December 20, 2015    Monticello, MO
US Wellness Meats Newsletter - In This Issue  

Recipe Corner - Braised Pork Sirloin with Rosemary and Fennel (below)

Dear John, 
Five days and counting and it looks like everyone is getting into the spirit ...  If you are still looking for last minute stocking stuffers there is time but you need to order soon. 

This time of year it is often hard for most of us to get our dose of Vitamin D, making it a great time to add D3 to your diet.  The benefits of fish oil have been highly documented, and the Sockeye Salmon Oil and Vitamin D3 in Wild Salmon Oil both make excellent gifts.  Enhance yours or your loved ones endurance, immune system, and metabolism with this carefully chosen combination of Superior Trace Minerals which is on sale this week.  

Restocks for this week include our Grassfed Cheeses, Beef Marrow Bones (all three sizes), Beef Liver, Chicken Drumsticks, Chicken Breasts, and Chicken Livers.

Don't forget to retrieve your 15% off discount code from the Dr. Sears article. There has been a lot of news recently about the failing of Western Medicine due to the overuse of antibiotics. Dr. Sears provides a no-nonsense perspective on the "antibiotic apocalypse" and some ways you can enhance your natural defenses against illness.  

We are now on  Instagram!  This week we joined the massively popular world of Instagram!  Be here for the beginning and look for more photos to be added from our farms, kitchens and new facility. 

Last week we partnered in a special Instagram contest with Grazed and Enthused to celebrate the book release of The Healing Kitchen.  Congratulations to Jenny P. for winning a $100 e-gift card to US Wellness Meats! 

Thank you to everyone who entered and don't give up hope you still have another chance to win big through The Paleo Moms Huge Giveaway.  One lucky winner takes home a prize pack worth over $1,000, including a $200 USWM e-gift card.  Make sure to enter this week and good luck!

In a departure from her typical topics, Kelley highlights the benefits of the often overlooked pork sirloin roast.  And she reminds us of a preparation method and recipe that produces Melt In Your Mouth Lean Meats. 

Ordering Deadlines
  • Order by noon CST on Tuesday, Dec. 22 for delivery Christmas week
  • Order South Carolina Chicken bundles by Monday Dec 21 for delivery Christmas week
  • New Years Week Ordering Deadlines available next week
  • Normal shipping will resume the week of January 4th!
Best Holiday Season Regards,

John, Lee Ann, Tressa, Laura, Deric, and Courtney on behalf of the farm families of US Wellness Meats.  

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Weekly Specials
All sale item discounts expire at 10:00 pm CST on Saturday December 26, 2015. 
Recent Restock Items
Dr. Al Sears
Is This the End of Western Medicine?
You may have heard about the coming "antibiotic apocalypse" in the news media over the past few weeks.

It turns out that researchers in China have discovered bacteria in pigs and humans that are now resistant to carbapenems - the most powerful group of antibiotics known.

And they're telling you it's the end of Western medicine as we know it... that soon you won't be able to have the surgery you need... that mainstream cancer treatments will kill you... that even a simple scratch might mean the end of your life.

I've only got one thing to say about this: Hogwash!
15% Discount Red Letter Code Available!
  • Read the complete Dr. Al Sears' article
  • Find the "red" bolded 5-letter code word spelled out in order. 
  • Code expires this Tuesday at midnight CST.
  • Applies to any order under 40 lbs, excludes sale items, volume discounts, and gift certificates
Customer Feedback
Shredded Beef
Plain Slow Roasted
Shredded Beef

"Perfect! Tender Meat! Versatile!"   

Thank you so much for offering this plain version of slow roasted beef that's wonderful and tender! Not overcooked. It saves me time and lets me prepare yummy and healthy meals faster adding my own seasoning of choice. Wonderful for people with allergies who need to be careful with seasoning. I will purchase it again and again!!!

Gundega P.
Austin, TX
Kelley Herring
Kelley Herring
Melt in Your Mouth Pork Sirloin Roast
When it comes to the porcine popularity contest, pork sirloin roast rarely gets its due... It's no contender to the ever-popular pork shoulder, which is typically used to make classic "pulled" pork.

Pork sirloin roast is one of those cuts of meat that can be all too easy to ruin. With its low fat content and ample protein, the typical result is dry "cottony" meat that requires extensive use of fatty sauces or gravy to make it palatable.

But I'm here to tell you that pork sirloin roast is an unsung hero! With the right preparation (which I'll show you below), it can be transformed into one of the most delicious and inexpensive healthy meals your family could enjoy.
US Wellness Store - Quick Links
Recipe Corner
Braised Pork Roast
Braised Pork Sirloin with Fennel and Rosemary
Author: Kelly Herring 
  • 1 4lb. pasture-raised pork sirloin
  • 1 Tbsp. dried rosemary
  • 2 tsp. garlic powder
  • 1 Tbsp. fennel seeds
  • 2 tsp. fine sea salt
  • ½ tsp. freshly ground black pepper
  • 3 Tbsp. pastured duck fat (or coconut oil, tallow or pork lard)
  • 3 cups organic chicken stock
  • ½ cup dry white wine (or lemon juice) 
  1. In a blender or magic bullet, grind the fennel, garlic, rosemary, salt and pepper to a
    fine powder.
  2. Place pork sirloin roast roast on a large piece of cellophane. Sprinkle seasoning all over and rub into the meat. Wrap in cellophane and refrigerate six hours to overnight to infuse with flavor.
  3. Remove pork from cellophane and cut into large chunks (3 ounces each).
  4. Heat the duck fat in a large Dutch oven.* When the fat shimmers, add pork chunks in batches. Do NOT crowd the pan - this will result in steaming, not searing. Sear two minutes per side. Transfer seared pork to a plate and continue with the remaining pork.
  5. Add all of the seared pork back to the Dutch oven and turn heat down to low or simmer.
  6. Add the stock and the wine. Stir with a wooden spoon to deglaze the pot. The liquids should come just up to the halfway point of the meat. Cover and simmer, undisturbed, for three hours.
  7. NOTE: If you don't have a Dutch oven, use a slow cooker for step two of the braising. Simply sear the meat in a sauté pan or skillet, and then transfer the seared meat to the ceramic insert of your slow cooker. Add the broth and wine to the sauté pan to scrape up the fond (or brown bits) from the sautéing step, then pour over the meat in the slow cooker. Typically the "high" setting on a slow cooker translates to about 195 degrees. This may mean you will need to cook the pork sirloin roast longer than if you used a true Dutch oven, but the end result of both cooking methods will be moist and fork tender.

Thanks to Kelly Herring of Better Breads for this fantastic recipe and reminder of how to prepare lean meats so they are fall off your fork tender. 

If you are a blogger or food artist and would like to see your recipes published in our newsletter simply email us at
Farm Photos - US Wellness Cattle

Early morning drone view of grass-fed  cattle grazing on pasture near Stanley, Tasmania.

Cattle above are grazing some of the finest pasture on planet earth. These soils are sequestering atmospheric carbon at an impressive rate which yields fantastic grass, and utopia growing conditions for the cattle above.
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