Iventory Updates

The following items are back in stock:     

• 85% Lean Ground Beef 
• 75% Lean Ground Beef 
• Beef Marrow Bone Stock 
• Bottom Round Roast  
• Sirloin Steak Patties 
• Petite Top Sirloin 
• Flank Steak  
• Whole Chicken 
• Lamb Marrow Bones   

Dr. Eric Serrano MD, MS, BC

Question and Answer Column

Dear Dr. Serrano,  

Is it possible for an athlete to eat too much grass-fed, hormone-free calf liver?  Should one be concerned about its high heme iron content at high levels of consumption?  Thank you.

Strength,
Tim 

_____________________________________ 

Dear Tim,

How much is too much?  If you mean to tell me that the person is eating only calf liver as his only source of protein, then the answer is yes.  If you mean that the athlete is having it every day, once or twice a day, then the answer is no.  But it is always good to use different sources of proteins to prevent food allergies. 

In addition, each time he eats the liver is it cooked the same or different?  Because that will also affect it. 

Good luck,

Dr. Serrano

David Csonka

We are excited to introduce blogger David Csonka to our newsletter staff!  He is the author of the blog Naturally Engineered and an avid crossfit and paleo enthusiast who is also a contributor to the Paleo Magazine.

How to Eat Paleo on a Budget

This article series presents strategies for eating high quality health foods while sticking to a budget.      

#5: Don't Waste Anything

Somebody on a tight budget has little room for wasteful behaviors. There is no excuse for throwing away leftover scraps from a meal, or watching expensive food spoil in the kitchen. With a bit of creativity and planning you can make the most of your food purchases and turn one night of cooking into meals for several days.
 
Store Your Leftovers
 
If there is even just one bite of food left on your plate, which you have no intention of finishing, you should save it. Throwing away food is equivalent to throwing away your money. You need to invest in a decent set of storage containers to put food and other cooking ingredients in till you eat or cook them. How strict of a budget you're operating with will determine the quality of containers you'll be able to buy. I recommend investing in some higher quality glass containers, since they won't leak harmful plastic chemicals into your food.
 
Save Cooking By-Products
 
Often times, when you are finished cooking you are left with little scraps or oils that remain after preparing your meal. There is probably something you can do with each of those items, so get creative. Even if the results don't contribute to a new meal, if they save you from buying something else then you've saved money. Mission accomplished.

The fat left in a pan or pot after cooking some meat can be strained and stored for later as cooking oil for other meals like stir fries or sauteed vegetables. High quality butter and olive oil can be expensive, so saving the fat from your meat is a good idea. It's a good idea to remove any remaining bits of meat floating around in the oil.
 
You can either buy a specially made kitchen gadget to simplify the process, or you can just use a basic measuring cup and a small colander to accomplish the same thing. Just place the strainer over the cup and pour the leftover grease through the colander into the cup. Throw that into the fridge so that it stays stable. Oil with a high content of saturated fat will be stable at room temperature, but lower quality meat will likely have higher amounts of polyunsaturated fat in them, which will need to stay cool.
 
If you have bones leftover from cooking a chicken or some beef ribs, you can definitely use them to make some bone broth or soup. Chicken, pork, and beef bones can be frozen and saved to make homemade stock. Unwanted parts of vegetables like leafy tops and skins can also be saved to flavor the stock. Having stock as the basis of most of your meals won't just cut down on your grocery bill, it's also very healthy. Stocks are full of nutrients that we only find in good quantity in bones.
 
Unappetizing trimmings left over from your meat can make great pet treats. Generally, cats and dogs love raw meat, it's what they evolved to eat in the wild as their undomesticated counter-parts. Just be mindful of the quality of the meat, whether or not it's been cooked, and if it poses any contamination danger to your pet.
 
The Bottom Line
 
One can't afford to throw away perfectly good scraps of food. In other parts of the world this would be unthinkable. Save every bite that could be a snack for later, and turn cooking by-products into reusable ingredients for other meals or pet treats.    

__________________________________________

David Csonka is a blogger and natural health enthusiast living in Denver, Colorado. His blog naturallyengineered.com covers topics ranging from evolutionary diets to barefoot running and natural movement. He attended the Florida State University where he graduated with a bachelors and masters degree in Information Science. His interests include running and exercising outdoors, hiking, exploring, and capturing the natural world through the lens of his camera.

Brown Butter Hanger Steak       

Ingredients:

• 1-1.5 lb hanger steak  
• 1 tablespoon Kerrygold butter 
• Light sprinkle of truffle salt 
• 2 cloves minced garlic 
• Handful of lemon thyme (whole sprigs)  

1. Preheat oven to roast at 400. 
2. Rinse steak under cool water, and pat dry with a paper towel. 
3. Carefully trim any silver skin from the steak. (It is always best to trim the silver skin when doing any fast cooking. Slow cooking will melt the tough tissue away, but when grilling, searing, or broiling, you want to make sure that this part of the meat is removed.) 
4. Heat a cast iron skillet (or other oven save skillet) over medium heat. 
5. Add pastured butter to skillet, and cook until butter starts to brown. 
6. Sear steak in brown butter, 2-3 minutes a side, flipping once (for a thinner steak, try 1-2 minutes a side). 
7. During the last minute of searing on the second side, sprinkle the top of the steak with truffle salt, minced garlic, and top with lemon thyme sprigs. 
8. Remove from heat, and place skillet in the oven. 
9. Roast the steak for 10-15 minutes (for a thinner steak, try 7-10 minutes). 
10. Remove steak from oven, and allow to rest for 10 minutes. 
11. Slice, and serve  

Wholesale Hello!

We are happy to introduce a new section in our News Alerts that will shine some light on a featured US Wellness Wholesale customer.  We have many wholesale outlets around the country that many customers may not be aware of, so this is our chance to brag about them!  If you are interested in becoming a US Wellness wholesaler, simply drop us an email at: eathealthy@grasslandbeef.com.   

Our Wholesale Hello! this week takes us to Paradiso Crossfit, one of our favorite gyms which is located in Marina Del Rey, CA.  They are a great example of a CrossFit community dedicated to the success and health of their members.  Their website is filled with great info explaining what CrossFit is and how to get started, as well as gym member profiles and plenty of WOD's.  You can also follow them on Facebook for more info, client reviews and workouts. 

Since nutrition is such a key part of any workout regimen they have been offering their members a place to buy grass-fed meats and high quality protein.  By buying in bulk everything ships right to the gym and members can pick up their orders when they stop by for a workout.  If you have a CrossFit gym or fitness center in your area that is looking for a source of grass-fed products for their members have them drop us an email! 

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