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Dear John,
We are wrapping up our county fair here in Lewis County, MO. It has been a pretty typical fair week - hot & humid with a few thunderstorms thrown in, but has been an enjoyable week for all. We've been getting plenty of rainfall so far this summer, and are ready for a few dry days! In honor of the hot summer days, we've put one of our favorite summer steaks on sale this week. The New York Strip Steak is one of our most popular cuts, and now is a great time to stock up for your summer grilling needs! Also on sale this week are the tasty Duck Legs. If you've never cooked with duck before, you don't know what you're missing out on! Be sure to check out our recipe section below for a unique duck leg recipe featuring roasted plums & melted shallots from our feature chef, Simone Shifnadel from Zenbelly. Visit her custom US Wellness recipe page for more gourmet paleo recipes and check out her website for your chance to win a copy of her new cookbook, along with a $100 US Wellness gift certificate! We appreciate your patience as we have been making more of the very popular Beef Pemmican! All varieties of bars and pails are back in stock and available online now. We will also have a full batch of Sugar-Free Pork Bacon restocking this Monday, July 14. How many steps do you take a day? Do you hit the recommended 10,000 steps per day? According to the American College of Sports medicine, adults in the US average only 5,117 steps per day. Cool summer mornings and calm evenings are the perfect time to get your exercise in! Make your summer walks more exciting by following some of these interesting tips, posted on Mark's Daily Apple this week. Warm Regards,
John, Lee Ann, Tressa, Jennifer, Amanda and Laura on behalf of the farm families of U.S. Wellness Meats
    
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Back in Stock: 
Restocking Monday afternoon:
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 Recent Health News
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Adding Sugar to High-Fat Western Diet Could Be Worse Than High-Fat Diet Alone
A high-fructose, high-fat diet can cause harmful effects to the livers of adult rats, according to new research published in Experimental Physiology, providing new insight into the effects of adding fructose to a Western diet high in fat.
The study showed that short-term consumption of a Western diet, rich in saturated fats and fructose, is more damaging for healthy liver development than following a high fat diet alone.
Dr Susanna Iossa, who led the study at the University of Naples, Italy, said:
"This result points to the harmful effect of adding fructose to the usual western, high-fat diet and, together with other related findings, should stimulate the discussion on the use of fructose and fructose-containing sweeteners in beverages and packaged foods."
"We performed the research by using an animal model of adult sedentary humans, consisting of adult rats, that were fed for two weeks with either a low-fat diet, a high-fat diet or a diet rich in fat and fructose. This latter diet is very similar in composition to the diet consumed by the large majority of the Western population. After the diet period, we evaluated liver function and we found that the presence of fructose in the high-fat diet exacerbated the impairment of this important metabolic organ, by increasing the build-up of fat in the liver, and decreasing liver insulin sensitivity.
"Much more research should be undertaken in the future, especially regarding the impact of the high-fat high-fructose diet on other metabolically important organs, in order to establish the real impact of this unhealthy dietary habit on health and well-being."
Wiley. "Adding sugar to high-fat Western diet could be worse than high-fat diet alone." ScienceDaily. ScienceDaily, 27 June 2014. <www.sciencedaily.com/releases/2014/06/140627112712.htm>.
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Upcoming Events
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Mark your calendars now for the 2014 conference in our home state! The Grassfed Exchange 2014 Conference will be held July 30-August 1 in Columbia, MO. Registrations are ahead of the very successful 2013 event. Suggest you click here and register while hotel space is still available. Promo code FFA4H still active for 4-H and FFA students. Grass-fed beef was once a niche. Now it's one of the biggest movers in the beef production industry, and demand for grass-fed beef continues to rise as more and more consumers join the movement. The purpose of this event is to help producers grow in knowledge of the grass-fed industry and in finishing cattle specifically.
It is also a unique opportunity for consumers to learn more about this ever-growing industry, and to offer their questions and suggestions.
Visit their website for more information, and to see the powerful lineup of speakers and event planned for the weekend. You can also get a DVD of last year's event to see what to expect this year.
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Customer Feedback |
I much prefer to find local grass-fed, grass-finished, pastured goodies, BUT you guys have so many delicious options I can't help but continue to order with you. You've made going Paleo so much easier! I'm the healthiest I have ever been in my 40 years, and US Wellness has a lot to do with that. Thank you all so much, and thank you to those in the Paleo Primal world who turned me on to you.
Jasmine W.
via Facebook
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Recipe Corner |
Braised Crispy Duck Legs with Melted Shallots
& Roasted Plums
Ingredients:
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1 teaspoon finely ground sea salt, divided
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4 whole duck legs (about 2 pounds total)
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1 pound shallots (about 5 to 6 large), cut into large dice
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1/2 teaspoon ground black pepper
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1 1/2 cups dry red wine, such as Pinot Noir
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1 cup chicken broth
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5 to 6 sprigs fresh thyme
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1 pound plums (about 4 large), quartered
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2 teaspoons honey (optional)
Directions:
- Preheat the oven to 300°F.
- Salt the duck legs with about 1/2 teaspoon salt total on both sides. Heat a Dutch oven over medium-high heat. Once hot, add the duck legs, skin side down. Sear undisturbed for 5 to 7 minutes, or until the skin is brown and crispy. It should release easily from the bottom of the pan.
- Flip the legs and sear on the flesh side for 2 to 3 minutes, and then remove to a plate.
- Drain all but 1 tablespoon of the duck fat from the pan (reserve the rest for later use) and add the shallots. Sauté until golden, 2 to 3 minutes. Add the remaining 1/2 teaspoon of salt and the pepper. Turn the heat up to high and add the wine and chicken broth, scraping up any bits that are stuck to the pan. Add the thyme sprigs and bring to a boil. Once it's rolling, boil for 1 full minute.
- Turn off the heat and add the duck legs back in, along with any juice that they released. Arrange them skin side up, with the flesh submerged in the liquid and the skin above the surface.
- Cut a piece of parchment in a circle about the size of your pot and snug it in over the duck legs. Cover the pot and place in the oven.
- Braise for 2 hours, then remove the pot from the oven and uncover, being careful of escaping steam. Remove the parchment and discard.
- Turn the oven up to 475°F. Toss the plums with 1 tablespoon of the reserved duck fat and the honey, if using. Remove the duck legs from the braising liquid and place on a rimmed baking sheet, along with the plums.
- Put the duck and plums in the hot oven and roast for 15 minutes, or until the plums are starting to soften and the duck skin is crispy.
- Set the pot with the braising liquid over high heat and reduce until syrupy, about 5 minutes.
- To serve, spoon the sauce onto a platter or individual plates, place the duck legs on top, and arrange the plums alongside.
__________________________ This recipe and photo are a sneak peek into the new cookbook, The Zenbelly Cookbook, by our feature chef, Simone Shifnadel. Chef Simone does a wonderful job of combining paleo guidelines with gourmet recipes to create unforgettable meals!
If you are a blogger or food artist and would like to see your recipes published simply email us.
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US Wellness - Missouri Cattle
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We've got plenty of green grass here in sunny Missouri!
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About U.S. Wellness Meats
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U.S. Wellness Meats was founded on 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.
The company has branched from beef products into: Grass-Fed Lamb, Pork, Poultry, Wild Caught Seafood, Grass-Fed Bison, Dairy Products, Raw Honey, Gourmet Rabbit, Pre-Cooked Entrees, Snacks, and Pet Food.
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Confidentiality Guarantee
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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:
Sincerely,
John Wood
U.S. Wellness Meats
Toll Free: (877) 383-0051
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