Wellness on Twitter for a quick update of everything we've been up to.  You will also hear about all sorts of chefs and bloggers who are sharing recipes featuring lots of tasty US Wellness products!   


Stay tuned!  We will be revealing a new feature chef and an awesome lineup of recipes for the August recipe page next week.   


US Wellness Trivia Contest!    

Enter for your chance to win a 15% discount code that can be applied to any one order under 40 lbs.  We will randomly draw 30 winners who email the correct answer on Sunday, July 31, 2011.  Promo codes will be emailed on Monday morning and will be active for 30 days. 

This week's question: "What was the center of the plate protein the four finalist chefs used to prepare 4 unique recipes in 60 minutes during the Executive Chef of the Year competition?"  Please email your answers to jen@grasslandbeef.com.

Thanks to all who have been participating in our Trivia Contests! In the last news alert, we asked: In the Weston A. Price chicken stock recipe, which type of chickens work best?  The answer was farm-raised, free-range chickens.

Summer Regards, 

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: Chuck Roast 


Dr. Eric Serrano MD, MS, BCserrano

Question and Answer Column


Dr. Eric Serrano


Hi Dr. Serrano,
My daughter and I have started using the amino acid supplements.  I am concerned about the use of sucralose/splenda as a sweetener.  Do you have any plans to change the sweetener to something safer such as stevia or xylitol?  I am concerned about the side effects of consuming sucralose/splenda.   


Thank you,
Lori Hora  



Dear Lori,


I am glad you ask, the new MR100 and the MS are being done with stevia, not becasue splenda or sucralose are bad, but because it was requested. 


The amount of sucralose in one entire bottle is the same as the total amount of one bottle of soda so if you consume the whole bottle of MR100 at once you will only be consuming the same amount as one can of soda. 


Thank you and I hope this helps. 


All the best, 


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. 


#3: Maximize Your Return 


Summary: Planning and buying in bulk or frozen is going to go a long way towards bringing down your food costs. However, at some point you will need to be even more discriminating towards the types of foods you buy. Go for max nutrient and energy density. Liver is the most nutritious food on the planet, and one of the cheapest. Opt for dark leafy greens full of vitamins, rather than iceberg lettuce which is mainly just water.

One of the most popular buzz words in the health food industry is "nutrient density". Since most health food is promoted based on it's capacity to help you lose weight, rather than being healthy (an article for another day), the qualities of food which appear to help you lose weight become accentuated.

In general, nutrient dense foods are those which contain a high proportion of essential vitamins or nutrients compared to their actual mass. These foods are deemed one of the best solutions to the obesity epidemic because they reduce caloric intake while keeping vitamin intake stable, or even higher.

Our problem here, is that nutrient dense food isn't particularly helpful for somebody tight on cash and needs to actually sustain their body. What you need is food that is packed in nutrients and delivers plenty of protein, fat, and complex carbohydrates. You need nutrient and caloric dense foods.

Sure buy as much of the dark, leafy stuff (think "nutrient density") as you can afford but don't waste money on the nutritionally-sparse vegetables like celery, iceberg lettuce and cucumbers. They're pretty much only good for adding flavor or being a substrate to eat other foods from, like dip or peanut butter.

The problem here is that people assume kale chips, and vegetables in general, are superior to plain old meat, even the cheapest meat. And for meat, most younger people have grown up despising offal and organ meats, and shudder at the thought of strips of fat on the side of their steak. So, they end up with expensive fat-free and dried up chicken breasts on their plate every night.

How about this: liver is one of the most nutritious foods on the planet, but also one of the cheapest. It's pure economics. If people don't desire something, it usually becomes less expensive through supply and demand.

The liver is basically an animal's storage depot for energy and fat-soluble vitamins. Anybody trying to maximize their nutrition while minimizing their grocery bill should be buying liver from healthy animals like cows raised on grass pastures.

You see, here's one thing about all aspects of all diets and all eating lifestyles, including Paleo: nutritional density and cost are nowhere near correlated. Ounce per ounce and gram for gram, some of the most nutritionally vapid food is the most expensive, while some of the most nutritionally dense is the cheapest.

The Bottom Line

For general micro-nutrients, you're really just looking at getting enough cheaper meat and vegetables that you can get for you budget. Don't be seduced by the nutrient dense buzzword, energy density for an active person with limited money is just as important. Learn to love organ meats like liver, and appreciate that fat is the most dense source of energy you can get.  




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

Moroccan Meatballs       

Ingredients:Moroccan Meatballs
  • 1 pound ground lamb 
  • 1 pound ground beef 
  • 1/2 cup fresh parsley leaves, minced (about 2 tablespoons) 
  • 1 tablespoon paprika 
  • 2 teaspoons ground cumin 
  • 1 teaspoon salt 
  • 1/4 teaspoon black pepper  
Sauce Ingredients:
  • 1 tablespoon coconut oil
  • 2 medium onions, diced (about 2 cups)
  • 2 garlic cloves, crushed
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium tomatoes, chopped (about 2 cups)
  • 1 1/2 cups water
  • 2/3 cup tomato paste
  • 1/2 cup fresh parsley leaves, minced (about 2 tablespoons) 

  1. In a large mixing bowl, combine the parsley, paprika, cumin, salt, and black pepper with a fork. With your hands, crumble the lamb and beef into the bowl and knead until all of the ingredients are incorporated.  
  2. Moisten your hands with water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on a baking sheet until it's time to put them in the sauce.  
  3. Heat the oil in a large, deep skillet or pot. Add the onion and saute until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir, about 1 minute. Pour in the water, tomato paste, and parsley, stirring to dissolve the tomato paste.  
  4. Bring the sauce to a boil, then gently place the meatballs in the pan, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes until the sauce is thickened. Serve on a bed of mashed cauliflower or cauliflower "rice."   

Recipe and photo compliments of Melissa Joulwan, author of the upcoming cookbook Well Fed: Paleo Recipes For People Who Love To Eat. Find more paleo recipes at www.theclothesmakethegirl.com.

Share your favorite recipes at: blog@grasslandbeef.com.
Customer Feedback
Hello, T-Bone Steaks

Just wanted to say I have been eating grass-fed meats for a couple of years now buying directly from various farmers.  Your beef is by far the best tasting and most tender of them all.  Thank you so much for all your hard work!!!

Coral Gables, FL

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.   


Naturally Yours Grocery  

Our Wholesale Hello! this week takes us to Naturally Yours Grocery, with two locations in nearby Peoria and Normal, IL.  They have been loyal wholesale customers for years and are big fans of the 85% Lean Ground Beef as well as an assortment of Steaks and Roasts.  Normal and Peoria are both big college towns, and we are happy to provide healthy grass-fed options here in the Midwest to youth and students.


If you are in the area be sure to stop by either of their locations:  


4700 North University        1503 E College Avenue

Peoria, IL                              Normal, IL


If you have a grocery store, specialty shop or retail outlet and are interested in stocking a freezer with grass-fed meat options, simply drop us an email at eathealthy@grasslandbeef.com



photosJuly 23, 2011 - Lewis County, MO
July Grazing
It has been HOT here for weeks, but as you can see we've still got plenty of green grass to get lost in!
July Grazing

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.

This weekArmed Forces Foundation's featured organization is The Armed Forces Foundation, a non-profit organization dedicated to serving our military men and women and their families.  They have been able to provide direct monetary support for essential living expenses for our servicemen and women, when they need it most.  They also have various programs available - everything from housing assistance and injured support, as well as outdoor sports programs and hospital visits.

The Armed Forces Foundation recently teamed up with NASCAR, to form a unique partnership with their Troops to the Track program which is creating lifelong memories for countless veterans.  Read their story here

To learn more visit their website or Facebook page, to stay up to date on all the latest happenings.  If you are in the military and need assistance or know someone who does, they are more than ready to help. 

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

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!
NY Strip Steaks

The following delicious sale items will expire at 10 PM CST Saturday August 6, 2011.


NY Strip Steaks 

- 12 (14 oz) steaks


Lamb Loin Chops 

- 2 (6 oz) chops


Bone-In, Skin-On Chicken Breasts 

- 5 lbs


Date-Sweetened Vanilla Cashew Cream 

- 1 pint    




Beef Franks    

Plain Beef Franks 

 - 1 lb


Butterfly Boneless Pork Chops 

- 2 (8 oz) chops  


Unsalted Grass-Fed Butter 

- 8 oz


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