Marrow - Prehistoric Power; Liverwurst Sale; New Olive Oils; 15% Discount Code

U.S. Wellness News Alert

Prehistoric Power Source, Liverwurst Sale, New Olive Oils, 15% Discount Code

April 11, 2010
Monticello, Missouri

Dear John,

Happy Spring! Trees and flowers are finally blooming in Northeast Missouri and the grass is growing like crazy! We've had a couple showers this week that has made everything lush and green. This is our favorite time of the year, and the cattle are enjoying the fresh pasture as well.

Our friends at Mark's Daily Apple focused on Bone Marrow this week - one of our favorite topics! They describe how prehistoric man and animals are instinctively drawn to the marrow before eating anything else, because they know that's where all the nutrition is. The marrow from grass-fed beef bones is full of healthy fat and protein. There are many ways to take advantage of this nutrient dense food, you can bake the bones so the marrow will melt and leak out and they are great for making soups and stock. If you are looking for a quick and easy way to take advantage of the benefits of marrow, try our beef marrow bone stock. We used Sally Fallon's recipe out of Nourishing Traditions to make the stock, which is great added to any traditional beef recipe.

US Wellness Meats is proud to introduce a special new product line of Cold Pressed Extra Virgin Olive Oil. We are offering seven different flavors, each of which have unique taste characteristics. All of our oils are traditional European olive oils from Southern Italy that have been imported by Pasta Nostra Restaurant in South Norwalk, CT. Visit our product description page to learn more. Olive oil is one of the most highly recommended and healthiest oils to cook with and makes an excellent steak marinade. Check out the Tender Grassfed Meat cookbook for recipe ideas and cooking tips. All olive oil varieties come in a 16.9 fluid ounce glass bottle, and will ship separately from frozen items. Pasta Nostra has been in business 25 years in Norwalk, CT. and has served U.S. Wellness beef and pork since 2008. After being the recipient of some of the finest meals on the planet at Pasta Nostra, we fell in love with the exquisite wine and olive oils. Then we learned about the heritage of Mr. Joe Bruno's ancestors in Southern Italy and why olive oil was their replacement for butter. Mr. Joe returns yearly to source the best grapes and the best olives to later accompany the meals he serves in one of the finest restaurants in all of New England.

Our Macadamia Nut producer launched a new video this week, with an exclusive tour of their farm on Hawaii's scenic big island. According to Johnny Bowden in The 150 Healthiest Foods on Earth, the oil in Macadamia nuts is more than 80% monounsaturated, which is a good kind of fat that has been shown to reduce heart disease and cancer, and possibly even lead to longer lives. Macadamia nuts are also packed with calcium, phosphorus, magnesium, potassium and fiber, and are delicious at the same time! They are perfect to take along when traveling, and make the best (and healthiest) afternoon snacks!

If you are going to be in the Las Vegas area April 28-30 please stop by and visit! We will be attending the Foundations Recovery Network Conference - Holistic Treatment: Changing the Way We Look at Recovery - Body, Mind & Spirit. This is an excellent opportunity to visit with industry professionals about holistic treatment and how to bring together the body, mind and spirit. We look forward to spreading the word about grass-fed beef and how a healthy, nutrient dense diet can greatly improve treatment and overall health.

Ever wondered how to cook rabbit? Our hard-to-find grass-fed rabbit meat is lean and nutritious, so if you are looking for ways to try rabbit, be sure and see the recipe section below for a tasty rabbit striploin recipe.

US Wellness Trivia Contest!
The first 30 responders who email the answer to the following trivia question will receive a 15% discount code via email on Monday morning, which is good for 30 days. "What are the 3 vegetables used in the Nourishing Traditions Beef Bone Stock Recipe?" Please email your answers to blog@grasslandbeef.com.

Thanks to all who have been participating in our Trivia Contests! In the last news alert, we asked: Approximately how many Marshmallow Peeps are sold each Easter? The answer was a whopping 700 million!

Best Spring Regards,

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

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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 > Miscellaneous Restocks

DR. ERIC SERRANO M.D., M.S., B.C. > How to Boost Iron Stores

FEATURED RECIPE >Rabbit Loin with Bitter Greens

CUSTOMER COMMENT > "Tastes better than store bought!"

FARM PHOTOS > April 2010 Spring Grazing

CHANGE CUSTOMER INFORMATION

HISTORY > U.S. Wellness Meats

ENERGY TIPS > 3.2 Oz = 320 calories, 16 g protein, No Caffeine

MINIMUM PURCHASE RULES

CONFIDENTIALITY GUARANTEE

ON SALE SELECTIONS

Inventory Notes

April 11, 2010

The following are back in stock:

New Olive Oils from Southern Italy:

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

___________________________________________

Dr. Serrano,

My doctor recently diagnosed me with low iron stores. My ferritin level was 9, and he said that it should optimally be in the 100 range. The ferrous sulfate tablets he prescribed (325 mg 3x/day) were full of artificial dyes, fillers, and binders which I would like to avoid.

I do eat grassfed beef at least 4 times a week as well as grassfed beef liver a couple times per week, and I take a relatively small "whole food" iron supplement with vitamin C. My questions are: 1) is there anything else I should be doing diet-wise to increase my iron consumption and iron absorption, 2) is there a supplement, either over the counter or prescription strength, which would contain just the iron with relatively few or no additives, and 3) is ferrous sulfate the best form of iron?

Thanks so much!
Rebecca
___________________________________________

Dear Rebecca:

Has your doctor investigated the reason for low iron in your blood? How old are you? Did you check your gut? Do you have reflux? Also, how heavy are your periods?

I would check the reason for low iron first. If you want to increase your iron level absorption, increase your vitamin C intake at the same time you take your iron. If you don't want to do that you might want to take betaine hydrochloride.

In addition, you want to take an organic source of iron like Standard Process Iron, call Scott at (614) 596-7994 and that will help you a lot. Make sure you find out why you have low iron before you take supplements.

Rebecca, just check all these points and let us know.

Good Luck,

Dr. Serrano

Featured Recipe

Rabbit Loin with Bitter Greens

Ingredients:

2 lbs Rabbit Striploin
Salt and Pepper
2 tbsp whole grain mustard
2 tbsp white-wine vinegar or cider vinegar
1/4 cup plus 2 tbsp extra virgin olive oil
1/4 cup dried cranberries or prunes
1/2 cup dry white wine or Armagnac
1 head frisee or 8 oz. dandelion or mustard greens
1/4 cup almonds, toasted and chopped

Directions:

Sprinkle striploins with salt and pepper. If possible, do this the night before and refrigerate
In bowl, combine mustard and vinegar. Whisk in 1/4 cup olive oil and season with salt and pepper. May be done 24 hours ahead.
Place dried fruit in small saucepan with pinch of salt and pepper and wine to cover. Bring to boil and remove from heat. Drain when cool; remove any pits and cut larger fruit into chunks.
Place large saute pan with lid over high heat with remaining 2 tbsp of olive oil until oil shimmers. Add rabbit striploins and sear well on all sides. Reduce to medium low, cover, and cook until interior is slightly pink.
Allow to rest several minutes, then slice meat thinly on bias while still warm.
In shallow serving bowl, combine frisee or greens, almonds and fruit. Add mustard dressing to taste, warmed slightly or at room temperature; season with salt and pepper and toss well. Add rabbit and toss again.