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Dear John,
We thank the sun for another glorious season of energy for green plants. The real magic takes place in ruminant animals yielding delicious beef steaks, beef burgers, lamb choices, bison selections, butter and raw grass-fed cheese.
We are celebrating 15 years in business this month! And because we wouldn't be here without you, we are celebrating with a giveaway. Submit a product review on our website and you are entered to win a $100 Gift Certificate. Click here for more information about the giveaway. Duck breasts are back in stock this week. Give them a try with this recipe from Eileen Laird. After attempting several different ways to prepare the duck meat she settled on this recipe. Here's what she has to say, "To me, it's perfection, yielding a crispy skin, tender meat, and plenty of duck fat leftover for future cooking projects." Don't be fooled by the simplicity, this is delicious! Website upgrade scheduled: - Sunday, September 20th from 10:00 PM CST to midnight a major improvement in site appearance, and functionality will be installed
- This will be the last major installment of our new website system that went live on January 28th
- We thank you for your patience over the last 8 months of new website deployment
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. Best last day of summer regards,
John, Lee Ann, Tressa, Amanda, Laura and Deric on behalf of the farm families of U.S. Wellness Meats
    
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Inventory Updates
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** Also there is a limited supply of chicken hearts, liver & feet restocking early this week.
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Recent Health News
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High protein foods boost cardiovascular health, as much as quitting smoking or getting exercise.
Source: University of East Anglia
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| | High Protein Foods Good For Your Heart. |
Eating foods rich in amino acids could be as good for your heart as stopping smoking or getting more exercise -- according to new research from the University of East Anglia (UEA). A new study published today reveals that people who eat high levels of certain amino acids found in meat and plant-based protein have lower blood pressure and arterial stiffness. And the magnitude of the association is similar to those previously reported for lifestyle risk factors including salt intake, physical activity, alcohol consumption and smoking.
Continue reading...
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| Customer Feedback |
 OMG ..... This breast was scrumptious!!!! I have only eaten duck when out to a restaurant. I used a very simple recipe (covered with herbs de provence and a little oil) seared and then oven roasted for just a few minutes. I could not have had a better experience paying mega bucks in a restaurant. This was superb. Thank you for offering such high quality products. Sharon H. Kenai, AK
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| Recipe Corner |
Author: Eileen Laird
Serves: 2
Difficulty: Easy
Ingredients:
Instructions:
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Pat duck breasts dry with a paper towel.
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Using a sharp knife, crosshatch the skin. (If you're not sure what this means, you want to cut through the skin, but not so deep it cuts into the meat. The fat lies between the skin and the meat, and the crosshatch pattern allows it to render as it cooks.
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Sprinkle both sides of duck breasts with sea salt and then put them skin-side-down in a large, cold, dry skillet. Cover with a fat splatter guard, if you have one. Otherwise, leave the skillet uncovered. -
Turn heat to medium and set timer for 15 minutes. That's approximately how long it takes for the fat to melt out from under the skin and into the pan, which allows the skin to turn crispy. It might take a few minutes less or a few minutes more, so keep an eye on it.
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Once the skin looks thin, golden and crispy, turn the duck breasts over and cook another 5 minutes.
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Remove from pan and allow to rest 5 minutes. Then carve into diagonal slices.
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Save the rendered fat to cook other things, and keep it stored in the refrigerator. Root vegetables are especially delicious cooked in duck fat.
______________________________________________ Eileen is the heart and mind behind the website and blog Phoenix Helix. In 2012 she was diagnosed with Rheumatoid Arthritis and became determined to reverse her condition by "using food as medicine." If you want to learn more about her journey and find resources and inspiration from someone who is living with autoimmune disease check out her site. ______________________________________________
If you are a blogger or food artist and would like to see your recipes published simply email us.
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US Wellness - Converting Sunlight Energy Into Ribeyes
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Happy cattle in South Alabama on a very pleasant September 16th afternoon. Note the cattle egrets which live with the cattle and assist in all natural fly control. 
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Customer Information
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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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