Looking beyond today, a huge anniversary is coming up quickly for our nation – the 250th Anniversary of the original Independence Day when the Declaration of Independence was signed. In celebration, families start planning gatherings filled with food, fun, and plenty of time outdoors. From small-town parades and backyard games to evening fireworks and long summer evenings, Independence Day has a way of bringing folks together. And just about everywhere you go, you’ll catch that familiar scent in the air…a grill warming up and a meal in the making. Barbecue has become a centerpiece of the holiday, with friends and neighbors gathering to enjoy good food and fellowship.

When it comes to what’s on the menu, Americans keep coming back to the classics. Burgers, hot dogs, steaks, ribs, and grilled chicken all have their place on the table, often paired with sides like potato salad, baked beans, and fresh summer favorites like watermelon. Every region adds its own spin, from slow-smoked brisket in Texas to pulled pork in the Carolinas or grilled seafood along the coasts. It’s a reflection of the country itself, a mix of traditions and flavors that all come together around the grill.

At US Wellness Meats, we believe the best meals start with the best quality ingredients. Our 100% grass-fed and pasture-raised meats bring a difference you can taste, raised the way nature intended with no shortcuts. That means nutrient-dense proteins with a strong nutritional profile, including higher levels of beneficial fats and vitamins compared to conventional options. When you put that kind of food on the grill, you’re not just cooking for flavor. You’re creating meals your family can feel good about, building traditions that last, and celebrating the season with food that honors both your table and the land it came from.

Cheryl McColgan - June 2026 Featured Chef
Our Featured Chef for June 2026 is Cheryl McColgan. Cheryl is the founder and editor of Heal Nourish Grow, her site dedicated to ultimate wellness, healthy lifestyle, and advance nutrition. Chery has also written several books and has been an NPC Physique competitor.
 
Most people who eat high-quality meat already know protein matters. The harder part is hitting your target meal after meal, week after week, without making it another thing to track.

That is exactly what Heal Nourish Grow founder and two-time featured chef Cheryl McColgan teaches her community. Her system centers on a 30-gram per meal minimum (the threshold research shows this is needed to trigger muscle protein synthesis) anchored by the kind of grass-fed and pastured proteins we sell. After her second feature with us, we asked if she would share her resources with our community. She said yes to both.

For the next 30 days, Cheryl is offering our community:
● 50% off Protein Foundations, her 21-day video course
● 30% off High Protein Kitchen, her monthly meal plan subscription

Discount links and full details on our blog.

Retired NFL player, Marques Ogden, interviews John Wood. John is the founding partner and CEO of US Wellness Meats. He's also a 5th generation farmer. John shares his insights into farming, nutrition, the food industry and more in this episode of Get Authentic with Marques Ogden.
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