US Wellness News Alert

New Featured Chef
Newsletter Archive Restored
Ten out of 855 Live to 100
Crisp Grazing Photos

May 17, 2015 
Monticello, Missouri

Dear John,    

French Ribeye
Perfect gentle rains combined with seasonal temperatures have produced near ideal grazing conditions in early May.  This is peak season for the accumulation of omega 3 fats, CLA, branch chain amino acids and many other photo lipids associated with healthy steaks, roasts and burgers.  Beef, lamb, dairy and bison production all flourish in mid Spring.

Please be advised, May 20th is the last shipping day for Memorial Day festivities. 

US Wellness is pleased to announce our newsletter archive has been restored after the trauma of the web platform change in late January.  The complete archive is now available going back to the original issue.

As the Memorial Day holiday approaches be ever mindful of the sacrifices made to preserve our freedom. My 92 year old father was in Germany on VE day 70 years ago and can recite with perfect memory the events leading up to the German surrender, and the slow exodus out of Europe that followed.  The free world owes much gratitude to veterans of all of our wars that have preserved freedom since the signing of the Declaration of Independence in 1776, and the victory over the British on September 3, 1783.

New York strips are just waiting for the Memorial Day grilling with great taste and a wonderful aroma in the air, and on sale this week.  For those in a hurry, the Thai Marinated Ribeyes are partially cooked and seasoned for quick grilling results.  Several minutes on the grill will yield very tasty results.  Beef gelatin makes an interesting steak rub to add another layer of flavor plus all of the health goodness associated with simmering bones and connective tissue for 36 hours or more.

We're thrilled to announce our May featured chef! Russ Crandall, the talented home chef behind the popular blog The Domestic Man and author of The Ancestral Table, adopted a Gluten-Free and Paleo lifestyle back in 2010 in an effort to take back his health. His incredible journey to recovery is an inspiration to all. With his newfound health, he has dedicated himself to creating authentic and traditional recipes for all to enjoy. Russ was kind enough to share his traditional and authentic recipes with us, as well as answer a few questions.  Hopefully you have tried one or two of the recipes Russ has published in this newsletter the past 3 weeks. Enjoy!

Several have questioned the Avian Flu event which is creating issues in several Midwest states.  Our chicken growers have reported no problems to date.  They are all using clean well water, and several are adding a weak apple cider vinegar solution to the water supply which improves the immune system and adds anti viral insurance.  The main vector appears to be water holes and farm ponds where ducks and geese spend a few days during annual migration.  We will continue to monitor this situation and hope the measures in place will prevent any issues. 

For farm tours, upcoming sales, special events, new cookbooks, recipes, and much more - visit us on Facebook, Twitter, Pinterest, YouTube, or our Blog.  We always appreciate your feedback and comments.

Warm May regards, 


John, Lee Ann, Tressa, Amanda and Laura on behalf of the farm families of U.S. Wellness Meats  

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In This Issue
Inventory Updates
center cut shoulder roast
Beef CC Shoulder Roast
Back in Stock:

Mid-week restock:

healthRecent Health News
Living to 100: Lifestyle Advice For Would-Be Centenarians

Source: University of Gothenburg 

Over the past half century, the University Gothenburg has hosted one of the world's first prospective studies of aging. The subjects are 855 Gothenburg men born in 1913.

The first surveys were conducted in 1963. Now that it has been determined that ten of the men lived to 100, the study is being wrapped up.

Promotes longevity

Various surveys at the age of 54, 60, 65, 75, 80 and 100 permitted the researchers to consider the factors that appear to promote longevity.

A total of 27% (232) of the original group lived to the age of 80 and 13% (111) to 90. All in all, 1.1% of the subjects made it to their 100th birthday.

According to the study, 42% of deaths after the age of 80 were due to cardiovascular disease, 20% to infectious diseases, 8% to stroke, 8% to cancer, 6% to pneumonia and 16% to other causes.

A total of 23% of the over-80 group were diagnosed with some type of dementia.

Unique design

"The unique design has enabled us to identify the factors that influence survival after the age of 50," says Lars Wilhelmsen, who has been involved in the study for the past 50 years. "Our recommendation for people who aspire to centernarianism is to refrain from smoking, maintain healthy cholesterol levels and confine themselves to four cups of coffee a day."

Correlation with the mother's age

It also helps if you paid a high rent for a flat or owning a house at age 50 (indicating good socio-econmic standard), enjoy robust working capacity at a bicycle test when you are 54 and have a mother who lived for a long time.

"Our findings that there is a correlation with maternal but not paternal longevity are fully consistent with a previous studies," Dr. Wilhelmsen says. "Given that the same associations have been demonstrated in Hawaii, the genetic factor appears to be a strong one." But still we found that this "genetic factor" was weaker than the other factors. So factors that can be influenced are important for a long life.

No smokers

Two of the 100-year-olds dropped out of the study due to dementia and one for personal reasons. Facts about the other seven:

* Two lived at home and five in assisted living facilities
* None of them smoked
* All of them exhibited good temporal and spatial cognition
* All of them wore hearing aids
* Most of them wore glasses, were able to read and watch TV
* All of them were slim and had good postures
* All of them used walkers

"Normally we conducted the surveys at hospitals, but we visited the seven centenarians at home," Dr. Wilhelmsen says. All of them were clinically healthy, satisfied with their circumstances and pleased to be living where they were."
 Story Source: The above story is based on materials provided by University of Gothenburg.
Journal Reference:
Lars Wilhelmsen, Mikael Dellborg, Lennart Welin, Kurt Svärdsudd. Men born in 1913 followed to age 100 years. Scandinavian Cardiovascular Journal, 2015; 49 (1): 45 DOI: 10.3109/14017431.2015.1009940
Cite This Article:
University of Gothenburg. "Living to 100: Lifestyle advice for would-be centenarians." ScienceDaily. ScienceDaily, 30 April 2015. <>.

CustomerCommentsCustomer Feedback

Dear US Wellness,

Great Addition to my whole 30 program.

With pork breakfast sausage, you do not feel deprived!

H. Ross

recipeRecipe Corner
Sous Vide New York Strip Steak

Ingredients Step 1:
  • 2 (14 ounce) New York strip steaks
  • salt and freshly ground black pepper to taste
  • 1 tablespoon beef tallow
  • 1 tablespoon butter
  • 1 cup clamshell mushrooms, separated
  • salt and freshly ground black pepper to taste

Ingredients Step 2:

  • 1 tablespoon beef tallow    1 clove garlic, crushed
  • 2 tablespoons water
  • 1/2 teaspoon balsamic vinegar
  • 1 tablespoon cold butter
  • salt and freshly ground black pepper to taste


  1. Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
  2. Generously season steaks with salt and black pepper. Heat beef tallow in a large skillet over medium to high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
  3. Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature.
  4. While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside.
  5. Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon beef tallow in the skillet over medium to high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate.
  6. Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat.
  7. Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
 Servings:  2


Prep Time: 10 minutes


Cook Time: 2 hours 45 minutes 



This recipe and photo are courtesy of  Chef John on All  "The real advantage to this technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go."    


If you are a blogger or food artist and would like to see your recipes published simply email us.

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photosUS Wellness - Converting Sunlight Energy Into Beef

Early May exceptional late Spring grazing in NE Missouri.

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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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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:


John Wood
U.S. Wellness Meats

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On Sale Now
NY Strip Sale items expire at 10 pm CST on Saturday May 23, 2015.

NY Strip Steak
- 14 oz

Thai Marinated Ribeye Steak
- 12 oz

Beef Gelatin
- 14 oz pail

 Polish Pork Sausage
- Five 4 oz links

Peanut Butter Honey Bars
- 1.75 oz

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Flank Steak
- 16 oz

 Cajun Turkey Jerky
- 8 oz pkg

Beef Loin Roast
- 2 lb
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