US Wellness News Alert  

New Ham In Stock! 
Hurricane Updates &
Omega-3 Powerhouses! 

November 4, 2012
Monticello, Missouri

Dear John,    

October Skies


November made a chilly entrance in Northeast Missouri this week.  We've had several hard frosts this week, but have been lucky enough to have sunny days.  


We hope to see many familiar faces this week at the Wise Traditions Conference hosted by the Weston A. Price Foundation.  This is one of our favorite trade shows - every year they are able to bring together the best and brightest in the food industry to discuss health, nutrition, disease, preventative care, and everything related to those issues.  They have some of the best vendors and their menus are always carefully crafted.  If you will be in the Santa Clara, CA area this week please swing by, we'll have plenty of samples to share!  


We are so honored to have author Stan Fishman as our feature chef here at US Wellness this month.  Stan has authored two must-have cookbooks for any kitchen: Tender Grassfed Meat and Tender Grassfed Barbecue.  We were especially lucky to have him answer a few questions and share his cooking knowledge, as well as some of his favorite grass-fed recipes.  Be sure to check out this month's recipe page for some winter favorites! 


It's here!  We unveiled a new ham recipe this week - after much R&D, our pork folks settled on a clean revision to our former ham recipe.  The new Sugar-Free Ham contains only pork and sea salt, no sugar, sweeteners, MSG or nitrates/nitrites  and we are excited to add it to our menu!  We are in the process of revising several other recipes, so stay tuned for more sugar-free options


Need another reason to add fish to your diet? A recent article in Natural Health Magazine caught our eye.  They were suggesting that omega-3s and Vitamin D can have quite an impact on mood, which is especially important during cold winter months when we aren't getting as much natural sunshine.  Fish oil is full of healthy fats, and they break down all of the reasons why it is an essential part of any diet, especially for those with heart issues.  Fatty fish, such as salmon and sardines, will have the highest levels.  Meat from grass-fed animals such as beef, bison and lamb is also an excellent source of omega-3 fatty acids.  For a heart-healthy supplement, our Sockeye Salmon Oil is an excellent source of omega-3's as well as Vitamins A & D3.   


Thanksgiving is right around the corner, and if you haven't ordered your turkey yet, it's not too late!  We still have organic, free range turkeys in stock in a variety of sizes.  To ensure delivery before Thanksgiving with plenty of time to thaw your bird, we highly suggest placing your order as soon as possible.  We need to have all orders in by Wednesday, November 14 by 10:00 am CST at the very latest.  If you have any questions on how to thaw or prepare your turkey - visit our new turkey blog! 


Our thoughts and prayers go out to everyone suffering from the devastation caused by Hurricane Sandy this week.   We salute all of the volunteers who are helping dig out, clean up and rebuild in the aftermath of this massive storm.  It is times like these that bring us together as a country and we hope that togetherness continues as we enter election week.  


If you live in the Northeast and did not receive your order this week, it is being held and scheduled to ship out Monday, November 5, as long as FedEx is up and running again.  Feel free to email us if you have any questions.   


Patriotic Regards,   


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

Toll Free: (877) 383-0051
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(573) 767-9040
Fax Number: (573) 767-5475

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In This Issue
Inventory Updates
Grass-Fed Beef Industry News
Diamond D Angus
If you are a farmer or rancher raising grass-fed animals, or interested in becoming one, there are two dates coming up you might want to write down:

November 8 - Valier, MT: Production bull sale for Diamond D Angus, home of functional and efficient forage-only raised cows and bulls in a very rugged environment near Glacier National Park.  Mark DeBoo is the third generation to carry on the Wye genetic line in the Diamond D herd. Mark's father, Don DeBoo, went against the grain in the 70's while the Angus breed chased large frame sizes for the feedlot industry.  This old Wye niche is perfect for the 21st Century grass-fed industry.  Click here for the online catalog.

November 9 - Sheridan, MT: Production bull sale for 5L Red Angus,
home of the Larry & Lisa Melhoff family ranch raising balanced Red Angus cattle in the Ruby River valley on minimal inputs with heavy culling pressure.  The 5L females are moderate-sized, good uddered, easy fleshing, structurally correct, fertile, wedge-shaped females with plenty of body, adequate milk and calm disposition. 

In short, the 5L herd has learned how to adapt and make very efficient use of their grazing environment over many states in the USA.  Contact Mr. Ron Bolze at (402) 426-2033 or (402) 321-0067 for 5 L Red Angus bull sale information.

Red Angus Both of these family ranches have developed outstanding genetics for the grass-fed beef industry and have both supported the Grass-Fed Exchange, an organization founded to bring together ranchers, supportive agri-industry,  and consumers working towards the grass-fed cause. 

US Wellness Meats is an avid supporter of both ranches mentioned above.  We are happy to see Diamond D Angus and 5L Red Angus putting a great deal of energy into creating grass-fed genetics that will grow very efficiently on a forage diet, yield an excellent hot carcass weight and put mouth-watering steaks and burgers on consumer's plates.

If you have any questions or need further contact information please drop us an email.


healthRecent Health News
Omega-3 Intake Heightens Working Memory in Healthy Young Adults

While Omega-3 essential fatty acids - found in foods like wild fish and grass-fed livestock - are necessary for human body functioning, their effects on the working memory of healthy young adults have not been studied until now.

In the first study of its kind, researchers at the University of Pittsburgh have determined that healthy young adults ages 18-25 can improve their working memory even further by increasing their Omega-3 fatty acid intake. Their findings have been published online in PLOS One.

"Before seeing this data, I would have said it was impossible to move young healthy individuals above their cognitive best," said Bita Moghaddam, project investigator and professor of neuroscience. "We found that members of this population can enhance their working memory performance even further, despite their already being at the top of their cognitive game."

Led by Rajesh Narendarn, project principal investigator and associate professor of radiology, the Pitt research team sought healthy young men and women from all ethnicities to boost their Omega-3 intake with supplements for six months. They were monitored monthly through phone calls and outpatient procedures.

Before they began taking the supplements, all participants underwent positron emission tomography (PET) imaging, and their blood samples were analyzed. They were then asked to perform a working memory test in which they were shown a series of letters and numbers. The young adults had to keep track of what appeared one, two, and three times prior, known as a simple "n-back test."

"What was particularly interesting about the pre-supplementation n-back test was that it correlated positively with plasma Omega-3," said Moghaddam. "This means that the Omega-3s they were getting from their diet already positively correlated with their working memory."

After six months of taking Lovaza - an Omega-3 supplement approved by the Federal Drug Administration - the participants were asked to complete this series of outpatient procedures again. It was during this last stage, during the working memory test and blood sampling, that the improved working memory of this population was revealed.

"So many of the previous studies have been done with the elderly or people with medical conditions, leaving this unique population of young adults unaddressed," said Matthew Muldoon, project coinvestigator and associate professor of medicine at Pitt. "But what about our highest-functioning periods? Can we help the brain achieve its full potential by adapting our healthy behaviors in our young adult life? We found that we absolutely can."

Although the effects of Omega-3s on young people were a focus, the Pitt team was also hoping to determine the brain mechanism associated with Omega-3 regulation. Previous rodent studies suggested that removing Omega-3 from the diet might reduce dopamine storage (the neurotransmitter associated with mood as well as working memory) and decrease density in the striatal vesicular monoamine transporter type 2 (commonly referred to as VMAT2, a protein associated with decision making). Therefore, the Pitt researchers posited that increasing VMAT2 protein was the mechanism of action that boosted cognitive performance. Unfortunately, PET imaging revealed this was not the case.

"It is really interesting that diets enriched with Omega-3 fatty acid can enhance cognition in highly functional young individuals," said Narendarn. "Nevertheless, it was a bit disappointing that our imaging studies were unable to clarify the mechanisms by which it enhances working memory."

Ongoing animal modeling studies in the Moghaddam lab indicate that brain mechanisms that are affected by Omega-3s may be differently influenced in adolescents and young adults than they are in older adults. With this in mind, the Pitt team will continue to evaluate the effect of Omega-3 fatty acids in this younger population to find the mechanism that improves cognition.

Other Pitt researchers involved in the project include William G. Frankle, professor of psychiatry, and Neal S. Mason, research assistant professor of radiology.

University of Pittsburgh. "Omega-3 intake heightens working memory in healthy young adults." ScienceDaily, 25 Oct. 2012. Web. 25 Oct. 2012.
Ask the Doctor - Question & Answer Series

Dear Dr. Kim,

What are your suggestions for post-workout fuel?  Energy drinks, protein shakes, carbs?  I've been hearing a lot of conflicting advice and wondered what your thoughts were.  I understand this may vary depending on the type and intensity of workout - but any suggestions would be appreciated.


Don M.
Fort Lauderdale, FL

Dear Don,

Great question. This is a dilemma that people have had for years. What people don't realize is that there is no cookie cutter method for everyone. I think that when people read magazines and internet articles they want an answer for everything NOW! This is nearly impossible since physiologically and metabolically we are all so different. Don't get me wrong there are diets that will help a majority of the population. Anyways, off of my soap box.

When it comes to post-workout fuel I stick to a few things. Immediately post workout I am a huge fan of free form amino acids. These are the amino acids that start off with the L. L-tyrosine, L-valine, L-isoleucine, etc. I stick to a solid essential amino acid supplement and a solid bcaa (branched chain amino acid supplement). My favorite ones for these products, since they are hard to find in good quality as well as in proper dosages, are from You can find what you need from Scott in the form of Muscle Synthesis and 100% MR.

I'll address the three things you mention in order. Energy drink post workout for me is a no. What do you need the energy for? Your body is already pumped and the blood is flowing. Do you need more caffeine? With the current generation of lifters, you are probably on a pre-workout that has a lot of caffeine already in it. Pick a clean one. My favorite is Musclepharms Assault and it did win pre-workout of the year this past weekend from A quarter to a half scoop of this is all I need for a good kick prior to a butt kicking workout.

Immediately after the work out I take some branched chain amino acids and essential amino acids. About 20-30 minutes after my workout, I take a protein shake. So my schedule would go like this. Now, this is where people have their differences on carbohydrate intake. If you are cutting weight, I probably would not have any carbohydrates unless it is after a large volume leg day. Why add the calories after a workout if you don't need to, right? You've basically negated the calorie burn if you take in 100g of carbs just because everyone else says to do it.  If you are bulking up, have your carbohydrates, but make sure you are counting the grams. It will help you assess what your body reacts to and what your body doesn't react to. When I say react, I'm talking about bloating, water retention, etc.

Remember - don't ever supplement a bad diet with supplementation. Make sure you get your awesome meats from US Wellness. Oh man is that rare Ribeye hard to beat!

Thank You,

Dr. Kim


This is a friendly reminder to email health and wellness questions on any topic to  Our question and answer series now also features Dr. Serrano's business partner, Dr. Mike Kim, MD.  He is consistently eating and living a healthy lifestyle because of his family connection with DM2, HTN, Hyperlipidemia. He is currently finishing his training in Anesthesiology, Critical Care, and Nutrition at the University of Colorado, Denver under the tutelage of Dr. Serrano, a world renowned nutrition specialist.

Dr. Kim is always seeking the latest and newest ways to help people with weight loss, athletic performance and healthy eating. He has a deep connection with MMA fighters, NFL athletes, and other professional athletes. He is at the forefront of breaking science with Muscle Pharm Sports Science and Research Center. His goal is to make living healthier for everyone, one meal at a time.


Recipe Corner

Braised Beef Cheeks         


Braised Beef Cheeks
For the Marinade:
  • 2 shallots, thinly sliced 
  • 1 teaspoon ground pepper 
  • 2 sprigs of rosemary 
  • 3 bay leaves 
  • 1 cup cranberry juice (homemade preferred) 
  • 1 cup chicken broth (homemade preferred) 
  • juice of one lemon   
  • 2 cleaned beef cheeks, grass-fed 
  • 2 tablespoons fat of choice (I used one of ghee and one of palm oil) 
  • 2 marrow bones 
  • several small carrots, cleaned and peeled 
  • 1 white sweet potato, peeled and cubed 
  • 1 purple sweet potato, peeled and cubed 
  • a few sprigs of thyme  

Day 1:

  1. Place marinade ingredients and cheeks in bowl. You can dump it all in but I placed roughly 1/3rd of the dry ingredients in the bottom of the bowl, laid in once cheek, covered it with 1/3rd, stacked the 2nd cheek on top of that, and then cover that cheek with the remaining dry ingredients.  
  2. Mix the liquids (cranberry juice, chicken broth and lemon juice) and gently pour in the bowl. Cover the bowl and refrigerate for one to two days. 

Day 2-3:  

  1. Melt fat in pan or dutch oven over medium high heat. 
  2. Place cheeks in pan and brown on each side 3-4 minutes. 
  3. Place the browned cheeks in a slow-cooker along with the marinade and two marrow bones. 
  4. Cook on low for 8-10 hours. 
  5. When crock is cool enough, place in fridge for 1-2 days. 

Day of Meal:  

  1. Remove crock from fridge and allow to come to room temp.
  2. Preheat oven to 450 F 
  3. Carefully remove the cheeks to a clean plate. (They are so tender, they may fall apart!) 
  4. Place carrots and potatoes in Dutch oven. 
  5. Pour juices and fat from crock into Dutch oven over the vegetables. 
  6. Place in oven and cook 30 minutes. 
  7. Remove pan and place beef cheeks on top of vegetables and cover with lid. 
  8. Return to oven and cook until vegetables are tender and beef is steaming, 10-15 additional minutes.  



Recipe and photo compliments of Following My Nose, an awesome blog with some incredible recipes and photography.  For more gluten-free, paleo-friendly recipe ideas be sure to visit her website.  


If you are a blogger or food artist and would like to see your recipes published simply email them to


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Customer Feedback

Fresh Cheese Dear US Wellness Meats,

Just wanted to drop you all a line and let you know the cheese was exquisite (very little left).  Thank you again for everything you do and your commitment to humane practices, excellent food and business practices.

Sue M.

photosLewis County, MO
October Cattle
US Wellness cattle grazing at sundown on a chilly October evening. October Grazing

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About U.S. Wellness Meats

U.S. Wellness Meats was founded on
US Wellness Cattle
September 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.

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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:


John Wood
U.S. Wellness Meats

Toll Free: (877) 383-0051 

On Sale!
Corned Beef Flatiron

The following delicious sale items will expire at 10 PM CST Saturday November 10, 2012.


Corned Beef Flatiron

- 2 lbs


Beef Osso Buco

- 1.5 lbs


Rabbit Striploin

- 1 lb


Cappuccino Ice Cream

- 1 pint 


Volume Discounts


Garlic Franks


Sugar-Free Garlic Franks 

- 1 lb


Sandwich Steaks

- 1 lb 


Salt-Free Pemmican 

- 2.2 oz  


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