|
Dear John,
Democracy is similar to the four seasons,
every 4 years on the first Tuesday in
November we get to express our opinion at the
ballot box. I don't know about you, but I am
personally glad to see an end to the pounding
of political ads we have all endured during
2008. I just hope common sense above and
beyond the
call of duty will prevail in a non-partisan
manner for the next 12 months to right our
listing ship.
This note is penned as a biting November wind
howls across the midwest carrying hints of
the record snowfalls in the upper Great
Plains. However, the grazing animals always
seem to enjoy the transition from summer to
winter as their hair coats take on a pristine
shine of new growth for the colder days
ahead. This is especially evident this fall
due to the outstanding pasture for this time
of year. Omega 3 and CLA levels will be
better than normal do to the premium pasture
salad available for the entire growing season
of 2008.
The recipe section features the teres
major or often referred to as the
shoulder tender.
For many of you, this is an unknown
steak selection. However, for savvy white
table cloth chefs, it is a culinary secret.
Simply stated, top chefs will marinate and
convince 95% of their customers it is
tenderloin
filet. The secret is the teres
major muscle is the 2nd most tender muscle in
the beef animal. The teres
major is used in
a support role versus the muscles used for
walking that get used on each step the animal
takes.
Slicing the long cylinder shaped muscle into
petite tender medallions will resemble
tenderloin
filet
mignon to the untrained consumer.
Plus, the flavor will rival tenderloin filet
if the chef is on his game.
The good news is, you will save 55% on a per
pound basis with the teres major over the
tenderloin filet with current store pricing.
I can assure the flavor profile difference
is far less than the price difference.
We suggest you purchase a teres
major package this week and
experience one of the best kept secrets in
the beef market place.
A special thank you is in order for Sally
Fallon and her management team for the
Weston
A Price annual convention occurring in San
Francisco this weekend.
Megan and McKenzie are working their tail
feathers off at the U.S. Wellness booth and
report a record frenzy for organ
sausages and
beef
sticks.
It is always a delight to attend WAP
events
as all participants understand what we do as
well as any group in America today. Believe
it or not, Sally Fallon hosted the first
gathering less than 10 years ago in a church
basement near Washington D.C. with 20
attendees. That humble beginning has
swelled to ~ 1400 this weekend in San
Francisco from all over the world.
U.S. Wellness will always be grateful for the
doors you opened for our fledgling company.
Warmest regards,
John, Lee Ann, Megan, McKenzie and Tressa
on behalf of the farm families of
U.S. Wellness Meats
Toll Free: (877) 383-0051
Email: eathealthy@grasslandbeef.com
URL: www.uswellnessmeats.com
| INVENTORY NOTES - NOVEMBER 9, 2008 |
 |
|
The following items are back in stock:
|
| WEEKLY SALE ITEMS |
|
|
Sale expires at 5:00 p.m. CST Saturday,
November 15, 2008
|
| DR. ERIC SERRANO M.D.; QUESTION and ANSWER COLUMN |
|
|
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 now appear below and in the bi-weekly
U.S. Wellness 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 background and 14 years of clinical
experience. This includes working with a
number of world class athletes and a large
local family practice in Ohio.
Please
email using the address below and place Dr.
Serrano's name in the subject line. Answers
will appear in future U.S. Wellness
Newsletters or below in News Alerts.
Dr.
Serrano is an M.D. with advance degrees
in nutrition, kinesiology and wellness.
Dr. Eric Serrano M.D.
475 North Hill Road
Pickerington, OH 43147-1157
EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Hi Dr. Serrano:
My three year old has eczema. The doctor put
her on creams that only made the situation
worse. I was told that fish
oil would help. I put it in her juice,
but she didn't like the taste. Then someone
suggested flax oil. I have been using that
with good results. Recently I read an
article stating that flax oil causes cancer.
Is this true?
Sincerely,
Shirley
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Dear Shirley :
I have two questions.
Was your baby
breast fed?
Did you take fish oils
during your pregnancy?
The fish oils might help if she has an
omega 3 deficiency, but what if she has a GLA
deficiency or a monounsaturated
polyunsaturated imbalance?
Flax seed doesn't cause cancer, but any
polyunsaturated fat might increase the
chances if it comes from canola or corn oil.
If you are getting good results with the flax
oil then continue it, but I would also stop
dairy for a while and add GLA to make sure it
is completely gone, or call Mark Harmon at
(419) 230-9853 and ask him for alpha omega -3,
but the pills might be to big for her.
You might have to open them and put the
contents in
apple sauce
Good luck,
Dr. Eric Serrano
|
| FEATURED RECIPE |
|
|
Tender Herb - Marinated Teres Major
Steak / Shoulder Tender
Ingredients:
- 2 teres
major steaks ( 2nd most tender
beef muscle)
- 1/4 c. onion minced
- 2 tbsp. parsley, chopped
- 2 tbsp. white vinegar
- 1 tbsp. olive oil
- 1 tbsp. Dijon-style mustard
- 1 clove garlic, minced
- 1/2 tsp. dried thyme leaves
- dash all natural U.S. Wellness seasoning
Instructions:
- Slice teres
major into 1 inch filets.
- Combine onion, parsley, vinegar, oil,
mustard and thyme.
- Place teres major filets in plastic bag
and marinate, spreading evenly over both
sides of the filets.
- Close bag securely and marinate in
refrigerator 6 to 8 hours or overnight
turning at least once.
- Pour off and discard the marinade.
- Place teres major filets on rack in
broiler pan so surface of meat is 3 to 4
inches from the heat.
- Broil 16 - 18 minutes to desired doneness
(rare to medium rare), turning once.
- 4 - 6 servings
Adapted from cooks.com
|
| NOVEMBER GRAZING NEAR MONTICELLO, MO. |
|
|
|
| CHANGE CUSTOMER INFORMATION |
|
|
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.
|
| ABOUT U.S. WELLNESS MEATS |
|
|
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 raw
cheese, raw
honey, gourmet rabbit ,
artisan
soaps, wholesale packs,
nutraceuticals ,
seafood,
grass-fed
goat , pre-cooked
entrees and on sale products.
|
| ENERGY FOR ATHLETES |
|
|
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.
|
| ONLINE STORE |
|
|
|
|
|
