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Dear John,
Merry Christmas from the U.S. Wellness Meats
family. We have
much to be thankful after another challenging
year of development for U.S. Wellness Meats.
Our effort would be in vain without the
loyal patronage of pioneering consumers
choosing to make a difference in their
protein choices in this great land. The
number of informed consumers is in the low
single digits but you have created a unique
protein niche for not only U.S.
Wellness Meats but a number of fellow
purveyors of
grass-fed meat and dairy. Thank you coast to
coast.
For last minute shoppers, we will continue the
gift
certificate sale through New Year's Eve.
Please email gift certificate requests for
Christmas via email and we will make the
effort to return the documents in time for
last minute wrapping.
Warmest Seasons Greetings,
John, Lee Ann, Megan and Lacey on behalf
of the
farm families of U.S. Wellness Meats
Toll Free: 877-383-0051
Email:
eathealthy@grasslandbeef.com
URL: www.uswellnessmeats.com
| THE PRICE OF FREEDOM |
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On a somber note, it is important that we
remind our selves why we live in a free land
and the sacrifices made since 1776 to carry
on our forefather's legacy of freedom for 231
years. As we celebrate the season, take a
moment and reflect on the courage of our men
and women serving their country miles away
from friends and family around the world.
The solemn picture taken above in Arlington
Cemetery stems from a tradition commencing in
1992 from a stunning patriotic gift of
Christmas wreaths from the Worcester
Wreath Company in Harrington, Maine to
headstones of America's fallen heroes. This
humble gesture for our service men and women
has turned into a tide of giving and
remembrance.
In 2007, volunteers have placed
10,000 wreaths at Arlington National
Cemetery, 2,500 wreaths at the Maine
Veterans Cemetery in Togus, Maine and wreaths
were sent to 200 state and national veterans
cemeteries
in America. The generosity doesn't end here.
Wreaths
were directed to 24 veterans cemeteries on
foreign soil, aboard ships sailing the seven
seas, all state Capitals and a special 36
inch wreath for the Nation's Capital. Click
here
for a complete listing by state. Scroll down
10 paragraphs for the state listing link.
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| MEAT CUT DESCRIPTIONS |
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What Is The Heart
Of Clod Roast?
Don't feel embarrassed for not knowing what
the butcher's best kept roast secret is. I
did not learn the lesson until 2003! At the
time, we were using a premier steak and roast
fabricator in the Kansas City area. I
casually asked the fabrication manager what
roast he would take home for dinner and
without hesitation he replied "heart
of clod". I asked why, and Terry H.
indicated it is a whole muscle without seams
and is surprisingly tender. We immediately
added the cut to our list of retail sale
items and the rest is history.
The heart of clod will be on sale
for the balance of the year and will make a
perfect New Year's day gourmet roast. It weighs a
minimum of 5.75 pounds with little trim and
has a crisp rich beef flavor.
Click here
for a simple pot roast recipe. This recipe is
for a 3 pound roast and will need to be
doubled for the the much larger heart of clod
roast. Share one of yours if the mood
strikes for a $25 gift certificate.
A wonderful pot roast is not the only use for
the heart of clod roast. The following list
will let your imagination run free:
- shredded beef
- soup
- Swiss steak
- pot pies
- beef sandwiches
- pasta toppings - grilled
- sliced beef in gravy/BBQ
sauce
- hash - leftovers
- french dip - Italian beef sandwiches -
leftover
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| DR. ERIC SERRANO'S QUESTION AND ANSWER COLUMN |
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This is a friendly reminder to email health
and wellness
questions to the email address below for Dr.
Eric Serrano M.D. question and answer series.
Answers will be delivered in the U.S.
Wellness bi-monthly newsletter.
Your name will not be displayed.
Dr.
Serrano
has been so kind to
offer his expertise to answer literally any
question related to health and
wellness involving grass-fed meats. Dr.
Serrano has
a wealth of knowledge from both his farm back
ground and 13 years of clinical
experience. This includes working with a
number of world class athletes that grow in
number weekly. Please email using the
address below and place Dr.
Serrano's name in the subject line. Answers
will appear in the next U.S. Wellness
Newsletter.
Dr. Serrano is an M.D. with advance degrees
in nutrition, kinesiology and wellness.
EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com
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| INVENTORY NOTES |
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The following items are re-stocked:
December 28 Arrival for the
Following:
- 8 ounce NY strip steaks
- Minute steaks
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| ON SALE ITEMS DURING WEEK OF DECEMBER 24, 2007 |
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| CHANGE CUSTOMER INFORMATION |
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Need to change your contact or credit card
information? Just click here. After
opening,
enter your
email address and store password and you will be
able to edit your customer file. If you have
any issues
don't hesitate a second to call 877-383-0051
day or
night for assistance.
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| ABOUT U.S. WELLNESS MEATS |
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U.S. Wellness Meats was founded on September
1st,
2000. Pasture management and meat science
research originated in 1997. The company
office is
domiciled in Monticello, Missouri in Lewis
County
which joins the Mississippi River 140 miles
North of
St. Louis. The company has branched from beef products
into lamb, certified humane
pork, free range
poultry, salted and unsalted
grass-fed butter, grass-fed raw
cheese, raw honey, gourmet rabbit , artisan soaps, wholesale packs,
nutraceuticals ,
organic shrimp, grass-fed
goat , pre-cooked
entrees and on sale products.
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| ENERGY FOR ATHLETES |
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Grass-fed beef
pemmican bars are a great way to
start the day or make
a super lunch packed with protein and
calories used by our native American ancestors
for centuries. Only online source in the USA.
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| ONLINE STORE |
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