U.S. Wellness News Alert

Blarney of a Sale!  





 
March 13, 2011
Monticello, Missouri
  

Dear John,
Happy St. Patrick's Day! 

Happy St. Patrick's week!  What better way to celebrate than with a blarney of a sale?  For all those who will be eating corned beef and cabbage this week - now is a great time to stock up on our Corned Beef Flatiron as it is on sale!  This dish is one of our best kept secrets - a few hours of slow cooking and an array of vegetables is all you need for one lucky meal!  If you aren't a corned beef fan - our favorite T-Bone Steaks are also on sale this week!

 

Are you looking for one food that is better than most with its endless lists of vitamins and minerals?  A food that our ancestors considered "sacred", and the Weston A. Price Foundation calls a "superfood?"  Then you need to add chicken livers to your grocery list.  Liver from grazing animals is loaded with health benefits, but according to Weston A. Price "liver from poultry may be the best of all the livers with its nice balance of Vitamins A, D, and K2."  Read the full story and many recipes from the Weston A. Price Foundation's website, and then add a package to your next order.  Now is a great time to try something new because they are on sale this week too!    


Our good friend Kat James is hosting her next Total Transformation program starting March 25 in picturesque Costa Rica.  The site of her next program will amaze you - Leaves and Lizards is the Arenal Volcano Cabin Retreat that offers breathtaking views and a total escape from everyday life.  If you are ready for a health and beauty transformation, Kat is the best person to guide you on the journey.  She is a best-selling author of The Truth About Beauty and can put you on the fast track to a healthier self image, diet, and outlook on life.  

 

Have you tried our favorite new snack bars yet?  The GoodOnYa Bars have been a huge hit here at US Wellness, and our customers seem to agree because they fly off the shelves.  Not only are the bars tasty, but the company is great as well.  They truly believe that "every ingredient matters", this includes every gmo-gluten-soy-dairy free ingredient as well as the packaging itself.  So please help us "love a local business" by helping the GoodOnYa folks win a hiring grant - simply vote here

 

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, March 13.  Promo codes will be emailed on Monday morning and will be active for 30 days. 

This week's question: "What is the traditional profession of leprechauns?"  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: What is the March birth flower?  The answer was: Daffodil.  

On a personal note, let's all take a moment to reflect on the families impacted by the earthquakes this past week, and give thanks to those in harms way trying to rescue survivors and attempting to tame the damaged nuclear reactors.  May strength and wisdom be with all involved.

The events on the Japanese coast are another reminder to live your life to the fullest every day.  

 

Somber Irish regards, 

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


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(573) 767-9040
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Email: eathealthy@grasslandbeef.com
URL: www.uswellnessmeats.com


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In This Issue
INVENTORY UPDATES: PORK FAVORITES RESTOCKED!
DR. ERIC SERRANO MD, MS, BC: HIGH CHOLESTEROL & BEEF
FEATURED RECIPE: LEMON-GARLIC SHRIMP & GRITS
CUSTOMER FEEDBACK: COOKING CLASS IDEAS
FARM PHOTOS: TASMANIAN CATTLE
SUPPORTING OUR TROOPS: GUITARS FOR VETS
CUSTOMER INFORMATION
ABOUT US WELLNESS MEATS
CONFIDENTIALITY GUARANTEE

Inventory Updates


The following items are back in stock: sockey salmon filet small  

 Sadly, missing pork items will not re-stock until Friday noon. We are as distressed as you for the delays at the pork fabrication facility.  

 

Dr. Eric Serrano MD, MS, BCserrano

Question and Answer Column

Eric Seranno

 

Dear Dr. Serrano,

 

My husband has medically controlled high cholesterol and blood pressure and a calcified aortic valve (possibly from rheumatic fever as a child) that frequently causes chest pressure and shortness of breath.  I know that grass-fed beef has omega 3 and CLA, but it also has a concentrated amount of saturated fat.  Should my husband eat this food in moderation, and, if so, how much or how often is common for guys who are almost 60 with his condition?

He eats very little meat and dairy, choosing soy products instead because this was such a scare for him.  His digestion has improved and his numbers are good.

Thanks for your suggestions,

Jolene

________________________________________ 


Dear Jolene,    

 

Eat organic grass fed beef, because as I have mentioned in previous articles, it is not the fat, but the source of the fat.  If he is getting saturated fats from bad sources, then he is going to get toxins in it. Go for the organic grass fed red meat, but again, the key question is how is he feeling? If he is feeling good with high energy levels, then there is nothing to worry about. If he is feeling low energy levels, then we may need to look at other parts of his diet.

 

In addition I wouldn't use soy at all because the estrogenic and insulinogenic properties.

 

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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recipeFeatured Recipe

Lemon-Garlic Shrimp & Grits  


Ingredients:ShrimpnGrits
  • 3/4 cup instant grits
  • Salt and freshly ground black pepper 
  • 1/4 cup grated parmesan cheese 
  • 3 tablespoons unsalted butter 
  • 2 large cloves garlic, minced 
  • Pinch of cayenne pepper (optional) 
  • Juice of 1/2 lemon, plus wedges for serving 
  • 2 tablespoons roughly chopped fresh parsley
  • 1.25 lbs medium shrimp, peeled and deveined, tails intact
Directions:
  1. Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper.  
  2. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter.  
  3. Remove from the heat and season with salt and pepper. Cover to keep warm.
  4. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat.  
  5. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes.  
  6. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
  7. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

 

Yield: 4 servings 

 

Recipe and photo compliments of The Food Network.

Share your favorite recipes at: blog@grasslandbeef.com.
Customer Feedback
Beef Stir Fry
I thought that Dr. Serrano gave a very good answer to the question by Shirley in a recent column. The one thing that I would suggest is that perhaps mother and daughter could take some cooking classes together - maybe Italian, Indian, or Southwestern cuisine.

Working together in a kitchen is a great way to bond with someone, and learning about cooking also educates one about eating. Seeing what actually goes into food gives one a greater appreciation for what we are putting in our bodies. Being able to make it yourself gives one the ability to tailor food to one's own personal tastes and health needs.

And finally, it is worth remembering that food can taste good as well as being good for you. Moderation in all things, etc. A healthy breakfast needn't always be "kefir with fruit, stevia, vitamin D, flax oil, coconut shavings," but could be oatmeal cooked overnight in a slow cooker served with dried fruits and honey, maple syrup, or even - yes - a sprinkle of sugar. If I had to drink kefir for breakfast, I'd probably stop for a Pop-Tart the first chance I had, too.

Sarah

photosMarch, 2011 - Tasmanian Farm

Tasmania 

Cattle
We are ready for green grass here!  These shots were taken on our farm in Tasmania, and make us even more excited for spring!
  Tasmania Cattle

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.

GuitarsforVetsGuitars for Vets is an amazing organization that has taken an alternative approach to helping veterans who are suffering from PTSD.  They are using the healing power of music to help soldiers deal with both physical and emotional wounds by taking their mind off their injuries and focusing on the guitar in their hands. 

The VA medical team refers veterans to the Guitars for Vets program.  From there, they receive six free music lessons, and an acoustic guitar of their own as a parting gift.  But the healing does not stop there.  There are group sessions with other veterans that lead to a strong camaraderie that helps with the healing process.

The Guitars for Vets program can only expand with additional funding.  Visit their website for ways you can help.  You will also want to visit the video gallery for powerful news coverage telling how important this program is to its participants.  Follow them on Facebook for all the latest happenings, or help spread the word on Twitter.

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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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Confidentiality Guarantee


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!
Corned Beef Flatiron

The following delicious sale items will expire at 10 PM CST Saturday March 19, 2011.

 

Corned Beef Flatiron

- 2 lbs  

 

T-Bone Steaks

 - 8 (16 oz) Steaks 

 

Chicken Livers

- 1.5 lb package

 

Date Sweetened Vanilla Cashew Cream

- 1 pint

 

VOLUME DISCOUNT

 

Sockeye Salmon 

Oil

 Sockeye Salmon Oil

- 180 Softgels

 

Chicken-Apple Sausages

- 1 lb package

 

Beef Snack Sticks

- 7.6 oz package 

 

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