US Wellness Meats Newsletter

Bacon, Bones, Burgers, Sausages, Snack Sticks & Thai Sirloin Snacks All Restock!

April 27, 2014
 Monticello, Missouri
Dear John,
Spring is finally here in Northeast Missouri, our pastures are green and growing and the trees and flowers have finally started to bloom.   After an exceptionally long, cold, snowy winter, the warmer temperatures and sunny days are more than welcome!

Spring temperatures mean summer grilling is right around the corner!  With Mother's Day, Memorial Day and Graduation season nearing, now is a great time to stock your freezer with the essentials:  
For a quick and easy new steak recipe, be sure to see our recipe section below.  This week's feature product is the Tri Tip Steak, a 6 oz steak that is cut from the rump area of the animal, and is a quick grill.  Chef Russ Crandall's Sugar-Free BBQ Rub will quickly become a grilling favorite!

US Wellness is excited to unveil three baskets of organic produce shipped fresh to your door anywhere in the USA.  Small, medium, and large baskets of organic produce will change with the seasons, and mimic traditional CSA's.  Each order will offer a range of produce that are in season.  Shipping will be on Tuesday only.

Do you know what controls your hunger cravings?  Can certain foods keep you fuller longer?  There are certain foods that can quench those hunger cravings so that you aren't starving before lunchtime, and in Dr. Al Sears' article below he tells you exactly what foods can help keep you fuller longer.  Be sure to take advantage of the 15% discount code that is included in that article!

We had many of our best sellers restock this week - the Burger Patties, Chuck Roasts,  Marrow Bones, and Pork Bacon are all back in stock and available online now.  The majority of our lamb items will be restocking on Monday, April 28.  We appreciate your patience as our processors have been working overtime to keep up with demand.  

Spring Regards,

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

Toll Free:  (877) 383-0051
Direct Line: (573) 767-9040
Fax: (573) 767-5475

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15% Discount Code Available!

  • Read Dr. Al Sears' article below.    
  • Find the bold, 6-red-letter code word spelled out in order. 
  • Code active Sunday - Tuesday this week.  
  • Applies to any order under 40 lbs, excluding any sale items, volume discounts, and gift certificates    

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searsDr. Al Sears, M.D.
Dr. Al Sears

Reset Your Hunger Hormone to Shed Fat Easily
By: Al Sears, MD   

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

What you're feeling is your body trying to return itself to "normal." In medicine we call that homeostasis. Your body is reacting to its environment and trying to get back within its natural chemical, hormonal and temperature ranges.

Hunger is a good example. When your energy levels are low, normally your hunger hormones (like leptin and insulin) signal your body to eat. When you've eaten enough, your hormones should tell you that you've had enough.

So eating enough should blunt your appetite. Your body should go back to a balanced state, and have homeostasis.

That also means that if you gain weight, homeostasis should send a signal to eat less, use more energy, and bring you back to "normal."

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

Continue Reading...


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.



Kelley Herring kelleyherring 
Kelley Herring


Is Quinoa the Superfood it's Made Out to Be?

By: Kelley Herring, Healing Gourmet 


If you've recently adopted a gluten free diet, you may be experimenting with adding foods like quinoa, buckwheat and amaranth to your diet.

Because these foods have many of the same culinary characteristics of wheat, they can easily be used in recipes for pancakes, muffins, cakes and other baked goods. They even have a similar taste and texture of traditional grain-based products.

However, technically and botanically speaking, they aren't grains at all. They are seeds and belong to a different botanical class, which is why they are often called, pseudograins.

Of these "false" grains, quinoa has gained the most popularity. In fact, quinoa has been referred to as the "Supergrain of the Future." The Food & Agriculture Organization of the United Nations even declared that 2013 was the "International Year of Quinoa".

Quinoa is a relative of spinach, beets and chard. And considering those family ties, it would seem that quinoa deserves its recent recognition. But is quinoa really the superfood it is cracked up to be?

Quinoa: Ancient Supergrain or Modern Superscam?

Providing all nine essential amino acids, a rich source of fiber, magnesium, iron and riboflavin, quinoa also has a rich nutritional profile...

Continue Reading...



Ed. Note: Kelley Herring is author of more than a dozen books on nutrition and natural healing. She is also the co-founder of Wellness Bakeries, which has just released their newest product - Better Bread - a 100% Paleo bread mix you can whip up in 5 minutes flat. 

Recent Health News
Increased Prevalence of Celiac Disease in Children with Irritable Bowel Syndrome  

There appears to be an increased prevalence of celiac disease among children with irritable bowel syndrome (IBS).

Recurrent abdominal pain affects 10 percent to 15 percent of school-aged children. The prevalence of celiac disease is as high as 1 percent in European countries and patients can present with a wide spectrum of symptoms, including abdominal pain, although the disease is often asymptomatic.

The authors assessed the prevalence of celiac disease in 992 children with abdominal pain-related disorders: IBS, functional dyspepsia (indigestion) and functional abdominal pain. The final study group included 782 children: 270 with IBS, 201with functional dyspepsia and 311 with functional abdominal pain.

Blood tests were performed on all the children and 15 patients tested positive for celiac: 12 (4.4 percent) of the children with IBS, 2 (1 percent) of the children with functional dyspepsia and 1 (0.3 percent) of the children with functional abdominal pain. The prevalence of celiac among children with IBS was four times higher than the general pediatric population.

"The identification of IBS as a high-risk condition for celiac disease might be of help in pediatric primary care because it might have become routine to test for celiac disease indiscriminately in all children with recurrent abdominal pain, although our finding suggests that the screening should be extended only to those with IBS. This new approach might have important implications for the cost of care because it has been estimated that in children with FGIDs, screening tests are common, costs are substantial, and the yield is minimal."

Editorial: Role of Celiac Disease Screening for Children with Functional Gastrointestinal Disorders

In a related editorial, James E. Squires, M.D., and colleagues from Cincinnati Children's Hospital Medical Center, Ohio, write: "Based on the study by Cristofori et al, we suggest that selective screening for celiac disease is warranted for children with IBS but not for children with other FGIDS [functional gastrointestinal disorders]. However, the lines distinguishing IBS from alternative FGIDS are often blurred. It is within this reality that pediatric health care providers should examine the evidence, evaluate the patient and family, weigh the likelihood of a false positive test result, and make the decision that they believe will benefit the patient most."

The JAMA Network Journals. "Increased prevalence of celiac disease in children with irritable bowel syndrome." ScienceDaily. ScienceDaily, 21 April 2014. <>.
Athlete Corner - Scott Mendelson Q&A
scott mendelsonmendelson
Blasting the Beer Belly with Food Rotations and 50 Caliber Training

By: Scott Mendelson




I am very lean everywhere except my belly and no matter what I do I just cannot get rid of the fat in that area.  There is also a consistent bloated feeling that pushes out my stomach almost like I swallowed a small beach ball.  I have what I can consider good habits in place regarding nutrition and training, but you may have a different take.  What can I do to get rid of this beer belly and show off some abs this summer?   





I would highly recommend 50 caliber training to burn off belly fat and strategic nutrition changes to lower body fat and get rid of the bloating.  Thanks for sending your pictures and training/nutrition logs as this info helped me spot the sources of your problems very quickly.  I agree that you have some good habits in place, but after five years of consistent efforts your strategies have not evolved at all.  You have consumed the same foods prepared in the same way for five years and your body is no longer responding well.    

I have been designing customized training and nutrition programs for clients for ten years and there is no substitute for having the right strategy in place to fuel a fast transformation.  Buck- now is the time for strategic change to support rapid fat loss.

Check out this blog post which provides strategies for Blasting your Beer Belly Fast.

It is difficult for most trainees to accept that programs that were successful in the past no longer work as body catches on to these tactics while hormonal/metabolic conditions change.  Your nervous system which governs strength is no longer responding to your training routines based on the lack of performance progress.  The ability to improve performance over time has a direct correlation to fat loss by increasing fat burning hormones...

Continue Reading...



Email for your Free Copy of the Updated Male and Female KISS Rapid Fat Loss Nutrition plan files including five days of sample menus and the Rapid Fat Burning Tools Special Report. 


CustomerCommentsCustomer Feedback
      Kabobs for Grill

I heard about you on The Paleo View podcast. I am very excited to hear about a farm that believes in what is right, plus located in my home state! I will be ordering from you soon!

Amy Marie S.
via Facebook
recipeRecipe Corner
Santa Maria Tri Tip Steak
Tri Tip


  1. Pat the tri-tip dry using paper towels. Sprinkle the rub evenly over the steak, then let sit at room temperature for 30 minutes while you prep your grill.
  2. To prep the grill, get one side hot while the other side cold, about 225-250 degrees on the cool side. This can be done by banking charcoal to one side, or turning off the burners on one half of your gas grill.
  3. Place the steak on the cool side of the grill, and cook using indirect heat until it reaches an internal temperature of 110F, about 40 minutes. When it gets to temperature, move it to the hot side of the grill, cook for 5 minutes, then flip and cook for another 5 minutes. This will give you a nice crust on the steak. Pull the steak off the grill when it reaches an internal temperature of about 130-135F.
  4. Let rest for 10 minutes then slice against the grain. Serve with its accumulated juices. 

This recipe and photo are courtesy of our good friend Russ Crandall at The Domestic Man.  His new cookbook is a must-have for any paleo kitchen!

If you are a blogger or food artist and would like to see your recipes published simply email us.
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photosFarm Photos - Missouri Lamb
Missouri Lamb
This spring shot is courtesy of our lamb producers from local Boone County, MO.  We are finally enjoying green pastures and are seeing more trees in bloom this week!
Purchasing Information

Order Minimums
  • All orders must weigh at least 7 pounds in order to ship, to ensure everything stays frozen during transit.
  • $75 minimum purchase requirement, since we have built the cost of shipping into the price of each product.
  • You will never be charged extra for shipping.   
  • There is a $7.50 handling fee upon checkout.
  • The South Carolina Chicken Bundles, BBQ Sauce, produce and cookbooks 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 

  • Receive a $25 discount for every 40 pounds you order. This offer excludes items that ship separate such as the South Carolina Chicken, produce and fresh bundles. 
  • 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 pound interval will yield the discount - for example, order 80 pounds and we'll take $50 off! 
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John Wood
U.S. Wellness Meats
Toll Free: (877) 383-0051

On Sale Now
Stew Beef
All sale items will expire at 10:00 pm CST on Saturday May 3, 2013.

 Stew Beef
- 1 lb

Inside Skirt Steak
- 1 lb

BBQ Shredded Beef
- 1.5 lbs

Duck Breast
- 1 lb

Ground Chicken Backs
- 1 lb


Tri Tip Steak 

- 6 oz


Beef Tripe Pieces  

- 1.5 lbs


Beef Snack Sticks 

- 8 oz 


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