Dear John,
 Spring Steak Sale! We're always looking for a new way to celebrate spring, especially after the long winter we've had here in Northeast Missouri, so we decided to have a spring barbecue to showcase some of our favorite steaks! We will share some of our best kept steak secrets with you in this edition... Everybody knows how good the Tenderloin Filet and Ribeye are, but if you are looking to switch things up, we have a few steaks for you to try. They might be small in size, but they make up for it in flavor! Our office favorite is the Top Sirloin Butt Steak, a six ounce cut that makes a great lunch steak, just a few minutes on the Flavorwave oven served with asparagus is one of our favorites! A great breakfast steak is the thin sliced Sandwich Steak - we like to marinate them overnight in some olive oil and lemon juice, then fry just a minute on each side in grass-fed butter - what a great way to start the day! Our Tri Tip Steak is another small steak that packs a big flavor punch. It is great on the grill and the best part is that the more you buy the more you save - it is our featured Volume Discount item this week! Be sure to stock up on Coulotte Steaks also, as they are on sale until next Saturday, along with the All-Natural BBQ Sauce, which is a necessary ingredient to any barbecue! The Coulotte is a fairly new addition to our store, and a very versatile steak that pairs great with a side of sweet potatoes. If you are looking for a good salad steak, we suggest the Flank Steak and be sure to check out the recipe section below for a Grilled Steak Salad that makes a perfect spring lunch. If you are going to be celebrating Cinco de Mayo this week, you may want to add a few Skirt Steaks to your next order - they are a great steak to marinate, then slice for fajitas! Be sure and check out our blog this week for more festive Cinco de Mayo recipes! Worried about carcinogens from over-cooking steaks on the grill? Read the helpful breaking news article this week to learn easy ways to prevent those "burnt" carcinogens from forming. Then be sure and visit our friends at Mark's Daily Apple for a helpful post on which of those easy preventative measures will taste the best! Thanks to everyone who commented on our blog this week about the new Paleo Magazine! We are anxiously awaiting our first issue, which comes out in May. We wanted to share this primal must-have with one of our readers, so congratulations to Kent, who wins a free one year subscription just for commenting on our blog.    
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Breaking News
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Restocked This Week:
Pricing Update: As of May 1, all lamb prices will increase 15%. We hate raising prices as much as anybody, however with ever-increasing production costs we finally have no choice. We appreciate your understanding and continued patronage. 15% Discount Code Available!
Don't forget to look for the special promo code for a one-time-only 15% discount off your next purchase. The 7 letter code word can be found in Catherine's article and will be spelled in order. Code will be active Sunday through Tuesday this week. This code only applies on orders weighing under 40 pounds and excludes all sale items, volume discounts, and gift certificates. 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 to see the discount. _______________________________________
 Spicing the Meat Also Cuts the Cancer Risk, Research Suggests Spices will do more than just enhance the taste of ground beef. They may also cut down on the risk of compounds that can cause cancer. J. Scott Smith, a Kansas State University food chemistry professor, has pursued different projects in recent years seeking ways to reduce heterocyclic amines (HCAs). HCAs are the carcinogenic compounds that are produced when muscle foods, such as ground beef patties, are barbecued, grilled, boiled or fried. Consuming HCAs through meat increases risk factors for colorectal, stomach, lung, pancreatic, mammary and prostate cancers.
Smith, in research supported by the Food Safety Consortium, found that certain spices containing natural antioxidants would reduce HCA levels by 40 percent when applied to beef patties during cooking.
"Cooked beef tends to develop more HCAs than other kinds of cooked meats such as pork and chicken," Smith said. "Cooked beef patties appear to be the cooked meat with the highest mutagenic activity and may be the most important source of HCAs in the human diet."
Previous studies have shown that meat products cooked below 352 degrees Fahrenheit for less than four minutes had low or undetectable levels of HCAs, with HCAs increasing with higher temperatures and added cooking time. It's not a good idea to lower cooking temperatures too much, so antioxidant spices with phenolic compounds can block HCAs before they form during heating and still allow high temperatures to be maintained.
Smith's research team investigated six spices - cumin, coriander seeds, galangal, fingerroot, rosemary and tumeric - and found that the latter three had the highest levels of antioxidant activity toward inhibiting the formation of HCAs, with rosemary as the most effective.
Consumers can take advantage of the spices by integrating them into their cooking regimen. Previous research in his laboratory has demonstrated that some commercial rosemary extracts, available for purchase on the Internet, can inhibit HCA formation by 61 to 79 percent. Smith's earlier work also showed that Thai spices can inhibit HCA formation by 40 to 43 percent.
Smith said future research in this area will investigate what some marinades or powders can do to inhibit HCAs when applied to a cooked patties. His earlier project showed that marinating steaks with certain herbs, rosemary and other antioxidant spices also reduces HCAs. Source: Science Daily
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Catherine's Comment
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Natural Performance Enhancers
By: Catherine Ebeling, RN, BSN
You've heard sports news lately...it seems like athletes are all taking performance enhancers-some get caught and others do not. Even last year's winner of the Tour de France was briefly asked to relinquish his title due to a possible performance enhancing substance found in a blood test. While the rest of us may not be competing with such high stakes, every athlete is looking to enhance performance and the best way to do that is by modifying your diet. How do you train for a sport and know you are fueling your body the right way? Fuel your body properly and you will experience gains in speed, endurance, and strength. Fuel it wrong and you may be inviting injuries, strains, sprains, early fatigue, bonking and burnout. All athletes, young or old, need the right nutrition to keep functioning at optimum levels, and athletes demand a much higher level of nutrition-packed foods than the average sedentary person does. Lets take a look at the primary ingredients of an athlete's diet: We know the macronutrients of carbs, proteins, and fats but let's take a look at the sources of those foods. This is where sports performance enhancement is making the difference on training tables. These nutrients all contribute to the fuel supply needed by working muscles and the increased demand for oxygen. All these nutrients get converted to energy in the form of adenosine triphosphate or ATP, which fuels the muscles. However, each nutrient has unique properties that determine how it gets converted to usable energy... Read More...
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Dr. Al Sears, M.D. | 
The Whole-Grain Hoax
By: Al Sears, MD
Dear Health-Conscious Reader, "Whole grains are your best bet," declares the Harvard School of Public Health website. Don't be afraid of carbs from whole grains. They're good for you, the site says. The modern health industry and big business do a lot of advertising, advising and talking about how good for you whole grains are. And now everyone seems to have fallen for the whole-grain lie. Even the smart people at Harvard. What they should be warning you about are the whole grains. The whole idea behind eating a grain "whole" is this: Your body breaks down dietary starch - carbohydrates - into glucose, spiking your blood sugar. If a grain is left whole, you won't break it down as fast, and it won't raise your blood sugar. It sounds like a nice theory, but it doesn't work in the real world. Let me show you what I mean. Pure glucose has a glycemic index rating of 100. The glycemic index measures how quickly food breaks down into glucose in your bloodstream. And the higher a food's rating is on the glycemic index, the more it raises your blood-sugar level. Here are the glycemic index ratings for one serving of some common whole-grain breads: - Whole grain bread (generic) - 51
- Whole barley kernel bread - 55
- Cracked wheat kernel bread - 58
- Whole rye kernel bread - 66
- Oat bran bread - 68
Here are the glycemic index ratings for a serving of some common snacks:
- Potato chips - 54
- Snickers candy bar - 55
- Coca Cola - 55
- Ice cream - 61
- Corn chips - 63
I'm not showing you this to advise you to replace your whole grains with junk food. I'm saying whole grains ARE junk food...at least when it comes to the glycemic index. Even table sugar is only 61 on the glycemic index. The bottom line here is that big business wants you to keep eating grains. They're cheap to produce and companies make a fortune selling grain for all those rolls, boxes of cereal and loaves of bread. None of them are natural in that you could not have eaten these processed foods in your native environment. And none of them are "healthy." Real health foods are the ones you were designed to eat in your native environment: muscle and organ meat from animals and fish, and every kind of fruit, vegetable and nut. If it comes packaged in a cardboard box, plastic bag, foil wrapper or Styrofoam container, be careful of what's in there. Here are a few tips for shopping at the grocery store, so you can stay away from fake "health" food like whole grains: - It's a good idea to stick to the outermost aisles of the grocery store, and don't eat the processed stuff they sell in the middle aisles. These are loaded with carbs, artificial sweeteners and preservatives.
- Choose good quality protein - it's "guilt-free" food. It won't raise your blood sugar. Grass-fed beef, free-range poultry, cage-free eggs, and wild salmon are all good choices. And except for cashews, which have a 22 on the glycemic index, all nuts have a glycemic index of zero.
- Choose vegetables low on the glycemic index. Those that grow above ground are good choices - cabbage, broccoli, cauliflower, asparagus, mushrooms, green beans, leafy green vegetables and tomatoes. Potatoes, which grow below ground, are 104 on the glycemic index.
- Eat fruits such as berries and those you can eat with the skin on. Cherries, plums, peaches, strawberries and grapes, for example. Also, skip dried fruit and fruit juices (they have added sugar).
To Your Good Health, Al Sears, MD
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Editors 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.
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Dr. Eric Serrano MD, MS, BC
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Hello Dr. Serrano,
I have a question for your column, and it's one no one seems to answer: I wonder if you could outline some ideas for gaining weight on a paleo/primal type diet.
In 2007, I had a sudden and severe bout with celiac disease which left me very weak and with limited digestive function. Eating paleo was virtually my only option, in terms of foods I could tolerate, but I am still having significant food intolerance, and still down 40 pounds from my top weight, which was pretty darn svelte (if I do say so myself!). I am 5' 7" and started out at 137 pounds, solid from weightlifting and cyclocross. Now I put on my shoes before I weigh so I won't be under 100.
I can't do dairy, nuts, nightshades, yams, coconut, dried fruit, legumes, or, of course, grains.
I can't figure out what I can eat, short of spoonfuls of lard, that will get my caloric intake up. And the spoonfuls of lard are starting to look good! Worse, I'm currently terrified to exercise because I might lose more weight. Any ideas?
Thanks for any help you can give.
AJ
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Dear AJ, This is a great question, and it has a lot of variables including:
1. How much you sleep
2. How much work you do
3. What kind of workouts you are doing
4. How old you are
5. Supplementation
6. Health
7. Genetics
8. Food
To answer your question, because of your limitations you are going to start carbohydrate loading or fat loading. This means you will pick one day a week in which you will eat at least a 100 grams of carbohydrates after your workouts or fat loading, with around 50 to 60 grams of fat.
The carbohydrates and the fats will be from good sources. For example, a fat loading day will be 8 whole eggs, organic red meat all day, organic butter, organic olive oil, pemmican bars, organic cheese and Alpha Omega-3, around 9 tablets per day.
This will increase your caloric intake and allow you to stay lean and also get bigger and stronger. If you are not gaining enough do it twice a week.
Also, if you are a celiac it doesn't mean you are allergic to rice or corn.
Remember, your workouts are important and I don't know what type or how much you are doing but keep workouts short and intense and make sure your sets last around 40 seconds.
Thank You,
Dr. Serrano
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This is a friendly reminder to email health and wellness questions to eathealthy@grasslandbeef.com for the Dr. Serrano question and answer series. Answers will appear in future issues of the weekly newsletter under your first name only. Dr. Serrano has been so kind to offer his expertise to any question involving health and wellness.
Dr. Serrano has advanced degrees in nutrition, kinesiology and wellness and has a wealth of knowledge from both his farm background, 15 years of clinical experience, and as 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.
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Athlete Corner - Scott Mendelson Q&A
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 Burning 15 lbs of Body Fat in 30 Days While Firming Up the Back Side
By: Scott Mendelson
Scott,
I hear a lot of conflicting information regarding training for fat loss from other female friends and trainers. Some say cardio is the key and others say weight training. I am not sure what to do, but I know that for the last two years I have not reached my goals, hitting a plateau after about eight weeks which has led me to quit all together. My legs and buttocks are a mess, what can I do to firm them up?
Mary
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Mary, The right combination of interval cardio, weight training and nutrition planning can get you to where you want to go FAST! Many people approach me wanting to lose ten pounds of body fat in a month, all well and good pending the starting body fat levels, but I push for 15 lbs of body fat loss in 30-60 days while boosting energy! Best of all my clients keep the body fat off permanently without being on a "diet" for the rest of their lives. It sounds like there has not been a cohesive strategy in the past which would account for hitting a wall. Factors must change strategically to keep progress going! My clients avoid plateaus by having the right program designs which FORCES the body to use more stored fat as fuel through many pathways. Repeating methods that have not worked for you in the past is madness, yet I see so many people do what they are "comfortable" with and as a result they fail. Weight Training is Highly Effective for PERMANENT Fat Loss!Let's bust some myths- weight training is not only for men! Furthermore weight training correctly for fat loss, not bodybuilding, will prevent any unwanted accumulation of excess muscle mass. In a majority of cases females use body building-oriented routines that do not align with their goals. I structure routines to torch body fat! There are many factors to consider when building programs which is why I consistently collect data from clients to that the proper refinements can be made - preventing any progress plateaus. A combination of high intensity along with short rest periods creates a fat burning wild fire by elevating fat burning hormones for many hours following the training session. Anyone seeking to lose body fat is crazy for not employing a high density fat burning plan... Read More... _____________________________________________
Fat Burning Special Reports Email scott@infinityfitness.com for your free copy of the Macronutrient Cycling Fat Loss Plan, Belly Fat Slashing Report and the 10-Minute Interval Cardio Workout to learn how to get rid of body fat forever! Feel free to contact me by email or phone to discuss your individual goals 7 days per week. You have problems and I have solutions! _____________________________________________
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 dietitians 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 2010This document is provided by Infinity Fitness INC for general guidance only, and does not constitute the provision of health or fitness advice. The information is provided "as is" with no assurance or guarantee of completeness, accuracy, or timeliness of the information, and without warranty of any kind, express or implied, including but not limited to warranties of performance, merchantability, and fitness for a particular purpose. Email new questions for Scott Mendelson via: eathealthy@grasslandbeef.com |
| Customer Feedback |
 Hi! Hope you all are doing well :) Just wanted to send a note of thanks for the awesome service and understanding in regards my latest order. I tell everyone who will listen about the great products and excellent service that the US Wellness Meats family consistently offers us. We got everything right on time, and immediately had to tear into the Beef Pemmican. It's delicious!! With service, and of course KINDNESS like yours, we will be customers, and friends, as long as you'll have us. Wishing you the very best, Vera Jemison, AL
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| Recipe Corner | |
Grilled Steak Salad
 Ingredients:
- 1 Flank steak
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 3 tbsp Worcestershire sauce
- 2 garlic cloves, finely chopped
- 2 tsp Dijon mustard
- Chopped mint leaves
- 8 ounces mixed salad greens
- 2 cucumbers, sliced
- 1 yellow bell pepper, sliced into strips
- One 10-ounce box frozen corn kernels, thawed
Directions:
- Heat a grill or grill pan over medium-high heat. Brush the steak with 1 tablespoon of the olive oil and season with salt and pepper. Grill for 5 minutes on each side for medium-rare; set aside.
- In a medium bowl, whisk together the Worcestershire sauce, 1/2 teaspoon of salt, the garlic, the mustard and the remaining 3 tablespoons of olive oil. Add the steak and marinate for 15 minutes.
- In a large bowl, combine the cucumber, bell pepper and corn.
- When the steak is done marinating, place it on a cutting board and pour the marinade into a small saucepan set over high heat to simmer, about 1 minute. Slice the steak into 1/4-inch-thick strips and add to the vegetables. Add the marinade, mint and salt and pepper to taste, and toss.
- Divide the greens among 4 dinner plates. Drizzle with olive oil and salt, then top with the steak strips and vegetables.
Yield: 4 servings
Recipe and photo compliments of Everyday with Rachel Ray.
   
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Lewis County, Missouri - April 26, 2011
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Cattle enjoying green spring grasses on US Wellness Farm near Canton, MO.
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Purchasing Rules & Discounts
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U.S. Wellness requires a $75 minimum purchase and a 7 lb total order minimum.
The weight minimum is to help ensure everything stays frozen during transit and the price 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 South Carolina Chicken Bundles, and Olive Oil 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
On your next order, receive a $25 discount for every 40 lbs you order. This offer excludes items that ship separate such as the South Carolina Chicken and Olive Oil.
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 lb interval will yield the discount. For example, 80 lbs of product will yield a $50 discount and a 120 lb purchase will yield a $75 discount.
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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.
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Confidentiality Guarantee:
U.S. Wellness Meats does 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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