US Wellness News Alert

 Ground Beef Restocks, New York Strips & Bone Stock on Sale! 

February 23, 2014
Monticello, Missouri

Dear John,    

We've certainly seen a break in the winter weather this week - we've had our first rain in months, and have been enjoying much warmer temperatures.  We're hoping spring is right around the corner!

We appreciate your patience as we have worked to restock many of our top sellers this week.  Both the 75% Lean and 85% Lean Ground Beef are back in stock, along with the popular Beef Breakfast Sliders and many of our Free Range Chicken Parts.  We'll have more pork items restocking on Monday afternoon, February 24, along with more Beef Stock.  Both our Chicken Stock and Duck Stock are available online now, and the Duck Stock is on sale this week only.  This is a great time to try the rich, versatile flavor of Duck Stock, we think you will be impressed!

We are very excited to announce a big giveaway this week in partnership with one of our favorite paleo chefs, Russ Crandall.  Russ authors the very popular blog, The Domestic Man and has just released his first cookbook, The Ancestral Table.  Within the pages of The Ancestral Table you will find over 100 traditional recipes for a gluten-free, paleo lifestyle.  Head over to our blog now for a sneak peek at one of the new recipes, as well as your chance to win one of two prize packages featuring a copy of the new cookbook along with a US Wellness gift certificate.  Besides being an amazing chef, Russ is an officer of the US Navy.  We are honored to partner with him for this release celebration and also thank him for his service to this great country!

Be sure to visit us on Pinterest, we have boards dedicated to our favorite cookbooks, recipes for any type of cut you are looking for, and more healthy eating and dieting tips. 

February 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

Back in Stock: Beef Sliders
healthRecent Health News
Obese Americans Get Less Than One Minute of Vigorous Activity per Day, Research Shows

Researchers at the University of South Carolina's Arnold School of Public Health have validated a new method for calculating physical activity, sedentary behavior, and the food energy requirements of Americans. The results suggest that as a nation, we spend more than 15 hours per day sleeping and sitting, and that obese men and women spend less than one minute per day in vigorous activity.

The study, led by Arnold School exercise scientist and epidemiologist Edward Archer and published in the journal Mayo Clinic Proceedings, used accelerometry based technology to validate a protocol for calculating energy expenditure and food energy requirements. The study of the Physical Activity Ratio (PAR) protocol is significant because it provides the first nationally representative estimates of total daily energy expenditure, physical activity and sedentary behavior for the U.S. population.

"In the past, physicians and researchers used questionnaires to obtain estimates of lifestyle factors such as physical activity, exercise, sedentary behavior, and diet," Archer said. "Unfortunately, this method rarely provided accurate or reliable data, and without valid estimates, public health policy and food-based guidelines are ineffective and/or counterproductive."

"Conventional wisdom and research over the past five decades suggest that obese men and women engage in less physical activity than normal weight individuals," Archer said. "With results from this study taken into account, and the overwhelmingly sedentary nature of the current U.S. population, the message to 'move more, sit less' is sound, empirically supported advice that is easily understood by health care professionals and the public."

Data sets for the study were obtained from the National Health and Nutrition Examination Survey 2005-2006, a complex sample of the U.S. population conducted by the Centers for Disease Control and Prevention, and included adults age 20 to 74. The sample population was then divided into three Body Mass Index (BMI) categories: normal weight (18-25 kg/m2), overweight (25-29.9 kg/m2) and obese (30 kg/m2 or more) and took into account all factors contributing to energy expenditure, including sleep, and the digestion and metabolism of food.

The study found that the 1,272 men and 1,325 women that comprised the final sample exhibited key differences based on sex and BMI. Men were taller, heavier, and had greater resting energy expenditure than women. Men also spent more hours per day engaging in moderate and vigorous physical activity, and reported less sleep.

Not surprisingly, obese men and women were significantly less physically active and spent more time in sedentary behaviors than their normal weight counterparts. Obese men and women also reported less sleep and spent almost no time in more intense forms of physical activity. "Given that physical inactivity is now a leading cause of death and disability in the world, these data are essential in advancing the science of obesity and health," Archer said.

University of South Carolina. "Obese Americans get less than one minute of vigorous activity per day, research shows." ScienceDaily. ScienceDaily, 12 February 2014. <>.
recipeRecipe Corner
Lemongrass Chicken Curry
Lemongrass Chicken Curry
  • 2 Tbsp Ghee (Clarified Butter), or coconut oil 
  • 1/2 Vidalia Onion, chopped 
  • 1 Tbsp Ginger Root, minced 
  • 5 cloves Garlic, sliced in half 
  • 1 Tbsp Thai Kitchen Green Curry Paste, heaping tablespoon 
  • 1/4 tsp Red Pepper Flakes 
  • 13 1/2 oz Coconut Milk 
  • 1 cup Bone Broth, chicken broth 
  • 1 Tbsp Coconut Aminos 
  • 2 Fish Sauce, 2 drops 
  • 1 sprig Lemongrass, one stalk 
  • 5 Chicken Thighs, skin on, bone in, skin removed 
  • 3 Carrot, Raw, medium size, chopped 
  • 1 Zucchini, medium size, chopped 
  • 1 Red Bell Pepper, chopped 
  • 2 head Cauliflower, grated 
  • 1 1/2 tsp Salt 


  1. In a medium sized soup pot, melt 1 tablespoon of ghee over medium heat. 
  2. Add the chopped onion to the pot and saute until translucent. 
  3. Add the minced ginger to the pot, and saute until the ginger softens. Season with 1 tsp of salt. 
  4. Add the garlic cloves to the pot, and saute for 1 minute, then add the curry paste and red pepper flakes, and turn the burner down to medium/low heat. Stir the onion, ginger, and garlic with the curry paste to combine. 
  5. Add the coconut milk to the pot and stir to combine, then add the chicken broth to the pot and stir to combine. 
  6. Add one tablespoon of coconut aminos, and two drops of fish sauce, and stir to combine all of the ingredients. 
  7. Add the lemongrass stalk to the sauce, turn the heat down to low, cover and simmer until you have the chicken ready to add. 
  8. Remove the skin from 5 chicken thighs, and cut off any excess chicken fat to keep the sauce from being too fatty. 
  9. Place the chicken thighs, bone side down in the pot, and turn the heat back up to medium. If the sauce is boiling, turn the heat down slightly. You want the heat up enough to cook the chicken, but not too much that the sauce will reduce. 
  10. After the chicken has cooked for 15 minutes, flip the chicken so that it is now bone side up. 
  11. While the chicken is cooking, saute the carrots, zucchini, and red bell pepper in a skillet over medium heat in about half a tablespoon of ghee. Season veggies with a pinch of salt. 
  12. After the chicken has cooked in the curry sauce for 25 minutes, add the veggies to the pot, and stir to combine all ingredients. Turn the burner down to low heat, and cover but leave the lid cracked, allowing air to flow so that the sauce doesn't boil. 
  13. Let the sauce simmer for another 20 minutes. While the sauce is simmering, you can saute the grated cauliflower in half of a tablespoon of ghee, seasoned with salt and pepper. Saute the cauliflower for about 5-7 minutes, or until it is just tender. You want to make sure you don't overcook the cauliflower, because it will then become mushy and will no longer have that "rice-like" texture. 
  14. After the sauce cooks for the additional 20 minutes, remove the lid, and turn the heat up to medium high so that the sauce will reduce slightly. 
  15. Once the sauce has reduced slightly (about 1/2 an inch to 1 inch reduction) and is now a bit thicker, turn the heat back down to low, and you can remove the chicken from the sauce. 
  16. Using two forks, shred the chicken into pieces, and discard the bones. 
  17. Add the shredded chicken back into the sauce, and stir to combine. 
  18. To serve, plate the chicken curry over the cauliflower rice, and enjoy. 

This recipe and photo are courtesy of our good friends Hayley & Bill at Primal Palate.  Their new website is fabulous, and is a must-visit resource for any type of paleo, primal or gluten-free recipe.  
If you are a blogger or food artist and would like to see your recipes published simply email us.
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CustomerCommentsCustomer Feedback
      Flank Steak

Great meat, fast and easy ordering and delivery! A staple for us now.

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photosUS Wellness - Winter 2014
It's been cold and snowy here for the last month, these shots were taken on one of our main farms in Northeast Missouri.

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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
NY Strip Sale items expire at 10 pm CST on Saturday, March 1, 2014.

New York Strip Steaks
- 14 oz

Free Range Chicken Drumsticks
- 1.5 lbs

Honeycomb Tripe
- 1.5 lbs

Free Range Duck Stock
- 38 oz

Volume Discounts

Flank Steak
Flank Steak
- 16 oz

Spicy Turkey Jerky
- 8 oz

Davao White Chocolate
- 85 g

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