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Dear John,
US Wellness welcomes the month of May as national Beef Month with steaks emitting the mouth watering aroma as they sizzle on a well tended backyard grill. US Wellness steaks make the perfect celebratory compliment to usher in Beef Month in healthy ancestral diet wisdom. The Thai Style Beef Filet of Sirloin is on sale this week, and requires only 10% of normal cooking time to prepare since it is arrives 90% prepared for the many us with too little time to stand around the grill. For the back yard chefs we have many beef grilling choices from lower priced slice yourself primals, to lesser known value cuts of flatirons, teres major, large top sirloin, and finally to traditional tenderloin filets, ribeyes and strip steaks. Mother's Day is fast approaching on May 10th. You have some very healthy chocolates to select from along side a long list of snacks that have much cleaner labels than their grocery store counterparts. Gift cards are an excellent gift that can be redeemed now or later. Mom's are a precious resource, and we give a special week in advance "Thank You" for all you do that usually goes unnoticed and under appreciated. We encourage you to make 2015 a special year for Mom's Day. Do you ever wonder where all of your delicious cuts of beef come from in beef cattle. Our very clever office staff has assembled the Know Your Cuts blog article which explains in great detail the muscle groups that generate your favorite cuts. The Domestic Man, Russ Crandall has finished a new cookbook titled Paleo Takeout which will likely be another best seller after printing is complete. In the recipe section below, we have a link to the index page to give a glimpse of his recent effort. Lots of tasty paleo cuisine with short preparation time for the super busy. For farm tours, upcoming sales, special events, new cookbooks, recipes, and much more - visit us on Facebook, Twitter, Pinterest, YouTube, or our Blog. We always appreciate your feedback and comments. Warm May regards,
John, Lee Ann, Tressa, Amanda and Laura on behalf of the farm families of U.S. Wellness Meats
    
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Inventory Updates
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 Recent Health News
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Making a Difference in Your Health with Bone Broth
By: Rose Green Ferguson
Cooking bone broth is a lost art that is making a comeback. I remember my mother having a big pot of beef bone broth simmering on the stove during the winter months. My favorite part as a young child was eating the meat off the bones while my dad enjoyed the marrow. After the bone broth cooked, my mom would save the fat and use it for cooking eggs and sautéing vegetables. She used the bone broth itself to make the most delicious beef barley soup. When I married and started a family of my own, I did not continue my mother's practice, but in the past few months I've gotten reintroduced to bone broth. Today I am following in my mom's footsteps as I always have beef or chicken broth simmering in my slow cooker. It fills my home with such a savory smell that everyone who visits my home complements me on the aroma.
As a nutritionist in private practice, I am embarrassed to say I never understood the amazing medicinal qualities of bone broth. I spent weeks researching how to use bone broth to improve my family's diet and my client's health. To my amazement, this economical brew is packed with many nutritional benefits. In its' own right, it is a superfood.
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Story Source: Rose Green Ferguson is a nutritionist in private practice in New Jersey. She holds a Master's Degree in Nutrition from New York University, is a Registered Dietician, and is a Certified Health Counselor.
Rose may be contacted via email: nutritionalhealthconsultant@yahoo.com
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Customer Feedback |
Dear US Wellness, Holy cow was this good. I served it for a birthday dinner, and it was seriously one of the best prime rib dinners I've had. I would highly recommend it. J. Nickel MI. |
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Recipe Corner |
Chile Colorado
Ingredients:
- 4 cups chicken broth
- 6 dried large red chili peppers (New Mexico, Guajillo, or Anaheim), stems removed and seeded
- 3 dried Ancho chili peppers, stems removed and seeded
- 2 lbs beef stew meat
- 1 tbsp white rice flour (coconut flour okay)
- 1/2 tsp salt, more to taste
- 1/4 tsp pepper, more to taste
- 2 tbsp olive oil or ghee
- 1/2 medium white onion, chopped
- 1 jalapeño pepper, seeded and coarsely chopped
- 6 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp dried oregano
- juice of 1/2 lime (1 tbsp)
Intructions:
- In a stockpot or dutch oven, bring the chicken broth to a boil. As the broth heats, tear the chili peppers into large pieces and place them in a large bowl; once the broth is boiling, add it to the bowl of peppers. Loosely cover with a towel and steep for 20 minutes to soften the peppers. Rinse out the dutch oven.
2. About 10 minutes before the peppers are softened, prepare the stew meat and aromatics. Toss the beef with the flour, salt, and pepper. In the dutch oven, heat the oil over med/high heat until shimmering, about 1 minute. Add the beef pieces and brown, about 5 minutes altogether, turning occasionally (brown in batches if needed to keep the beef from overcrowding). Remove the beef and set aside, then reduce heat to medium and add the onions. Sauté until softened, about 5 minutes, stirring occasionally.
3. As the onions soften, blend the sauce. Pour the reconstituted peppers, chicken broth, and jalapeño into a high-speed blender and blend until smooth, then set aside.
4. Once the onions are soft, add the garlic, cumin, and oregano. Sauté until aromatic, about 30 seconds, then return the beef (and its accumulated juices) to the dutch oven. Through a strainer, pour the sauce into the dutch oven. Discard the solids that accumulate in the strainer (see the picture below). Bring to a simmer, then cover and reduce heat to low. Simmer until the beef is tender, about 45 minutes.
5. When the beef is ready, uncover and add the lime juice and taste; add salt and/or pepper if needed. Increase the heat to medium and allow to simmer uncovered until slightly thickened, about 5-10 minutes. If you want to add more spice to the dish, now would be a good time to add a hot sauce of your choice, like Chipotle Tabasco sauce. Serve with whatever you'd like, but you can't go wrong with rice, radishes, peppers, cilantro, and lime wedges. Or maybe some grilled cactus?
Servings: 4
Time: 1 hour 20 minutes
Difficulty: Moderate
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This recipe and photo are courtesy of Russ Crandall of Domestic Man fame Click here for Ancestral Table to taste "Fundemental , traditional dishes that are historically relevant." Mr. Russ Crandall has researched 900 years of traditional cooking and has uncovered fascinating diets within the roots of our family trees.
News, news, ness: Russ Crandall has just sent his newest release PALEO TAKEOUT to the printer this past week. You can click here to see the complete list of recipes featured in his new release coming soon.
__________________________________________ If you are a blogger or food artist and would like to see your recipes published simply email us.
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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, Dairy Products, 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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