New $100 Recipe Contest; New 15% Trivia Test Store Wide Coupon; Fresh Steak & T-bone Bundle Sales; Dr. Serrano - Thoughts On Food Oils; Clever Hanger Steak Recipe with Shallots

U.S. Wellness News Alert
Win $100, Fresh Steak Sale, Ice Cream Discount, Legislation Update, New Pemmican Selections, Hanger Steak & Shallots Recipe, Inventory Upgrades, & New 15% Store Wide Trivia Contest!

August 2, 2009
Monticello, Missouri

Dear John,

Would you like to win a $100 US Wellness Gift Certificate??

Enter our Easy, Breezy Summer Recipe Contest for your chance to win today! Don't wait- the winner will be drawn August 14!

For those of you following HR 2749 - The Food Safety Enhancement Act of 2009, was passed on Thursday by a simple majority (283-242) by the House. However, on Wednesday the House failed to receive the two-thirds super majority vote to pass the bill. Then, it went back to committee for modification, and was voted on again Thursday, when it passed by simple majority under 'closed rule', which is offered to the majority party. Stay tuned, the food freedom fight awaits in the U.S. Senate.

The only good news in the loss of our food freedoms, is that some promising provisions were made, and assurances were given.

For example, the revised bill includes language that would make "exempt from registration and from fees on-farm processors who sell more than half of their product by value directly to consumers or who process grain for sale to other farms." The bill also advises that "the FDA will work very closely with the National Organic Program as it implements this bill to ensure there are no such conflicts."

Our recipe this week features the Hanger Steak. This hard-to-find cut is prized for its flavor, and there is only one per animal which is located between the rib and the loin. Preparation is similar to a skirt steak, and is usually served in thin slices and perfect for fajitas, or the tasty grilled hanger steak with shallots recipe below!

Be sure and take advantage of the volume sale on our wildly popular Cashew Cream Ice Cream. All 6 flavors are on volume sale, stock up and save!

The Fresh Chilled Beef is once again fast approaching. Our fresh (never frozen) beef deadline is this Friday, August 7. Please have orders in by 12:00 noon CST on Friday for shipping the following Wednesday. If you have never experienced fresh beef, this week is an excellent opportunity as the Fresh Steak Package is on sale, a steak sampler sure to please any meat lover!

New U.S. Wellness trivia contest! The first 10 email responders to the following question will receive a single store wide 15% discount good for 30 days. Name the historic significance of Dethlefsen Avenue in zip code 99506.

Warmest Summer Regards,

John, Lee Ann, Megan, Tressa and Jennifer on behalf of the farm families of U.S. Wellness Meats

Toll Free: (877) 383-0051
Direct Line: (573) 767-9040
Fax Number: (573) 767-5475
Email: eathealthy@grasslandbeef.com
URL: www.uswellnessmeats.com
Blog: http://blog.grasslandbeef.com/
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Newsletter Archive: HERE

Table of Contents

INVENTORY NOTES > Beef Liver is back!

DR. ERIC SERRANO M.D., M.S., B.C. > Petroleum Oil Musings

FEATURED RECIPE > Hanger Steak with Shallots

HAPPY COWS > Summer 2009

CHANGE CUSTOMER INFORMATION

HISTORY > U.S. Wellness Meats

ENERGY TIPS > 2 Oounces = 320 calories and No Caffeine

MINIMUM PURCHASE RULES

CONFIDENTIALITY GUARANTEE

ON SALE SELECTIONS

Inventory notes
Week of August 2, 2009

The following are back in stock:

Salt Free Pemmican
Beef Polish Sausage
Whole Primal Ribeye - 6.25 Lbs.
Beef Liver
Wild Red Canned Salmon
Wild Red Pouched Salmon
3 Berry Trail Mix
Berry Powerful Trail Mix
Organic Dried Mulberries
Raw Grass-Fed Gouda Cheese
Raw Grass-Fed Havarti Cheese
Missing lamb selections will surface on August 4

New Selections:

Dr. Eric Serrano M.D., M.S., B.C.
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 15 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

___________________________________________

Dear Dr. Serrano,

What is the reason for products being advertised as "petroleum-free"? Is it a health issue or an environmental one, or both? I have heard that statement concerning items ranging from lip balm to vinegar, and wonder what the connection is.

Also, do you think that people are more receptive to health information and changing their habits now or ten years ago? It seems like the general consumer is suspicious of everything these days, and I have a hard time convincing my family (other than my husband and daughters) that eating healthy is worth the extra investment in time and money. There is an "eat now, pay later" mentality that is hard to shake!

S.D.
___________________________________________

Dear S.D.:

Sometimes I try to follow every rule out there when it comes to food, but this one is so hard to understand, because it just means that it doesn't contain petroleum; an oil or petroleum compound. It might be talking about the oils in it, or the container or just means that they did not use oil products at all, which is good.

Petroleum oils are oils that we put in our automobiles, and are not good for our bodies, nor beneficial in any way. It is just basically another selling point, which although weak, points out nothing more than 'no petroleum.'

In things like lip balm, it is a good idea to avoid petroleum, because you end up eating about 90% of what you put on your lips. Do you really want to be eating something that is made for your car?

In foods, it just means it is ONE of the ingredients that is not synthetic, but doesn't mean the rest of the ingredients are OK. Read your labels carefully.

Regarding your question about people being more conscious about eating healthy now compared to ten years ago; I think people are more conscious now, and when they see friends and family members sick and dying, people are more aware of how disease can be prevented just by eating better and healthier. I am 45 years old and I feel great most of the time, but I actually ate poorly for a period of time, just to prove a point. I felt awful -- tired and sick all the time!

It is sad that your husband does not see the implications and complications of making bad choices for himself, but make him look around, or visit some of the public schools, and he will see what is happening to kids that are not only eating unhealthy, but not exercising. These kids are the future diabetics, heart disease, and cancer, that will eventually break our healthcare system, because we spend it in medicines instead of prevention.

In my office, for every three patients one diabetic walks in-that is a full one-third of my patients-and I have over 10,000 patients. Not very good odds. I can try to help people, but they need to listen and actually implement those health changes.

Best Regards,

Dr. Serrano

Featured Recipe:
Hanger Steak with Shallots

Hanger Steak with Shallots

Ingredients:

1 Tbsp olive oil
2 hanger steaks
Salt and freshly ground pepper
2 Tbsp unsalted grass-fed butter
6 medium shallots, thinly sliced
2 Tbsp red wine vinegar
1/2 cup red wine
2 Tbsp finely chopped Italian parsley

DIRECTIONS:

Heat oil in a large heavy-bottomed skillet or saut� pan over high heat. Pat the steaks dry with a paper towel and season with salt and pepper. When the pan is hot, place the steaks into the pan, and brown on all sides. (Do not move the steak pieces until they have browned on one side, if you move them, they won't brown easily.) Continue to turn them until they are cooked to your preference, 6 minutes total for medium-rare (the steaks will continue to cook as they rest), a few minutes longer for more well done. Transfer the steaks to a warm dish and cover them with foil and let them rest while you prepare the sauce.
Reduce the heat to medium, add a tablespoon of butter and the shallots. Season with salt and pepper and cook, stirring frequently, until the shallots are softened, about 3 to 5 minutes. Add the vinegar and cook until it boils away, then add the wine. Bring the wine to a boil and let reduce to about half. Remove pan from heat, stir in the remaining tablespoon of butter and the chopped parsley.
To serve, cut each steak against the grain into thin slices. Fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.