US Wellness News Alert

 Pork Rinds:
2 Great Flavors, 1 Great Snack! 

December 1, 2013
Monticello, Missouri

Dear John,    

  Cattle at Sunset
We hope everyone had an enjoyable and relaxing Thanksgiving holiday!  December is off to a fast and chilly start here in Northeast Missouri.  We haven't seen any snow yet, but it has sure been cold enough!

Christmas season is in full swing, and we are here to make your holiday shopping as easy as possible!  Pair a US Wellness gift certificate with one of our best selling cookbooks for that hard-to-buy-for person on your list.  Even if they are new to grass-fed cooking, these cookbooks are a great place to start and a handy reference for any kitchen!

Need to stock up on steaks for holiday gatherings?  The very popular T-Bone Steaks are on sale this week. Weighing in at 16 oz, these make an impressive centerpiece at any meal.  T-Bones are cut from the short loin, the same area the very tender Filet Mignons are cut from, making the T-Bone a tender cut and very flavorful with the bone still attached.

They're here!  We've been anxiously waiting to be able to announce the release of some very special new products.  We now have shelf stable pork rinds available in the classic Salt & Pepper Pork Rinds variety, or the slightly spicier BBQ Spice Pork Rinds.  These have won taste tests hands down, and we think you will love them.  The rinds are fried in our pork lard, and then dusted with a mixture of clean spices, making them a very tasty snack you can enjoy on the go. 

Want to impress your holiday guests with fresh (never frozen!) steaks, burgers, or roasts?  Now is the time to place your order.  Our next fresh chilled beef deadline is 12:00 noon CST this Friday, December 6 to ensure delivery on Thursday, December 12.  We invite you to visit our special blog page if you would like to learn more about our fresh chilled beef packages.

Want to be the first to know about new products like pork rinds, always know what's on sale, and be updated on any and all food giveaways?  Just like us on Facebook!  In addition, we're constantly sharing farm photos and new recipes, and always appreciate your feedback. 

December 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

Back in Stock: Beef Tallow
healthRecent Health News
   Kids Running
Children's Cardiovascular Fitness Declining Worldwide

Many kids don't run as far or fast as their parents did, according to research presented at the American Heart Association's Scientific Sessions 2013.

The decline in running fitness may indicate worse health in adulthood, the researchers said.

"If a young person is generally unfit now, then they are more likely to develop conditions like heart disease later in life," said Grant Tomkinson, Ph.D., lead author of the study and senior lecturer in the University of South Australia's School of Health Sciences.

"Young people can be fit in different ways. They can be strong like a weightlifter, or flexible like a gymnast, or skillful like a tennis player. But not all of these types of fitness relate well to health. The most important type of fitness for good health is cardiovascular fitness, which is the ability to exercise vigorously for a long time, like running multiple laps around an oval track."

Researchers analyzed 50 studies on running fitness between 1964 and 2010 that involved more than 25 million kids, ages 9 to 17, in 28 countries. They gauged cardiovascular endurance by how far kids could run in a set time or how long it took to run a set distance. Tests typically lasted five to 15 minutes or covered a half-mile to two miles.

Cardiovascular endurance declined significantly within the 46 years, the researchers found. Average changes were similar between boys and girls, younger and older kids, and across different regions, although they varied country to country.

The study is the first to show that kids' cardiovascular fitness has declined around the globe since about 1975:
  • In the United States, kids' cardiovascular endurance fell an average 6 percent per decade between 1970 and 2000.
  • Across nations, endurance has declined consistently by about 5 percent every decade.
  • Kids today are roughly 15 percent less fit from a cardiovascular standpoint than their parents were as youngsters.
  • In a mile run, kids today are about a minute and a half slower than their peers 30 years ago. 
Declines in cardiovascular endurance performance are probably caused by social, behavioral, physical, psychosocial and physiological factors, Tomkinson said.

Country-by-country fitness findings are mirrored in measurements of overweight/obesity and body fat, suggesting one factor may cause the other. "In fact, about 30 percent to 60 percent of the declines in endurance running performance can be explained by increases in fat mass," Tomkinson said.

Kids should engage in at least 60 minutes of daily activities that use the body's big muscles, such as running, swimming or cycling, he said.

"We need to help to inspire children and youth to develop fitness habits that will keep them healthy now and into the future," Tomkinson said. "They need to choose a range of physical activities they like or think they might like to try, and they need to get moving."

American Heart Association. "Children's cardiovascular fitness declining worldwide." ScienceDaily, 19 Nov. 2013. Web. 20 Nov. 2013.
Article Headline
Dear Dr. Kim,

Just wondering - what exactly are the health benefits of ghee?  and how do you make ghee?

Trudy W.
Memphis, TN


Dear Trudy,

The ghee process is a little more than what I can write in this paper.
Here is a good link for that:
I have found that the benefits of ghee are from its levels of saturated and monounsaturated fats. These are great fat sources, so very similar to your sources of organic butter. I would definitely make ghee from something other than vegetables because of the possibility of trans fat levels being higher or possibly higher.

Good Luck,

Dr. Michael Kim

Have a question?  Email any health and wellness questions for the question and answer series.   This 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.

recipeRecipe Corner

Enchilada Stuffed Peppers with Chile Verde Sauce

Enchilada Stuffed Peppers
Sauce Ingredients:
  • 1 1/2 pounds tomatillos, husked and rinsed 
  • 1 to 2 serrano chilies 
  • 1/4 yellow onion 
  • 3 garlic cloves 
  • 3/4 teaspoon sea salt 
  • 4 to 6 large Poblano peppers (may also be called pasilla peppers) 
  • 1 1/2 pounds ground beef 
  • 1 1/2 cups diced sweet potatoes, peeled (or butternut squash for SCD) 
  • 1/2 cup yellow onion, diced 
  • 1 cup shredded carrots 
  • 2 cups baby spinach 
  • 2 1/2 teaspoons sea salt 
  • 2 teaspoons cumin 
  • 1 1/2 teaspoon chili powder 
  • 1 1/2 teaspoon ground coriander  
  • avocado or guacamole for serving  


  1. Preheat oven to 375 degrees F. 
  2. Bring a large pot of water to a boil over high heat. Boil the tomatillos and serrano pepper for 10-15 minutes, or until the skins have shriveled slightly and the fruit has turned a dull army green. Drain and remove any stems. 
  3. Meanwhile, brown the beef in a deep skillet over medium heat until cooked through. Drain the grease and return the beef to the pan. Add the sweet potatoes, onion, carrots, spinach, and spices. Saute for 15 minutes until the vegetables have softened slightly. 
  4. To make the sauce: add the tomatillos and serrano peppers to a blender or food processor. Blend with the onion, garlic, and sea salt until smooth. 
  5. Cut a slit lengthwise on the top of each pepper. Gently scrape out the seeds from the inside the peppers and discard. 
  6. Stuff each pepper generously with the mixture being careful not to tear the pepper. 
  7. Spoon 1/4 cup sauce over each pepper. Pour the remaining sauce into the bottom of a large baking dish and arrange the peppers in the dish. 
  8. Bake, covered, for 15 minutes, then uncovered for 15 minutes until the peppers are soft and the sauce is hot. 
  9. Serve with avocado or guacamole. 

This recipe and photo are courtesy of Danielle Walker of Against All Grain - past US Wellness feature chef and author of the New York Times Best Selling cookbook Against All Grain.  If you are a blogger or food artist and would like to see your recipes published simply email us.
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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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John Wood
U.S. Wellness Meats

Toll Free: (877) 383-0051 

On Sale Now
Sale items expire at 10 pm CST on Saturday, December 7, 2013.

T-Bone Steaks
- 16 oz

Beef Tripe Pieces
- 1.5 lbs

Bison Sirloin Steak
- 14 oz

GoodOnYa Superhero Bar
- 2 oz

Volume Discounts

Flank Steak

Flank Steak
- 16 oz

Ground Pork
- 1 lb

Natural Cocoa Whey Protein Powder
- 300 g

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