US Wellness News Alert

Steaks & Stock on Sale!

February 8, 2015 
Monticello, Missouri

Dear John,    

  Snowy Fig
We've had a very busy week here at US Wellness!  Thank you for your continued patience as we are all getting used to our new website and webstore.   There are many new conveniences for both our retail and wholesale customers, and if you have any questions about your account or placing an order please don't hesitate to let us know.

There are lots of restocks this week - our popular free range chicken inventory has been restocked and is available online now.  Our new chicken gelatin and chicken broth products have quickly climbed the list as two of our best selling products.  We worked exclusively with a paleo chef to craft each recipe, and the flavor of each product is just as fantastic as their health benefits. 

If you enjoy the chicken broth, you may also want to try the duck stock, which is on sale this week only!  Duck is a rare delicacy with a rich flavor and clean duck stock is very hard to find, making this a great time to stock up. 

It's not too late to have your favorite steaks, shrimp and chocolate delivered in time to surprise your sweetie for Valentine's Day!  Have you order placed by 10:00 am CST this Wednesday, February 11 for delivery no later than Friday, February 13.

It was very apparent that the groundhog saw his shadow this week.  Winter has returned with a vengeance here in Northeast Missouri.  We welcomed the week in with several inches of fresh snow and very cold temperatures but things have warmed up this weekend finally.

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
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(573) 767-9040
Fax Number: (573) 767-5475

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In This Issue
Inventory Updates

healthRecent Health News
Older Adults: Double Your Protein to Build More Muscle

You are what you eat, especially when it comes to how your body builds protein. It is well known that consuming protein stimulates the body's cells to build protein. However, getting older combined with eating less protein can lead to a decline in the body's muscle-building efficiency. Maintaining and building muscle is especially important for older individuals. Increased muscle mass can contribute to a healthier weight, better fitness and an improved quality of life. New research in the American Journal of Physiology - Endocrinology and Metabolism explores whether the amount and timing of protein consumption make a difference in the body's net protein gains.

Current US recommendations for daily dietary protein intake are 0.8 grams/kilogram of body weight (roughly 62 g of protein per day for a 170-pound person). Previous research has shown that older adults need a protein intake of at least 0.40 g/kg of body weight at each meal (roughly 31 g of protein per meal or 93 g per day for a 170-pound person) to encourage maximum protein synthesis. This represents a significantly higher amount of protein than the recommended dietary allowance (RDA) suggests. Researchers at the Center for Translational Research in Aging and Longevity at the Donald W. Reynolds Institute on Aging at the University of Arkansas for Medical Sciences set out to measure whether daily protein intake greater than the average American adult consumption leads to a greater net protein gain in older adults. They also examined whether the timing of protein intake made a difference in protein synthesis - the process by which cells make protein - and net protein gains.

The research team studied 20 healthy adults between 52-75 years of age, randomly assigning them to one of four groups over a four-day test period. Two groups ate the RDA of 0.8 g/kg per day of protein: one group had even protein distribution across meals (33% of total protein at breakfast, lunch and dinner) and the other had an uneven protein distribution at meals (15% at breakfast, 20% at lunch and 65% at dinner). The other two groups ate double the RDA (1.5 g/kg day of protein) following the same even and uneven protein distribution patterns as the first two groups. The group that consumed double the RDA was supplemented with a pre-weighed milk protein concentrate (equal parts whey and casein) to ensure that they achieved daily protein goals of 1.5 g/kg day. All meals were prepared in prepared in the Metabolic Kitchen at University of Arkansas Translational Research Institute. The subjects recorded time and other details about the food they ate.

The research team found that while the distribution of protein across meals did not make a significant impact, total amount of protein consumed did. "Although there was no clear effect of the pattern of protein intake in our study, we observed a definitive effect of a higher amount of protein intake in mixed meals on whole body net protein balance and muscle protein synthesis," the authors wrote. "Whole body net protein balance was greater with protein intake above recommended dietary allowance."

The article "Quantity of dietary protein intake, but not pattern of intake, affects net protein balance primarily through differences in protein synthesis in older adults" is published in the American Journal of Physiology - Endocrinology and Metabolism. It is highlighted as one of this month's "best of the best" as part of the American Physiological Society's APSselect program.

American Physiological Society (APS). "Older adults: Double your protein to build more muscle." ScienceDaily. ScienceDaily, 30 January 2015. <>.
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recipeRecipe Corner
Lamb Vindaloo
Lamb Vindaloo

  • 1/2 tsp cumin seeds
  • 1/2 tsp black mustard seeds (yellow mustard seeds okay)
  • 1/2 onion, cut into quarters
  • 4 cloves garlic
  • 1" ginger, peeled and sliced
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 3 lbs lamb shoulder, cut into chunks

Curry Sauce:

  • 2 cups chicken broth
  • 2 bay leaves
  • 1 green cardamom pod
  • 1 tsp paprika
  • 1 tsp kashmiri red chili powder (cayenne pepper okay)
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp white pepper
  • 2 tbsp ghee
  • 1 lb waxy potatoes (red, yukon, etc), quartered
  • 1 handful cilantro, chopped


  1. In a small pan, toast the cumin and mustard seeds over medium heat until aromatic, about 2 minutes. Combine the seeds with the remaining marinade ingredients (minus the lamb!) and blend until smooth (I use our Magic Bullet). Combine the lamb and marinade and transfer to a resealable plastic bag; marinate for at least 2 hours but up to overnight.
  2. Drain the lamb in a colander, catching the marinade as it falls. Combine the extra marinade with the curry sauce ingredients and set aside.
  3. Electric pressure cooker instructions: Set the pressure cooker to "Sauté" and add the ghee; once melted and shimmering (about 2 minutes), add half of the lamb pieces. Sauté until browned, about 6 minutes, turning halfway through cooking. Remove the lamb and cook the other batch in the same manner, then set aside with the other half of the lamb. Add the marinade/curry sauce mixture to the pot and bring to a simmer; stir in the potatoes and lamb, cover, and set to "Meat/Stew" (high pressure) for 20 minutes. Once finished, allow the pressure cooker to depressurize (about 15 minutes) then remove the lid. Gently remove the lamb and potatoes and set aside; set the pressure cooker to "Sauté" again and bring to a boil; reduce the liquid by half. Return the lamb and potatoes to the curry and stir in the cilantro, then serve.
  4. Stovetop instructions: In a dutch oven, warm the ghee over medium/high heat until shimmering, about 2 minutes. Add the lamb, in batches if needed, and sauté until browned, about 6 minutes per batch. Set the lamb aside and reduce heat to medium. Add the marinade/curry sauce mixture to the pot and bring to a simmer; stir in the lamb. Cover and reduce heat to low, and simmer until just tender, 1-2 hours, then add the potatoes and simmer for another 30 minutes. Gently remove the lamb and potatoes and set aside; increase heat to medium and bring to a boil; reduce the liquid by half. Return the lamb and potatoes to the curry and stir in the cilantro, then serve.

This recipe and photo are courtesy of our good friend Russ Crandall, author of the popular blog The Domestic Man, and the several must-have, paleo-friendly cookbooks.

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.

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John Wood
U.S. Wellness Meats

Toll Free: (877) 383-0051 

On Sale Now
Sirloin Tip Sale items expire at 10 pm CST on Saturday February 14, 2015.

Sirloin Tip Steaks
- 2 (8 oz) steaks

Hickory Smoked Beef Back Ribs
- 1 lb

Honeycomb Tripe
- 1.5 lbs

Chicken Drumsticks
- 1.5 lbs

Duck Stock
- 38 oz

Volume Discounts
Delmonico Steak

Delmonico Steak
- 14 oz

BBQ Shredded Beef
- 1.5 lbs

Turkey Provolone Sausage
- 1 lb

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