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January 27, 2016 Canton, MO
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US Wellness Meats NewsAlert - In This Issue
Recipe Corner - Miso-Marinated Boneless Short Ribs (See Below~ Boneless Short Ribs on sale this week!)
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It is hard to believe that the first month of the year is almost finished. We have been busy consolidating the many elements of our business under our new roof. Have to say ... it is nice to have the gang together in one place. Did you miss out? Last Friday we hosted a Breakfast Sampler Package giveaway on our Instagram page. We hope you will JOIN US and then you too can follow along as we chronicle life at US Wellness and host the occasional surprise giveaway as well. We have a new item for our store Free Range Organic Ground Turkey compliments of the Diestel family. Pure ground white meat turkey that is 98% lean, organic, non-gmo, with no additives or skin !!! Can't get much better than this. Our supplier of Bison is being overrun by demand for Bison Stew Meat ... so this week's restock is the last batch for a while. So get yours before it's gone. Sale items for the week include Hickory Smoked Beef Back Ribs and Chicken Wings both of which make great Super Bowl eats. Other sale items include Beef Pet Burger, Boneless Short Ribs, and Beef Pemmican Bar. Restocks so far this week include several of our Bison products, along with Boneless Pork Chops, Pork Breakfast Sausage, Pork Tenderloin, Beef Bacon, and two items that make great treats for your upcoming Super Bowl Party Beef Italian Sausage, and Beef Polish Sausage.
Contests & Giveaway News- Mark Sisson's Primal Blueprint Video Contest is closed. The entries are in and Mark and his team have narrowed the entries to the 5 finalists and now you can vote for your favorite. Voting will close and a winner will be announced at 6 pm PST, Wednesday, January 27th.
- The Paleo Dork Contest winner was announced and the winner of the $100 USWM gift certificate is Tim B.
- Continue checking our newsletters and social media pages for details on more upcoming contests and giveaways. (Facebook, Instagram)
SNEAK PEEK ... Due to the busyness of the new building last year, it has been several months since we last spotlighted a chef on our website. Well, the wait is over, because in February we are bringing back the very popular FEATURED CHEF to our website. So stay tuned to find out who our Featured Chefs will be. Take advantage of the sale on boneless beef short ribs and try Russ Crandall's recipe for Miso-Marinated Boneless Short Ribs.
Finally we know it can be confusing determining what is healthy when it comes to consuming fats. This week's Science Daily article helps clarify the issue with information from researchers at Tufts University who are advocating for changes to the US Dietary Guidelines when it comes to Total Fat Intake.
Cheerful Wintry Regards, John, Lee Ann, Tressa, Laura, Deric, and Courtney on behalf of the farm families of US Wellness Meats. Toll Free: (877) 383-0051 Direct Line: (573) 767-9040 Fax: (573) 767-5475 www.uswellnessmeats.comeathealthy@grasslandbeef.com
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All sale item discounts expire at 10:00 pm CST on Saturday January 30, 2016.
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Source: Tufts University In a Viewpoint published in the Journal of the Medical Association (JAMA), researchers from the Friedman School of Nutrition Science & Policy at Tufts University and Boston Children's Hospital call on the federal government to drop restrictions on total fat consumption in the forthcoming 2015 Dietary Guidelines for Americans.
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| Boneless Beef Short Ribs
(on sale this week!)
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"Definitely buying again"
"I bought 4 lbs of these to make Christmas dinner and was completely happy with what I received. They had excellent fat distribution and required very little trimming. What was on the inside easily cooked out after 7 hours of low temp braising. Much better than the short ribs available at stores locally!"
Brad Y. Elyria, OH
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US Wellness Store - Quick Links
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| | Miso-Marinated Boneless Short Ribs |
Miso-Marinated Boneless Short Ribs
Author: The Domestic Man
Time: 1 hour 20 minutes, plus time to marinate
Difficulty: Easy (Primal, Gluten-Free, Perfect Health Diet)
Serves: 4
Ingredients:
- 3 tbsp miso paste
- 2 tbsp mirin
- 1 tbsp sake or other white wine (if none available, use 1 additional tbsp of mirin)
- 1/4 tsp ground white pepper
- 2-3 lbs boneless short ribs
- chives to garnish
- Combine the miso paste, mirin, sake, and white pepper in a small bowl.
- Pat the short ribs dry with some paper towels, then liberally spread the miso mixture over the ribs; transfer to a resealable plastic bag and marinate for at least 4 hours, overnight preferred. Can be marinated for up to 48 hours.
- Preheat your oven to 225F. Line a baking sheet with tin foil, then cover the foil with a wire rack. Place the short ribs on the wire rack, fatty side up, leaving a few inches of space between them to allow air to circulate. Bake until they reach an internal temperature of 125F for rare short ribs, or 130F for medium-rare short ribs, about 1 hour. (To assist in checking the temperature, I use a bluetooth-enabled oven thermometer; a quick-read thermometer will work fine, just check it every 5-10 minutes after 40 minutes.)
- Remove the sheet of short ribs from the oven and increase the temperature to 500F; loosely cover the ribs with foil as the oven heats. Once the oven comes to temperature, switch it to "broil" and place the ribs in the oven. Broil until the tops crisp and start to blacken, about 2 minutes, then remove from the oven. Allow to rest for 5 minutes, then slice and serve garnished with chives.
** Sake is readily available in most liquor stores, often in small bottles that are perfect for cooking. Buy one that you'll enjoy drinking; just be sure to reserve 1 tbsp for this recipe! __________________________________________________
Thanks to Russ Crandall for this recipe. Check out his website The Domestic Man where you'll find gluten-free and Paleo-friendly recipes posted every Tuesday. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective. Russ changed his diet in 2010 and it had a profound effect on some serious health issues. He has since worked as a contributor to Food & Wine, Yahoo! Food, and AOL.com's Kitchen Daily; his recipes have also been featured in People Magazine, The Huffington Post, BuzzFeed, and Mashable. This website was a finalist in the 2013 Saveur Best Food Blog Awards. His debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, was released in 2014, and a second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015.
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If you are a blogger or food artist and would like to see your recipes published in our newsletter simply email us at eathealthy@grasslandbeef.com.
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Farm Photos - Tasmania Cattle
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| Content Cattle enjoying the great winter grasses Alabama Salad Bar!
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| Happy Cattle enjoying warm winter grazing along the Gulf Coast!
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- All orders must weigh at least 7 pounds in order to ship, to ensure everything stays frozen during transit.
- $75 minimum purchase requirement, since we have built the cost of shipping into the price of each product.
- You will never be charged extra for shipping.
- There is a $7.50 handling fee upon checkout.
- The South Carolina Chicken Bundles, BBQ Sauce, produce and cookbooks ship from separate locations, so they are not included in the 7 lb weight minimum. The shopping cart will keep track and remind you if your order is under the 7 lb limit.
Weight Discount- Receive a $25 discount for every 40 pounds you order. This offer excludes items that ship separate such as the South Carolina Chicken, produce and fresh bundles.
- This is our way of saying thank-you for purchasing in bulk!
- This can be any combination of products totaling 40 pounds and does not have to be specific to any category. Each 40 pound interval will yield the discount - for example, order 80 pounds and we'll take $50 off!
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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 authors before copying or using this material. Submit request to eathealthy@grasslandbeef.com
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