January 3, 2016    Canton, MO
US Wellness Meats Newsletter - In This Issue  

Dr. Sears ~ Invasion Of The "Frankenfish "

Kelley Herring - Forget Detoxing - Show Your Liver the Love It Needs with Ancestral Foods

Weekly Specials -  Beef Gelatin, Lamb Tallow, Pork Bacon Ends, Duck Stock, Thai Beef Filet of Sirloin, and More
Recipe Corner - Tender Pot Roast with Holy Grail Gravy (below)

detox image
Dear John, 
The parties are over, and we are all returning to the routines of normal life.  If you are considering a detox first read Kelley Herring's post.  She gives some simple suggestions straight from our ancestors for natural ways to enhance your liver health and recover from the holiday hangovers.

Sale Items this week include beef gelatin, chicken drumsticks, duck stock & pork bacon ends

We have another big list of restocks including Wild Caught Alaskan fish selections, salmon filets, sablefish (black cod), and scallops.  Check out the full list below.

We often share information about the benefits of eating salmon.  It is now more important than ever to make sure your salmon is wild-caught.  Read Dr. Sears article on the GMO salmon now being introduced into our food supply.  As usual he provides great information on this frightening new "Frankenfish" and ways to avoid it and other GMO products.  Also don't forget to retrieve your 15% off red letter discount code.  

Contests & Giveaway News
  • PaleoDork Giveaway of a $100 e-gift Card to US WELLNESS.  Entries will be accepted until January 8, 2016 at 11:45 EST.
  • Visit Chris DeHollander's site for a chance to win a $100 US Wellness gift certificate
  • Congratulations to @nicholexoxo44! for winning the WholeSmiths Whole 30 Instagram contest giveaway.    
  • Continue checking our newsletters and social media pages for details on more upcoming contests and giveaways.  (Facebook, Instagram
For anyone who misses traditional flour based gravy, make sure to take a look at this week's recipe for Tender Pot Roast with Holy Grail Gravy. Eileen of The Phoenix Helix has a perfect wintertime crock pot meal, and her trick for making gravy without flour is genius!

Wishing you a Happy and Healthy 2016,

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

Toll Free:  (877) 383-0051
Direct Line: (573) 767-9040
Fax: (573) 767-5475
Weekly Specials
All sale item discounts expire at 10:00 pm CST on Saturday January 9, 2016. 
Recent Restock Items
Dr. Al Sears
Invasion Of The "Frankenfish"
I'm a big fan of salmon. It's full of essential nutrients like omega-3s and astaxanthin, the powerful antioxidant and pigment that gives this healthy fish its pink color and protects your DNA.

But now Big Food is about to add my favorite fish to their list of GMOs (genetically modified organisms).  That's yet another "Frankenfood" masquerading as yet another staple of a healthy diet - without your consent or your knowledge.

You see, the FDA has ruled - as it has for other GMO foods, like corn and soybeans - that this new, genetically engineered salmon doesn't need to be labeled as such.(1)

That means as soon as it hits the shelves of your local supermarket or the menu of your favorite restaurant, you'll never know that you're eating it...

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
bbq spice pork rinds
BBQ Spice Pork Rinds

"Best healthy snack!"   

I was in love with these BBQ spice pork rinds the instant I tried them! The spices are perfect, and I love that they are fried in pork fat instead of seed oils or other rancid oils. I order them every time I place an order with US Wellness Meats. Try them--they are nothing like the ones you buy in the stores!

April P.
Albuquerque, NM
Kelley Herring
Kelley Herring
Forget Detoxing- Show Your Liver the Love It Needs with Ancestral Foods 
We live in a poisoned world...
Exhaust from cars, factories and power plants contaminate the air. Chlorine and fluoride are added to our water... not to mention gender-bending chemicals and other pollutants that make their way to the tap. Flame-retardants coat our furniture. Stain treatments protect our clothing. We take chemical drugs when we are sick. We rub chemical cosmetics on our skin. And nearly everything on supermarket shelves has been preserved, dipped, dyed or sprayed.

Your body is immensely adaptable. It can protect you from occasional exposures to these
contaminants. Unfortunately, however, for the average person, our exposures are anything but occasional. They are chronic and nearly constant. The results of a lifetime of chronic exposure can be serious disease or just a general feeling of sluggishness, fatigue, pain and general "unwellness."

Now, that's the bad news.

But there is good news... 
US Wellness Store - Quick Links
Recipe Corner
pot roast
Pot Roast and Gravy
Simple Tender Pot Roast with Holy Grail Gravy 
Author: Eileen Laird 
  • 2-4 lb. chuck roast (with or without a bone)
  • 1 onion (chopped)
  • 4 carrots (chopped in large chunks)
  • 2 stalks celery (thickly sliced)
  • 2-4 garlic cloves (whole)
  • 1 bay leaf (whole)
  • 2 branches fresh rosemary (whole)
  • 1/4 cup of broth (or water)
  • sea salt
  • black pepper (optional - omit for AIP)
  1. Put all the veggies and herbs in a crock pot. (If you don't have a crockpot, preheat your oven to 250 degrees and use a lidded casserole dish or dutch oven instead.)
  2. Pour cup broth on top of the vegetables. (This small amount is intentional; the meat will release its own juices.)
  3. Season all sides of the roast liberally with salt (and pepper, if using), and place on top of the vegetables.
  4. Cover and cook on low 6-8 hours, until meat can be shredded with fork. (If you're using an Instant Pot, choose the Slow Cook "Normal" setting and cook the same amount of time.)
  5. When done, lift meat out of crockpot onto a plate and make the gravy.
  6. Throw away the bay leaf and rosemary branches. Pour the liquid from the crockpot into a blender. Add half of the cooked vegetables and puree. To increase the thickness of the gravy or strengthen its flavor, add more of the vegetables. Add salt and pepper, to taste.           
Notes: I love serving this pot roast over garlic mashed cauliflower, with gravy on top.  For leftovers you can put the meat and gravy in one container, tossing to blend before refrigeration. This keeps it moist and flavorful, and makes reheating a breeze.  

Thanks to Eileen Laird of The Phoenix Helix for this genius recipe for pot roast and "gravy."  Eileen was diagnosed with Rheumatoid Arthritis in 2012, and is now 95% symptom free.  She does not claim to be a doctor or dietitian, but is just one woman among many, for whom diet has become medicine. Through her blog, she hopes to share her journey, connect with others, and create a resource of information & inspiration for anyone with autoimmune disease, who wants to tap their own healing potential. She is also the Autoimmune Columnist for Paleo Magazine, host of the Phoenix Helix podcast, and author of the e-books Reintroducing Foods on the Paleo AIP and 85 Amazing AIP Breakfasts.   

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

Early morning grazing under a lazy sky.

Fresh paddock of lush winter grass.
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.
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  • There is a $7.50 handling fee upon checkout.
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  • This is our way of saying thank-you for purchasing in bulk!
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