U.S. Wellness Meats Newsletter
Front Page Lies!

April 5, 2009
Monticello, Missouri
Dear John,
rowing Atlantic
The news media delivered a biased report against red meat this week. Recent study results were released saying that red meat and processed meats caused a much higher mortality rate than chicken and fish.

Is this true? Well, no--for many reasons. The study was flawed, the media is biased, and at the same time this study was published, a study on vegetarianism and a higher incidence of cancer was ignored.

The biggest variable in the red meat study is the fact that the meat that was eaten was not grass-fed meat. Had the meat been grass-fed, the study participants most likely would have lived longer and healthier lives. Read more below in Catherine's Comments to get an in-depth look at this latest propaganda.

Build your daily diet around U.S. Wellness Meats, Grass-fed Butter and Cheeses, organic Nuts and Berries and you will live the longest.  Dr. Sears has an outstanding column on walnuts below.

The picture in the upper right is a tip of the hat to Paul Ridley, age 25, for completing a solo 88 day journey across the Atlantic ocean.  He left West Africa on January 1st in his 19 food rowboat and landed on Antiqua on March 29. Mr. Ridley is the youngest and 1 of only 3 Americans to row ANY ocean solo completely unsupported.  

Crossing the Atlantic with only oars was a mission named Row For Hope to raise $500,000 for cancer research following the passing of his mother after a hard fought cancer battle.

Please note Twitter and Blog links below.  Megan is amazed at how fast the the Twitter community  is growing. 

Winter won't let go in the Midwest.  Snow in the great plains and a thunder storm outside our office window tonight is a precursor for a Spring snow on Sunday in Monticello.

Best Palm Sunday regards,

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

Toll Free: (877) 383-0051
Direct Line: (573) 767-9040
Fax: (573) 767-5475
URL: www.uswellnessmeats.com
email: eathealthy@grasslandbeef.com
BLOG: www.uswellnessmeats.blogspot.com
TWITTER: http://twitter.com/uswellnessmeats
Newsletter Archive: HERE
New Products: HERE

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In This Issue
BREAKING NEWS NOTES
CATHERINE'S COMMENTS > FRONT PAGE LIES
DR. AL SEARS M.D. > THE AMAZING WALNUT
SHANE ELLISON M.S.> QUICKLY LOWER TRIGLYCERIDES
DR. ERIC SERRANO M.D., M.S., B.C. > AMINO ACID TIPS FOR ATHLETES
ATHLETE CORNER - SCOTT MENDELSON M.S. > TRAINING TIPS
CUSTOMER FEED BACK
RECIPE CORNER - EASTER LEG OF LAMB
GRAZING SCENERY
$25 DISCOUNT RULES
MINIMUM PURCHASE RULES
CUSTOMER CONTACT INFO LIST
ON SALE CHOICES
Breaking News Notes

tri tipRE-STOCKED ITEMS

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PROMO CODE HIDDEN IN TEXT

Don't forget to look for the special promo code hidden in the text for a one time only 12% discount off your next purchase. First 35 users will be able to utilize the code.

The 10 red letters (in sequence) are in the extended articles in this issue and will spell out a string that can be used in the 'promo code' area when you are placing your order. The letters will begin within Catherine Ebeling article after you open the complete article by clicking the link at the bottom of the article.  Remaining clues might be in subsequent sections of the newsletter.

This code only applies on orders weighing under 40 pounds and excludes all sale items.
  Your order receipt will not show a credit.  The code simply changes prices on your receipt page in spread sheet format.  Compare receipt to retail store prices if you question the discount.

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ANTIOXIDANT-RICH FOODS LOSE NUTRTIONAL VALUE OVER TIME

For those who swear by antioxidant-rich food and drink, two new studies show those health benefits can wane if the products are stored for too long a time.

The findings focus specifically on how well antioxidant activity holds up in commercially available green tea bags and olive oil when stored unopened and unexposed to light or moisture. And, in each case, the research revealed that steep drops in antioxidant activity take place within the first six months.

"The whole general concept driven by both of these studies is that if we want to maximize the nutritional value of the foods we eat, we really should buy only what we can use in a short period of time," observed Connie Diekman, a registered dietitian and director of nutrition at Washington University in St. Louis.

One study focused on the organic compounds found in green tea leaves that are known as catechins. When consumed in tea, these antioxidant compounds are thought to have a bacterial and virus-fighting capacity, as well as the ability to inhibit cancer cell activity.
However, given that commercial green tea does not spoil and can be shelved for extended periods of time, Mendel Friedman and colleagues from the Albany, Calif.-based Western Regional Research Center of the U.S. Department of Agriculture set out to explore the stability of catechins during long-term storage in homes, restaurants, commercial warehouses, and/or stores.

The team chose eight teas sold commercially in tea-bag form in the United States, Korea and Japan.
The tea bags were kept stored in their original packaging in dark rooms heated to 68 degrees Fahrenheit for one of five different lengths of time: one week, one month, two months, four months and six months. Undesirable moisture exposure was not a factor.

After each period, the teas were ground into powder and mixed with boiling water, before being cooled and analyzed.
"We found that among the teas we looked at there seems to be a progressive decrease in the amount of antioxidants as a function of time," lead author Friedman said.

The team found at least some drop-off in catechin antioxidant content early on in the storage process, and went on to observe that by the end of six months catechin concentrations had plummeted among all eight teas by an average of 32 percent -- a figure the authors characterized as "highly significant."

For their part, the authors of the Italian olive oil study noted that to be considered "extra-virgin," olive oil must be sourced directly from olive tree fruit through a process confined solely to washing, decanting, filtration and high-speed mixing.
The final product is known to be rich in a specific blend of fatty acids and phenolic compounds, the latter acting as antioxidants. Consuming olive oil has long been considered beneficial with respect to lowering the risk for heart disease, stroke and several kinds of cancer.
To explore the durability of antioxidants found in extra-virgin olive oil, Antonella Baiano and colleagues at the University of Foggia in Italy looked at several varieties of the oil that had been produced within 24 hours of having been plucked as olives from two groves located in the Apulia region of Italy. After analyzing the oils during both production and packaging, Baianos team found that antioxidant activity remained unchanged throughout the first three months of storage. However, by the six-month mark, most of the oils had lost about 40 percent of their antioxidant properties.

"So, the message here is that when we go shopping, we need to think about the quantity of produce and fresh foods that we buy," Diekman advised. "This is true whether we're talking about the actual food -- for example, olives -- or whether it is the olive oil derived from the food. The question should be: 'Can you use it within a reasonable period of time?' Because from a nutritional standpoint, big quantities may not be a real dollar savings, when you look at the loss of nutritional value that will occur over time."

Diekman also suggested that consumers should generally favor tinted containers over clear ones, to protect antioxidant, vitamins and minerals from exposure to the sun. In that regard, the authors of the Italian study specifically noted that extra virgin olive oil should ideally be stored in small glass bottles placed in a dark setting at room temperatures ranging from 68 degrees to 77 degrees Fahrenheit.

Connie Diekman, R.D., director, nutrition, Washington University, St. Louis; Mendel Friedman, Western Regional Research Center, U.S. Department of Agriculture, Albany, Calif.; March 2009, Journal of Food Science (HealthDay News) THURSDAY, April 2, 2009


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Catherine's Comment
by Catherine Ebeling, RN BSN

Cahterine Ebeling
FRONT PAGE LIES?

It was front-page news last week. In the Los Angeles times the headline read, "Killer Meat".  It was the ..."Largest study of its kind finds that older Americans who eat large amounts of red meat and processed meats face a greater risk of death from heart disease and cancer."

The study in a nutshell went like this:

Calling the increased risk modest, lead author Rashmi Sinha of the National Cancer Institute said the findings support the advice of several health groups to limit red and processed meat intake to decrease cancer risk.

The findings appeared in Monday's Archives of Internal Medicine.

The study goes on to state that over 10 years, eating the equivalent of a quarter-pound hamburger daily gave men in the study a 22 percent higher risk of dying of cancer and a 27 percent higher risk of dying of heart disease. That's compared to those who ate the least red meat, just 5 ounces per week.

Women who ate large amounts of red meat had a 20 percent higher risk of dying of cancer and a 50 percent higher risk of dying of heart disease than women who ate less.

For processed meats, the increased risks for large quantities were slightly lower overall than for red meat. The researchers compared deaths in the people with the highest intakes to deaths in people with the lowest to calculate the increased risk.

The researchers surveyed more than 545,000 people, ages 50 to 71 years old, on their eating habits, then followed them for 10 years. There were more than 70,000 deaths during that time.

Once again we have a media conspiracy and biased reporting, but it is taken as absolute truth by the general public who believe the media and the stories they put out.

At the same time that this paper appeared, showing increased red meat consumption to be tied to a slight increased risk of death (and showing that those subjects eating white meat had less risk), a couple of other papers came out in the online pre-publication section of the American Journal of Clinical Nutrition (AJCN), one of the world's most prestigious nutritional scientific journals.

These two AJCN papers came about at the same time as this highly publicized study on meat and mortality, but demonstrated the opposite results. They got no press coverage whatsoever. It seems clear that the press is biased against red meat.

Knowing this, careful readers should take the negative stories the media reports about red meat with an enormous grain of salt.

Another study in the advanced online section of AJCN titled "Mortality in British Vegetarians" results from the European Prospective Investigation in Cancer and Nutrition (EPIC-Oxford) shows that things are not always as they seem. Yet we have heard nothing of this study in the press.

Most people would answer the question of whether vegetarians or non-vegetarians are healthier with vegetarians being the healthiest. One would think that if a study came out from (Oxford) published in a mainstream scientific journal showing that vegetarians don't live any longer than non-vegetarians and actually have a higher incidence of colorectal and other nasty cancers it would be newsworthy. But this story too, has been totally ignored in the media.

There are several other flaws to the recent red meat study...

Read More...


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Dr. Al Sears M.D.
Dr. Al Sears

GET ONE OF NATURE'S HEALTHIEST SNACKS

By: Al Sears, MD
Author: The Doctor's Heart Cure

Over the years, I've seen many of my patients struggle with maintaining a healthy diet, mainly when it comes to snacking between meals. Instead of those dreaded potato chips, one of the things I tell them to go for is one of nature's healthiest snacks and one of my favorites... the walnut.

I grew up with grandparents who had a grove of walnut trees. So naturally we ate everything possible with walnuts. My grandmother said they were good for you. It turns out that she was right!

Walnuts are a great source of omega-3 fatty acids and an important source of monounsaturated fats. Their health benefits range from heart protection, to anti-inflammatory properties that help with asthma, rheumatoid arthritis and eczema and psoriasis, to helping fight cancer.

Walnuts have a particular kind of omega-3 fatty acid called alpha-linolenic acid (ALA). In fact, walnuts have more ALA than any other nut. ALA lowers your cholesterol naturally. Both your overall score and, more importantly, your LDL (bad cholesterol) should drop from eating walnuts.

A study in the American Journal of Clinical Nutrition showed that diets that included nuts, either walnuts or almonds, helps lower LDL by as much as 10%.  
Walnuts are also high in antioxidants, more so than other nuts. Plus, they have a flavonoid called ellagic acid. This powerful nutrient, which is found in many types of berries, inhibits the growth of cancer cells.  Ellagic acid not only protects your healthy cells from free radical damage, but it also helps to detox would-be cancer-causing cells and helps prevent cancer cells from reproducing.

These tasty nuts also contain an abundance of the minerals copper and manganese. These are essential in a number of enzymes that are important for antioxidant defense.

For example, the most powerful antioxidant that your body makes, superoxide dismutase (SOD), requires both copper and manganese to exist. You can think of SOD as the powerful "master guardian" of your immune system. It makes your cells more resilient and greatly reduces any oxidative stress and inflammation.  
And if that's not enough, walnuts are also very high in arginine. Arginine helps make more nitric oxide (NO). This helps your blood vessels to dilate, which increases blood flow. This is great for your heart and brain function.

So as you can see, there are plenty of reasons to reach for some walnuts when hunger strikes. They're not only amazingly good for you, since they are packed with protein and the right kind of fat, they make you full right away. A handful of walnuts can wipe out a hunger pang - or a craving for sweets - in a matter of minutes.

Here are some tips to help you get the best freshness, flavor and nutritional value from walnuts.

    If you're buying walnuts in the shell, make sure the shells don't have any defects - look for little wormholes. Give the shells a little shake. If they rattle when you shake them they are probably old and over dried.
    Store shelled walnuts in an airtight package. You can store them up to about 6 months if you keep them in the refrigerator. Up to a year in the freezer.
    If you prefer unshelled walnuts, look for a freshness date on the package. The high oil content makes then highly perishable. Heat and humidity will speed up the process. As with the shelled walnuts, keep them refrigerated and they will last for several months too. Longer in the freezer.
    Aside from popping a handful of walnuts in your mouth, there's lots of ways to enjoy them. Sprinkle a handful on your salad or yogurt, or experiment with your favorite recipes. I like to add them to chicken salad.

Sources:
Feldman EB. "The scientific evidence for a beneficial health relationship between walnuts and coronary heart diease." J Nutr. 2002 May; 132:10623S-1101S.
Abbey M. et al. "Partial replacement of saturated fatty acids with almonds or walnuts lowers total plasma cholesterol and lower density lipoprotein cholesterol", Amer. J Nutr. 2004 May, 59 (5):995
Walnuts. WholehealthMND.com, LLC. 2000.

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Shane Ellison M.S.
shane ellisonWHAT TO DO WHEN THE DOCTOR TELLS YOU YOUR TRIGLYCERIDES ARE TOO HIGH

By Shane "The People's Chemist" Ellison
www.thepeopleschemist.com

(Re-wind from March 22)

There are a lot of things to be grateful for in life.  A great career, family, a good friend or two, a nice house, a slick car and vacations are usually at the top.  But gleaming far above any one of these is great health.  This fact hit Stan hard when his doctor told him his triglycerides were too high.  With high triglycerides, Stan risks obesity, type II diabetes and heart disease.  Fortunately, there is an easy fix that doesn't require a pharmacy. 

Stan has been focusing on work, work and more work.  Doing so has left him out of the gym and eating for convenience rather than health.  This has caused him to take in more calories than he uses.  A high triglyceride (usually anything over 200 mg/dL) level is simply the result of an energy imbalance within your body.  Rather than utilize fat and glucose (sugar) to run on a treadmill, these molecules run amuck in the blood.
 
Since metabolism likes to be as tidy as possible, it packages the unused fat and sugar fuel into a storage molecule known as a triglyceride.  Once merged, they are stuffed into your belly (adipose tissue), your muscles (makes muscles look soft rather than hard and shredded) and even your liver (fatty liver) as storage.

Triglycerides natural enemy is a hormone known as glucagon.  Its the Loch Ness Monster of hormones because it is rarely seen.  High triglyceride levels are usually accompanied with high insulin (this is the Oh, please don't take your shirt off hormone).  Insulin stores fat while smothering glucagon production.  Bring it back to the surface, and glucagon will smash triglycerides, as well as all the medical complications that accompany them.

First, space your meals out by five hours.  This will help insulin simmer down and cause your body to produce glucagon.  Make sure you are consuming plenty of purified water along with healthy fats like seeds, nuts, grass fed beef, real butter, cod liver oil and avocados.

Second, start supplementing with a teaspoon of psyllium husk and about 300mg of alpha-lipoic acid daily.  This will slow the absorption of calories and cause your body to speed up sugar metabolism for the overall effect of reversing an energy imbalance.

Finally, start exercising.  Make it a habit to do my 16-minute total body work out (http://www.youtube.com/watch?v=5g0f65I4khA) every other day.

Following this advice, Stan's triglyceride levels dropped from 556 to 172 mg/dL in a matter of 43 days!  Side effects included 8 pounds of fat loss (from 173 to 165 Lbs.), a gain in 5 pounds of muscle mass and skyrocketing energy.  I suspect there are a few more welcome side effects to come, like increased longevity, which translates into more time with family and friends as well as enjoying an exotic vacation or two.
_____________________________________________

About the author:

Ellison's entire career has been dedicated to the study of molecules; how they give life and how they take from it. He was a two-time recipient of the prestigious Howard Hughes Medical Institute Research Grant for his research in biochemistry and physiology. He is a best selling author, holds a master's degree in organic chemistry and has first-hand experience in drug design. Use his knowledge and insight to look and feel your best in 90 days with his free report, Save $65K or More and Boost Heart Health.  Get it at www.thepeopleschemist.com


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Dr. Eric Serrano M.D., M.S., B.C.
Eric Seranno
Dear Dr. Serrano, 

My name is Kieba, and I am a 49 (nearly 50) year old New swimmer.  I have been a competitive athlete most all of my life and just took up swimming last summer after watching the Olympics.  Dara Torres blew me away!     That woman is super bionic.
 
After emailing with her, she talks about high doses of  the amino acid arginine.  I am wondering what you think of this and perhaps if  getting the Beverely International Density you speak of and combining it with powdered arginine and L carnitine might do the same for my Swimming performance.

I train in the gym 45-60 minutes a day and swim hard for at least one hour a day.

I am now keeping up with the young ones in my 50 freestyle and 50 butterfly but I need to go FASTER and have better oxygen uptake as this is what seems to be my difficulty.

I know I just need more time under my belt since it has only been 9 months, but any other helpful advantages is more then welcome!

Thank you so much.

coach/author/athlete -  Kieba
www.bodytemplebootcamp.com


Dear
Kieba,

For performance, I would use something else, but before I make recommendations, make sure you eat well and do not over train.

I would use MR 100, three scoops, or if no powder, take 15 pills of Muscle Synthesis.  If you use the powder form, add two teaspoons of raw honey with a pinch of salt an hour before  your swim.

Kieba how much arginine and L-carnitine are you using?

Make sure you use aminos all the time and take them on an empty stomach.  Again, the best ones are Muscle Synthesis, then Density by Beverly.

To get the Muscle Synthesis, call 614 596 7994.  Additionally, if taking L-carnitine, you must take 3 grams to make a difference.

Good luck, I am impressed with your stamina, but make sure you get real aminos.  I repeat, the only two companies are Infinity Fitness, which has the aminos and ratios that were made up by me, and Density by Beverly, which is close but not close enough

Best of success,

Dr. Eric Serrano, M.D.





This is a friendly reminder to email health and wellness questions to the email address below for Dr. Eric Serrano M.D. question and answer series. Please place Dr. Serrano's name in the subject line for quicker processing.

Answers will appear in future issues of the Newsletter and News Alert. Your full name will not be displayed. Dr. Serrano has been so kind to offer his expertise to literally any question related to health and wellness involving grass-fed meats.

Dr. Serrano has a wealth of knowledge from both his farm background, 15 years of clinical experience and an award-winning professor at Ohio State Medical School. Dr. Serrano has an outstanding family practice on the outskirts of Columbus, Ohio and works with a select group of professional athletes.

Dr. Eric Serrano M.D.
With advanced degrees in nutrition, kinesiology and wellness
475 North Hill Road
Pickerington, OH  43147-1157


EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com

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Athlete Corner - Scott Mendelson Q&A
scott mendelson small
Need A Training Lift?
By: Scott Mendelson

US wellness Q and A 4
4/5/2009

Scott- I have heard chin ups are great for increase back muscle, but I get bored doing them over and over again.  Any suggestions?  Marty  Omaha

Marty there are many varieties of chin up exercises that you can do to insert some variety into your program.  In my experience these vertical pulling exercises are the fastest way to increase back musculature while improving athletic performance.  Even a slight change in the width of your grip is enough to keep things fresh preventing routines from getting stale.  You can increase the circumference of the chin up bar by securely attaching foam coverings or even towels to the bar.  Only use this grip strength enhancing tactic when a spotter is available.

A chin up indicates the palms are facing you and pull up would mean palms facing away.  Click on these advanced movement videos that are sure to help you pack on more muscle.  Type writer pull up, Neutral grip pull up and a Mixed Grip Chin up. Click HERE to source the three previous video clips.

Proper Execution

In regards to proper execution make sure you go all of the way down with arms straight on bottom and take your chin just over the bar to ensure you complete the full range of motion on ever rep.  As you become more advance you can add loading with a dip belt or by holding a weight between your feet.

Quality is Better than Quantity

Due to the difficulty of chin ups it is best to do multiple sets using fewer reps.  For example 6 sets of 4 reps with perfect form are more beneficial than 3 sets of 8 reps with poor form.  Pick any of the new chin up variations above and start with 6 sets of 2 reps aiming each week to add a rep until you get to 6 sets of 6 reps with perfect form.  If 2 reps are too easy to start add loading to increase the difficulty.
_______________________________________________

Scott, my training intensity is lousy lately, what can I do to improve my productivity in the gym?

You must have well defined goals that serve as a daily motivation force.  Following this commitment a program needs to be built to achieve the specific goals which would take us into an all day conversation to cover the importance of program design.  To keep things short I would emphasize that the absence of a well designed routine for your needs is a sure fire way to fail.  Email me at scott@infinityfitness.com and I will send you a goal setting tool.

Go to the gym each session aiming to improve on the prior week's effort.  This can only be achieved if you have accurate records to work with when setting goals for the new workout. Even minor increases in weight load such as 2.5 lb increases add up over time and lead to significant improvement.

_______________________________________________


Hi, I am Scott Mendelson, and I am here to help deliver solutions to all of your exercise challenges in 2009 and beyond!

An Internet Training and nutrition consulting pioneer, Scott has been helping clients ranging from weekend warriors to professional athletes since 1999.  See more about Scott's credentials here.

Watch Scott explain the Super Station Training Chest and Back routine demonstrated by Natural Pro Todd Buchanan.

To say the least, grassland beef goes quickly in the Mendelson House with filets, flank, minute steaks and burgers being the favorites.

"My goal is to not only reach more people in 2009, but help them get to their goals in the fastest possible time frame using the best techniques for their unique needs" 


Infinity Fitness INC provides training, fitness, and nutritional information for educational purposes. It is important that you consult with a health professional to ensure that your dietary and health needs are met. It is necessary for you to carefully monitor your progress and to make changes to your nutritional and fitness program to enjoy success.

Infinity Fitness does not employ dieticians or health professionals and assumes no responsibility or liability for your personal health and condition. For more information regarding our Limited Warranty for products and services, please see our disclaimer at InfinityFitness.com.

Email new questions for Scott Mendelson via: eathealthy@grasslandbeef.com
Be sure to place Scott Mendelson in the subject line

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What Our Customers Are Saying

BBQ beef Dear U.S. Wellness:

I am a new customer and have just been sampling your grass-fed beef from my first order.  The shredded beef with BBQ sauce was awesome.

I've been looking for a source of grass-fed beef for health reasons, but my local health-food grocery butcher said that they stopped stocking it because their customers didn't like the flavor (not your brand, but I'm not sure which one it was).  I had also heard that grass-fed beef was less tender in general, so I was getting discouraged about trying it.

I'm so glad that I found your site (through Dr. Mercola) and just want to tell you how tender and delicious everything we ordered from you so far is.  I really appreciate the excellent quality and the convenience
of being able to order online. 

I'm looking forward to trying your cheeses and other products as well.

Thank you,

L. H.
Flagstaff, AZ
cheddar

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Recipe Corner
Cherry chicken


leg of lamb cooked      INGREDIENTS:
  • 5.75 pounds leg of lamb
  • 1/2 cup olive oil
  • 2 tablespoons garlic - minced
  • 1/2 cup parsley - chopped
  • 1/2 cup dill - chopped
  • 4 tablespoons oregano - rubbed
  • black pepper

     DIRECTIONS:
  1. Whisk together the oil, vinegar, garlic, parsley, dill, oregano, and pepper
  2. Butterfly the lamb and pepper generously on both sides
  3. Cut some slits in the meat
  4. Marinate the leg of lamb for 2 to 24 hours
  5. Drain marinade from lamb and put lamb in 425F oven in shallow roasting pan for about 45 minutes
  6. You want an internal temperature of 135F
  7. Let lamb rest before serving


We welcome your favorite recipes, cooking ideas and suggestions.
Please email to:
caebeling@earthlink.net
jwood@marktwain.net



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MEMORIES OF SPRING 2008 LANDSCAPE
Canton 0805 field 40
$25 Discount for 40lb. Increments

Do not forget to take advantage of the 40 pound $25 discount by ordering 40 pound combinations of beef, lamb, pork, butter, goat, shrimp, bison, condiments, honey, rabbit, single item chicken selections, snack foods, pet food, and raw cheese.

This is our way of saying thank you for purchasing in volume. This can be any combination of products totaling 40 pounds and does not have to be specific to any category. Each 40 pound interval will yield the discount. For example, 80 pounds of product will yield a $50 discount and a 120 pound purchase will yield a $75 discount.


Minimum Purchase Rules


U.S. Wellness requires a $75 minimum purchase and a 7 pound minimum combined purchase ofbeef, lamb, pork, nutraceuticals, gourmet rabbit, grass-fed goat, grass-fed bison, raw cheese, single piece poultry, and butter.

The minimum is required since we have built the cost of shipping into the price of the product.  You will only see a nominal handling at checkout.

The issue is the 20 pound bulk chicken and turkeys  originate from separate cold storage center where those products are produced. It is not efficient to ship one package of beef as a stand alone item when the balance of the order originates 400 miles away.

The shopping cart will keep track and remind you if you are under the 7 pound limit for a combination of beef, lamb, pork, raw cheese, butter, goat, shrimp, soap and single honey bottle purchases. A Red font will appear under the shopping cart if you are under the minimum price or pound requirements.


Customer Change Contact Info Link

Need to change your address information or remove yourself from our customer newsletter? Click here. After opening, enter your email address and store password and you will be able to edit your customer file.
_____________________________________________

Confidentiality Guarantee:

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 and Catherine Ebeling. All rights reserved. The content, design and graphical elements of this newsletter are copyrighted.

Please secure written permission of the authors before copying or using this material. Address: caebeling@earthlink.net or eathealthy@grasslandbeef.com

Sincerely,
John Wood
U.S. Wellness Meats

Toll Free: (877) 383.0051

On Sale Items
ribeye final
The following delicious sale items will expire at 10 PM CST April 11, 2009.

Box 4AL - 25 one pound 75% ground beef

Box 26LL - one dozen ribeye steaks

Veal NY Strip steak - 6 ounces

Or-ion Concentrated Minerals - 30 day supply

VOLUME SALE:

Beef Snack Sticks - nitrate, MSG, milk powder and sugar free

Beef Bologna -
nitrate, MSG, milk powder and high fructose free



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