The following items are back in stock:

• 87% burger - 1 pound package
• Box 4L 87% burger - 25 one pound packages
• 87% patties - 2 six ounce patties per package
• box 35 - 87% patties - 32 packages or 64 six oz. patties
• Flat Iron Steaks - four 8.5 ounce steaks per package
• Tri-Tip steak
• Wild Caught Halibut 6 Ounce Filet

Beef Short Rib Family Pack
Pork Baby Back Pork Ribs
Slow Roasted Shredded Beef Bundle

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

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Dear Dr. Serrano,

Is the CLA in grass fed meat or dairy diminished by cooking or heating?

Thank you,

Jean

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Dear Jean:

Any time you heat fat it will change, but it will also happen with any thing you heat at high temperatures, including proteins. The best example i can give you is eggs, people always eat eggs the same way, because they like some form like scramble or fried. The proteins are changed, which is why the shape and consistency of the eggs change, altering the proteins will alter your digestive system.

Jean, if you don't over cook the meat, you will be fine. However, the amount of time you spend cooking it will also affect it.

Dr. Serrano

Brasato Beef Roast with Vegetables

For the beef:

• 1 750-ml bottle hearty red wine (such as Cabernet Sauvignon, Zinfandel, or Syrah)
• 3 tablespoons olive oil
• 2 3-pound beef chuck roasts
• 1 large onion, chopped
• 1 large carrot, peeled, coarsely chopped
• 1 large celery stalk, chopped
• 3 garlic cloves, peeled, smashed
• 1 heaping tablespoon tomato paste
• 1 14-ounce container beef bone stock
• 2 large sprigs fresh sage
• 2 large sprigs fresh parsley
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns

For the vegetables:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 (1-pound) celery root (celeriac), peeled, cut into 1-inch cubes
• 1 pound turnips, peeled, cut into 1-inch cubes
• 1 pound carrots, peeled, cut into 1-inch cubes
• 2 teaspoons honey
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh parsley

Directions:

For the beef:

1. Adjust rack to lower third of oven. Preheat to 300°F. Simmer wine in large saucepan over medium heat until reduced to 1 cup, about 30 minutes.
2. Meanwhile, heat oil in heavy large wide pot over medium heat. Sprinkle roasts with salt and pepper. Add 1 roast to pot and cook until brown on all sides, about 13 minutes. Transfer to large plate; repeat with remaining roast. Spoon fat from pot Add onion, carrot, celery, and garlic to pot. Sprinkle with salt and pepper. sauté over medium-high heat until vegetables begin to brown, about 6 minutes. Add tomato paste; stir 1 minute. Add broth; bring to boil. Add sage, parsley, bay leaf, and peppercorns. Return roasts and any accumulated juices to pot, tucking roasts to fit in single layer. Pour reduced red wine over; cover.
3. Transfer roasts to oven and braise 1 hour 15 minutes. Turn roasts over. Cover and braise until roasts are tender, about 1 hour 15 minutes longer. (DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and keep chilled. Rewarm in 350°F oven until heated through, about 30 minutes.)
4. Transfer roasts to cutting board; tent with foil. Strain braising liquid into medium saucepan, pressing on solids in strainer. Spoon fat from surface of braising liquid; keep liquid warm.

For the vegetables:

1. Melt butter with oil in heavy large skillet over high heat. Add celery root, turnips, and carrots. Sprinkle with salt and pepper. sauté until browned in spots, about 8 minutes. Add 1 cup braising liquid from pot roast. Cover, reduce heat to medium, and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to high, and bring to boil. Stir in honey. Add sage and parsley and cook until sauce is reduced to glaze, stirring often, about 1 minute. Season with salt and pepper.
2. Cut roasts into 1/2-inch-thick slices. Arrange slices on platter. Spoon vegetables around roast. Drizzle some of braising liquid over meat and serve.

- Recipe adapted from Epicurious.com
- Photo courtesy of Epicurious.com

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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 raw cheese, raw honey, gourmet rabbit , wholesale packs, nutraceuticals , seafood, 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.