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Dear John,
As February is quickly drawing to a close we want to thank all of our readers and customers who have helped us start 2013 off strong! These past two months have been incredibly busy, and we are doing our best to keep up with the increased demand. We have rearranged some production channels to improve our inventory and are undergoing expansion in our shipping freezer to give our freezer crew some much-needed space!
Even though our growth has been fantastic, we are also at the mercy of the economy. Ever-increasing input and control costs have been pinching for quite awhile, and our board has made the always-difficult decision to raise certain prices. As of March 1, there will be some minor price increases in our store, from 0-5%. Not every category will be affected and most of these increases will come in the beef department. If you have any questions regarding these changes or the forces behind them please let us know.
If you are one of the many Christians observing Lent this year and also trying to stick to the paleo or primal diet, it can make these 40 days quite a challenge. Dr. Eric Serrano offers some advice below in his question and answer series. If you are looking for new seafood ideas, our salmon burgers have been flying off the shelf. The shrimp prawns are an excellent addition to any stir fry, and the canned tuna makes the best tuna salad we've ever had! For some new seafood recipe ideas, be sure to visit us on Pinterest.
How do you start your day? Your morning ritual often determines the mood of your day, so if you are constantly racing against the clock, you are already off to a rough start! Mark's Daily Apple recently shared 13 Healthy Ways to Start Your Day - a great list of easy things that can help ensure your day is off to a great start. Breakfast is an essential part of the morning, and we are here to help with Beef Breakfast Sausage Sliders, Chicken Apple Sausages, Bacon, and plenty of Pork Lard to fry in!
Think diet soda is better for you? Think again. A recent study reports that diet sodas and artificially sweetened drinks might actually increase your risk of dangerous Type 2 diabetes. The article also provides some helpful alternatives to sodas and juices to help kick the soda habit.
Thank you to everyone who commented on our recent Askinosie Chocolate blog post! Special congratulations to Wendy S. who is the lucky winner of our chocolate prize package. Stay tuned to our blog for several more upcoming giveaways! You can also head over to the The Unrefined Kitchen for your chance to win over $570 worth of paleo prizes right now!
Now is a great time to stock up on kid-friendly beef bologna as it is on sale this week. Top it with some smoked cheddar goat cheese, which is also on sale, and you have a great snack! To stay current on all of our sales, giveaways, contests and everything else newsworthy, be sure to visit us on Facebook.
If you had an order that shipped this past week, we appreciate your patronage and patience as we overcame several inventory issues. We are looking forward to a smoother week!
Winter Regards,
John, Lee Ann, Tressa, Jennifer, Amanda and Laura on behalf of the farm families of U.S. Wellness Meats
   
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| Inventory Updates |
Back in Stock: 
*Pemmican, Tallow, Pet Burger, Pork Breakfast Sausage, Pork Chops & Sugar-Free Bacon are all expected to restock on Monday, February 25. Our apologies for the shortages this week!*
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 Recent Health News
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Smoking Bans Linked With 'Successive Reductions' in Preterm Birth
Smoking bans are associated with a "consistent pattern of reduction in the risk of preterm delivery," finds a new study. The study supports the notion that smoking bans have public health benefits from early life.
It is well established that smoking during pregnancy impairs the growth of an unborn child and shortens gestation. Exposure to second-hand smoke has also been found to affect birth outcomes, yet little is known about the impact of recent smoke-free legislation on birth weight and preterm birth.
So a team of researchers, lead by Dr Tim Nawrot from Hasselt University, investigated whether recent smoking bans in Belgium were followed by changes in preterm delivery. In Belgium, smoke-free legislation was implemented in three phases (in public places and most workplaces in January 2006, in restaurants in January 2007, and in bars serving food in January 2010).
The researchers analysed 606,877 live, single-born babies delivered at 24-44 weeks of gestation in Flanders from 2002 to 2011. Preterm birth was defined as birth before 37 weeks.
They found reductions in the risk of preterm birth after the introduction of each phase of the smoking ban. No decreasing trend was evident in the years or months before the bans.
The results show a reduction in the risk of preterm births of 3.13% on 1 January 2007 (ban on smoking in restaurants), and a further reduction in the risk of 2.65% after 1 January 2010 (ban on smoking in bars serving food). These changes could not be explained by several other factors - both at the individual level, such as mother's age and socioeconomic status - and at the population level, such as changes in air pollution and influenza epidemics.
Given that even a mild reduction in gestational age has been linked in other studies to adverse health outcomes in early and later life, our study has important public health implications, say the authors.
"Our study shows a consistent pattern of reduction in the risk of preterm delivery with successive population interventions to restrict smoking. It supports the notion that smoking bans have public health benefits even from early life. More and more countries in Europe are adopting stricter legislation on smoking in public places. These results underscore the public health benefit of smoking ban policies."
BMJ-British Medical Journal. "Smoking bans linked with 'successive reductions' in preterm birth." ScienceDaily, 14 Feb. 2013. Web. 18 Feb. 2013.
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Ask the Doctor |  Dear Dr. Serrano, This is Robbie in San Diego. I love eating Paleo, but I have a problem. This Wednesday is Ash Wednesday. As a Catholic, I am called to fast and abstain (from) meat on Ash Wednesday and every Friday during lent. I choose to abstain Monday thru Saturday. On Sundays, I can eat meat. The Church says fish don't count as meat. In the past, I have avoided everything, even fish, and focused on beans and rice, grains, pasta, etc. Do you have any suggestions? I feel better eating Paleo, but how can I reconcile my diet with my faith at this time of the year? Peace and All Good, Robbie
San Diego, CA_____________________________________
Dear Robbie, Welcome to my predicament because like you, Robbie, I am also Catholic and a meat eater. My family has also followed the tradition of eating seafood every Wednesday and Friday but your question brought more questions of how and when did tradition of eating seafood was allowed. So I dug into my sources and asked one of my best friends and weight lifting partner Father Willeman about seafood, meat and how Christians came up with the seafood idea, and here are his answers: - Fish was considered "standard faire" in early Christian times. In many areas of the Roman Empire including Palestine, fish was very common. Whereas meat was considered a luxury. As Lent calls us to periods of simpicity...fish was considered simple food.
- Because Christ sacrificed his own flesh on the cross on Good Friday, the Christian Church introduced the practice of fasting from flesh (meat) on Friday's of Lent.
To your friend who wants to eat Paleo: the point of the practice of not eating meat, giving something up, etc., is to remind us of our need to simplify our lives and to make a gift to God as thanks for our salvation. If your friend wants to eat Paleo...why not give something else up instead? Eat the Paleo but make some other sacrifice. This is perfectly acceptable. Fr.W+ I hope Robbie this helps you with your decision, and please let us know. Thank You, Dr. Serrano__________________________________
This is a friendly reminder to email any health and wellness questions for the Dr. Serrano question and answer series. Answers will appear in future issues of the weekly newsletter under your first name only. Dr. Serrano has been so kind to offer his expertise to any question involving health and wellness. Dr. Serrano has advanced degrees in nutrition, kinesiology and wellness and has a wealth of knowledge from both his farm background, 15 years of clinical experience, and as an award-winning professor at Ohio State Medical School. Dr. Serrano has an outstanding family practice on the outskirts of Columbus, Ohio and works with a select group of professional athletes. |
| Recipe Corner | |
Spicy Baked Tex-Mex Meatballs
Ingredients:
- 1 pound ground grass fed beef
- 1 large egg (or sub a flax/chia egg)*
- 1/3 cup red pepper (about half a red pepper) finely diced
- 1/3 cup green onion, chopped
- 1 medium sized jalapeno, seeded and finely diced (keep the seeds in for more heat)
- 1/4 cup packed fresh cilantro, chopped
- 1/2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1/2 teaspoon garlic granules or powder
- 1/4 cup almond flour
- 1 1/2 teaspoons coarse sea salt plus extra for garnishing (I like to use smoked sea salt)
- 1/2 teaspoon cracked pepper
- Optional:1/2 cup aged raw goat cheddar, grated (or any cheese really, goat is just all that I'm allowed)
* Flax/chia egg: 1 tablespoon ground flax/chia seeds to 3 tablespoons water. Let sit for five minutes.
Directions:
- Preheat the oven to 350 degrees and grease a large cookie sheet or line with parchment paper.
- Add everything to a large bowl and gently mix till well combined.
- Make golf ball size (or larger) out of the meat mixture and place them about 1 inch apart on the prepared cookie sheet.
- Bake in the oven for about 20 minutes or until the internal temperature of the meat balls reaches 165 degrees. Remove from the oven, sprinkle with coarse sea salt and allow them to rest for a few minutes.
- If desired, place the meatballs under the broiler for the last two minutes for a crispier, darker outside.
*Serve however you like, but we enjoy ours over cooked spaghetti squash or zucchini noodles tossed with ghee, sea salt and more cilantro or even pico. Also try them in soup for a great Texas meatball soup.
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Recipe and photo courtesy The Urban Poser. For more unique recipes sans gluten, grains and refined sugars check out her website!
If you are a blogger or food artist and would like to see your recipes published simply email them to recipes@grasslandbeef.com.
   
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| Customer Feedback |
Hello!  Thanks for the wonderful meats you provide! I just recently discovered you.
This year, for the first time ever, we did not have a turkey for Christmas dinner. We had Italian Sausage, Flat Iron steaks, and Beef Ribs, all from you!! Everyone loved it. I even gave your products to my grown kids for Christmas gifts.
Thank you for making it easier to eat healthy!
Winnie
Pearland, TX |
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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 located 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, Pork, Poultry, Wild Caught Seafood, Grass-Fed Bison, Grass-Fed Butter, Raw Grass-Fed Cheese, Raw Honey, Gourmet Rabbit, Pre-Cooked Entrees, Snacks, and Pet Food.
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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 © 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:
Sincerely,
John Wood
U.S. Wellness Meats
Toll Free: (877) 383-0051
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On Sale!
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