US Wellness News Alert

Steak & Gelatin on Sale!

February 22, 2015 
Monticello, Missouri

Dear John,    

One of the newest food trends that we heard about continually throughout 2014 was autoimmune paleo protocol.  We continue to hear from customers plagued by autoimmune issues who are actively avoiding nightshades.  For those of you new to autoimmunity or curious where to start, we are here to help.  Autoimmune expert Eileen Laird of Phoenix Helix wrote a very informative article on our blog about what nightshades are and which ones to avoid.  For a list of AIP-approved foods be sure to visit our website.  Laura Schoenfeld, staff nutritionist for Chris Kresser, recently posted 5 Steps to Personalizing Your Autoimmune Paleo Protocol, an excellent starting point, or regrouping point for anyone trying to turn their health issues around with a healthy diet. 

Now is a great time to stock up on one of our most classic steaks.  The 16 oz T-Bone steak is on sale this weekend only!  Cut from the short loin area, this is a tender steak with rich flavor and sure to please even the pickiest of palates.

Here's your chance to win this week!  Certified health coach Michelle Pfenninghaus is giving away a $75 US Wellness gift certificate this week on her site - Find Your Balance.  While you are there registering, be sure to read about her wildly successful Reinvent 21, a detox program that is easy to follow and giving participants real results. 

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!

It's been a cold month here in Northeast Missouri, so we're looking forward to ringing in the new month with some warmer weather!

Wintery 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

healthRecent Health News
Winter Weather Depriving City Dwellers of Vitamin D

Residents of snowy, northern U.S. cities are at risk of vitamin D deficiency and worse, may not even know it.

During Buffalo's winter months, nearly 50 percent of people have insufficient amounts of vitamin D and 25 percent may be considered deficient, says nutrition researcher Peter Horvath of the University at Buffalo School of Public Health and Health Professions.

Those most at risk: the elderly, pregnant and nursing women, and people of color, whose skin acts as a natural sunscreen.

Unlike other vitamins, vitamin D is created by the body when the skin absorbs ultraviolet sunlight. But during winter months, people wear more clothes, are less likely to spend time outside and direct sunlight is hard to come by due to the Earth's tilt away from the sun.

Maintaining proper levels is crucial due to the vitamin's widespread effect on the body.

"Every cell in the body is responsive to vitamin D," says Horvath, associate professor in the Department of Exercise and Nutrition Sciences. "If you're deficient, you won't see the health effects for years and it could take months to get your levels back up."

Deficient levels of vitamin D may result in:

* Lower bone density.
* Weakened immune system.
* Increased risk for type 2 diabetes.
* Higher susceptibility to some cancers.
* Increased risk of death from cardiovascular disease.
* Cognitive impairment in older adults.

The elderly, whose skin produces lower amounts of the vitamin, often suffer difficulty with functional fitness, such as opening cans or standing up, when vitamin D levels are low.

Insufficiency is of particular concern in pregnant women and nursing mothers because it affects children at a time when their bones are developing and can result in rickets - the softening of bones, says Horvath.

For those exposed to northern winters, he recommends vitamin D supplementation of between 1,000 and 2,000 international units a day. Foods that are a rich source of the vitamin are wild-raised salmon and oily fish, breakfast cereals, enriched milk and cod liver oil.

Another source is irradiated mushrooms, a current focus of Horvath's research. The mushrooms "basically go through a little tanning bed" and produce a huge amount of the vitamin, he says.

In his studies, Horvath has found that these mushrooms also aid glucose regulation, improving weight loss, especially among women.

By keeping vitamin D levels high in the summer, he says people should be in good shape for the colder months.

University at Buffalo. "Winter weather depriving city dwellers of vitamin D." ScienceDaily. ScienceDaily, 13 February 2015. <>.
CustomerCommentsCustomer Feedback

Calypso Beef Burgers
@USWellnessMeats nice update on the website!! Looks good....just like all your products. 


Mari V.  

via Twitter 

recipeRecipe Corner
Korean Beef and Vegetable Noodle Bowl

  • 1 Tbsp Duck Fat
  • 1 head Broccoli, chopped
  • 1 Red Bell Pepper, thinly sliced
  • 1 cup Green Cabbage, thinly sliced
  • 3 Raw Carrot, julienned
  • 2 cup Shiitake Mushrooms, sliced, loosely packed
  • 1 Tbsp Ginger Root, minced
  • 2 cloves Garlic, minced
  • 1/3 cup Coconut Aminos
  • 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 1 bunch Kelp Noodles
  • 1 Green Onion, thinly sliced
  • 2 lb Flank Steak, thinly sliced


  1. In a large skillet, dutch oven, or wok, heat the duck fat over medium heat.
  2. Add the broccoli and bell pepper to the skillet and saute for 5 minutes.
  3. Add the carrot and cabbage to the skillet and saute for another 3 minutes.
  4. Add the garlic, ginger, and shiitake mushrooms, and continue to saute until mushrooms are soft.
  5. Pour the coconut aminos over the vegetables, season with salt and pepper, and continue to saute for 3 more minutes.
  6. Add the kelp noodles, and green onion, and stir to combine. Cook the kelp noodles for 3 minutes, and then transfer the vegetables into a glass bowl.
  7. Turn the skillet up to medium high heat, and in small batches sear the flank steak on either side for 1-2 minutes, or until browned.
  8. Place the cooked batches of steak into the bowl with the vegetables as they finish.
  9. Once you have seared all of the steak, turn the burner down to low heat, and transfer the beef and vegetables back into the skillet.
  10. Stir to combine all ingredients, turn the heat off, and season with a splash of toasted sesame oil if desired for flavor.
  11. Plate the dish, garnishing with sesame seeds and additional green onion if desired.

This recipe and photo are courtesy of our good friends Bill & Hayley at Primal Palate.  Their newest cookbook, Make It Paleo 2, 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.

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John Wood
U.S. Wellness Meats

Toll Free: (877) 383-0051 

On Sale Now
T-Bone Sale items expire at 10 pm CST on Saturday February 28, 2015.

T-Bone Steak
- 16 oz

Coulotte Steak
- 6 oz

Beef Gelatin
- 14 oz

Lamb Denver Ribs
- 2 lbs

Duck Necks
- 1 lb

Volume Discounts
Beef Patties

75% Lean Beef Patties
- 2 (6 oz) patties

Honey/Cherry-Free Pemmican Bars
- 2 oz

Cajun Turkey Jerky Sticks
- 8 oz

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