Spring is in the air! We've finally been enjoying warmer temperatures and sunny days. Be sure to check out the new farm photos below
of our Missouri pastures that are green once again.
The warm weather has us dusting the grills off to get ready for Memorial Day and Graduation weekend, so we decided to put some of our grilling favorites on sale
this week! One of the best bargains for your buck, whether they are on sale or not, is the Sirloin Tip Steak
packages. Each package contains two 8-oz Sirloin Tip Steaks that are cut from the Sirloin area of the animal. These are a naturally lean cut with a clean flavor. If you are looking for a quick grilling sirloin, we also suggest the 6-oz Top Sirloin Butt Steaks
, these will cook in a matter of minutes, and take well to your favorite marinade.
If you want a pre-marinated steak, the Thai Marinated Ribeye
is one of our new favorites. Packaged with a clean Thai-inspired marinade, all you have to do is throw these Ribeyes on the grill for a few minutes and they are ready. Top any of these steaks off with our All-Natural BBQ Sauce
(no high fructose corn syrup!), and dinner is served.
Speaking of Memorial Day - if you need an order shipped for the summer kickoff weekend, now is the time to place your order! Also, don't forget about Mom - next Sunday is Mother's Day. If you want to surprise Mom with a box of grass-fed goodies, please have your order in no later than 10:00 am CST this Wednesday, May 7 to ensure delivery before the weekend.
Don't miss out! We have teamed up with Lodge Cast Iron
this month to put together a very special giveaway. Head over to our blog
now for your chance to win some Lodge goodies and a US Wellness gift certificate!
John, Lee Ann, Tressa, Jennifer, Amanda and Laura on behalf of the farm families of U.S. Wellness Meats
Recent Health News|
Sugar-Sweetened Beverages Contribute to U.S. Obesity Epidemic, Particularly Among Children
In response to the ongoing policy discussions on the role of sugar-sweetened beverages (SSBs) on weight and health, The Obesity Society (TOS) concludes that SSBs contribute to the United States' obesity epidemic, particularly among children. Based on an in-depth analysis of the current research, TOS's position statement unveiled today provides several recommendations for improving health, including that children minimize their consumption of SSBs.
"There's no arguing with the fact that the high rates of obesity in the U.S. are troubling for our nation's health, specifically the recently reported rise in severe obesity among children in JAMA Pediatrics," said TOS spokesperson Diana Thomas, PhD, Professor at Montclair State University and Director of the Center for Quantitative Obesity Research. "Following a thorough review and analysis of the existing research, TOS concludes that, by adding more non-nutritious calories to the American diet, SSBs have contributed to the U.S. obesity epidemic. Further, we recommend that to maintain and improve health children minimize drinking SSBs and adults reduce or avoid SSB consumption as part of an overall strategy to reduce calories."
According to the position statement posted online, TOS defines SSBs as sodas, sports drinks and other types of beverages that are primarily made up of water and added sugar. Consumption of these drinks in the U.S. remains high - Americans report that SSBs comprise 6-7% of overall calorie intake.
"Despite the challenges researchers have faced with isolating the impact of specific foods or beverages on body weight, the studies conducted on SSBs thus far have generated important and meaningful data leading to our conclusion," said Dr. Thomas. "The evidence shows that individuals with a higher BMI consume more SSBs than their leaner counterparts, and that decreasing SSB consumption may reduce overall calorie intake and help individuals with obesity or overweight reach healthy weight goals."
Weight gain occurs when total energy intake exceeds energy expenditure for extended periods of time. Because SSBs are a non-nutritious source of calories, decreasing and even eliminating them from the diet offers an excellent opportunity to reduce total energy intake. As a healthy alternative to SSBs, TOS reinforces the need for individuals to consume more water, a readily accessible, calorie-free source.
"Our efforts to help improve the food choices and environment for Americans certainly don't stop here," said Steven R. Smith, MD, TOS President. "More research is needed to better understand the relationship between SSB reduction and weight loss in adults, as well as the relationship between all energy-dense foods and weight."
TOS recognizes that weight gain is a problem for many individuals that rises beyond both calories consumed and any singular calorie source.
"We encourage policymakers, scientists, clinicians and the public to further explore the total caloric density of foods, including all foods high in added sugar, in an effort to provide more science-based nutritional insight and develop healthier food and beverage options to support America's health," continued Dr. Smith. "We look forward to serving as a continued resource for science-based information in this area."
Obesity Society. "Sugar-sweetened beverages contribute to U.S. obesity epidemic, particularly among children." ScienceDaily. ScienceDaily, 23 April 2014. <www.sciencedaily.com/releases/2014/04/140423132427.htm>.
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. Register before June 30 to take advantage of the discounted rate!
|Ask the Doc|
Dear Dr. Kim,
I have a parent in the early stages of Alzheimer's Disease. I've read about how cumin/tumeric can help delay the onset of Alzheimer's. What do you think? What dosages would you recommend?
Great question. Turmeric is a great supplement. I use it for all sorts of anti-inflammatory as well as for its anti-oxidant properties. I would recommend starting at approximately 400 mg and you can work your way up to 1 gram. You should try the raw turmeric root. I would also suggest starting an essential fatty acid product. Get with Scott Mendelsohn at Infinity Fitness and ask him for Alpha Omegas. This will get a good fat source for the brain.
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.
Got my delivery today - thank you much! All in order and professionally packed!
Gluten Free, Paleo Chicken Nuggets
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup pickle juice
- 1/4 cup arrowroot starch or tapioca starch
- 2 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 2 eggs, beaten
- 1/4 cup lard or refined coconut oil, more if needed
- Combine the chicken pieces and pickle juice in a resealable plastic bag; marinate for at least 1 hour but up to six hours. When the chicken has finished marinating, strain it through a colander to drain out the extra pickle juice. Move the chicken around to make sure it drains properly. As the chicken drains, prepare your breading by combining the starch, paprika, black pepper, and salt. Beat the eggs in a wide bowl and set aside.
- Preheat your oven to 250F. On your stove, warm the lard or coconut oil in a cast iron skillet over medium heat for 3 minutes. In a mixing bowl, toss the chicken pieces with the starch mixture until evenly coated. With your fingers, dip a starchy chicken piece in the egg, shake off the excess egg (eggcess!), then carefully add it to the oil. Repeat until you have filled your skillet; be careful not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every 2 minutes, about 6-8 minutes per batch.
- As you finish each batch, place the cooked pieces on a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook the chicken pieces in about 3 or 4 batches, depending upon the size of your skillet. The oil should reach halfway up the chicken pieces while cooking, add more oil if needed. Be sure to watch the heat, as the skillet will get warmer over time; adjust heat as needed. You're looking for an oil temperature around 350F. Use a splatter screen to prevent splattering.
- Serve warm with ketchup, barbecue sauce, or honey mustard.
** Use this technique as a basis for other nugget-like recipes, like what you'll seen in Thursday's recipe. Some recipes would taste better without pickle juice; in those circumstances, marinate the chicken in 1/2 cup water mixed with 1 tbsp kosher salt.
** While I think oven-roasting my older nugget recipe turns out pretty good, this recipe wouldn't fare well in the oven.
This recipe and photo are courtesy of our good friend Russ Crandall of The Domestic Man. His new cookbook is a must-have for any paleo kitchen!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
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.
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.
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