Dear John,
Another chilly week here in Northeast Missouri! We started the week off with several more inches of snow and freezing temperatures, but it has improved to the lower 30's at the end of the week. The sun is coming up earlier each morning and staying out a little later each night and knowing that spring is soon around the corner makes the cold weather a bit more bearable!
Raw Milk Update! The 2nd Annual Raw Milk Symposium is being held April 10, 2010 in Madison, WI. Last years Symposium created awareness about the raw milk fight and identified problems that needed to be addressed by farmers and consumers. This year the event will allow consumers to work together to solve these problems and continue the fight to legalize raw milk. Visit the Farm to Consumer Legal Defense Fund website for more raw milk information.
Are you looking for an easy dinner that's perfect for cold, winter nights? Look no farther than our pre-cooked BBQ Short Ribs. In a 1.5 lb package and already loaded with our all-natural BBQ Sauce, they are one of our best-kept secrets! Simply thaw in the refrigerator, then throw in the crockpot on low for a couple hours and you will soon have meat falling off the bone in a puddle of BBQ Sauce. Now is the perfect time to try the BBQ Short Ribs as they are on Sale this week!
We want to remind anyone in the Yankton, SD area about an exciting weekend coming up. The Grassfed Exchange is hosting their first Sale & Seminar February 26 & 27. This is an excellent opportunity to meet with other farmers in the grass-fed business to network, share ideas, and learn more about grass-fed genetics. Several top leaders in the grass-fed industry will be on hand to speak, and the Sale will take place on Saturday. US Wellness Meats is proud to be a part of this weekend and look forward to seeing many of you there!
Confused about the right kinds of fat? In this newsletter Dr. Serrano describes which healthy fats we should be cooking with (and which we shouldn't!) and guest columnist Sadiqua Hamden helps explain the great deception behind 'Low Fat' foods, and why they may not be as healthy as most people think.
Do you have a potentially dangerous machine in your house that is changing the makeup of your food? That is zapping vitamins and nutrients right out of your meals? Do you have a microwave? That's right, they may not be as safe as you think. Read Catherine's Comment below for more information on the dangers of microwaves, how they are changing what we eat, and a simple solution to ensure we are getting all the nutrients out of our foods.
Don't forget about the Fresh Chilled Beef deadline this Friday, February 26! Place your order before 12:00 noon CST on Friday to ensure delivery of fresh beef on March 4, versus the next delivery date of April 1. The Fresh Roast and Burger Bundle is our feature sale item this week - consisting of 2 Chuck Roasts and 6 lbs of 75% lean ground beef that are fresh - never frozen!
Best February Regards,
John, LeeAnn, Megan, Tressa, and Jennifer on behalf of the farm families of US Wellness Meats.
Toll Free: (877) 383-0051
Direct Line: (573) 767-9040
Fax: (573) 767-5475
URL: www.uswellnessmeats.com
Email: eathealthy@grasslandbeef.com
Blog: http://blog.grasslandbeef.com
Twitter: http://twitter.com/uswellnessmeats
Facebook: HERE
Newsletter Archive: HERE
New Products: HERE
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Breaking News Notes
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 RE-STOCKED ITEMS*The 20 lb chicken bundles are scheduled to restock the first week in March - our apologies for the seasonal shortage!
PROMO CODE HIDDEN IN TEXT
Don't forget to look for the special promo code hidden in the text for a one time only 15% discount off your next purchase. Code will be active Sunday through Tuesday
this week.
The 10 red letters (in sequence) are in the extended articles in this issue and will spell out a string that can be used in the 'promo code' area when you are placing your order. The letters will begin with Catherine Ebeling's article after you open the complete article by clicking the link at the bottom of the article.
This code only applies on orders weighing under 40 pounds and excludes all sale items, gift certificates and Flavorwave ovens. Your order receipt will not show a credit, the code simply changes prices of individual products on your receipt page. Compare receipt to retail store prices if you question the discount.
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AMINO ACID PLAYS AN IMPORTANT ROLE IN WEIGHT LOSS
An amino acid called isoleucine may play an important role in weight loss, a new study suggests.
Japanese researchers fed mice a high-fat diet (45 percent of calories from fat) for six weeks. After the first two weeks, the mice were divided into two groups. One group received isoleucine in their drinking water while the control group received an inert substance. This continued for the remainder of the study.
Even though their dietary, fluid and caloric intake was the same, the mice who received the isoleucine gained less weight than those in the control group from day 17 to the end of the 28-day treatment period. The mice in the isoleucine group also had lower serum insulin concentrations, but there were no differences in levels of glucose, triglycerides or fatty acids.
The researchers also found that isoleucine improved the glucose-lowering effects of insulin, reduced fat deposits and increased fat metabolism.
The findings suggest that isoleucine may prove useful in the treatment of obesity, concluded the researchers, who called for clinical trials to test this hypothesis.
The study will be published in the March issue of the Journal of Nutrition.
Isoleucine is an amino acid that is best known for its ability to increase endurance and help heal and repair muscle tissue and encourage clotting at the site of injury. This amino acid is especially important to serious athletes and body builders because its primary function in the body is to boost energy and help the body recover from strenuous physical activity.
Isoleucine is a branched-chain amino acid (BCAA). There are three branched-chain amino acids in the body: isoleucine, valine, and leucine, and all of them help promote muscle recovery after exercise. Isoleucine is metabolized for energy within the muscle tissue. Is also keeps energy levels stable by helping to regulate blood sugar. A deficiency of isoleucine produces symptoms similar to those of hypoglycemia, and may include headaches, dizziness, fatigue, depression, confusion, and irritability.
Isoleucine is an essential amino acid, which means that it cannot be manufactured in the body and must be obtained through dietary sources. Good sources of isoleucine include high-protein foods, such as grass-fed meats, nuts, seeds, eggs, fish, lentils, and beans.
People who exercise a lot or eat a low-protein or vegan diet should consider supplementation. Isoleucine is also available in stand-alone supplemental form, but should always be taken together with the other two branched-chain amino acids, leucine and valine. The ideal balance is 2 milligrams of leucine and valine for each 1 milligram of isoleucine. Combination supplements that provide all three of the BCAAs may be more convenient.
Source: Healthday News, February 18, 2010
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 Catherine's Comment
by Catherine Ebeling, RN BSN |
Unseen Dangers of Microwave Cooking
Did you know that almost every home in America has a microwave oven? It is estimated that over 90% of Americans have a microwave. Many use these ovens for meal preparation because they are quick, energy efficient, and convenient. Restaurants depend on them as well. Do you know how microwaves work? Are they really as safe as we are led to believe? What is known about microwave radiation?
Microwaves are another form of electromagnetic energy, like light waves or radio waves, and are part of the whole electromagnetic spectrum of energy. Microwaves are made of short waves of electromagnetic energy that travel at the speed of light, or 186,282 miles per second.
In our current technological age, microwaves come into play for many things: relaying telephone signals, television signals, and processing and relaying computer information, among other things. But, the microwaves we are probably the most familiar with are the ones used as an energy source for cooking food. That thing sitting in your kitchen may be damaging your health.
Let's take a look at how microwave ovens actually work.
Microwave ovens all contain a magnetron, which is a tube full of electrons. These electrons are affected by magnetic and electric fields to produce micro wavelengths. This is the radiation that interacts with molecules in food. Food molecules, especially the water molecules in food, have a positive and negative end similar to the way a magnet has a north and a south polarity.
As these microwaves bombard food or liquids, they cause the polar molecules in the food to rotate at the same frequency, millions of times a second. All this agitation creates molecular friction, which heats up the food. This agitation destroys and deforms the molecules in the food, and creates new, mutated, radiolytic compounds previously unknown to man and nature.
The astronomically high quantities of radiolytic compounds that result from microwave cooking are especially damaging to our blood and immune systems after eating microwaved food.
Few studies have been done on the effects of microwaved food on the human body, even though microwaves have been around for about 40 years. But of the research out so far none is favorable. Some of the findings: breakdown and degradation of vitamins and minerals in foods, depletion of natural antibodies and breakdown of enzymes in breast milk, toxic molecules from packaging released into foods, and more.
The most well-known and carefully controlled microwave research was conducted in 1991 by Swiss researchers who conducted a short-term study comparing the effects of conventionally cooked foods to microwaved foods.
The two researchers, Blanc and Hertel, confirmed that microwave cooking significantly changed food nutrients...
Read More...
Check out foods that can help you burn fat in The Fat Burning Kitchen; Your 24-hour Diet Transformation to Make Your Body A Fat Burning Machine. Catherine and best-selling internet author of The Truth About Abs Mike Geary, have teamed up to help you burn fat effectively and eat the most nutrition-packed foods in the process. Change your kitchen and transform your body! |
| Dr. Al Sears, M.D. |
Even the Vultures are Dying...
By: Al Sears, MD
Dear Readers,
The drugs in the commercial beef you buy at your local supermarket are getting so bad, even the vultures are dying.
I just read a report that millions of vultures died in South Asia after eating cattle carcasses tainted with two drugs used to treat livestock.(1)
As scavengers, vultures have an iron-clad digestive system. Look at their diet - the birds eat nothing but putrid meat day in and day out. Yet their numbers have decreased - almost to extinction in some cases - because of the deadly effect of drugs we inject into cattle. Imagine for a moment what would have happened had the meat made its way into your refrigerator.
For millions of years, beef has been a healthy part of our ancestors' diet. But our ancestors never had to deal with the commercial farming practices of today.
I want to stress the importance of making certain the meat you eat is not commercially raised. My two biggest concerns are
antibiotics and hormones...
Commercially raised cattle are force-fed grain laced with antibiotics - not because they're sick, but to:
· Increase daily body-weight gain
· Improve food-to-weight gain ratio
· Increase the voluntary intake of food
Did you know that 70% of all antibiotics in the U.S. are used - not in people - but in "healthy" livestock animals?(2) This is a major crisis for us, because antibiotics create drug-resistant strains of bacteria that live in the food we eat. Because of this, many life-threatening diseases - such as E.coli, Salmonella, and Campylobacter - are almost impossible to treat.(3)
The other major issue is hormones.
Most beef in the U.S. is injected with synthetic hormones that are transferred to people. They are dangerous to children, dangerous to adults, and also cause cancer. It's such a health concern that there's been a ban on hormone-treated U.S. meat throughout the
European nations since 1989. (4)
It's a sad commentary.
I was lucky enough to grow up eating grass-fed beef. My mom and dad made sure we had locally grown, healthy, grazing beef from neighboring farms. They simply didn't trust the commercial beef industry; my dad said they kept too many secrets. But they did trust what they could see in our neighbors' fields and farms.
Finding quality grass-fed beef is tricky sometimes. Grocery stores often label meat as grass-fed because at one time in their life, a cow grazed on grass, but later was put on a grain diet. So it's important to investigate. You can find everything you need from www.uswellnessmeats.com.
To Your Health,
Dr. Al Sears
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References:
1. Casey, M. AP "2nd drug to treat cattle deadly to vultures" 12/9/09 http://www.google.com/hostednews/ap/article/ALeqM5iUmwprGNxqyi-XSCP2PYBHB2MqXgD9CFM8T02
2. "FDA Official Support Livestock Antibiotic Limit" Union of Concerned Scientists http://www.ucsusa.org/news/press_release/fda-livestock-antibiotic-pampta-0261.html
3. "Antibiotics in Agriculture Policy Issues Package" State Environmental Resource Center http://www.serconline.org/antibiotics/fact.html
4. "American Beef: Why is it Banned in Europe?" Cancer Prevention Coalition http://www.preventcancer.com/consumers/general/hormones_meat.htm _____________________________________________________________
[Ed. Note: Dr. Al Sears, M.D. is a board-certified clinical nutrition specialist. His practice, Dr. Sears' Health & Wellness Center in Royal Palm Beach, Fla., specializes in alternative medicine. He is the author of seven books in the fields of alternative medicine, anti-aging, and nutritional supplementation, including The Doctor's Heart Cure. To get his free special report on the proven anti-aging strategies for building a vibrant, disease-free life, go here now. You'll learn how to stop Father Time without giving up the foods you love.] |
Guest Columnist: Sadiqua Hamdan
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Low Fat: The Great Deception?Understanding FatsLoving fat is easy for me now, but it didn't start out that way. In my younger days, I consciously chose low fat items over its fattier competitor. My choices were based on numbers (quantity) rather than content (quality). It turns out, low-fat is full of itself. Jeff Novick, MS, RD, of the McDougall Program destroys the myth that the US ever went on a "low fat" diet. As a former account manager at Kraft Foods, he blows the lid off the deceptive tricks corporate food companies use in order to make (false) claims that their foods are "healthy" or "low-fat." Click HERE for an excerpt from Novick's full 80-minute talk at the VegSource 2007 Healthy Lifestyle Expo, which is one of a 12-part series of top health expert presentations. In his fascinating and entertaining presentation, Novick reveals the intentional label deceptions nearly every food company employs, and shows you "how they do that." Fats Don't Make You FatThe wrong types of fats contribute to obesity, but it's a generalization to say that fats make you fat. It's important to understand differences in fats, which ones to include in your diet and which ones to cut out. The nominees for "Best Source of Fat from a Tree" are: avocados, olives, coconuts, and nuts ( almond, walnut, macadamia, cashew, brazil, pistachios). AVOCADOSAvocados have endured a bad reputation for being full of fat. It's true that one medium sized avocado has 30 grams of fat, enough to put it on the avocaDON'T list. However, it is mainly mono-saturated fat, which is the heart-healthy kind of fat you want. They are also loaded with fiber, vitamins B6, C, and E, potassium, magnesium and folate. In fact, they contain 60% more potassium than bananas. Cholesterol and sodium free, this fruit is high in calories and should be consumed in moderation (1/2 avocado a day). I personally have a hard time keeping them out of my meals because they taste so good, especially in salads. OLIVESWhen I was younger, olives and olive oil were frequently spotted on the table during meals. By frequently, I mean 99.9% of the time. It was normal to see a side of olives no matter what my mom made that day -- lasagna, cabbage rolls, stuffed grape leaves, burgers or egg rolls. My brothers and I thought it was odd to have olives with egg rolls, but my dad always noticed that the zaytoun were missing (zaytoun is the Arabic word for olives). He would ask, "Where's the zaytoun?" To which my mom would add, "Didn't I tell you kids to put some olives on the table?" It seemed that we had an unlimited supply of olives and olive oil -- and my parents were especially thrilled to receive their yearly shipment of freshly pressed olive oil from my grandparents, who lived in the Palestinian village of Biteen (pronounced Bait-een). This came shortly after the mid October harvest, the time when olives are ripe in the Middle East... Read More...
Author's Note: I'm currently in grad school majoring in Leadership and Organizational Change. I am working on a group project, which is based on a Montessori learning environment for inner city children. We're using nutrition as the foundation for learning -- hands-on-approach to learning through planting, growing and cooking food.
We recognize that inner city children live in circumstances that prevent many of them from eating breakfast, and my plan is to to develop a healthy nutrition plan and make sure that they have food before their morning lesson.
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Dr. Eric Serrano M.D., M.S., B.C.
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Dr. Serrano,
I have a question regarding saturated fats and transfats.
I know grass-fed and finished beef has less saturated fat than feedlot beef; which is one of the reasons I prefer the grass-fed/finished beef. But, I've heard conflicting stories about palm kernel oil and palm oil. Are they both equally poor choices or is palm oil a reasonable alternative to the transfat-laden shortenings (the partially hydrogenated types)?
Or would I be better off using lard or organic unsalted butter for things like pie dough? I know none of them are healthy for regular consumption but occasionally, as a special treat, I make a pie or biscuits to go with my healthier beef, chicken or pork products. I don't like the texture or taste of these products if I substitute liquid vegetable oils. Thanks for your help.
C.P.
Grand Junction, CO
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Dear C.P.,
I am going to say it and repeat it one more time: if the fats are from an organic source and unadulterated then they are good. Saturated fats are not the culprit, it is what is inside the fat cells which are a major storage center in animals for toxins and impurities.
You should use organic butter in every pie that you make, actually use organic butter everyday, it is great for flavoring and health. The palm oil is not hydrogenated unless is processed or used at very high temperatures. Always, always use organic fats never buy any other fats
Thank You,
Dr. Serrano
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This is a friendly reminder to email health and wellness questions to the email address below for Dr. Eric Serrano M.D. question and answer series. Please place Dr. Serrano's name in the subject line for quicker processing.
Answers will appear in future issues of the Newsletter and News Alert. Your full name will not be displayed. Dr. Serrano has been so kind to offer his expertise to literally any question related to health and wellness involving grass-fed meats.
Dr. Serrano has a wealth of knowledge from both his farm background, 15 years of clinical experience and 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.
Dr. Eric Serrano M.D.
With advanced degrees in nutrition, kinesiology and wellness
475 North Hill Road
Pickerington, OH 43147-1157
EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com
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Athlete Corner - Scott Mendelson Q&A
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Need A Training Lift?
By: Scott Mendelson
Scott,
How often should my training program change and how do I determine what changes to make to keep fat loss progress going? I made great progress from Jan 1 to early February, but am stuck now like every year at this time and this year I am desperate to earn my goal of a low body fat level (SIX PACK ABS!) for our Memorial Day Pool Party after years of trying.
George
Austin, TX
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George,
A training routine should change every 4-6 weeks depending on how it is structured to avoid plateaus. In many cases I will build in strategic changes during the mid way point of a 6 week routine regarding sets, reps, speed of movement and rest periods to not only keep things fresh, but to also increase the rate of challenge ensuring maximal progress- in your case FAT BURNING!!!
Density Progressions for Maximal Fat Loss
There are an endless number of factors to manipulate, but changing just for the sake of change is not enough to earn rapid progress. My consultation clients achieve great success with what I call density progressions which is a scientifically engineered method for getting more work done in less time over a 12 week training cycle. Density improvements result in metabolic and hormonal fat burning surge far superior to the standard 3 sets of 10 reps mantra. A simultaneous increase of high quality training volume combined with shrinking rest periods enables my clients to get more accomplished in 30 min than most trainees achieve in an hour or more.
Raising the Fat Burning Bar Week to Week
There must be continuity from week to week so that you can out perform the prior week's performance from several perspectives and the same holds true for each 4-6 week phase of training. This is one reason why a customized training and nutrition routine is so important as it removes the burden of program design from the trainee allowing them to focus on execution knowing that every workout is one step closer to achieving long term goals. I have lost count of how many times clients have told me the feeling of relief they experience when they can count on me for program design so they no longer have to ask themselves if the exercise program is the fastest track to their aggressive goals.
Details Are Important- Putting it All Together
A great deal of confusion and general lack of information exists in the public realm regarding program design. Putting together successive 4-6 week routines takes both experience and skill with an endless number of factors to consider when striving for client success. To make a long story short thinking you can earn great results by simply doing "more" work with each successive phase is dead wrong. A series of factors such as density progressions must be rotated to avoid overtraining and to optimize fat burning hormones.
Double or even Triple Your Rate of Fat Loss
Give me one identical twin to work with using customized training and nutrition methods while the other twin uses "generally accepted concepts" and the twin training with me will lose body fat 2-3 times faster with no more than 3 hours of total exercise per week!
Here is an example of a routine I may use for you George, pending many individual factors. The group of 4 exercises activates large musculature with short rest between sets. There is method to the madness here as you can use much shorter rest between sets when alternating exercises vs. doing 3 sets of the same exercise in a row with minimal rest. Even though you are in a nearly constant state of exercise muscles used during the first exercise are recovering while you are doing the second exercise and so on. By the time you get back to the first exercise you will feel surprisingly strong and during this process you will have activated a metabolic fire primed to torch fat for the next 48 hours! The workout below may seem easy, but combined with challenging loads and proper form you will be shocked! A customized routine may have additional sequences pending client recovery capacity and goals.
Giant Set Fat Burning Training
Sets Reps Tempo Rest
A1. DB 30 deg Press 4 6-8 3-2-1-0 30
A2. DB 30 deg Prone db row 4 6-8 3-1-1-1 30
A3.Flat DB Press 4 6-8 3-2-1-0 30
A4. Neutral Grip Lat Pull down 4 6-8 3-1-1-1 90
Do A1, rest 30 seconds, do A2 rest 30 sec, do A3 rest 30 seconds, Do A4 and rest 90 seconds before repeating the cycle a total of 4 revolutions not including warm up sets. Advanced trainees can trim the rest periods 5 sec per week for added fat burning impact!
Email Scott@infinityfitness.com for your complimentary copy of the complete Giant Set Fat Burning Training. As always Rapid Fat Loss requires the right nutrition program and there are none better than Dr. Serrano's Macronutrient Cycling Fat Loss System. Listen to Dr. Serrano discuss several fat loss topics during his recent audio interview. Do not forget to ask Scott for a copy of the macronutrient cycling fat burning nutrition for Men or Women!
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Hi, I am Scott Mendelson, and I am here to help deliver solutions to all of your exercise challenges in 2009 and beyond!
"My goal is to not only reach more people in 2010, but help them get to their goals in the fastest possible time frame using the best techniques for their unique needs."
An Internet Training and nutrition consulting pioneer, Scott has been helping clients ranging from weekend warriors to professional athletes since 1999. See more about Scott's credentials here. Watch Scott explain the Super Station Training Chest and Back routine demonstrated by Natural Pro Todd Buchanan. Infinity Fitness INC provides training, fitness, and nutritional information for educational purposes. It is important that you consult with a health professional to ensure that your dietary and health needs are met. It is necessary for you to carefully monitor your progress and to make changes to your nutritional and fitness program to enjoy success. Infinity Fitness does not employ dieticians or health professionals and assumes no responsibility or liability for your personal health and condition. For more information regarding our Limited Warranty for products and services, please see our disclaimer at InfinityFitness.com. Copyright © Infinity Fitness INC All Rights Reserved 2009Email new questions for Scott Mendelson via: eathealthy@grasslandbeef.com |
What Our Customers Are Saying
|
 Hello John, Well, once again I have to tell you and all involved that I love receiving and reading the US Wellness Newsletters and the photos of those contented cows. I did not grow up on a farm, although I lived across the street from one, so I'm a little sensitive to those faces that stare at me in the photos. I think if I were to visit the US Wellness farms and see the cattle in person I might just become a vegetarian! When I see clips on TV of mass produced cattle being mistreated I just don't know how anyone can be a part of such a tragic thing. These animals deserve our respect because, although they don't know it, they are a key part to the health and well being of mankind. I'm thankful for families like yours, who seem to understand the balance of nature and who treat these animals so well during their short lives. Please thank all of the farm families for me. Without all of you and your commitment, people such as myself would not have access to the kind of meat that contributes to our good health and enjoyment. Don't forget to thank your cattle for me as well! Sincerely, L.R. Bedford, NH |
| Recipe Corner |
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Leek and Roasted Red Pepper Frittata with Aged Raw Milk Cheddar
 Ingredients:
1 large leek, ¼ inch dice
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10 large eggs, beaten
- 2 tsp chopped thyme
Freshly ground black pepper, to taste
1 large shallot, ¼ inch dice
8 ounces white button mushrooms
1 red bell pepper, roasted, peeled, & diced
- 2 tbsp (1 ounce) unsalted PastureLand Butter
- 2 tablespoons roughly chopped flat-leaf parsley leaves
- 1 ½ ounce dried morel mushrooms (optional)
Directions:
- If using, rehydrate morel mushrooms by placing them in a bowl and pour boiling water over them to cover. Let sit about 15 minutes or until soft. When soft, remove from water; chop into a ¼ inch dice. Reserve the mushroom water for stock.
- Arrange a rack about 6 inches from the top of the oven and set broiler to high heat.
- In a large bowl, whisk together parsley, ½ teaspoon of salt, thyme, and eggs; season with black pepper. Set egg mixture aside.
- Place butter in 10 in. nonstick ovenproof skillet and heat over medium-high heat. Add the remaining salt, shallots, and leek. Cook, stirring occasionally, until lightly browned and soft, about 15 minutes. Add garlic and cook with the vegetables an additional 30 seconds.
- Reduce heat to medium-low. Stir 1 cup of the cheese into the egg mixture, and then pour into skillet. Using a heat proof silicone spatula stir to distribute the vegetables evenly. As eggs around the perimeter cook, lift up with the spatula and allow the uncooked eggs to move to the bottom of the pan. Continue doing this all the way around the pan.
- Place a lid on the pan and allow the eggs to cook until just set. Remove the lid and sprinkle with the remaining cheese. Place frittata on the middle rack and broil until lightly browned, the center is set and the cheese has melted, about 5 minutes.
- Allow to cool slightly, then run a rubber spatula around the edges of the frittata to loosen it. Slide the frittata onto a serving plate. Season with more black pepper, if desired. Serve warm or at room temperature.
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February 16, 2010 - Near Monticello, MO
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Cattle stopping to pose for pictures around the haybale ring on a sunny February afternoon.
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$25 Discount for 40lb. Increments
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Do not forget to take advantage of the 40 pound $25 discount by ordering 40 pound combinations of beef, lamb, pork, butter, goat, shrimp, bison, condiments, honey, rabbit, single item chicken selections, snack foods, pet food, 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.
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| Minimum Purchase Rules |
U.S. Wellness requires a $75 minimum
purchase and a 7 pound minimum combined purchase of
beef,
lamb,
pork,
nutraceuticals,
gourmet rabbit,
grass-fed goat,
grass-fed bison,
raw cheese,
single piece poultry, and
butter.
The minimum is required since we have built the cost of shipping into the price of the product. You will only see a $7.50 handling fee at checkout.
The issue is that the 20 pound bulk chicken and turkeys originate from
separate cold storage center 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, butter, goat, shrimp,
soap and single honey bottle purchases. A
Red font will appear under the shopping
cart if you are under the minimum price or pound requirements.
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| Customer Change Contact Info Link |
Need to change your address information or remove yourself from our customer newsletter? Click here. After opening, enter your email address and store password and you will be able to edit your customer file.
______________________________________
Confidentiality Guarantee:
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 and Catherine Ebeling. 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. Address: caebeling@earthlink.net or eathealthy@grasslandbeef.com
Sincerely,
John Wood
U.S. Wellness Meats
Toll Free: (877) 383-0051
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