The following items are re-stocked:

• Beef sandwich steaks
• Beef sirloin tip steak
• Raw Grass-Fed Raw Colby Cheese
• Raw Grass-Fed Raw Gouda Cheese
• Organic Raw Cheddar Cheese, Medium
• Ground Bison
• Bison 1/4 lb. patties
• Bison Jerky

New Selections

• Raw Organic Hulled Pistachios - 8 ounce package

Missing lamb and beef jerky selections will restock on Friday May 2, 2008. We apologize for failing to keep up with growing demand.

Anticipate a 2 - 5% increase in store meat selections at midnight April 30, 2008 due to escalation in production and shipping costs. Honey prices will raise 5% due to honey shortage issues. Dairy department and snack entrees unchanged for now.

Five new seafood selections will be unveiled on May 1!

• Box 24B - 12 fourteen ounce NY strip steaks
• Box 35 - 64 six ounce 87% lean beef patties
• Pre-Cooked Beef Chuck Roast - 3 pound serving
• Chicken Gizzards
• Goat Shoulder Roast - 2.7 pound average serving

Sale expires midnight CST May 3, 2008.

Rare opportunity Wednesday night with Kat James!

We've been awaiting Kat James' official re-release of her fully-updated bestselling book, The Truth About Beauty: Transform Your Looks and Your Life From the Inside Out. Part memoir, part transformation encyclopedia (and now updated with 40% new material), U.S. Wellness Meats is honored to be listed in both its acclaimed resource guide as well as Kat's highly anticipated Transformation Jumpstart Recipe Collection.

This Thursday night, May 1, at 8:30PM EST, Kat James will be sharing the story of her own dramatic transformation, as well as that of her book, during a special two-hour preview teleseminar. We didn't want our readers to miss this opportunity to partake in the beauty and body wisdom of the woman Self magazine calls "a master of self-transformation." You'll even have the opportunity to ask Kat a question-right from your favorite chair at home.

Click here to attend Thursday night May 1 at 8:30 PM EST!

"Upgrading from conventional to grass-fed meats and cheeses is a truly luscious way to dramatically increase your nutrient and omega-3 intake, while reducing environmental impact on the planet. Many of my program attendees are not big fish eaters, so they are thrilled to learn that they can get a similar fatty acid profile in grass-fed beef-without the mercury worries. And with several times the CLA levels, that ups the fat loss as well."

Kat James, bestselling holistic beauty and health author

Grilled Strip Steak Salad

INGREDIENTS

• 1 clove garlic, minced
• 2 tbsp. bone marrow broth
• 2 tbsp. balsamic vinegar
• 2 tsp. toasted sesame oil
• 2 tsp. brown sugar
• 1 tsp. chopped fresh ginger
• 2 tsp. black pepper
• 1 14-oz. strip steak
• 1/8 tsp. salt
• 16 scallions, white part only
• 1 red bell pepper, halved lengthwise and seeded
• 2 cups torn salad greens

DIRECTIONS:

1. Preheat grill to high.
2. For dressing, combine garlic, marrow broth, vinegar, oil, brown sugar and ginger in a blender or food processor; blend until smooth. Set aside.
3. Press peppercorns into both sides of strip steak. Season with salt. Place the strip steak, scallions and bell pepper halves on the grill and cook for 4 minutes. Turn over and cook until the meat is medium-rare and the vegetables are slightly charred, about 4 minutes more.
4. Let strip steak rest for 5 minutes; slice thinly, against the grain. Cut scallions into 1-inch pieces. Slice the pepper lengthwise into strips.
5. Toss greens with dressing in a large bowl. Arrange on a platter or 4 plates. Top with strip steak and grilled vegetables. Serve immediately.

Chicken Gizzard Curry

INGREDIENTS

• 1½ lbs. chicken gizzards
• 1½ tbsp. ground coriander
• 3 tsp. ground cumin
• 4 tbsp. oil (or ghee)
• 2 medium onions, finely chopped
• 5 cloves garlic, finely chopped
• 1 tbsp. fresh ginger, finely chopped
• 1 tsp. chili powder
• ½ tsp. ground turmeric
• ½ tsp. optional ground fenugreek (or 1 tsp. ground celery seed)
• 2 ripe tomatoes, chopped
• 2 ripe tomatoes, chopped
• 2 tbsp. fresh coriander leaves, chopped

DIRECTIONS:

1. Wash and clean the gizzards well, leave to drain in colander.
2. Put the ground coriander in a small skillet and stir over low heat for a few minutes until roasted to a fairly dark brown and giving out a pleasant aroma.
3. Remove coriander from skillet; set aside.
4. Roast the cumin in the same way.
5. Heat the oil in a large heavy saucepan.
6. When oil is hot, put in onions, garlic and ginger; fry, stirring, until onions are soft and start to turn golden brown.
7. Add the chili powder, turmeric, fenugreek and the previously roasted coriander and cumin; cook, stirring, for 1 minute, then add the tomatoes and salt and stir well.
8. Add the chicken gizzards and stir until they are well coated with spice mixture.
9. Add hot water, enough to cover gizzards, and simmer for 1 hour or until gizzards are tender.
10. Sprinkle with coriander leaves, stir and cook for 5 minutes longer. Serve with hot rice.

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.

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.

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.