U.S. Wellness Meats Newsletter

Dr. Sears - What's Really For Dinner, 
Filet Mignon Sale and Recipe,
Shane Ellison - Vegetarian vs. Carnivore,
Sunsreen Dilemma, NAIS Petition,
Ten Minute Sprints Burn Fat,
Literal Slavery - Losing Freedom on the Farm

July 12, 2009
Monticello, Missouri
Dear John,
canton sorgum 080808 small

Summer is upon us, and the hot summer sun is blazing down. Long gone are the gray days of winter, and most of us are getting our fill of sunshine and healthy vitamin D. 

Now that we know we need sun exposure to stay healthy, are we going too far?  Have we thrown out our sunscreen in favor of tan skin?  Keep in mind that the sun can still cause cancer, so limited exposure is the healthiest way to get our vitamin D, and save our skin.  But what about sunscreen?  It's full of nasty chemicals!  Read more about what to do to stay healthy, soak up the sun, but avoid skin cancer and premature aging.  There is a healthy alternative in Catherine's Comment!

As many of you know, NAIS (National Animal Identification System) is fine print portion of HR 2749, an alarming piece of legislation we are following very closely.  NAIS is a program designed to identify all farm animals and the farms they were raised on.  All farms with livestock, regardless of how many, would have to have an identification number for each animal in order to track it.  While this program is intended to improve the safety of our food system, it would have a devastating effect on many farms if made into law.  It is currently a voluntary system and farmers are free to choose how their farms will operate.  If made mandatory by new legislation, it will be another blow to the independence and freedom that made this country the champion food producer of the world.  To learn more about NAIS and related news please click HERE.

While we are at it, the Cap and Trade Bill will effect everyone's pocket book reading this today.  Please click HERE to become better informed on a 1000 page bill being rushed through Congress that will place an increased financial burden on all of us with agriculture taking the brunt of the financial storm.

We urge you to stay updated on these important political topics and voice your opinions to your local representatives.  You can also follow us on Twitter for updates as they are available. 

Our growing fan base on Facebook is taking advantage of a recent special offer, you might want to check it out!

Be sure to take advantage of the sale on 9 ounce Tenderloin Filet Mignon this week.  See our recipe section below for a delicious Filet Mignon with Rich Balsamic Glaze recipe which is sure to please!

The 75% burger shipping this week was miss-labeled by our fabricator as 100% Australian.  As mentioned in January, we are using select cuts from a small group of grass farmers on the pristine grass island of Tasmania.  We are adding super lean chuck tender muscle to our own Midwest beef trimmings to bring the lean ratio up to 75% and 87% lean.  In short the CLA and omega 3s are Midwest grown in the burger and patties.  Going forward, the label will be corrected. Sorry for any confusion.

Best Summer Regards and thank you for the patronage year to date,

John, Lee Ann, Megan, Tressa and Jennifer 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: http://blog.grasslandbeef.com/
Twitter: http://twitter.com/uswellnessmeats
Facebook: HERE
Newsletter Archive: HERE
New Products: HERE

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In This Issue
Breaking News Notes

We hope to have 87% burger back in stock by the end of the week.  We apologize for the delay.

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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. Code will be active Sunday through Tuesday
this week.

The 9 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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By a worried human being - Linn Cohen-Cole, February 26, 2009. Source: Food Freedom Blog

What is apparent is the depth of farmers' desperation about it.  Repeatedly, I hear them talk about loss of freedom.

I've taken "loss of freedom" as an expression of outrage at the bureaucratizing of farming, or a way of talking about huge governmental overreach, or as use of conservative or libertarian language to describe loss of personal or democratic or constitutional rights.  Symbolic speech, poetic speech.  But somewhere in the midst of trying to explain to someone how much was at stake and why farmers refuse to compromise because it would be acceding to something that can't in any way be acceded to, something clicked.  

I was in the midst of trying to convey why the effort to stop the bills in Congress now (and still coming) must be centrally focused on farmers themselves and not on other people's food, when I found myself saying (in essence):

In the simplest terms, the bills enslave farmers to an industrial system (having to do its bidding or face penalties and prison so severe they function as whips) that will demand purchase and application of petrochemicals and drugs, rendering the farmers not only slaves but paying slaves (or else giving up) and the land and animals poisoned and/or genetically engineered.

Given that a hidden form of enslavement is at stake, it's reasonable for farmers to look for reassurance that no accidental acceptance of any portion of those bills will happen.  

It was only after writing it that I was jerked up by my own words and suddenly experienced them as neither symbolic nor hyperbole.  It struck me then that we are in fact looking at a new form of slavery.  

I have always assumed that slavery was an historic event which we have rejected now morally and have made changes in law to codify.  I see our cultural repulsion at continuing forms of slavery as a sign of civilization having learned lessons about slavery and being committed now to stopping it wherever it still exists (even if it is hard to do).

So, it was not easy to recognize that bills being introduced are an actual form of enslavement of a whole class of people.  A new form.

What other word would people use to describe controls imposed on people that define work they must perform, down to the most extreme detail, or suffer penalties as high as $500,000 and ten years in prison for mere infractions?  

I've been writing variations on those words for sometime.  Why did it take so long for the light to dawn?  NAIS is more than bad, it is more than terrible, it is more than insane - it is astoundingly immoral.  It is slavery.

And along with NAIS come "best farming practices" which would force a person on their own land (though it is not clear that the land is not being stolen away, too ) to feed their own animals what the government determined, to treat them medically as the government determines, to spray the land as and when and with what the government determines.  And animals are not supposed to be on the same farm as crops.

For anyone who knows the least thing about farming and the wholeness of it and the value of manure and the help chickens give in eating bugs in a vegetable garden, or goats give as they eat back ivy, or pigs naturally give as turn over soil that can used for planting, the wrench of such utter nonsense is extreme.  But for a farmer to be commanded to do the very things that would destroy his farm - a place he knows intimately, the workings of which he lives moment to moment in sensitivity to his animals and crops, the lifetime of learning from those who know and from his own experience of each particular - is why this is slavery.  

Perhaps if it were only applied to one aspect of someone's life, it might be called tyranny, but because what is being proposed comes down on farmers where they live and on what they do and on all they own and on what defines them as people, it is deeper than "mere" tyranny.  It is theft of all meaning and reduction to operating against one's will, against one's knowledge, against one's land, against one's animals, against one's needs, against one's being.

And within this enslavement by which the farmer is mandated to perform tasks that undo all animal husbandry and all needs of the soil and plants, he is also required to purchase inputs (feed, drugs, sprays ... and likely GMO seeds will be chosen as well) so he is not only a slave but forced to pay the ones who enslaved him, for products he specifically would avoid.

We are used to seeing things in a familiar shape - slavery as a black man in chains, imperialism as foreigners on someone else's soil and ruling by guns and fiat.  So, it is easy to be fooled that what is happening in agriculture is no relation to this but even progress.  But today, globalization is a new kind of master with immense power.  Its "plantations" are decentralized small farms scattered around the world and its involuntary "taxes" are levied through forced repurchase of seeds and biotech contract agreements and its plantation managers are lawyers with briefcases and its agents are thugs who spy on farmers and rough them up or the state itself which keeps them in line not through whips but through demanding they record their every move on computers and punishes and breaks and even kills them with prison or debt.

Shall we strip away our familiar templates and recognize that their "food safety" bills are the strangest lies because we are looking at multinational corporations as true totalitarian masters actually setting up to take over the land from farmers and control them as thoroughly as slaves were ever controlled, threatening their lives and all they hold dear if they do not obey.  But it has been such a slick thing how these masters present themselves - in boardrooms, with our politicians, running our agencies, in our courts, in science laboratories - that we miss the brutal, ugly, cruel, immoral reality. 

Catherine's Comment
by Catherine Ebeling, RN BSN

Cahterine Ebeling

All the talk of the last decade has been about avoiding the sun and avoiding skin cancer. We slather ourselves with sunscreen full of chemicals and think we are doing the right and prudent thing. After all, who wants prematurely aging skin and melanomas?

Now many health advocates are questioning the safety of total sun avoidance, and study after study now point to the importance of sun exposure and vitamin D. A lack of sunlight can put you at risk for a vitamin D deficiency, and increase your susceptibility to a number of diseases-many of them life-threatening.

So the dangers of skin cancer and sunscreen versus the benefits of the sun and vitamin D, leave the average American confused about the contradictory messages. Avoiding the sun altogether will protect the skin from aging and some skin cancers, but lead to deficits in vitamin D, which leads to other serious health issues including cancer, heart disease, autoimmune diseases, and depression, to name just a few. Where is the happy medium?

While sunlight is definitely beneficial to us, it is important to recognize the difference between UVA rays and UVB rays. It is primarily the UVA (tanning) rays that are cancer causing, while the UVB (burning) rays stimulate the production of vitamin D in the skin.

When the sun's UVB rays hit the skin, a reaction takes place that enables skin cells to manufacture vitamin D. If you're fair skinned, experts say going outside for 10 minutes in the midday sun-in shorts and a tank top with no sunscreen-will give you enough radiation to produce about 10,000 international units of the vitamin.

Dark-skinned individuals and the elderly also produce less vitamin D, and many folks don't get enough of the nutrient from dietary sources like fatty fish, grass fed beef, and grass-fed raw cheese and butter,
or fortified milk.

The government's dietary recommendations are 200 IU's a day up to age 50, 400 IU's to age 70, and 600 IU's over 70. But many experts believe that these recommendations are far too low to maintain healthful vitamin D levels. They push for supplementation in the winter of about 2,000 IU's per day and a dose of daily sunshine in the summer.

The sunshine vitamin may protect against a host of diseases, including osteoporosis, heart disease, and cancers of the breast, prostate, and colon. What's more, sunlight has other hidden benefits-like protecting against depression, insomnia, and an overactive immune system.

Given all the upsides of basking at least briefly in the summer sun, many experts now worry that public-health messages warning about skin cancer have gone overboard in getting people to cover up and seek the shade.

How much sun is safe to get before we start risking skin cancer?


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

By Al Sears, M.D.
Author: The Doctor's Heart Cure

I just got word of what sounds like a great new movie. In fact, it could change the way you think about what you eat-forever.

It's called Food, Inc. You've got to see it.

This movie exposes the food industry that has dominated your diet for 30 years. You'll find out about the dangers behind some of your favorite foods-and what you can do to protect yourself.

For instance, did you know...

    The way we eat has changed more in the past 50 years than in the previous 10,000 years?
    If you took a stroll through the aisles of today's supermarkets, you could count up to 47,000 products-or more?
    A great many of those products turn out to be artificial byproducts of just one food... corn?

You'll also learn about the horrible impact the food industry has had on your health, your environment... even your household budget.

It may surprise you to learn that...

    They've genetically engineered some of the most important foods in your diet-without telling you.
    They've created a food supply system dangerously vulnerable to bacterial contamination-putting you and your family at risk. Thanks to the food industry, 73,000 Americans get sick from deadly E. coli every year.
    They got permission last year from the FDA to start putting meat from cloned animals on the shelves at your local supermarket-without even labeling them.
    Their farms churn out as many animals and crops as fast as they can. The nutritionally worthless food is virtually guaranteed to make you sick. That means that while they make billions, you're paying thousands in needless healthcare costs.

Bottom line: you've been getting a raw deal when it comes to eating healthy and safely.

The good news is this film also gives you a set of simple, safe ways to protect yourself-and begin to take back control of what you eat.

Food Inc. opened June 12 in a few major cities. And it should make it to a theater in your hometown soon, if it's not already there.  Check the website for release dates.

In the meantime, you can get my take on how the food industry has gone haywire in a film I helped make called Fat Head.

Fat Head will show you . . .

    Why your cravings for sweet, salty, and fatty foods are actually good for you... and which ones to go for.
    How eating the wrong foods can lead to major depression... and what you should eat to avoid it.
    Cholesterol's true impact on your heart health... and heart-healthy ways to keep it in your diet.

As you might have guessed from the title, it's funny, too. That's because the filmmaker, my good friend Tom Naughton, happens to a comedian as well as a food expert.

It's something you can watch with the whole family. You'll not only learn all you need to know about food safety and healthy eating habits-you'll be laughing out loud.

To Your Good Health,

Al Sears, MD

P.S. One of the top questions people ask me after seeing Fat Head is where they can get safe, healthy meat and dairy. I tell them to go here.


Dr. Al Sears, M.D. is a board-certified clinical nutrition specialist. His practice, Dr. Sears' Health & Wellness Center in Royal Palm Beach, Fla., specializes in alternative medicine. He is the author of seven books in the fields of alternative medicine, anti-aging, and nutritional supplementation, including The Doctor's Heart Cure. To get his free special report on the proven anti-aging strategies for building a vibrant, disease-free life, go here now. You'll learn how to stop Father Time without giving up the foods you love.


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Shane Ellison M.S.
shane ellison
By Shane "The People's Chemist" Ellison

I'm pretty selective about what I eat, unless I've had three glasses of wine (which is really bad for health).

Nothing manifests health and a slim physique more than proper diet and vice versa.  Most of us can agree on that.  The argument usually arises when we attempt to define "proper diet."  Some insist on a vegetarian diet, while others proclaim meat as the necessary staple of good health.  Which is it?  And how would we know?

I wish I had the convenience of following the warm fuzzy arguments of those guru's who sell the most books.  Blind loyalty is always easier than science.  But, I wasn't born like that.  I question everything; even my wife's cooking after seven years of perfect cuisine.  Therefore, I look to biochemistry to answer my eating questions, particularly "glycation."  And it quickly shows the answer.

The first measure of a healthy diet is the relative amount of glycation that occurs from the respective choices.  Glycation is simply an age accelerator that arises from excess blood glucose.  Aside from causing unsightly wrinkles and age spots, it can also destroy muscles, joints and the cardiovascular system.  A simple blood test can be used to measure it.

When compared, vegetarians have higher amounts of glycation compared to meat eaters.  Many scientific studies have uncovered the reason.  Vegetarian diets lack an array of anti-glycation compounds ingested by meat eaters.  These include carnosine, a full spectrum of b-vitamins and acetyl-L-carnitine among many others.

Vegetables, of course, also provide tons of nutritive compounds as well, especially anti-cancer ones.  Therefore, I do both, and I always try to get them locally - as organic and grass fed.  "Stay as close to the farm (not the fat farm) as possible" is a good rule to live by.  Doing so confers a perfect balance of vegetables and meat.  Not only will you slow the aging process, but also stay lean.

Live Young,

TPC Staff

...See Stinky Sulfur Awards at


About the Author
Shane Ellison has a master's degree in organic chemistry and is a two-time recipient of the prestigious Howard Hughes Medical Institute Research Grant for his studies in biochemistry and physiology.  A rogue chemist turned consumer health advocate, Shane teaches how to regain health fast with his AM-PM Fat Loss Discovery at http://thepeopleschemist.com/obesity_cure.php

Use Shane's knowledge and insight to look and feel your best in 90 days by clicking HERE:

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

Recent lab results revealed that I have high porphyrin levels (Heptacarboxyl 7-CP and Coproporphyrin I and II).
I also had an elevated iron level and slightly low vitamin D level. I eat tomatoes and raw goat cheese once a week but the remainder of my diet consists of grass-fed beef, wild salmon and shrimp, free range chicken, berries, and nuts. Almost everything I eat is organic and raw. I do not take supplements. Should I adjust my diet at all?




Dear J.O.:

I have to ask why did you check your levels, and how old are you?

This test is rarely ordered unless you have some type of symptoms including abnormal hair growth, colored urine, joint or belly pain, and nerve problems.

You didn't tell me how elevated they are, so I can't access the severity of your labs or condition without knowing levels or symptoms, but with the elevated iron levels and the low vitamin D; I am going to make some suggestions.

Check lead, mercury and other toxic metals in your urine, and in addition, check your liver enzymes.

Additionally, I would decrease your intake of red meat, or any other high purine foods, like organ meat, because the possibility of increasing your iron levels and increasing your levels of porphyrins. I will continue consuming the rest of your diet because I think it is excellent; and make sure that your intake of water is high.

Good luck!

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

Scott: It seems that all I can squeeze in is 10 minutes to exercise a few times a week when things get really busy.  What can I do without going to the gym to save time to stay in shape and lose body fat? J.D. Denver

Ideally more time could be dedicated to exercise, but I know very well that certain weeks just do not allow for the regular schedule to be executed.  Yes in 10 minutes a few times a week you can accomplish a great deal of work if you are willing to be intense making use of every spare second. 
Intervals for Rapid Fat Loss
Per prior columns my clients have been highly successful with interval sprints in a variety of formats and timing to rapidly reduce body fat levels.  Due to the difficulty running, sprints is often avoided by the average trainee, but when time is short the toughest venues of exercise must be used to make the most out of the opportunity.  So get off the couch and go into the backyard for some running.  Remember you have to start somewhere and something is always better than making excuses to do nothing.
You can find 10 Minutes Every Day to Exericse
Cannot find 10 minutes?  Then you are not in any way serious about helping yourself improve your situation.  I absolutely guarantee that every human on earth can carve out 10 minutes daily for intense exercise and all will be better off for doing so.  Out of 7 days some sessions will be dedicated to sprints and others to a circuit of body weight exercises.  This does not seem like much, but it adds up fast building up the capacity to do more aggressive work loads as your body adjusts accordingly.  I have taken many clients from a state of sluggish obesity to sharp energy within a 4 to 8 week period using this simple system.  More advanced trainees have seen body fat levels plummet when adding 2-3 ten minute workouts to their routines on top of a few days per week in the gym.
Intensity is The Key to Success
Mark off a 50 yard distance and sprint as fast as you can.  This should take between 6 and 10 seconds pending your rate of speed.  Following the sprint keep moving, even if it is a walk back to the starting line, but get there within 50 seconds so you can run the next sprint.  Repeat this 10 times in a 10 minute span and you will be optimizing multiple fat burning elements while boosting your fitness level.
Over time you should be able to reduce the rest periods so that you can accomplish more sprints in the 10 minute window.  During recent data analysis I have determined that a client who can perform 20 - 50 yard sprints in the 10 minutes will not be over 12% body fat.
For a more detailed description of the 10 minute workout and a sample body weight routine email scott@infinityfitness.com


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
tenderloin filet medium

Hi John,

I ordered some of your beef over Christmas. I finally defrosted a Filet Mignon and grilled it yesterday.

OMIGOD! That was the cleanest tasting Filet Mignon I have ever eaten - 50 times better than Omaha Steaks.

It was fabulous. I just wanted to give you the feedback!


Newbury Park, CA
Recipe Corner
Easy Filet Mignon with Rich Balsamic Glaze
filet mignon

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

READY IN    20 Min

  •     2 (6 ounce) filet mignon steaks
  •     1/2 teaspoon freshly ground black pepper to taste
  •     sea salt or all-purpose seasoning to taste
  •     1/4 cup balsamic vinegar
  •     1/4 cup dry red wine

   1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
   2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
   3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

source: Allrecipes.com

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   July 6, 2009 - Near Monticello, Missouri
canton 090705 grazing shot

  Above: Cattle moving into fresh pasture.
Below: A herd of happy cattle enjoying green pastures.

canton 090705 good shot

$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 of beef, 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

John Wood
U.S. Wellness Meats

Toll Free: (877) 383.0051

On Sale Items
russ kremer pig pic
The following delicious sale items will expire at 10 PM CST July 18, 2009.

Tenderloin Filet Mignon
- 9 ounce filet

- 1 lb package

Box 66 - Short Ribs
- 25 lb package


Delmonico Steak
- 14 oz

Free-Roam Chicken Breasts

- 2 per package

Concentrated Liquid Mineral
- 60 ml bottle
- 30 day supply organic & ionic minerals

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