US Wellness News Alert  

We Love Fat!  

January 27, 2013
Monticello, Missouri

Dear John,    

  Snowy Sundown
It's been another chilly week here in Northeast Missouri.  We've had frosty temperatures but no snow yet!

Some of our most popular products here at US Wellness Meats are the ones that most American consumers are scared of - fats.  Whatever is your fat of choice - beef, lamb, pork, duck or bison, we have them all.  Our most popular varieties are the rendered fats, which are easy to use and should be a staple in every kitchen.  But we do carry some of the raw fat - mainly beef and bison.  Rendering your own fat is a centuries-old tradition and leaves you with plenty of heart-healthy fat.  Our good friend Russ at The Domestic Man just posted a very helpful tutorial on how to render our raw Bison Fat - this is an easy recipe that anyone can follow and gives you plenty of bison tallow with a pleasant, mild flavor to fry with the next morning!

Our grass-fed fats are naturally full of heart-healthy omega-3 fatty acids and cancer-fighting CLA.  The longer cattle are on grass, the higher these levels are.  For more reasons to embrace fats, check out our nutrition information online.

Speaking of healthy fat - our Beef Osso Buco is another good source.  Each cut contains the nutrient-dense marrow bone, with meat attached.  Now is  a great time to stock up as they are on sale this week only.  Also on sale are the Pork Bacon Ends. These delicious bacon pieces contain only the pork belly and sea salt and make a delicious addition to any breakfast casserole or omelet.

If you are looking for more breakfast ideas that your kids (and the rest of the family) will love - check out the Shirred Eggs recipe below.  These are easy to make and are great for company!

Did you know that Super Bowl Sunday is the second-largest day for U.S. food consumption?! (Thanksgiving is #1)  If you are looking for the perfect ribs for your Super Bowl party next Sunday - we highly recommend the Beef Back Ribs, also on sale this week.  One taste of these delicious ribs and your guests won't want to leave!

Good news on the obesity crisis: a new report released by the Centers for Disease Control and Prevention indicates that the numbers of young children who are obese or extremely obese has slightly declined.  The obesity issue has made national news on a regular basis, and hopefully this media attention has made parents more aware of what their kids are eating - at home, at school, and at daycare.  This report also advised that 1 in 10 toddlers are obese.  As shocking as this is, we are hopeful that as more and more consumers begin asking the important questions about what's in their food and where it comes from, this obesity trend will continue to decline. 

Thanks to all of our Facebook followers who helped us hit the 18,000-mark this week!  We truly appreciate all of your likes, shares and feedback!  If you haven't visited us on Facebook yet, we welcome you to stop by to see what we're up to each week. 

As our country celebrated Dr. Martin Luther King Day and the presidential inauguration this week, we are again reminded of how lucky we are to live in a free nation.  Our thoughts and prayers go out to all families affected by the tragedy in Algeria, and to our neighbors overseas who have to live with this kind of fear on a daily basis.  

Best 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
Direct Line:
(573) 767-9040
Fax Number: (573) 767-5475

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In This Issue
Inventory Updates
healthRecent Health News
  Chicken Sandwich
Fast Food Diet Linked to Asthma and Eczema Severity in Kids, Large Study Finds

Eating three or more weekly servings of fast food is linked to the severity of allergic asthma, eczema, and rhinitis among children in the developed world, indicates a large international study published online in the respiratory journal Thorax.

The findings prompt the authors to suggest that a fast food diet may be contributing to the rise in these conditions, and if proved causal, could have huge implications for public health, given the popularity of these foodstuffs.

The authors base their findings on data from more than 319,000 13-14 year-olds from 107 centres in 51 countries, and more than 181,000 six to seven year-olds from 64 centres in 31 countries.

All the participants were involved in the International Study of Asthma and Allergies in Childhood (ISAAC), which is a collaborative research project involving more than 100 countries and nearly two million children, making it the largest study of its kind.

The teens and the children's parents were formally quizzed on whether they had symptoms of asthma (wheeze); rhinoconjunctivitis (which produces a runny or blocked nose accompanied by itchy and watery eyes); and eczema; and their weekly diet.

Questions focused particularly on the severity of symptoms over the preceding 12 months - including frequency and interference with daily life and/or sleep patterns - and certain types of food already linked to protective or damaging effects on health.

These included meat, fish, fruits and vegetables, pulses, cereals, bread and pasta, rice, butter, margarine, nuts, potatoes, milk, eggs, and fast food/burgers. Consumption was categorized as never; occasionally; once or twice a week; and three or more times a week.

After taking account of factors likely to influence the results, the analysis showed that fast food was the only food type to show the same associations across both age groups, prompting the authors to suggest that "such consistency adds some weight to the possible causality of the relationship."

It was associated with current and severe symptoms of all three conditions among the teens - across all centres in the participating countries, irrespective of gender or levels of affluence.

The pattern among children was less clear-cut, but a fast food diet was still associated with symptoms across all centres - except for current eczema - and poorer countries - except for current and severe asthma.

And this difference might have to do with the fact that children have fewer options about their food choices, suggest the authors.

Three or more weekly servings were linked to a 39% increased risk of severe asthma among teens and a 27% increased risk among children, as well as to the severity of rhinitis and eczema, overall.

On the other hand, fruit seemed to be protective in both age groups across all centres for all three conditions among children - both current and severe - and for current and severe wheeze and rhinitis among the teens.

Eating three or more weekly portions was linked to a reduction in symptom severity of between 11% and 14% among teens and children, respectively.

The authors suggest that there are plausible explanations for the findings: fast food contains high levels of saturated and trans fatty acids, which are known to affect immunity, while fruit is rich in antioxidants and other beneficial compounds.

The authors emphasize that their results do not prove cause and effect, but they do warrant further investigation.

"If the associations between fast foods and the symptom prevalence of asthma, rhinoconjunctivitis and eczema is causal, then the findings have major public health significance owing to the rising consumption of fast foods globally," they conclude.

BMJ-British Medical Journal. "Fast food diet linked to asthma and eczema severity in kids, large study finds." ScienceDaily, 16 Jan. 2013. Web. 18 Jan. 2013.
Ask the Doctor - Question & Answer Series
Eric Seranno

Dear Dr. Serrano,

Before I got into the paleo way of living, I was taking several multi-vitamins/supplements daily.  Since going paleo I have backed off and am trying to get more of those nutrients from my diet.  But are there some supplements or vitamins I should continue to take in pill form?  I don't want to overdo it - but are there any in particular that you recommend?

Appreciate your time,
Susan C.

Dear Susan,

The key to a good life is prevention and even though you are eating the paleo way is always good to take extra precautions because we don't know where some of our food supply is coming from or how is it produced or how long has it been in a package.  So for now continue taking your vitamins and supplements. I recommend a great multivitamin, probiotics, and Alpha Omega 3 by Infinity Fitness.  I would also add a good enzyme supplement.

Thank You,

Dr. Serrano


This is a friendly reminder to email health and wellness questions on any topic to for the question and answer series.  Answers will appear in future issues of the weekly newsletter under your first name only.  Dr. Serrano is an M.D. with advanced degrees in nutrition, kinesiology and wellness.


Recipe Corner

Shirred Eggs with Sausage & Spinach     


Shirred Eggs      


Ingredients (Serves 6):
  • 12 eggs 
  • 5 tbsp butter or ghee 
  • 12 slices cured pork - ham, prosciutto, pancetta, etc 
  • 5oz frozen spinach, thawed and squeezed 
  • 2 fully-cooked bratwurst or kielbasa sausage, diced, or some chopped (cooked) bacon 
  • 1 small onion, diced 
  • 1 small red pepper, diced 
  • 1/2 tsp each salt and pepper, and more to taste


  1. Cut up your sausage, onion, and red pepper, and set aside.  
  2. For this recipe I used US Wellness Meats' Natural Smoked Bratwurst, which was mild and very tasty. This particular sausage has a little added sugar, so if you are on a Whole30 you could use all sorts of alternatives - sugar-free sausage, bacon, whatever floats your boat.  
  3. Heat up 1 tbsp of the butter or ghee in a skillet on med/low heat, then add the onion and sausage. Saute for five minutes, stirring every minute or two, until the onions are softened like in the picture above.  
  4. Add the red pepper and saute for another two minutes, adding a little salt and pepper if you'd like.  
  5. Remove your onion/pepper/sausage combo and set it aside.  
  6. Preheat your oven to 425 degrees. Melt the remaining butter/ghee and pour a little of it into 12 different cupcake holders in a cupcake pan.  
  7. Mold your ham or other cured pork to form a small cup. It's okay if it tears a little bit, the spinach will act as insulation.  
  8. Put a little of the thawed spinach in the bottom of the cut (be sure to squeeze any water out!). You are totally welcome to use fresh, blanched spinach instead of frozen spinach.  
  9. Add a couple spoonfuls of the onion/pepper/sausage combo, leaving enough room in your cupcake mold for an egg.  
  10. Lastly, crack an egg into the cup.  
  11. Bake at 425 for 15-20 minutes, until your eggs look done enough for you. We liked ours more gooey than runny, so we cooked ours for just shy of 20 minutes.  
  12. Let them cool for a minute or two, then serve and enjoy. 



Thank you to Russ at The Domestic Man for sharing this delicious breakfast recipe!  Visit his website to learn more about how the paleo diet changed his life, and for a host of unique paleo recipes.  


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


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Steaks Hi,
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photosUS Wellness Beef - Tasmania Trip - January 2013
Tasmania Cattle
We took these winter shots while in gorgeous Tasmania earlier this month.  These very happy cattle are grazing on lush, sunny, seaside pastures. 
Tasmania Cattle

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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!
Beef Osso Buco
The following delicious sale items will expire at 10 PM CST Saturday February 2, 2013.

Volume Discounts

Burger Patties


85% Lean Burger Patties

- 2 (6 oz) patties


Lamb Loin Chops

- 2 (6 oz) chops 


Cranberry Turkey Jerky

- 8 oz



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