Please note the selection of grass-fed meats, free range chicken, brown eggs, grass-fed butter, grass-fed raw cheeses, raw honey, certified humane pork, gourmet rabbit, free range bison and wild salmon for the summer grilling season.

We are excited to note the inclusion of 11 cuts of grass-fed goat plus liver, heart and rocky mountain oysters. Goat is a very lean meat with the same health properties as grass-fed beef, lamb and biso n. However, if you are looking for lean meat the grass- fed goat is very low fat and rivals our gourmet rabbit.

We apologize for supply issues 10 days ago leaving voids in 87% burger, 6 ounce filets, London broils, large top sirloin, beef liver, Italian beef sausage and ribeye primal. All items are restocked with only the large top sirloin in critical low status. We intend to have sirloin tips restocked by mid October at the latest.

Several beef cuts could experience short term shortages as demand continues to surge.

On the horizon, look for USDA certified organic shrimp to appear by mid October. The farm families sampled both pre-cooked and raw shrimp and it was off the chart for taste and texture. The pre-cooked shrimp was so good direct from the package, no dipping sauce was necessary.

Good news and bad news form Met-Rx Strongest Man Contest completed in China in mid September. For the first time since the early 80's an American came away with the victory. Phil Phister age 35 from Pennsylvania took the honors. Jesse Marunde put up a valiant fight but was hindered with a muscle injury that progressed in severity from event to event. Knowing Jesse, he will come back like a true champion and compete for the top spot on 2007. The contest was held on a very scenic beach in SE China near North Vietnam with day time highs in the upper 90's and lower 100's! Again . . . hats off to Jesse for the gallant effort he put forth with a bad "wheel".

According to the CDC, an estimated 73,000 cases of E. coli infection and 61 deaths occur in the United States each year. What can we do to protect ourselves? Incorporate more friendly bacteria into our diets. Having a healthy population of beneficial microorganisms in our gut have many benefits, which includes protection from harmful bacteria. Also known as probiotics which can be obtained not only through supplements but also a variety of specific foods.

There are many beneficial probiotic foods and supplements and today we will focus on Grainfield's Wholegrain Liquid and Lemon and Ginger. These refreshing effervescent liquids are an active source of friendly lactobacillus bacteria, a natural source of vitamins, amino acids and enzymes. These high quality probiotic liquids are fermented to achieve high, active levels of probiotic bacteria sustained in a ready, liquid medium immediately available for use within the digestive system.

These liquids can also be used to make your own fermented or cultured foods. A quick and simple recipe would be to fill up a Ball canning jar with organic baby carrots. Then add Lemon and Ginger to the top of the jar, close the lid and let set on the counter for five days. You now have some tasty fermented baby carrots. You can munch on these healthy snacks and also drink the liquid to get double benefits.

If you would like to learn more about these powerful healthy, friendly, life-supporting bacteria, please review the following article, probiotic faq. We will continue this series on probiotics each month, which will include a variety of articles on probiotic foods and supplements, recipes, benefits, and the latest news. Please join us in building healthier lives.

U.S. Wellness Meats is pleased to feature Dr. Al Sears and his intriguing book, The Doctor's Heart Cure. Today Dr. Sears discusses
Beat the “National Eating Disorder” .

Americans jump from one diet trend to the next – whether it vilifies a nutrient category like fat or deifies a single food as the savior. But just where has obsession with healthy eating gotten us? Obesity has continued to rise now affecting one in five Americans. And incredibly, over 60% of American adults are now overweight.1

Somehow, what I call our “national eating disorder” has turned us into the fattest people in history. We’ve also seen an explosion of other diet- related problems. And, so many of my new patients just can't figure out why they’re so tired.

Americans want so badly to be healthy, but they're clearly missing out on something when it comes to what to eat.

How Did We Become Overfed Yet Undernourished?

Best selling author, Kat James, and her widely read book "The Truth About Beauty" has some very timely advice for both young and old.

For close-up, individual tips and advice, join Kat on the Outer Banks during the first week of November at a beautiful resort in Corolla, N.C. You will taste many new nutritious foods and will be personally learning from Kat. It is a wonderful get-a-way, where the sand meets the water.

You will have a whole new outlook on sugar and discover several excellent sugar substitutes. Plus you can throw your calorie counting and scales away with Kat's refreshing common sense methodology on weight loss and overall health.

Last call to join Kat James on the Outer Banks this Fall for a Total Transformation Workshop 7 day ocean front program from November 6th through November 11th, 2006 in Corolla, North Carolina. This will offer you a golden opportunity to have a unique transformation experience with Ms. James in a small group setting with like minded individuals from around the world.

Do not forget to take advantage of the 40 pound $25 discount by ordering 40 pound combinations of beef, lamb, pork, butter and raw cheese. This is our way of saying thank you for purchasing in volume. 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, 80 pounds of product will yield a $50 discount and a 120 pound purchase will yield a $75 discount.

Beef Wrap with Cherry Salsa

One Hickory Smoked Sliced Beef Brisket, thawed
2 cups Raw Grass-fed Monterey Jack Cheese
Tortillas
Cherry Salsa

Cherry Salsa
2 cups of sweet cherries, pitted and sliced in half
2 cups of red roma tomatoes seeded and chopped
1 cup of sweet yellow onion chopped
1 cup of yellow bell pepper seeded and chopped
1 green & 1 red jalapeno pepper seeded and chopped
1 cup of crushed pineapple drained
2 tsps of Celtic Sea Salt
4 tbls of cilantro chopped

Prepare salsa first, put in fridge to chill for at least 1 hour.

Place Tortillas on a baking sheet, top with a few slices of the brisket. The cover with shredded cheese and Bake at 300 degrees until the cheese has melted. Top with salsa and enjoy!

Another variation: Is to put another tortilla on top of the cheese and you have a wonderful Brisket Quesadilla.

This recipe was submitted by Rebecca Walker - Ames, IA

Our new format enacted in April 2005 requires a $75 minimum purchase and a 7 pound minimum combined purchase of beef, lamb, pork, raw cheese, single piece poultry, and butter.

The issue is the bulk chicken and ten pound cheese bundles originate from separate cold storage centers where those products are produced. It is not efficient to ship one package of beef as a stand alone item when the balance of the order originates 400 miles away.

The shopping cart will keep track and remind you if you are under the 7 pound limit for a combination of beef, lamb, pork, raw cheese and butter purchases. Red font will appear under the shopping cart if you are under the minimum price or pound requirements

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