U.S. Wellness Meats Newsletter

Celebrate the Paleo Way This Memorial Day!      




May 15, 2011
   Monticello, Missouri
Dear John,

Spring has sprung! We are in full bloom here in Northeast Missouri.  We have been basking in spring sunshine this week and our cattle are loving lush green pastures as seen in our farm photos below. 

Now is the time to stock up on grilling supplies for Memorial Day weekend!  Order this week to ensure that your order gets delivered in time.  We have everything to meet all of your holiday grilling needs: starting with All-Natural Ono Charcoal, a variety of steaks, beef franks, baby back ribs, burgers, and even the BBQ Sauce to top it all off.  We now offer Beef Sliders that make a unique and tasty addition to any summer barbecue!

PrimalPalateFor some unique Memorial Day grilling ideas, our May Recipe Page has some mouth-watering barbecue recipes provided by our friends at the Primal Palate, who also happen to be our Featured Chefs this month.  Their featured recipe for Cinnamon Steak Skewers is a great new recipe to try on the grill!  We are also huge fans of their recently posted Sirloin Steak recipe - topped with tasty Goat Cheese.  If you have not visited their popular blog yet, you are missing out.  They offer some amazing paleo recipes and their photography skills are second to none - you will never look at food the same way again!  They are widely respected by customers, cooks, and industry professionals alike.  We are very honored to showcase them as our Feature Chefs this month!

If you are in the St. Louis area, be sure to tune into Fox 2 St. Louis this Wednesday, May 18 to watch our own John Wood along with Thyme Square Cafe Chef Cory Shupe, grill some of our Memorial Day favorites right on TV!

Our Olive Oil farmers had a special visitor recently.  Joel Salatin stopped by Chaffin Family Orchards for a tour of their operation.  Watch the video of his tour to learn more about their sustainable practices, and how they have significantly reduced chemical and fuel usage by having animals do all the pruning, mowing, and fertilizing!

If you are looking for ways to add more Vitamin A to your diet, then now is the time to stock up on Chicken Livers, as they are on sale this week.  Along with Vitamin A, they are an incredibly nutrient-dense food that is highly recommended by the Weston A. Price foundation, who advised that pastured chicken livers are an excellent source of Vitamins A,D,E,K and B12 as well as Iron.  These nutrients are especially important for young and old alike, so for an easy liver recipe, see our Chicken Liver Pate in the recipe section below. 

Website Update: The latest version of Internet Explorer 9.0 has recently caused some checkout issues for several of our customers, but this issue has been resolved and we apologize for any frustration it may have caused.  If you have been unable to place an order due to this issue everything is now working and we would like to offer promo code: paleo for 15% off any order under 40 lbs excluding any sale items and volume discounts.  This code will be active until Tuesday, May 17.

As always, thank you for reading this week and for your continued patronage.  We truly appreciate being able to serve all of your grass-fed needs!
 
Best Regards,

John, Lee Ann, Megan, Tressa, Jennifer, and Amanda on behalf of the farm families of US Wellness Meats.

Toll Free:  (877) 383-0051
Direct Line: (573) 767-9040
Fax: (573) 767-5475
www.uswellnessmeats.com
eathealthy@grasslandbeef.com

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In This Issue
BREAKING NEWS: GRAZING PASTURES CAN IMPROVE SOIL QUALITY
CATHERINE'S COMMENT: SHOULD WE ALL GO 'PALEO'?
DR. AL SEARS: RESET YOUR HORMONE SWITCH TO "NORMAL"
DR. ERIC SERRANO: SOLVING ECZEMA
ATHLETE CORNER: IS YOUR BODY POOL-READY?
CUSTOMER FEEDBACK: "TENDER, JUICY, & FILLING!"
RECIPE CORNER: CHICKEN LIVER PATE
FARM PHOTOS: HAPPY COWS!
PURCHASING RULES & DISCOUNTS

 Breaking News

 

Restocked This Week:75% Lean Ground Beef 

 

15% Discount Code Available!


Don't forget to look for the special promo code for a one-time-only 15% discount off your next purchase.  The 5 letter code word can be found in Catherine's article and will be spelled in order.  Code will be active Sunday through Tuesday this week.

 

This code only applies on orders weighing under 40 pounds and excludes all sale items, volume discounts, and gift certificates.  Your order receipt will not show a credit, the code simply changes prices of individual products on your receipt page.  Compare receipt to retail store prices to see the discount.

 

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US Wellness Farms - Lewis County, MO

Grazing of Cattle Pastures Can Improve Soil QualityBreakingNewsarticle

 

A team of U.S. Department of Agriculture (USDA) scientists has given growers in the Piedmont guidance on how to restore degraded soils and make the land productive. Researchers with the USDA's Agricultural Research Service (ARS) found that if cattle are managed so that they graze moderately, soil quality can be restored and emissions of carbon dioxide (a greenhouse gas) can be reduced.

The research was recently published in the Soil Science Society of America Journal.

Cotton, soybean, sorghum and wheat are widely grown in the Piedmont, an area which stretches from Alabama to Virginia. But decades of plowing have degraded the soil and growers have slowly allowed much of the land to revert to forests and pastures, according to Alan Franzluebbers, an ecologist at the ARS J. Phil Campbell Sr. Natural Resource Conservation Center in Watkinsville, Ga.

Franzluebbers led a project where grasses were planted on rolling, eroded land in northeastern Georgia and pastures were grazed by beef cattle to assess grazing effects on soil quality. Coastal bermudagrass was planted initially. After five years, tall fescue was drilled into the bermudagrass to extend the grazing season from five months to 10 months of the year. The research team included retired ARS scientists John Stuedemann and Stan Wilkinson.

The researchers varied the number of cattle per acre and assessed how the soils responded to different grazing scenarios. Under each scenario, they looked at the amount of soil compaction that occurred, the amounts of organic carbon and nitrogen in the soil, and the amounts of surface plant residues, which help prevent erosion. They also looked at how the soil responded to three different fertilizer treatments (inorganic, mixed inorganic and organic broiler litter, and organic broiler litter).

From an environmental standpoint, grasslands have traditionally been viewed as best managed by leaving the land unused. But the team found that while fertilizer type made little difference, different grazing scenarios produced different effects, and the grazed land produced more grass than the ungrazed land and had the greatest amount of carbon and nitrogen sequestered in soil. Sequestering carbon and nitrogen in soil has become a major goal for agriculture, because that sequestration reduces greenhouse gas emissions.

Source: Science Daily, 2011 

 

 

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catherineCatherine's Comment
Catherine Ebeling
Should We All Go 'Paleo'?

By: Catherine Ebeling, RN, BSN



The latest diet buzz is about the "Paleo Diet". Is it just another trendy diet or does it have real merit? While I may be preaching to the choir here, I just wanted to take a look at what this diet is all about.

While the Paleo diet is a term coined by author Loren Cordain, MD, there have been quite a few variations on this theme over the years, Weston Price's 'Traditional diet', the 'Caveman diet', the 'Primal diet' and my very own, "Fat Burning Kitchen" diet. Even Michael Pollen's dietary principles favor this type of diet.

All of this, plus my own experience makes me feel that this is the diet to follow. And the more I read and study this type of diet, the more I move away from ANY type of processed foods, grains, sugars and more towards this 'Primal' way of life.

It has only been recently, surprisingly enough that a few enlightened scientists have put two and two together to come up with the basic biological theory that our genetic structure and our dietary needs come from that of our ancient ancestors. We have gotten so far away from that primitive diet in modern society, is it any wonder to discover that we have all these illnesses, obesity, diseases and disorders?

The modern Standard American Diet has ruined the health and strength of our population for the most part. To get a good idea of this, check out before and after pictures of native people around the world after they adopt a modern, Western diet.

In a single generation, these people go from the perfect ideal of health to a sick, deformed and diseased society, and it has nothing to do with things like cholesterol or saturated fat. For more on this, check out Weston A. Price's book, Nutrition and Physical Degeneration. It's very enlightening and eye-opening, if you have not seen it.

In fact, the dramatic health benefits from this type of diet, seem virtually endless...

Read More...

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Sign up for your free report on "Real Weight Loss" and weekly insider health tips newsletter at www.simplesmartnutrition.com.

Check out foods that can help you burn fat in The Fat Burning Kitchen; Your 24-hour Diet Transformation to Make Your Body A Fat Burning Machine

Catherine and best-selling internet author of The Truth About Abs Mike Geary, have teamed up to help you burn fat, become healthier, and have more energy. Change your kitchen and transform your body!

"Like" Simplesmartnutrition on Facebook! 

searsDr. Al Sears, M.D.
Dr. Al Sears 

Reset Your Hormone Switch to "Normal" 


By: Al Sears, MD

Dear Health-Conscious Reader,

Have you ever shivered on a cold day? Felt a little light-headed when you stood up too fast? I'm sure you've broken a sweat while doing your PACE exercises, right?

In all these situations, what you're feeling is your body trying to return itself to a "normal" state. In medical terms, we call it homeostasis - a fancy way of saying that your body is reacting to its environment and trying to get back within its natural chemical, hormonal and temperature ranges.

For example, when your energy levels are low, the conventional wisdom would tell you that your hunger hormones (like leptin and insulin) signal your body to "eat more, expend less." And when you've eaten enough, your hormones should tell you that you've had enough.

Either way, your body goes back to a balanced state, and you have homeostasis.

In other words, eating enough should blunt your appetite. If you gain weight, homeostasis should regulate your hunger, physical activity and energy output so that your body goes back to a natural weight relative to your build.

But there's a problem with the conventional wisdom ... in the real world, it doesn't work that way.

We do eat too much. We have obesity.

You can get fat.

Shouldn't this be impossible? How can every other system in your body be regulated by homeostasis except your weight?

Read More...

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Editors Note:  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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serranoDr. Eric Serrano MD, MS, BC
Eric Seranno

Editor's note:

Last week's article on Crohn's Disease contained a copy error! Yogurt should be avoided by anyone with Crohn's. We apologize for the copy error.


Hello Dr. Serrano,

I would like to know what nutritional and supplement recommendations you would have for someone with eczema. My husband has been suffering with it off and on for years and I have suggested to him many times that it could be his diet but he is skeptical.

Thanks in advance for any information you can provide.

Sincerely,
Janet M

______________________________________________________

 

Dear Janet,  


You are right, and he is wrong (like usual - women are always right!) Diet is the most important factor on the skin. The skin is the window to your health; the worse your skin is, the worse your health is. Of course, this is in addition to your gastrointestinal system.

The first thing I recommend to anybody with eczema is to find out what the person is allergic to by doing an elimination diet or getting tested for allergies. I also start the patient on vinegar, and it could be balsamic or apple cider, one teaspoon three times per day.  If these two do not work I add probiotics.  I use Klaire (888-488-2488) ask for the complete brand, and use code 614.  Or Orthobiotics (800-842-0924), ask for the probiotics and use code SERR10.

Janet if I were your husband I would listen to you. By the way, the top three foods that you need to start with for an elimination diet are WHEAT, DAIRY and EGGS, and just in case, peanuts as well.

Thank You,


Dr. Serrano
   ___________________________________________   

  

This is a friendly reminder to email health and wellness questions to eathealthy@grasslandbeef.com for the Dr. Serrano question and answer series.  Answers will appear in future issues of the weekly newsletter under your first name only.  Dr. Serrano has been so kind to offer his expertise to any question involving health and wellness.    


Dr. Serrano has advanced degrees in nutrition, kinesiology and wellness and has a wealth of knowledge from both his farm background, 15 years of clinical experience, and as 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. 


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Athlete Corner - Scott Mendelson Q&A
scott mendelsonmendelson

Is Your Body Pool-Ready for Memorial Day?

 

By: Scott Mendelson

 

Scott,   


I met one of your clients in the gym who is in great shape, he has the body everyone wants and he raves about your programs and he suggested I talk to you ASAP!  I want to build up my arms while losing body fat and not sure what to do. The goal is to drop 10 lbs of flab in 30 days, but I need a simple nutrition plan to follow that I know will work- what do you suggest? 

Jim L.
Denver, CO

___________________________________________

 

 Drop 10-20 lbs of fat in 30 days with a Great Set of Arms!


Jim,

I can help you achieve those goals in an aggressive time period to make sure your guns are ready to show off this summer.  You asked for a simple yet effective nutrition plan and the Zero Tolerance Fat Loss Plan is the ticket to 10-20 lbs of fat loss in 30 days.  I suggest an intense approach working towards short term goals which will require effort.  However, after reaching your fat loss goals with ZTP maintaining the low level of body fat will be much easier and allow for more freedom with the diet.  Otherwise the half-hearted approach that many people take just never gets them anywhere.


Talking Muscle Heads

99% of trainees keep the palm up when doing curls and the palms neutral when performing triceps exercises which neglects other heads of the muscle that must be stimulated for excellent development.  The routine below uses a strategic strip set to correct common weaknesses first, which pre-fatigues the muscles allowing for the stronger heads to also undergo excellent fiber stimulation. There is more to developmental balance that one would think. 

Weak muscle heads cause the nervous system to shut down growth of stronger heads to avoid injury.  The nervous system plays a huge role in both the strength and growth of muscles.  Kill the nerve within a muscle and it will die quickly no matter what nutrients you intake.  Building up weak muscle heads will allow the entire structure to grow like crazy!  Train as hard as you want, without balance you will not win the growth or strength game while promoting major injury.  My clients who start out with the most imbalances see the fastest progress as the body responds very quickly to corrective work.  The longer and harder you have been training the greater the size of many strength deficits, allowing a great opportunity for rapid improvements.  It is common for a client to put on 10 lbs of muscle during a 12 week training phase just focusing on neglected areas...

Read More...

_____________________________________________

Fat Burning Special Reports

 

Email scott@infinityfitness.com for your free copies of the Zero Tolerance Fat Loss Nutrition plan - male or female version.  Also ask for the Getting Great Guns and Ripped Abs special report.  Email Scott 7 days per week to discuss your situation and goals.

_____________________________________________

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 dietitians 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.  Copyright Infinity Fitness INC All Rights Reserved 2010

This document is provided by Infinity Fitness INC for general guidance only, and does not constitute the provision of health or fitness advice.  The information is provided "as is"  with no assurance or guarantee of completeness, accuracy, or timeliness of the information, and without warranty of any kind, express or implied, including but not limited to warranties of performance, merchantability, and fitness for a particular purpose.  

Email new questions for Scott Mendelson via: eathealthy@grasslandbeef.com

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Customer Feedback
custcomment
T-Bone Steaks Received our first shipment from US Wellness Meats yesterday. Perfectly encased in its own styrofoam box the eight T-Bones look great.

Tonight we cooked two of them. WOW! Best meat we've had since we came to this country (2006).  Tender, juicy and filling - we are definitely coming back for more. Thank you for a great and healthy product.

Denise, FL
Recipe Corner

 Chicken Liver Pate  

   
Chicken Liver PateIngredients: 
  • 3/4 lb Chicken Livers 
  • 8 tbsp Butter 
  • 2/3 cup Hearty Red Wine 
  • 2 tbsp Chopped Chives, plus more for garnishing 
  • 1/4 tsp Dried Thyme 
  • Salt and Freshly Ground Pepper 
  • Sprigs of Fresh Thyme, to garnish

Directions:

  1. Rinse the livers and pat dry with paper towels. Trim away any sinew or greenish portions from the livers with kitchen scissors, then cut each in half.
     
  2. Melt 4 tbsp butter in a large frying pan over medium heat. Add the livers and cook, stirring occasionally, for about 4 minutes, or until browned.
     
  3. Add the wine, chives, and thyme to the pan. Bring to a boil. Cook, stirring occasionally, for 4 minutes, or until the liquid is reduced by about half and the livers are just cooked through when sliced open.
     
  4. Remove the pan from the heat and let cool for 10 minutes. Transfer the contents of the pan to a food processor. Process until smooth. Season with salt and pepper. Spoon the pate into a serving bowl, pressing it down with the back of the spoon after each addition so that it is firmly packed.
     
  5. Melt the remaining butter over medium heat. Pour it over the top of the pate. Refrigerate, uncovered, for at least 2 hours. Garnish with sprigs of fresh thyme and serve.


    Prepare ahead: The pate is best refrigerated for 2 days before serving to develop the flavors   

Yield: 4 servings  

 

Recipe and photo compliments of Cookstr.  

 

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picsLewis County, Missouri - May 9, 2011
May Cattle

Happy cows!  April showers have led to lush green May pastures! 

May Cattle

Purchasing Rules & Discounts

U.S. Wellness requires a $75 minimum purchase and a 7 lb total order minimum. 

The weight minimum is to help ensure everything stays frozen during transit and the price minimum is required since we have built the cost of shipping into the price of the product.  You will only see a $7.50 handling fee at checkout.

The South Carolina Chicken Bundles, and Olive Oil ship from separate locations, so they are not included in the 7 lb weight minimum. 

The shopping cart will keep track and remind you if your order is under the 7 lb limit. 


Weight Discount

On your next order, receive a $25 discount for every 40 lbs you order. This offer excludes items that ship separate such as the South Carolina Chicken and Olive Oil.

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

U.S. Wellness Meats does 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
Beef Liverwurst
The following sale items will expire at 10:00 pm CST on Saturday, May 21, 2011.

Beef Liverwurst
- 1 lb

Free Range Chicken Livers
- 1.5 lb package

Organic Cheddar Cheese
- 8 oz

Sunny Acres Raw Honey
- 16 oz bottle

Volume Discount

 

 Concentrated Minerals     

Concentrated Minerals 

- 60 mL

 

Ground Pork  

- 1 lb

 

Spicy Turkey Jerky 

- 8 oz


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U.S. Wellness Meats | P.O. Box 9 | Monticello | MO | 63457-9704