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Great Steaks!
When your tastebuds tell you that a thick, juicy, grilled steak is in order, you need to know a few things to make an informed choice.
1. First and foremost, raise the bar and eat as your ancestors did for centuries by choosing sustainably raised grass-fed beef. Beef raised solely on grass and mother’s milk creates a unique suite of fatty acid ratios that will up your internal performance. It has an unfair flavor advantage driven by photo lipids in the intramuscular fat. Cattle are intended to eat grass. Post-WWII, excess ammonia nitrate, left over from bomb production, was applied to corn fields in the late 1940s. By the early 1950s, corn yield doubled, and corn prices crashed. This led beef cattle to consume the new glut of corn in the Midwest. The unintended consequence was the spike in inflammatory omega 6 fatty acids and a significant decline in anti-inflammatory omega 3 fatty acids driven by a much lower pH in the first stomach when it turns into a starch digester versus a forage digester. Grazing animals lead an unconfined outdoor atmosphere moving into fresh, long-rested paddocks full of nutrient-dense forage in a managed system. The grazing animals we produce carry no added hormones or antibiotics. Remember, our animals eat right, so you can too. Over the last 25 years, the grass-fed niche has reached critical mass in the plus 5% of USA consumption. Know your food. Know your farmer!
2. Choose your cut. This is where the fun begins and can be more subjective to personal tastes. Some prefer leaner cuts like sirloins, flank steaks, filet mignon, and tri-tips. Others enjoy a well-marbled, fatty steak like a ribeye, strip steak, or t-bone. Purchasing primal cuts or full-size portions that can be cut at home is a money-saving option. A Whole Primal 7.25 lb Striploin can produce 10-12 one-inch thick steaks. That's a savings of nearly $100.
3. Choose your preferred cooking method. Will it be grilled, smoked, roasted, air-fried, sous vide, or cast iron skillet? This is another personal preference and one worth a little extra study time. When you take the time and spend the money on a healthier, tastier grass-fed steak, it makes sense to invest some time in learning about the various techniques. Remember that grass-fed requires less time on heat due to its leaner nature. We recommend cooking medium rare for the most fantastic flavor sensation. Visit our Discover Blog for more information on recipes, cuts, and cooking techniques.
Health + Wellness | Guide to Grocery Shopping
Here is your easy guide to grocery shopping! Whether novice or more experienced, we could all use some helpful grocery shopping tips. Learn to assess the aisles, keep a grocery inventory list, read the ingredients, and more.
Product Feature | 100% Grass-Fed Bison Meat
For many decades, researchers have found it interesting that bison rarely develop cancer. They now believe that bison carry a cancer-preventative enzyme. Scientists continue to investigate the positive effects that 100% grass-fed bison meat has on cancer prevention.
In this article, learn more about 100% grass-fed bison meat and its incredible nutritional profile, discover delicious recipes, and order today.
New Products | New Nutrition!
With a mission to develop healthy, delicious meats for all cooking and flavor preferences, we have new products for you: Chicken Braunsweiger, Ground Beef Heart Pet Food, Lummi Island Wild Black Cod, and Rustic Lamb Sausage Links. Discover your NEW FAVORITES today!
Fresh Chilled Beef | Order By 11/4/2022
Once a month, we offer patrons the opportunity to enjoy fresh, never frozen, chilled beef delivered right to your door! Restaurants and families alike love these chilled beef bundles because the meats arrive ready to cook or refrigerate...no thawing is necessary. Order by Friday, 11/4, and we'll ship your fresh bundle by Wednesday, 11/9.
Trustpilot Reviews | 4.8/5 Stars
Transparency is important! We want you to have every opportunity to make good food choices. Trustpilot, a 3rd party review site, captures customer feedback. You will find the Trustpilot review center at the bottom of the US Wellness homepage. Read what others are saying or leave your feedback. We want to thank all those who have already left kind reviews and great suggestions for us to improve.
“The best selection of grass-fed and pasture-raised I have found with the best prices. They seem to regularly run specials and offers so you can get amazing deals. Shipping has been super fast both times I ordered, and everything arrived frozen as promised. Great experience"
~ Luisa, FL
Shout Out | Beef Ribs Perfect for Fall
"Beef short ribs are here! This is one of the most flavorful & delicious things I’ve ever made! Perfect for the Fall & postpartum."
Ingredients: Beef Short Ribs, carrots, onions, bone broth... Check out @honeyitsalyssa's photo and full recipe!
Tag Us!
If you have a favorite post, recipe, product, or unboxing you want to share, tag us with #uswellnessmeats. Follow us on social media (@uswellnessmeats).
--> Restocks | Grab Your Favorites Before They Are Gone
18851- 2 lbs Frozen Raw Chub - 85/15 (Healthy Pets)
18861- 5 lbs - 10 (8 oz) Frozen Raw Patties - 85/15 (Healthy Pets)
92010- Sockeye Salmon Oil Softgels
92012- Vitamin D3 in Wild Salmon Oil
135040- Sardines in Spring Water
135075- Wild Skinless Boneless Canned Alaskan Wild Red Salmon - 6 oz.
Sincerely,
John & Staff on behalf of the farm families of US Wellness Meats
Customer Service: (877) 383-0051
Direct Line: (573) 767-9040
Fax: (573) 383-7004
USA Store: www.USWellnessMeats.com
Canada Store: www.grasslandbeef.ca
Email: eathealthy@grasslandbeef.com
P.S. NOTICE - We are no longer able to ship to Canadian addresses. Due to new Covid customs protocols in Canada, we will no longer be able to ship product across the U.S. and Canadian border. We apologize for the inconvenience, but unfortunately it's out of our control.
P.P.S. Remember to forward this newsletter to your friends and help spread the word about sustainably raised, all-natural foods. Visit our Discover Blog for more recipes, healthy & wellness articles, featured chefs, and FAQ's.
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