U.S. Wellness News Alert

Great Grilling Specials for Father's Day!  





 
June 19, 2011
Monticello, Missouri
  

Dear John,
T-Bones Grilling  

Happy Father's Day!  In honor of one of the most special holidays of the year, we decided to throw a great grilling sale!  Some of our summertime favorites are on sale - T-Bone Steaks, Summer Sausage and two grilling essentials: our All-Natural BBQ Sauce and Lump Charcoal.  So be sure and treat Dad to a special barbecue soon!  

 

Speaking of Dad - thank you to everyone who entered our "Dad's Dish" contest on Facebook!  The winners have been notified and if you haven't read the entries yet be sure and check them out for some great grilling tips and ideas! 

 

The good fat!  Not all fats are bad for you, and heart-healthy omega-3 fatty acids are an essential part of any diet.  This slideshow courtesy of WebMD explains the many benefits of omega-3's and the potential diseases that can possibly be prevented by having a healthy omega-3:6 ratio.  If you are looking to add more omega-3's to your diet, the best way is by eating foods rich with the healthy fat, such as Wild-Caught Salmon, Grass-Fed Meats, Walnuts, and dark leafy vegetables.   

 

The Endocrine Society released new guidelines recently that suggest Americans are not getting enough Vitamin D in their diets.  According to author Jonny Bowden, Vitamin D deficiency is starting to become a "silent epidemic."  He goes on to say this essential nutrient is important for many reasons: 

  • absorbing calcium for bone health
  • fighting and possibly preventing cancer
  • preventing osteoporosis and multiple sclerosis
  • can help improve physical performance in elderly
  • as we age, it can help prevent dementia, Alzheimer's and disability
  • new mothers with low Vitamin D levels transfer that deficiency to the newborn

According to the Weston A. Price Foundation, Vitamin D helps control the amount of calcium in our blood, thus helping improve bone health, and may even help combat heart disease.  Vitamin D can be absorbed through sunlight, and the best way to get it through diet is by consuming organ meats, oily fish, and cod liver oil which are all excellent sources of Vitamin D.  Sadly, the standard American diet is low in Vitamin D due to the low-fat/vegetarian dieting trends.  For more information on the many health benefits of Vitamin D and a great list of food sources, read The Miracle of Vitamin D on the Weston A. Price website.  If you are looking for a Vitamin D supplement our Vitamin D3 is twice as effective since it comes in a base of Wild Sockeye Salmon Oil which is naturally rich in D3, so be sure to add a bottle to your next order! 

 

We stumbled upon a  blog post this week that really got us thinking - if we had to choose only ten foods to sustain us for the next ten years, what would they be?  This is a question Mark's Daily Apple tackled this week - and we suggest you check out his answers!  Some of our favorites were listed: Wild Salmon, Grass-Fed Ribeyes, Cheese, Bacon, Broth and Butter - so be sure to read his post to find out why these are all such essential parts of any diet!   

  

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, June 19.  Promo codes will be emailed on Monday morning and will be active for 30 days. 

This week's question: "What is one of the best food sources of Vitamin D that you are going to add to your diet?"  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: Father's Day was made a permanent holiday when which President signed it into law in 1972?  The answer was: President Nixon. 

Best Father's Day Regards, 

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


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In This Issue
INVENTORY UPDATES: STOCK UP ON SALMON!
DR. ERIC SERRANO MD, MS, BC: TOO MUCH MEAT?
FEATURED RECIPE: CURRIED BISON KABOBS
CUSTOMER FEEDBACK: "EVILS" OF MEAT?
WHOLESALE HELLO!: LOCAL HARVEST CAFE & CATERING
FARM PHOTOS: JUNE GRAZING
SUPPORTING OUR TROOPS: MISSION: ABLE
CUSTOMER INFORMATION
ABOUT US WELLNESS MEATS
CONFIDENTIALITY GUARANTEE

Inventory Updates


The following items are back in stock:Canned Salmon

 

New Items: 


 

Dr. Eric Serrano MD, MS, BCserrano

Question and Answer Column

 

Dr. Eric Serrano

 

Dear Dr. Serrano, 

 

Can a person get too much iron from grass-fed red meat? I've read that menopausal women have to be careful about getting too much iron.

 

Thank you!

Terry 

 

 ___________________________________

 

Dear Terry,   

 

The only way I would tell somebody to stop eating red meat would be if the person is allergic to red meat which is very rare.  Or, if the person had a condition called hemochromatosis, which is when iron levels are so high that it is dangerous to the person, and still I would only limit the red meat not tell them to stop it.

Terry the answer to your question is a big NO.   


Thank You,  

 

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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recipeFeatured Recipe

Curried Bison Kabobs    


Ingredients:Kabobs
  • 2/3 cup olive oil  
  • 1/2 cup beef broth 
  • 1/2 cup lemon juice  
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 2 teaspoons salt
  • 4 bay leaves
  • 16 whole peppercorns
  • 2 lbs bison stew meat
  • 2 large green peppers, cut into 1-1/2-inch pieces
  • 3 medium tomatoes, cut into wedges
  • 3 medium onions, cut into wedges
Directions:
  1. In a large resealable plastic bag, combine the first eight ingredients. Remove 2/3 cup for basting; refrigerate.  
  2. Add bison to remaining marinade; turn to coat. Cover and refrigerate for 8 hours or overnight. 
  3. Drain and discard marinade. On metal or soaked wooden skewers, alternate the bison, green peppers, tomatoes and onions.  
  4. Broil 5-6 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue broiling, turning and basting for 8-10 minutes or until meat reaches desired doneness. 

 

Yield: 8 servings

Recipe and photo compliments of Taste of Home.

Share your favorite recipes at: blog@grasslandbeef.com.
Customer Feedback
Steak on Fork
I've got a loyal base of US Wellness customers from my gym Crossfit-HR

Thought you guys would like this article i recently wrote for FireRescue magazine.  I wrote a rebuttal to an article about the "evils" of meat.

Jeremy G.

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.   

 

Local Harvest Cafe This week's Wholesale Hello! takes us local St. Louis, MO for a visit to Local Harvest Cafe, where they are changing the way St. Louis eats.  What is unique about this cafe is that at least 50% of their ingredients come from within a 150 mile radius of St. Louis, thus reducing the carbon footprint of your meal, and ensuring you get the freshest meats and produce around.  Their menu features seasonal local produce and meat cuts.  They are striving to be as eco-friendly as possible, and this includes everything from the food on the menu, to the packaging, to the building itself, not to mention the recycling program they preach and practice.   

 

You can follow them on Facebook for the latest events and specials, and if you are in the St. Louis area be sure to drop in for a visit on Morgan Ford Road

 

 

photosJune 14, 2011 - Lewis County, MO
June Farm Photos
Grazing shots taken on a hazy June evening in Lewis County, MO.
June Farm Photos
 

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.

Mission: ABLEThis week our focus is on The Paralyzed Veterans of America Mission: ABLE, an extraordinary group dedicated to making sure our wounded warriors receive the care and compassion they need and deserve, and help them adjust to life once the return home. 

This is such an important campaign because there are over 40,000 American veterans currently living with paralysis, and the costs for treatment and therapy are astronomical.  Our veterans deserve the best healthcare and rehab treatments possible, and we can help make that possible for them.  There are many ways you can help besides donating funds, which are always needed.  You can send them a Salute, sign up for the newsletter, shop for gear, or follow the group on Twitter or Facebook for more ideas. 
 

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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

Sincerely,

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!
T-Bone Steaks

The following delicious sale items will expire at 10 PM CST Saturday June 25, 2011.

 

T-Bone Steaks

- 8 (16 oz) steaks

 

Summer Sausage

- 8 oz

 

All-Natural BBQ Sauce 

- 4 (16 oz) bottles

 

Orange Tree Lump Charcoal  

 - 20 lb bag

 

VOLUME DISCOUNT

 

Vanilla Cashew Cream    

Vanilla Cashew Cream Ice Cream

- 1 pint

 

Butterfly Boneless Pork Chops

- 2 (8 oz) chops

 

Free Range Chicken Wings

- 2.95 lbs 

 

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