New Year's Traditions

The coming of the New Year is celebrated all over the world. Although the celebrations are not always held on the same day, they often include traditions of religious celebrations, costume parties, parades and with customs said to bring good luck and fortune in the New Year. One New Year tradition is the making of New Year's resolutions. That tradition dates back to the early Babylonians, whose most popular resolution was to return borrowed farm equipment. Popular modern resolutions include promises to lose weight or quit smoking. Consider these tips to help in your resolution making:
• Keep it simple.
• Be realistic.
• Have a game plan.

Traditional New Year foods are thought to bring luck. Many cultures believe that anything in the shape of a ring is good luck, because it symbolizes "coming full circle", completing a year's cycle. For that reason, the Dutch believe that eating donuts on New Year's Day will bring good fortune. Many parts of the U.S. celebrate the New Year by consuming black-eyed peas. These legumes are typically accompanied by ham hocks. Black-eyed peas and other legumes have been considered good luck in many cultures. The hog, and thus its meat, is considered lucky because it symbolizes prosperity. Cabbage is another "good luck" vegetable that is consumed on New Year's Day by many. Cabbage leaves are also considered a sign of prosperity, being representative of paper currency. In some regions, rice is a lucky food that is eaten on New Year's Day.

Below is an easy and tasty crockpot black-eyed pea dish for New Year's Day or any everyday family dinner.

Black-Eyed Peas with Ham

• 1 pound frozen black eyed peas
• 1 cup chicken broth
• 2 ribs celery, thinly sliced
• 4 cloves garlic, minced
• 1 bunch (6 to 8) green onions, thinly sliced
• 6 ounces diced ham
• 1/8 teaspoon coarsely ground black pepper
• 1/2 teaspoon Creole seasoning

Combine all ingredients in slow cooker. Cover and cook on LOW for 6 to 8 hours.
Serves 6.

Last Minute Shopping

Santa isn't the only one who delivers for the holidays...we do too!

The holidays are a wonderful time to create new traditions, and whether you're planning a large family gathering or a cozy candlelight dinner for just a few, we have some delicious selections to choose from. A very popular option is prime rib. Choose from either the standing 3 rib roast (6.5 lbs.) or the standing 4 rib roast (8.5 lbs.) for prime rib. If you or your guests prefer poultry, take a look at our turkey, duck, and goose selections. Maybe you'd rather spend your time with family and friends instead of cooking...try our 2 lb. pre-cooked beef roast with gravy, delicious!

If you're still looking for the perfect gift, we have it! Try our new Holiday Gift Box, available just for the holidays! Need the perfect last-minute gift? Send the gift of health in the form of a gift certificate! Click on the desired amount: $25, $50, $75, $100, $250. Gift certificates can be personalized and can either be mailed or emailed. Personalize it even more by sending it along with a hand-made tallow candle (available 12/16). We truly have something for everyone!

Give us a call if you'd like more ideas! (877) 383-0051

Note: We will be shipping on Monday, December 22nd. Tuesday shipping (for delivery on Christmas Eve) is by request only. Call if you have any questions.

We wish you all a wonderful holiday season!

Cyber Meat for Cyber Monday

Get ready to kick-off the holiday online shopping season with Cyber Monday! This year would be a great year to send gifts that your friends and family not only want, but need. Everyone needs food, right? Instead of spending your hard-earned money on gifts that won’t get used consider the US Wellness Meats Steak Gift Box or a gift certificate. For more ideas, give us a call at (877) 383-0051, we’re always here to help. Let us help even a bit more…use promo code CYBER8 and receive 15% off your order, today only! If you prefer your order to be delivered closer to the holidays, just let us know. Call or email us with the order number and the day you'd like the gift delivered and we'll take care of it! Order today to take advantage of Cyber Monday savings!
Note: this discount is not valid on orders over 40 lbs., sale items, or the purchase of a Flavorwave oven.

US Wellness Meats Black Friday Discount

Is your alarm clock set to go off before the sun comes up for Black Friday shopping? Don't worry! We're not going to make you get up early to get a deal! You don't even have to fight the crowd at the mall to get great "Black Friday" savings. From now through Friday, take 12% off your order from US Wellness Meats. Just enter promotional code BLACK2008 at checkout. So stay home...you can even shop in you pj's if you like! Happy Thanksgiving and Happy Shopping!
Note: this discount is not valid on orders over 40 lbs., sale items, or the purchase of a Flavorwave oven.

Holiday Planning: Brisket with Red Cabbage and Mustard Sauce

Whether you're looking for a new holiday recipe or just a twist on your standard brisket recipe, you will be thrilled with this Holiday Brisket. Enjoy!

Beef Brisket
2 tablespoons olive oil
1 beef brisket
1/8 teaspoon sea salt
1/8 teaspoon pepper
4 cups beef stock
2 tablespoons pickling spice

Creamy Mustard Sauce
1/2 cup sour cream
1/4 cup Dijon mustard
2 teaspoons honey
1 teaspoon horseradish

Red Cabbage
2 teaspoons pickling spice
2 1/2 cups thinly sliced, unpeeled Granny Smith apples
2 cups slivered red onions
6 cups thinly sliced shredded red cabbage
3/4 cup beef stock
1/3 cup packed brown sugar (or brown rice syrup, molasses, or maple syrup)
1/4 cup cider vinegar
1 teaspoon sea salt
1/2 teaspoon pepper

Directions:

1. Heat oven to 325 degrees. Heat oil in a large skillet over medium heat until hot. Place beef brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
2. Place beef stock, pickling spice, and brisket in ovenproof stockpot or Dutch oven. Cover tightly and cook in 325 degree oven 2 1/2 to 3 hours, or until brisket is fork-tender.
3. While brisket is cooking, prepare Creamy Mustard Sauce and Red Cabbage. For Creamy Mustard Sauce, combine ingredients in a small bowl; cover and refrigerate until ready to serve.
4. For Red Cabbage, cut double thickness of cheesecloth* into a 5-inch square. Place pickling spice in center of cheesecloth; gather edges and tie closed with a piece of kitchen string, forming a small bag. In same skillet used to brown brisket, combine apples and onions. Cover and cook over medium heat 8 to 10 minutes or until onions are tender, stirring occasionally. Add cabbage, beef stock, sugar or syrup, vinegar, and pickling spice bag; stir to combine. Bring to a boil. Reduce heat, cover and simmer 25 to 28 minutes or until cabbage is tender and begins to caramelize, stirring occasionally. Remove spice bag. Season with salt and pepper; keep warm.
5. Remove brisket from stockpot; keep warm. Strain out and discard solids. Set cooking liquid aside.
6. Carve brisket diagonally across the grain into thin slices. Spoon cooking liquid over brisket for serving. Serve with cabbage mixture and mustard sauce. Serves 6 to 8.
   

* Tip: A paper coffee filter can be substituted for cheesecloth.

- Adapted from The Healthy Beef Cookbook

Our Biggest Sale Ever Ends Saturday Night

The following items are currently on sale in the US Wellness Meats store:

Flat Iron steaks - Four 8.5-oz. steaks per package
Small brisket - 3 lb.
Free range chicken breasts - Two breasts per 1.4 lb. package
25-lb. bundle of 75% lean ground beef (limited supply)
Beef tongue bundle - package of 6
Goat rib chops - Two 6-oz. chops per package
Goat shoulder roast - 2.7 lb.

Hurry on over to our store! This sale expires at 11:59 p.m. (Central Standard Time) Saturday, November 1.

Slow Cooker Italian Chicken Thighs

The recent onset of chilly fall weather has brought the slow cooker out of its summer resting period, ready to provide a hearty, warm meal when we arrive home from work. In an effort to find more recipes to utilize our favorite fall cooking method, we ran across this simple, yet hearty recipe featuring chicken thighs (which were recently restocked). Enjoy!

Italian-Style Chicken Thighs

3 lbs. free range chicken thighs, skinned
1 (14.5-oz.) can Italian-style diced tomatoes, not drained
1 (6-oz.) can tomato paste
1/2 cup chopped onion
1 tbsp. minced garlic
1 tsp. Italian seasoning
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper

Directions:

1. Place chicken thighs in a slow cooker.
2. Combine next 6 ingredients in a medium bowl; stir well. Pour sauce over chicken.
3. Cover and cook on high for 1 hour. Reduce heat to low and cook 4-5 hours, or until chicken is thoroughly cooked and tender. Yield: 6 servings.

- Adapted from Cooking Light

Holiday Planning: Classic Rib Roast

From retail stores to magazines to online merchants, Americans are being (not-so-subtly) reminded that the holidays are just around the corner. While planning for the holidays is sometimes looked upon with dread, this year it might just be a welcome diversion from political advertisements and economic news.

We are pleased to offer the traditional free-range turkey for your holiday meals, but if you are seeking an alternative, the tasteful simplicity of a standing rib roast cannot be beat. The ease of preparing this recipe will help free up time for preparing side dishes or relaxing with your loved ones.

Standing Rib Roast
One standing 3-rib roast
Sea salt and freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees.
2. Place meat on the rack of a roasting pan; rub fat with salt and pepper. Place in preheated oven.
3. Reduce heat to 350 degrees; bake 15-20 minutes per pound, or until meat thermometer indicates medium rare.

- Adapted from Sally Fallon's Nourishing Traditions

Blog reader exclusive: 15 on the 15th

Since this summer's inception of the US Wellness Meats blog, we've had a great time sharing stories, recipes, and thoughts about grass-fed beef with our readers. We posted one of our favorite lamb recipes earlier today, but that just didn't seem like enough. You see, it's a cool, rainy day here in the Midwest, and we could think of nothing better to brighten our day than to share with you an exclusive 15% discount, just for US Wellness Meats blog readers.

How can you take advantage of this special offer? It's easy, either:
A) E-mail us at uswellnessmeatsblog@gmail.com
- or -
B) Leave a comment below (make sure to leave your e-mail address or a link to your blog where we can find your e-mail address)

If you are among the first 100 readers to e-mail us or leave a comment, we'll e-mail you a 15% off coupon code, which will be valid until 12/31/2008. The discount excludes sale items, orders 40 pounds or more, prior purchases, and purchase of the Flavorwave Oven.

Thanks for reading our blog!

Lemon-Garlic Lamb Chops

Lemon and garlic are perfect companions for grass-fed lamb chops. We're confident you will be "wowed" by this simple, yet delicious recipe. The lemon-garlic marinade would also work well on lamb kabobs. Enjoy!

Lemon-Garlic Marinated Lamb Chops

1 tbsp. olive oil
2 tbsp. fresh lemon juice
1/2 tsp. grated lemon zest
2 tbsp. chopped fresh oregano (or 2 tsp. dried)
6 cloves garlic, minced (approx. 2 tbsp.)
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
6 to 8 lamb loin chops

1. In a small bowl, stir together oil, lemon juice and zest, oregano, garlic, salt, and pepper. Put the lamb chops in a sealable plastic bag (or glass dish) and pour the marinade over them. Move the chops around in the bag (or dish) so the marinade coats them well. Seal the bag (or cover the dish) and marinate for 20 minutes to 1 hour at room temperature.
2. Meanwhile, preheat the broiler, grill, or grill pan to medium heat.
3. Remove the chops from the marinade and discard the marinade. Grill or broil chops for 4-5 minutes per side for medium rare, or to your desired degree of doneness.

- Recipe adapted from The Food You Crave, by Ellie Krieger

Grass-Fed Beef Continues to Gain Momentum

It makes our day when we see grass-fed beef mentioned in a magazine, on a blog, or on the television. Every additional mention of grass-fed beef indicates that people are becoming more conscientious about their food choices. Conscientious food choices, such as choosing grass-fed beef over grain-fed beef, typically lead to tastier meals, a healthier environment, and better nutrition. And that is certainly enough to make our day at US Wellness Meats.

Some of the most recent grass-fed beef mentions include:

• The September 2008 issue of Self magazine featured a recipe for Grass-Fed Beef with Herbs.
• In its July/August 2008 issue, Women's Health magazine included an article about the benefits of grass-fed beef.
• The following commercial for the new Acura TSX luxury car mentions grass-fed beef.

Perfect for Fall: Cider-Glazed Pork Chops

Looking for a great new fall recipe? Look no further than Cider-Glazed Pork Chops. This family friendly recipe would make an ideal dinner following an afternoon trip to a local orchard. Enjoy!

Cider-Glazed Pork Chops
4 boneless butterfly pork chops
freshly ground pepper and sea salt, to taste
2 tablespoons olive oil
1 cup apple cider
1 tablespoon maple syrup
2 tablespoons cider vinegar
1/4 teaspoon ground mustard (or more if desired)

Directions:

1. Pat pork chops dry with paper towels. Season each side with pepper and sea salt. Heat oil in a large frying pan or skillet over medium-high heat until just hot; add pork chops and brown both sides for approximately 5 minutes.
2. Stir cider and maple syrup together and add to skillet. Reduce heat to low and simmer the pork chops, uncovered, turning the chops after a minute, until the meat is almost cooked through, about 2 minutes. Remove pork chops to a plate.
3. Add the vinegar and ground mustard to the frying pan juices and bring to a boil, scraping up any brown bits on the bottom of the pan with a spatula. Continue to cook until the glaze mixture is reduced to about 1/3 cup (5 to 10 minutes; mixture will be bubbly). Turn off heat. Return pork chops to skillet, along with any juices that formed on the bottom of the plate.
4. Turn pork chops to coat both sides with the cider glaze, cover frying pan and allow to rest for 2-3 minutes. Check thickest part of the pork chop for desired doneness. Serve immediately.

Our Animals Eat Right . . .

At US Wellness Meats, our specialty is grass-fed beef. But what exactly does "grass-fed" mean? To us, grass-fed means the animals are fed no grains and no starches - never, ever, at any point. With the obvious exception of mama's milk when they are calves, our cattle thrive with a diet composed of only:

• Fresh pasture grasses (a mix of native cool and warm season grasses, clover, and summer annual grasses)
• Hay (fresh pasture grass, harvested and stored when dry)
• Haylage (fresh pasture grass which is cut at optimal freshness, stored and covered while moist, thus allowing fermentation)

In our Midwestern climate, with careful management of the grazing pastures and by utilizing the grass storage techniques above, we are able to provide excellent and abundant forage-based nutrition to cattle year-round.
















In addition to high quality forages (grasses), US Wellness cattle receive organic minerals and have constant access to fresh, clean water.

The lamb, bison, goat, and dairy is all produced by the same protocol as the beef - a 100% grass-based diet with no grains or starches.

Why is a grass-based diet so important? Cattle, lambs, bison, and goats (as well animals we don't raise - such as deer, camels, giraffes, alpacas and elk) are ruminant animals. Ruminants were designed to efficiently digest forages. Their complex "stomachs" have four chambers, the first of which is the rumen (hence ruminant). The rumen is important because it begins the process of digesting grass, but allows for regurgitation of the grass for further mechanical breakdown (chewing) - also known as rumination (or "cows chewing their cud"). Ruminants were designed with this complex digestive system specifically for digesting grasses and plants; they were not designed to digest grains. In fact, when ruminants consume large amounts of grain, they are at risk of developing acidosis, where the digestive pH falls to a dangerously acidic level. Acidosis contributes to a myriad of problems in ruminant animals, and can even cause death. This explains why grain-fed cattle are often raised with daily doses of antibiotics - because they were not designed to consume a grain-based diet and, without the intervention of drugs and chemicals, risk illness or death as a result. Not only is grass-fed beef better for you - it is also better for the cattle and the environment; cattle were designed to be raised on grass.

Pigs and chickens, on the other hand, have a completely different digestive system than cows. Pigs and chickens are "monogastrics," meaning they have a single chambered stomach (humans also have a stomach with a single compartment). Monogastric animals were not designed with the ability to break down an entirely grass-based diet; however, monogastric animals do have the digestive enzymes needed to digest a wider variety of proteins and carbohydrates. Thus, monogastrics cannot thrive on grass alone. Now that we've established that the pigs, chickens, and rabbits are not grass-fed, let's take a look at their diets:

Chickens
Free-range chickens consume a pasture diet with supplemental feed. Supplemental feed is organic, non-GMO and consists of: corn; soybeans; vitamin mineral mix (kelp meal based) with probiotics; fish meal; crab meal; and coquina (seashells for calcium and grit). Supplemental feed makes up NO MORE than 50% of the diet. The majority of the diet is grass, clover, insects and worms. Chickens are moved to fresh pasture every 24 hours and in comparison to conventional chickens, receive only 25% of the amount of supplemental feed. Our chicken producer is currently working toward developing a supplemental feed ration using peanuts as a replacement for soybeans.

Pigs
Our pork is certified humane, raised using traditional methods (not in confinement) by a network of small family farms in Missouri. Pigs on pasture consume legumes (alfalfa, clover) and any small grains present in the pasture (oats, barley, rye, etc.) as well as supplemental feed. The corn-based supplemental feed is all natural and the animals never receive added hormones, steroids, or antibiotics.

At US Wellness Meats, we mean it when we say "Our animals eat right so you can too!"

The Ultimate Fast Food

Eating well can sometimes be a challenge for busy families. When your calendar is filled with school, sports, social, or work obligations, taking time to prepare nutritious meals doesn't always receive the priority it should. To help solve this problem, US Wellness Meats has created heat-and-serve grass-fed beef products, such as slow roasted shredded beef (available with and without BBQ sauce). Shredded beef is a true favorite with the US Wellness Meats staff and our families. Shredded beef can be used in several different dishes, and we all feel good about freedom from preservatives, chemicals, and artificial ingredients (not to mention the nutritional benefits of grass-fed beef). The sauce used in the BBQ variety is our signature Natural BBQ Sauce, made without MSG, high fructose corn syrup, and preservatives.






Slow-Roasted Shredded Beef








A few of our favorite uses for our slow roasted shredded beef include:
BBQ sandwiches
Mexican favorites - burritos, tacos, enchiladas, chimichangas, quesadillas, etc.
Pizza topping
Nacho topping
Salad topping
Meat salad
Baked potato topping
Casserole
Soup, stew, or chili






Slow-Roasted Shredded Beef with All-Natural BBQ Sauce







How would you use the slow-roasted shredded beef? Leave us a comment and share your favorite suggestions for the ultimate fast food!

Back to the Basics: Grass-Fed Advantages

With all the buzz and activity going on at the US Wellness Meats headquarters, we sometimes need to pause for a few minutes and get "back to the basics." We're busy processing orders, responding to customer inquiries, moving cattle to fresh pastures, traveling to trade shows, and of course, taste-testing products and recipes.

We started this blog to help share useful information, favorite recipes, and more with our customers. However, in this post we'd like to get "back to the basics" and share with you some of the advantages of eating grass-fed beef from US Wellness Meats. Our grass-fed beef:

• Contains 4 times more CLA* than grain-fed beef
• Has an ideal Omega 6:3 ratio of 2:1
• Is high in branch chain amino acids
• Has a decreased risk of e.Coli bacteria, due to low pH of first stomach
• Provides 2-4 times more CLA* than grain-fed beef
• Has 1/3 LESS calories than grain-fed beef
• Has no solutions or chemicals added
• Is not irradiated
• Comes from 100% grass-fed and grass-finished cattle, with no antibiotics fed and no hormones added

Our grass-fed beef comes from cattle raised on the family farms of US Wellness Meats; from birth to processing, the cattle consume a grain (starch) free diet - and are raised with care, the way cattle were intended to be raised. As we like to say, "Our cattle eat right so you can too!"

*CLA Benefits Include:
Anti-Carcinogenic
Increased Lean Body Mass
Prevents Arteriosclerosis
Slows or Halts Diabetes

Deidre Currie Festival

What a great event! The Deidre Currie Festival (held Sept. 13 in Ann Arbor, MI) was a full day of education, inspiration, and great food. US Wellness Meats was represented in the "Gourmet Farmer's Market," along with all kinds of high quality produce, nuts, seafood, oils, and more.

The event, which celebrated the life of Deidre Currie (read her story here), was focused on good health, good food, and shared knowledge. Four nationally known holistic nutrition experts headlined the event: Sally Fallon, Dr. Natasha Campbell-McBride, Jerry Brunetti, and Karen Lubbers.

For in-depth summaries of the event, check out these blogs:
Kelly the Kitchen Kop
Cheeseslave

Grass-Fed Meatloaf Sensation

It's beginning to feel more like fall here in the Midwest, and that means many of us will start using the grill a little less and cook our meals inside the kitchen a little more often. One of the best ways to begin the transition back to indoor cooking - and to save time - is to use a slow cooker.

The following recipe, adapted from Fix-It and Forget-It, makes a perfect weekend meal for a family.

Grass-Fed Meatloaf Sensation

2 1/2 lbs. ground beef
1 cup salsa
1.25-oz. pkg. taco seasoning*
2 eggs, slightly beaten
1 cup dry breadcrumbs
3 cups shredded cheese (we like Cheddar and Monterey Jack, but use your favorites!)
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
4 to 6 oz. beef bone broth

Directions:
1. Combine all ingredients (through salt and pepper) and mix well. Shape into a loaf and place in a lightly greased slow cooker (the oval-shaped slow cookers are ideal for this). Top with beef bone broth.

2. Cover and cook on high for 1 hour, then on low for 3 hours.

*If you are looking for a more pure taco seasoning than can be purchased commercially, try this recipe:

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Mix all ingredients together and store in an airtight container.

Back to School

Family vacation season is winding down and it is now back-to-school time for many students across the United States. Class schedules have been planned and school supplies purchased – but have you given any thought to what your children will be eating for lunch?

We have compiled a variety of tips and resources to help make lunchtime planning easier and lunches more nutritious and delicious:

Improving School Lunch Programs

Better School Food
- A wealth of links and resources to help start a revolution to improve school food

The Edible Schoolyard
- An inspiring and informative website chronicling a school garden and lunch program

Rethinking School Lunch
- A comprehensive guide to Rethinking School Lunch, essays, a wellness guide, and more - from the Center for Ecoliteracy

Tips for Talking to Your School Foodservice Director
- From the School Nutrition Association

Lunch Box Menu Planning, Recipes and Tips

Epicurious Back-to-School Guide

Meals Matter - Back-to-School Feature

US Wellness Meats Staff Suggestions
In the past couple of weeks, several US Wellness Meats customers have called for suggestions on snacks and meats to send in lunch boxes. Our suggestions include:

Beef Snack Sticks - free from preservatives, gluten, and MSG - but rich in flavor - snack sticks have a "lunch box life" of 3-4 hours at room temperature (longer if packed with an ice pack, frozen juice box, etc.)
Beef Jerky - a great snack with no additives, only pure protein and a clean beef taste
Beef Franks - child-approved for their great taste and parent-approved for their great nutritional qualities - and of course, no fillers or preservatives
Beef Bologna - like the franks, our bologna has a great flavor but lacks all the preservatives and fillers
Shredded Beef - Makes a great main ingredient in a taco, wrap, or sandwich

In addition, our sandwich steak, minute steak, flat iron steak, and precooked brisket and roast would also make great lunch box additions. Don't forget to add some organic nuts and berries for a healthy burst of energy!

We hope you have a wonderful school year!

Doing What’s Best For Baby

When it comes to your health, there are so many things to consider, especially when you’re pregnant or planning to conceive. Here are a just a few of the many important factors to keep in mind.

Folic acid:
Folic acid works, but it only works if taken before and during the first few weeks of pregnancy, when the neural tube is developing into the brain and spinal cord. When the neural tube does not close properly, a baby is born with a very serious birth defect called a neural tube defect (NTD). About 3,000 pregnancies are affected by NTDs each year in the United States. If all women took adequate folic acid (400 micrograms per day) before conception and during pregnancy, about 70 percent of NTDs could be prevented.

Essential fats:
EPA and DHA are omega-3 oils found primarily in fish, but also in grass-fed meat. These oils are important for the development of fetal brain and eye tissue. Omega-6 oils come from all vegetable oils. The majority of us consume too much omega-6 and too little omega-3. These oils affect body functions such as blood pressure, blood clotting, and immune response, so having the ideal omega 6:3 ratio, which is 2:1, is important. Grass-fed beef has the desired 2:1 ratio. If you’re not getting enough of these oils, consider taking a fish oil supplement. Not only is this beneficial to take during pregnancy, it’s also beneficial for breastfeeding since your baby’s brain and eyes are continuing to develop.

Pick Pure Products:
The purest, cleanest products are just that: pure and clean – nothing added! Meat without added hormones or antibiotics is ideal. It’s even better when the meat is grass-fed. Cattle are meant to eat grass; it’s the natural, healthy way for them to eat. Healthy animals produce healthy products, it’s that simple. Grass-fed beef is leaner and has 1/3 less calories than grain-fed beef. It’s also higher in CLA and Vitamins A and E. By eating the best products you ensure that you’re not passing along unwanted hormones and chemicals to your child.

Try this recipe to get a dose of the perfect omega 6:3 ratio while eating the tastiest, healthiest beef available.

Spanish Steak Roll with Sautéed Vegetables
Makes: 6 servings

1 ¾ pounds boneless beef top sirloin steak
1 teaspoon garlic powder
¼ teaspoon black pepper, freshly ground
3 teaspoons butter
¾ teaspoon salt
1 each: red and green bell pepper, cut lengthwise into strips
1 small onion, thinly sliced
1 cup fresh mushrooms, sliced
1/3 cup walnuts, chopped
¼ teaspoon chili powder
1 tablespoon sour cream or low-fat yogurt
1 4-oz can green chilies, chopped (omit if you can’t tolerate any spicy food)
Lemon slices
Cilantro sprigs

1. Pound boneless beef top sirloin steak to about ¼ - inch thickness. Sprinkle with pepper and ½ teaspoon garlic powder.
2. Heat 2 teaspoons butter in a frying pan over medium-high heat until hot.
3. Pan-fry steak until medium-rare, turning once.
4. Remove steak to heated platter and sprinkle with ½ teaspoon salt. Keep warm.
5. Add remaining 1 teaspoon butter to frying pan. Add red and green peppers, onion, mushrooms, and walnuts. Cook 2 minutes, stirring frequently.
6. Add remaining ½ teaspoon garlic powder, ¼ teaspoon salt, and chili powder; continue cooking 2 minutes, stirring frequently.
7. Spread steak with sour cream and top with chilies.
8. Starting at the long side of the steak, roll up jelly–roll fashion; secure with 6 wooden picks. Slice steak between picks, place vegetables around steak roll. Remove and discard picks.

-Adapted from Eating Expectantly, A Practical and Tasty Guide to Prenatal Nutrition

New Offerings & Restocked Items

US Wellness Meats is pleased to introduce two new items to our inventory of premium pastured meat and poultry items. Both new items - Lamb Osso Buco and Peking Free-Range Duck - have very limited availability, so don't miss out!


In addition, the following items have been restocked:

Chicken Cutlets - 4 per 1.6 pound package
Delmonico Steak - 14 ounce
T-bone Steak - 16 ounce
New York Strip Steak - 14 ounce
New York Strip Steak - 8 ounce
New York Strip Steaks - 12 pack of 14 ounce steaks
Beef Heart - 1.5 lb. package
Sugar Free Franks - 6 per 1 lb. pkg
Sugar Free Garlic Franks - 6 per 1 lb. pkg
Leg of Lamb Steak - 11.5 ounce
Lamb Kabobs - one pound package (very limited supply)
Lamb Spare Ribs - 1.25 lb. package

Dog Days of Summer

According to folklore and farmer's almanacs, this time of year marks the end of the "Dog Days of Summer." Different sources give different date ranges for the "Dog Days of Summer," with an ending date between August 11 and September1.

Dog Days refer to summer's hottest (and in Missouri - most humid) days. The Greeks and Romans first referred to this period as Dog Days because it coincided with the time when Sirius (the dog star) rose at the same time as the sun. Although the rotation of Earth has changed and Sirius no longer rises before or with the sun, the term "Dog Days of Summer" remains.

In honor of the end of Dog Days, why not share a grass-fed treat with your canine companion? US Wellness Meats offers pet burger, organ meats, and a variety of bones to help satisfy the traditional nutritional needs of dogs.

We are confident your dog(s) will enjoy US Wellness Meats pet burger and bones as much as our canine contingency - Buck, Duchess, Copper, Moka, Shelby, Cinder, Chase, Piper, Payton, George, Jill, Jazz, Little Georgie, Four-Spot, and Amy!

Safety: Another Advantage of Grass-Fed Beef

When a beef recall makes the news, the US Wellness Meats staff fields numerous phone calls from our customers, looking for answers and reassurance.

In addition to the proven health benefits of grass-fed beef (thanks to increased Omega 3's and CLA), science has also proven grass-fed beef to have a lower risk of E.coli.

Grass-finished beef has a minimal risk compared to grain-fed beef due to the difference in gastric pH resulting from the two diets. Grain diets create a much higher level of acidity in the stomach, which the E.coli bacteria need to survive. Forage-based animals maintain a pH near 7 in the digestive system, which severely retards the environment for E.coli O157:H7, leading to less risk to the consumer. In addition, each batch of beef produced by US Wellness Meats is tested for E.coli two times before packaging.

Just another reason you can feel good about enjoying grass-fed beef from US Wellness Meats!

These Sale Items Are Tasty!

The US Wellness Meats sale items this week include:

Boneless Butterfly Pork Chops
Boneless butterfly chops are the most popular product from the Heritage Acres line of pork. Heritage Acres pork is humanely raised on sustainable family farms using traditional production methods. Try one of the boneless butterfly chops to find out just how wonderful pork tastes without the antibiotics, chemicals, and confinement.

Oxtail
If you've been looking for grass-fed, hormone and antibiotic free oxtail, look no further! Not familiar with oxtail? It is the culinary name of the meat from the tail of a beef animal. Oxtail is very delicious when slow-cooked (braised or stewed). Traditionally, it is associated with soul food of the American South, and is also popular in Jamaica, Korea, Ireland, and the United Kingdom (Heinz Soup offers an oxtail variety in the U.K.).
Stock up now, before fall, winter, and cold weather sneak up on you!

Beef Short Ribs - Family Pack (25 lbs.)
Planning to entertain over the Labor Day holiday weekend? If so, stock up on our popular short ribs while they're on sale. Short ribs are great on the grill and equally delicious cooked on low in a slow-cooker. Either way, short ribs will be a convenient and tasty addition to your Labor Day menu!

Sale expires at 12:00 midnight CST Saturday, August 16.

Happy Cows Come From . . . Missouri

You've probably seen the California dairy industry commercials with the catchy "Happy cows come from California" slogan . . .

Well, these aren't dairy cows and we're not in California . . . but our cattle (pictured on the farm of one of the US Wellness Meats families) seem quite content grazing the lush green pastures of Northeast Missouri.

The cattle on the family farms of US Wellness Meats are Angus, Hereford, Shorthorn, British White, and crosses of those four breeds. Considered "English" or "British" breeds, these animals are known for their superior carcass (meat) quality.

All US Wellness Meats cattle are 100% grass-fed and grass-finished. The cattle are moved to fresh pasture daily and are never treated with added hormones or antibiotics. They're raised just as cattle were intended to be raised - on grass, naturally. Could explain why they're so happy!

New York Strip Steaks

When we stumbled across this recipe, we knew we had to share it! New York Strip Steaks are perennial favorites at the US Wellness Meats office, we love avocado, and it's sweet corn season here in the Midwest. We hope you enjoy it as much as we will!

New York Strip Steak
with Avocado & Corn Salsa

Ingredients:

Salsa
2 ears sweet corn, shucked
extra virgin olive oil
1 large clove garlic
1 ripe avocado, roughly chopped
1/4 cup finely chopped fresh basil
6 green onions, finely chopped
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steak
4 New York Strip Steaks, 8 oz. each

Rub
1 teaspoon paprika
1/2 teaspoon chile powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

Directions:

For salsa: Lightly brush corn with olive oil. Grill over direct medium heat until corn is browned in spots and tender, 10-15 minutes, turning occasionally. Allow corn to cool; cut kernels off the cob and transfer to a medium bowl. In a food processor, puree half the kernels and the garlic; transfer mixture back to the bowl with the remaining kernels. Add remaining salsa ingredients; stir gently to combine.

For steaks: Allow steaks to stand at room temperature 20-30 minutes before grilling. Lightly brush both sides of steaks with oil. In a small bowl, combine ingredients for the rub. Season steaks on both sides with the rub. Grill over direct medium-high heat, cooking to desired doneness (5-6 minutes for medium rare), turning once. Remove from the grill and allow to rest 5-10 minutes before serving with the salsa on top. 4 servings.
- Adapted from Weber's Real Grilling

Sizzling Sales & A Great Summer Recipe

This week's US Wellness Meats sale items include:

Burger Pattie Family Box
32 packages of two 6-ounce patties (64 patties total), 75% lean and 100% grass-fed

Free Range Whole Chickens: six chickens averaging 3 lb. each
Delicious free range chickens, individually packaged for convenience but sold in bulk for value

NY Kabobs
Premium kabob meat, cut from the same muscle as the New York Strip Steak

While we're on the subject of kabobs, we found a great recipe at Epicurious for steak, tomato, and okra kabobs. Use grass-fed NY kabobs from US Wellness Meats and fresh tomatoes and okra from the garden or farmer's market, and you'll have a perfect summer meal!
Enjoy!

Grass-Fed Cooking Tips

You've selected a great piece of grass-fed beef, have the grill (or slow cooker, oven or skillet) heating, and have your favorite beef recipe at hand. But wait - there's one more thing: grass-fed cooking tips!

Because the lipid chemistry of grass-fed beef is different from grain-fed beef, slightly different cooking methods should be used to ensure success. Here are a few of our favorite pointers:

Tips:

• Don’t overcook! Grass-fed meat is leaner than grain-fed and will cook about 30% quicker. Overcooking will result in dry, tough meat.
• It’s best to bring your grass-fed meat to room temperature before cooking.
• Use a thermometer to test for doneness. Watch the thermometer carefully, as grass-fed meat cooks so quickly it can go from perfectly cooked to overcooked in less than a minute.
• Use tongs to turn your beef as precious juices will be lost if punctured with a fork.
• Reduce the temperature of your grain-fed beef recipe by 50 degrees. The cooking time will be the same or slightly shorter.
• Never use a microwave to thaw meat. Either thaw the meat on a plate in the refrigerator or submerge the vacuum sealed package in water for a few minutes.

Cooking Methods:

Dry Heat: (sautéing, grilling, and roasting)

• Sear the beef over a high heat, then continue cooking at a lower temperature.
• Grass-fed beef can be prepared using any type of dry heat method as long as it’s not overcooked.
• Dry heat is a good method for cooking ground beef and most steaks.
  

Moist Heat: (braising and stewing)

• Braising and stewing are wonderful ways of slow-cooking meat in liquid, including stocks and wine, making it tender and full of flavor.
• The traditional method of braising begins with a quick, high-temperature searing (browning) of the meat, followed by low, moist heat for an extended period of time in a covered pot. Traditional braising is best accomplished in a heavy pot with a lid, such as a Dutch or French oven.
  
• Slow cookers, such as Crock Pots, are also an excellent tool for cooking beef slowly with liquid.
  
• Roasts, stew beef, and cheek meat are examples of cuts that do best with low, moist heat.

Aging:

Aging is critical to ensure you receive a tender product. US Wellness Meats currently uses a process called wet aging. Wet aging is done in a vacuum package to improve meat safety and eliminate the product's exposure to additional pathogens that can occur during a dry aging process. The meat is cut into sub-primal cuts and aged for an average of 28 days before portion cutting. Wet aging also enables the meat to breakdown collagen in the aging process without losing valuable moisture incurred during the dry aging process.

Finally, enjoy your grass-fed beef!

Deena Kastor...Beijing Bound!

Congratulations to Deena Kastor who will be competing in her third Olympic Games this summer! This is what Deena has to say about our product:
"I want to thank you so much for an incredible product in your tenderloin filet! I just made dinner for my husband and me and it was exceptional. I have recently read 'Fast Food Nation' and was disgusted with the meat industry; this caused me to search wildly online for a grass-fed product. I have always been conscious of what we consume and will spread the word on what fabulous meats you offer. I am a professional marathoner/track and field athlete and want to thank you for promoting a healthy lifestyle. Tomorrow we are preparing short ribs...can't wait."

GOOD LUCK, DEENA!