Dear John,
Thank You! We would like to thank all of our loyal readers and dedicated customers for helping us celebrate our 10-Year Anniversary during the month of September. We would never have made it this far without you, and look forward to another successful 10 years!
For our last anniversay give-a-way, one lucky blog reader won our top ten best selling products. This delicous package included best sellers such as ground beef, tenderloin filets, snack sticks and bacon. Visit the blog page to read all the unique comments and learn what everybody else's favorite products are! Congratulations to blog reader Jan, who is the lucky recipient.
Have you registered for the Weston A. Price Conference yet? It will be here before we know it! US Wellness is a proud sponsor at the conference every year, and this year it is being held November 12-15 at the Valley Forge Convention center in King of Prussia, PA. This conference brings in all the experts on nutrient-dense, natural foods. They have an impressive list of speakers, and every meal is carefully planned with only the best ingredients. For more information, visit the conference home page. Hotel rooms are filling up fast! To get signed up today, visit the registration page.
We are continuing to follow SB 510 - the Food Safety Modernization Act. The Senate has still not voted on this bill, and they are now in recess, which means that many of our Senators are back in their home districts. Now is a great time to meet with them and let them know we want to keep our right to choose where our food comes from and that we don't want any more restrictions on small scale farms and local farmers. You can find your Senator's contact information here.
Our friends at Mark's Daily Apple are in the heat of battle trying to win a "whole cow", donated by us! Visit their website for some primal picnic inspiration, and to see all the entries!
We are still celebrating National Seafood Month! Our popular Wild Caught Raw Shrimp are on sale this week - so now is a great time to stock up! Be sure and visit our October recipe page for tasty seafood recipes and photos. If you are looking for a new seafood product to try, this week our favorite is Albacore Tuna. Wild-caught tuna is packed full of omega-3's and has excellent amounts of Vitamin D, besides that it is just plain good! Our wild-caught tuna makes the best tuna sandwiches, visit our blog for a delicious tuna sandwich recipe. Also, see our recipe section below for a "peachy" halibut recipe.
US Wellness Trivia Contest! Trivia Update! Instead of limiting the 15% promo code to the first 30 responders, we will randomly draw 30 winners who email the correct answer on Sunday, October 10. Promo codes will be emailed on Monday morning and will be active for 30 days. This week's question: "As of 2010, how many glaciers remain in Montana's Glacier National Park?" 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: What Olympic medalist and American record holder is a US Wellness athlete and 'expert'? The answer was: Marathoner Deena Kastor.
Best October 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/
Twitter Link: HERE
Facebook Link: HERE
YouTube Channel: HERE
Newsletter Archive: HERE
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| Inventory Notes- October 10, 2010 | |
The following are back in stock:
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 Dr. Eric Serrano M.D., M.S., B.C.
Question and Answer Column
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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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Dr. Serrano,
I work out 4-6 times a week mostly cross training and resistance, but I'm an ectomorph so it's difficult for me to keep weight on or build muscle. Can you recommend some sort of muscle building protein shake or nutritional supplement that would help me gain and retain muscle mass?
Thanks,
Stacey
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Dear Stacey,
If you want to gain muscle weight but do mostly crosstraining it is going to be awful hard unless you eat like a horse. This takes lots of foods and workouts with resistance exercise at least three times per week. Try to cut your crosstraining to only once per week. If you want to gain muscle weight and want to try shakes, I recommend Muscle Synthesis Lemon or Mixed Berry.
This will allow you to gain muscle weight without the fat and also help you without affecting your gastrointestinal system. You can take it before and after workouts.
Good Luck,
Dr. Serrano
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Featured Recipe
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Halibut with Zesty Peach Salsa
Ingredients: 
- 1/3 cup orange juice
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 teaspoons grated lime peel
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 4 (6 oz) Halibut Steaks
Salsa:
- 2 cups chopped fresh or frozen peaches
- 1/4 cup chopped sweet red pepper
- 1/4 cup chopped red onion
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons orange juice
- 1 tablespoon minced fresh cilantro
- 2 teaspoons lime juice
- 1/4 teaspoon salt
Directions: - In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate.
- Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours.
- In a bowl, combine salsa ingredients; cover and refrigerate until serving.
- If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish.
- Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.
Recipe and photo compliments of Allrecipes.com.
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What Our Customers Are Saying
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From one of our trivia contest winners: What a wonderful surprise! Thank you so much for the opportunity to "splurge" a bit. We have been customers for several years. We buy as much as we can from local farmers at the Urbana Farmers Market in Urbana, Illinois. Still, no one has the quality and consistency of ribeyes that you do. We also trust the quality of your ground beef and organ meats and butter - I could go on! The ribeyes have been our Friday night treat for several years. I travel during the week and Friday nights are special. Whoever gets home first starts our standard meal: ceasar salad, baked garlic, whole wheat baguette, potatoes and, ta-da, we split a ribeye and enjoy it all with a nice bottle of wine - EVERY Friday. We think there is nowhere else we'd rather be and nothing else we'd rather be having for dinner. Thanks so much for making these dinners supreme! And thanks for the gift discount. We do appreciate that! Sally |
October 6, 2010 - Near Monticello, MO
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Cattle enjoying lush October pastures in Northeast Missouri.
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Change Customer Information
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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.
To see past order history click here.
| About U.S. Wellness Meats
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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: Grass-Fed Lamb, Compassionate Certified Pork, Poultry, Wild Caught Seafood, Grass-Fed Bison, Organic Grass-Fed Butter, Raw Grass-Fed Cheese, Raw Honey, Gourmet Rabbit, Wholesale Packs, Nutraceuticals, Pre-Cooked Entrees, Snacks, and Pet Food. |
Energy For Athletes
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Grass-fed beef pemmican bars are a great way to start the day or make a super high energy lunch in seconds packed with protein and calories used by our native American ancestors for centuries. Only online source in the USA.
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Online Store
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Confidentiality Guarantee
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We at U.S. Wellness Meats do not sell, trade or give away any subscriber information. This isn't just an ethical commitment, it's
also a legal one.
Copyright
Copyright © 2009 by U.S. Wellness Meats. All rights reserved. The content, design and graphical elements of this newsletter are copyrighted. Please secure written permission of the author before copying or using this material. Address: eathealthy@grasslandbeef.com
Sincerely,
John Wood
U.S. Wellness Meats
Toll Free: (877) 383-0051
E-Mail: eathealthy@grasslandbeef.com
Phone: (877) 383-0051
On the web: http://www.uswellnessmeats.com
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On Sale Items
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VOLUME DISCOUNT
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