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Dear John,
Apologies are in order for many who have signed up for
re-stock notification since the new system went live January 28th. A gremlin was finally discovered in the
basement of the operating system that was not engaging emails as we entered new inventory. This software
glitch was corrected on April 16th, and will never be an issue again. A special thank you to those who brought
this to our attention. For the first time in many months, 75% burger is on sale this week. The
sale is a bit unique with our new system. Purchases up through 24 pounds will be discounted 10%. Purchase of
25 - 39 pounds will be discounted 15%, and purchase of 40+ pounds will be discounted 17.5%. During
burger grilling season, your flavor assistants are US Wellness all natural BBQ
sauce, seasoning salt, and raw Amish cheeses. For the super creative, much fun can
be had with items in the weekly organic produce baskets! 14 oz NY Strips, Italian
Breakfast Sliders, Fresh Cut Pork Chops and Whole Rabbits flank the 75%
burger on the sale list this week. Grilling season is off to the races with our first 80 degree plus day in
Missouri this past Friday. Please scroll down and wet your appetite on The Paleo Best Burger in the recipe
section below. Please take time to open the Civilized Caveman link and read an inspiring story of weight loss and
near loss of legs on Mr. George Bryant's remarkable military story. His success along side Juli Bauer in the paleo
cooking blog world, has earned NY Times cookbook honors for Paleo
Kitchen. On the way down the page, ladies in the reading audience receive high compliments in
the men's world of 10K runs. Many are heeding the advise of too much sitting is very detrimental to
longevity. For farm tours, upcoming sales, special events, new cookbooks, recipes, and much more - visit us
on Facebook, Twitter, Pinterest or our blog. We always appreciate your feedback and comments. Warm April regards,
John, Lee Ann, Tressa, Amanda and
Laura on behalf of the farm families of U.S. Wellness Meats
    
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Inventory Updates
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 Recent Health News
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No Longer A Man's Race
Men might be faster, but women are stronger in numbers in the nation's largest
10-kilometer road running races, according to a Northwestern Medicine® study.
Researchers analyzed data from more than 400,000 runners who participated in 10 of the largest 10km (6.2 mile)
races in the U.S. from as early as 2002 through 2011. Other findings from the study, the first to analyze
performance trends among the nation's 10km runners, include: 1. The top groups of men and
women appear to be getting faster 2. The fastest men are also increasingly younger 3. There are more sub-hour finishers, with increasingly more women accomplishing this feat compared
to men 4. An increasing percentage of finishers, however, are completing races in more than one
hour The study was published online in the Journal of Strength and Conditioning Research. "It
seems that as these large races have more people participating, we have slower runners, but I see that as a positive
thing," said Dan Cushman, M.D., lead author of the study. "It's not just elite runners or former high school
athletes running today's 10km races, there are more everyday people running this distance," Cushman said. "One of the
best things we can do to improve our health is exercise and taking on a 10km race is a great goal." Cushman
is a clinical instructor in physical medicine and rehabilitation at Northwestern University Feinberg School of Medicine
and chief resident at the Rehabilitation Institute of Chicago. Ten-kilometer races have become increasingly
popular in the U.S. over the past decade with 1.3 million people participating in such races in 2010. Women began
outnumbering men in the 2006 and 2007 time frame and today make up the majority of runners who participate in these 10
large 10km races in the U.S., Cushman said. "Coaches and trainers can use this information to develop more
women-specific 10km training programs to accommodate this surge of female middle-distance runners," Cushman said. ____________________________________________________
Story Source:
The above story is based on materials provided by Northwestern University. The original article was written by Erin White.
<www.sciencedaily.com/releases/2013/10/131025123315.htm> Dan M Cushman,
Matthew Markert, Monica Rho. Performance trends in large 10 kilometer road running races in the United States. Journal
of Strength and Conditioning Research, 2013; 1 DOI: 10.1519/JSC.0000000000000249
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Customer
Feedback |
Wow, everything I buy & try is simply the best! Tacos, burgers, & meat loaf........ great
to have a "safe healthy" feeling eating US Wellness burger and their other products. P. Geisel |
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Recipe Corner |
Perfect Paleo
Burger
Ingredients:
For the burgers:
- 1 pound ground beef
- 1/4 medium red
onion, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated garlic salt and pepper, to taste
The shoestring parsnip fries:
- 2 medium parsnips, peeled
- 1/2 cup coconut oil, melted
Garnish with:
- sliced red onions
- 3/4 cup Avocado Mousse
- romaine hearts
- shoestring parsnip fries (from
above
Intructions:
- In a medium mixing
bowl, mix together all of the ingredients for the burgers without overworking the meat.
- Divide meat into 3 equal portions and form into
½-inch (12-mm)-thick patties. Use your thumb to make an indentation in the center of each burger. Set aside.
- Using a spiral slicer or
julienne slicer, cut the parsnips into strings.
- Preheat a grill to medium-high heat, and preheat a medium saucepan over medium-high
heat.
- Once grill is
hot, place the burgers on the grill and close the lid. Cook 6 minutes.
- While the burgers are cooking, add the coconut oil to the saucepan.
Test the oil by placing one parsnip shoestring in the oil to ensure the oil bubbles. Add the parsnips to the oil and
cook for 1 to 2 minutes until golden brown. When the parsnips finish cooking, place them on a paper towel−lined
plate to drain.
- Flip the burgers and cook for 2 to 3 minutes for medium-rare, or until desired doneness. Remove the burgers
from grill and let rest for 5 to 7 minutes.
- To assemble the burgers, place each on a bed of lettuce and top with sliced red onions,
¼ cup (60 mL) avocado mousse, and parsnip fries.
__________________________________________
This recipe and photo are courtesy of George Bryant of
Civilized Caveman Cooking fame Click
here for Paleo Kitchen which is a New
York Times best seller as smart food cooking has gone mainstream. Mr. Bryant deserves a special salute for
defending freedom for 12 years as a US Marine!
__________________________________________ 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
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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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