Korean Barbecue Osso Buco

Tue, 22 May 2012 19:34:00 GMT

Ingredients

tallow
4 beef shanks
2 cups beef stock
2 tablespoons fresh ginger
1 tablespoon fresh garlic
1/4 cup coconut sugar or brown sugar
1/4 cup coconut aminos or gluten free soy sauce
1 t sesame oil
1/2 teaspoon fish sauce
juice of 1 lime
3 green onions
handful of cilantro

Method

Preheat your oven to 300ºF.

In a food processor, buzz up the ginger, garlic, sugar, coconut aminos, sesame oil, fish sauce, lime juice, green onions and cilantro until a paste has formed. Taste for flavor and add salt if necessary.

In a dutch oven or high sided saute pan (that you have a lid for), melt a few tablespoons of tallow over medium-high heat. Sear both sides of your beef shanks until nicely browned. Remove from the pan.

Stir in the beef stock, making sure to scrape up any browned bits, and about 3/4 of the Korean barbecue paste from the food processor. Add the beef shanks back into the pan.

Place the lid on the pan, very slightly ajar. Pop the shanks in the oven until they’re fall apart tender, about 2 1/2 hours. Periodically check the shanks, if too much liquid has evaporated, add a bit more.

Serve with the remaining Korean barbecue paste.

Photo and recipe compliments of our friends over at Health-Bent.

Celebrate Mom!

Fri, 04 May 2012 13:12:00 GMT

Happy Mother's Day from your friends at US Wellness Meats! This special holiday is right around the corner, so we thought it would be fun to do a giveaway in honor of all the wonderful moms out there. What are you doing for your mom on this special day? Why not show her how much she means to you with a gift basket of healthy, sustainable treats. We want to help one lucky mom celebrate.

Prize package includes:

-2 Tenderloin Filets

-2 NY Strip Steaks

-2 Coulotte Steaks

-2 Bison Tenderloin Filets

-1 Wild-Caught Raw Shrimp

-1 Albacore Tuna

-Plus, one surprise! (Hint: will satisfy your mom's sweet tooth)

We would also like to extend a special thank by offering 15% off your next order under 40 pounds by using promo code "mother15%" effective May 7-9. Note: Please have your orders in by 10am CST to have them shipped this week.

Please leave a comment on this post for your chance to win. Giveaway will end at 12 midnight CST on Monday, May 7. Winner will be selected at random from blog comments.

Thank you for your participation. We wish you all a happy and healthy Mother's Day!

Celebrate Earth Day

Fri, 20 Apr 2012 19:34:00 GMT

Another Earth Day is approaching! Will you be participating in any Earth Day activities this year? Or maybe you celebrate the entire week and make it an Earth Week? In case you missed our Go Green post, we have compiled a few recycling ideas for your old US Wellness Meats styrofoam coolers. Here are some more craft and gardening ideas just in time for Earth Day:

1) Wondering what to do with all those old newspapers? Create newspaper pots. It's so easy. All you need is newspaper, cans, a waterproof tray and starter seeds. Follow along with a step-by-step tutorial. You will be able to fill your yard and garden in no time. Check out this photo and idea from HGTV.

2) Have an old shoebox or cardboard box you're wanting to put to good use? Find out how you can use cardboard to benefit your garden. What a unique and brilliant idea from Birds & Blooms.

3) Want something really unique to showcase in your backyard? Try a DIY outdoor sofa that will last a lifetime. This one is so easy. Why stop with just a sofa, when you can also create chairs and a table, for a whole set. What a unique and fun idea from B.Organic.

4) Still looking for styrofoam cooler ideas? Revisit our Go Green blog for our thoughts. One of our favorites, using them as forms for hypertufa planters. Check out our blog for many more eco-friendly suggestions.

We wish you all a happy Earth Day! Please share your favorite recycling/eco-friendly ideas.

Bacon Wrapped Beef Franks with Spicy “Relish”

Mon, 16 Apr 2012 18:17:00 GMT

Ingredients:

6 Grass Fed Beef Franks
6 Pieces of Pastured Bacon
1 Red Onion, chopped
2 Jalapeños, seeds removed chopped
4 Roma Tomatoes, chopped
Juice of 1 Lime
Handful of Cilantro
Salt and Pepper to taste
6 Bamboo skewers, soaked in water (optional)

Process:

Preheat your grill to medium
While your grill is warming up, take your bamboo skewers and place your beef franks on the skewers
Once stabbed, wrap once slice of bacon around each beef frank and now you are ready to grill
Place your bacon wrapped beef franks on the grill and be sure to be close, bacon is loaded with grease and can cause some serious flare ups if left unattended and you don’t want to char your food
Ensure you turn your franks a few times to evenly cook the bacon
While your beef franks are grilling, take all the remaining ingredients and place them all in a food processor and let it go to town until completely blended like a relish. You can adjust the taste with all the salt and pepper you like
Pull your beef franks off when the bacon is cooked to your liking and plate, top with some of your Spicy “relish” or just serve on the side. You can also have the below Fresh Cucumber Salsa as a side

21 Day Sugar Detox Cucumber Salsa

Ingredients:

1 Cucumber, chopped into 1/2 inch cubes
1/2 Red Bell Pepper, finely diced
1-2 Tbsp fresh cilantro, finely chopped
1 Clove of garlic, minced
Juice of 1 Lime
1 Tbsp Extra Virgin Olive Oil
Salt and Pepper to Taste

Process:

Toss all of your ingredients in a bowl
Serve chilled aside your grilled beef franks or any delicious summer dish

Recipe and photos compliments of Civilized Caveman Cooking Creations.

Bacon Wrapped Rabbit Loin with Bacon Strawberry Dressing

Wed, 11 Apr 2012 19:58:00 GMT

Ingredients (Rabbit):

3 Rabbit Loins cleaned
1 Lb Bacon
1 Lemon
Fresh Sage
Fresh Thyme
Salt and Pepper

Ingredients (Dressing):

1/2 Cup Strawberries
Juice of 1/2 Lemon
2 Tbsp Melted and strained Pastured Bacon Fat
1 Tsp Dijon Mustard
Splash of Apple Cider Vinegar
Salt and Pepper to taste

Process:

Preheat your oven to 350 Degrees Farenheit
Cut your bacon in half or to the length needed to wrap a loin and lay them out slightly overlapping on your cutting board
Place a rabbit loin in each one and generously season the rabbit and bacon with salt, pepper, thyme, and sage to your taste liking
Once seasoned, roll them up tightly. I set mine up so the bacon met on the bottom where I seared them first to help them stay wrapped
Heat your saute pan on the stove over medium high heat, you are going to sear the bacon to finish cooking it most of the way
Once heated, add some bacon fat to the pan or duck fat or any fat and place your bacon wrapped rabbit with the bacon joint down
You are going to sear the rabbit on all sides cooking the bacon so prob 2-3 mins total rotating as it sears
Once all is seared place your entire pan in the oven and cook for 5-6 minutes turning occasionally
Remove from the oven and let rest for 10 minutes. The loin should be medium-rare or pinkish when done
While your rabbit is resting after its exhausting weekend of delivering easter baskets, take all the ingredients for your dressing and throw them in your food processor. Turn it on and let the magic happen until well blended
If you want more bacon flavor, add more bacon fat, problem solved
When done, slice your rabbit loin and plate on a bed of mixed greens and drizzle with your dressing
Garnish with a lemon if you would like the citrus and enjoy
And don’t worry Peter Cottontail has plenty of children to carry on his legacy of the easter bunny next year. So don’t fret about eating him, easter will still go on.

Recipe and photos compliments of Civilized Caveman Cooking Creations.

Healthy Snacks for Kids!

Fri, 06 Apr 2012 19:42:00 GMT

Children are never too young to start eating right! Food is believed to have a powerful influence on how we think and specifically on children's academic performances. We want to do more than fill the bellies of students; we want to fuel their bodies and minds!

We are proud to offer a wide variety of healthy snack options! Peruse our website and get everything shipped right to your door- let us help simplify your busy lifestyle!

Here are some of our favorite kid-friendly snacks:

-Beef Snack Sticks (a favorite at the WAPF Conference)

-Beef Pemmican Bars (a healthy power bar)

-Beef Jerky

-Trail Mix

-Love Bites

-GoodOnYa Breakfast Bars

-Cashew Cream Ice Cream

Along with our kid-approved snacks, we also offer many nutrient-dense organ meats for you to incorporate into your child's diet. Try our popular Liverwurst and Braunschweiger. Looking for a way to sneak these into your diet? Check out our featured chefs recipe page for some mouth-watering, tasty recipes sure to please even the pickiest of eaters.

Want to change what's on your school's menu? Sign up for our US Wellness Meats in your school program by clicking HERE. The average school lunch relies on low-quality meat that is often high in fat and low in nutritional value. For the past 11 years, we have been committed to making our products available in schools across the country to help kids eat better, be healthier, and reap the physical and mental rewards of a high quality diet.

Beef Bulgogi

Thu, 29 Mar 2012 15:24:00 GMT

Marinade

¼ cup braggs liquid aminos or wheat free tamari

3-4 garlic cloves minced

2 tablespoons sesame oil

½ cup pineapple juice

¼ teaspoon red pepper flakes

¼ teaspoon fresh grated ginger

A few shakes of black pepper

3 green onions, sliced

Meat and Veggies

2 pounds tri-tip or ribeye, sliced into very thin strips

1 head of green cabbage, shredded

3 tablespoons coconut oil

In a large mixing bowl, whisk all marinade ingredients together. Thinly slice the ribeye or tri-tip and place into the bowl of marinade. Using your hands rub the marinade into the meat. Marinate for at least 15-30 minutes in the fridge. While the beef is cooking, heat the coconut oil in a large skillet and saute the shredded cabbages over medium heat until the cabbage is soft, remove from heat and set aside. Add the beef and all of the marinade into another large skillet and cook over medium to medium high heat just until the thin slices of meat are browned.

Serve the Bulgogi over a scoop of cooked shredded cabbage topped with a sprinkle of sesame seeds and a few more diced green onions if desired. Also good with a few drops of Sriracha!!

Recipe and photo compliments of Everyday Paleo.

Ginger Lime Chicken Bites

Thu, 15 Mar 2012 16:33:00 GMT

Ingredients

Chicken:
1 TBSP coconut oil
3 boneless, skinless organic chicken breasts, cut into bite-size pieces

Sauce:
Juice of 1 organic lime
2 TBSP coconut aminos
1 TBSP olive oil
1 tsp freshly grated ginger
1 garlic clove, minced
1 TBSP raw, organic honey
1 tsp granulated onion

Topping:
Chopped green onions
Sesame seeds

Process

Mix sauce ingredients in a small bowl. Set aside.
Heat oil in a large skillet over medium-high heat. Add chicken. Cook chicken, stirring occasionally, until browned and almost done. About 5 minutes.
Add sauce to skillet, turn heat to low and simmer, uncovered for another 5 minutes, or until chicken pieces are cooked through.
Top chicken bites with chopped green onions and sesame seeds. Enjoy!

This recipe and photo were featured in Paleo Magazine and taken from the newly released cookbook, The Healthy Gluten-Free Life.

Renew with Paleo Magazine!

Wed, 29 Feb 2012 15:06:00 GMT

Have you subscribed to Paleo Magazine yet? Or maybe you're up for a renewal? Paleo magazine is the first, and only, magazine dedicated to the Paleo/Primal lifestyle and ancestral health.

Contributors include some top Paleo experts including Sarah Fragoso, Liz Wolfe, Peggy Emch, Diane Sanfilippo, David Csonka and many more. Each issue is packed full of useful information on diet, exercise, daily living, interviews with experts, recipes, reviews and much more. To stay in the know on all things Paleo, this magazine is a must-read.

In celebration of their upcoming anniversary, we would like to give a one year subscription to one lucky winner. Simply leave us a comment with your thoughts on the magazine, your favorite past article, what you would like to see more of, which recipes were your favorites, what topics you would find helpful, etc.

Giveaway will end at 12PM CST on Wednesday, March 7, 2012. Winner will be selected at random from blog comments.

If you'd like to learn more about Paleo Magazine, "like" them on Facebook or "follow" them on Twitter.

Liver and Caramelized Onions

Tue, 21 Feb 2012 19:45:00 GMT

1 package beef liver (1 lb.)

1 large onion, sliced

4 strips of uncured, nitrate-free bacon

2 tbsp clarified butter (ghee)

1 tbsp coconut oil

1 tsp each salt and black pepper

Thaw the liver in the refrigerator. In a cast iron skillet, fry the bacon on medium heat and set it aside. Leave the bacon grease in the skillet, and reduce the heat to med/low. Let the bacon drain on some paper towels, then chop it into fairly big chunks.

Add 1 tbsp of clarified butter to the bacon grease, and allow it to heat up. Add the sliced onion, stirring every few minutes. Allow the onions to brown, stirring often, until they are reduced and caramelized. Turn the heat to low if the onions start to burn. This process takes a while, around 30-45 minutes. Remove the onions and set aside.

Take the liver pieces out and gently rinse them in cold water, then pat dry with paper towels. Cut the liver pieces in half at the mid-point. Season each side with the salt and pepper.

Add the coconut oil and the rest of the clarified butter to the skillet, and bring the heat up to med/high. Let it heat for a few minutes, but don't let the butter burn. Sauté the liver for two to three minutes, then flip the pieces and sauté for another two minutes. If the liver tries to curl, pin it down with some tongs. The liver is ready when it is slightly springy to the touch, and should be slightly pink on the inside.

Smother the liver with the onions, then the bacon. Serve immediately. Recipe and photo compliments of The Domestic Man.

Honey and Citrus Glazed Ham

Thu, 09 Feb 2012 16:16:00 GMT

1 petite ham

2 tbsp raw honey

2 tbsp orange juice

1 tbsp dry mustard

1/2 tsp black pepper

1 pinch ground cloves

1 cup white wine

1 cup water

1 orange, cut into slices

Thaw the ham in the refrigerator. Remove the ham from the fridge, and let it sit out for 30 minutes to bring it to room temperature.

Preheat your oven to 325 degrees. Place the ham on a roasting rack, in a roasting pan. Pour the wine and water into the pan, and line the pan with the orange slices. Cover the pan tightly with tin foil and roast for 30 minutes.

While the ham is roasting, combine the honey, mustard, orange juice, ground cloves and pepper, and heat everything on low for about 15 minutes. Keep everything at a very gentle simmer, stirring often; it should thicken slightly.

After the ham has roasted for 30 minutes, remove the tin foil and brush on half of the glaze, rotating the ham to glaze both sides. Roast for another 15 minutes, uncovered, and then brush on the rest of the glaze (rotating like before). Keep an eye on the level of liquid in the pan, and add water if needed. Roast for an additional 15 minutes and check the internal temperature; it should register at 155-160 degrees. If it's not there yet, just keep checking it every ten minutes.

Let the ham rest for 10 minutes, and carve into thin slices. Recipe and photos compliments of The Domestic Man.

Paleo-Friendly Super Bowl Eats

Fri, 03 Feb 2012 16:26:00 GMT

Super Bowl Sunday is here again! What are some of your best Super Bowl treats and eats? We have compiled a few simple and tasty recipes for you to enjoy compliments of a few of our Paleo-friendly featured chefs. Want more mouth-watering recipes from your Paleo favorites? We have recipes from much more including Balanced Bites, The Clothes Make the Girl, Paleo Comfort Foods, Jen's Gone Paleo and Everyday Paleo...to name a few. For more recipes visit our featured chef page.

Pork and Apple Skewers

2 tart apples, peeled and cut into 3/4 inch cubes
1 lb pork tenderloin, cut into 3/4 inch cubes
2 tbsp traditionally fermented wheat free tamari or Coconut Aminos
2 tbsp maple syrup
2 tbsp olive oil

Directions

Combine tamari, olive oil, half the maple syrup, and pork in large bowl and marinate for one hour or overnight. Soak wooden skewers for 30 minutes. Alternate the pork and apples on about five or six skewers. Grill or broil in the oven 15 minutes or until brown. Turn and brush with extra marinade halfway through. Drizzle with remaining maple syrup and serve. Recipe compliments of Peggy Emch of The Primal Parent.

Herbed Chicken Skewers

5 pounds of chicken tenders
1/4 cup olive oil
The zest of one lemon
1/4 cup herbs de provence
Salt and black pepper to taste

Rinse chicken tenders under cold water and pat dry with a paper towel. Carefully remove the tendon with a knife. Cut tenders into large chunks. In a large mixing bowl, combine chicken, olive oil, herbs de provance, lemon zest, salt, and pepper. Cover bowl with plastic wrap and let marinate for 2-4 hours. Preheat grill to medium high heat. Skewer chicken, and grill 12-15 minutes, turning every 3-4 minutes until meat is no longer pink. Recipe compliments of Hayley Mason and Bill Staley of The Food Lovers Primal Palate.

Some more of our Super Bowl Favorites:

Crispy Spiced Chicken Livers

Lamb Meatballs with Cucumber Coconut Raita

Sliders with Roasted Garlic Ciliantro Chimichurri

Sausage Stuffed Dates

For more mouth-watering recipes visit our monthly chef page.

Go Green!

Tue, 24 Jan 2012 17:41:00 GMT

We have compiled a short list of helpful and handy recycling ideas for any extra styrofoam coolers you may have. Here are a few of our suggestions:

1) Do you have kids or grandkids? What about using the chest like fake snowblocks and building an igloo playhouse by using glue to attach them together in the right shape.

2) You can use the coolers to store holiday decorations.

3) The Boy Scouts or Girl Scouts in your area might be interested in some of them to use on camping trips as individual lunchbox coolers. Daycares or kindergarten classes might also be interested in them for dramatic play centers, props, etc.

4)You could also use them as forms for hypertufa planters. Hypertufa is just a large word for fake rock looking cement. If you Google it, there are many recipes out there and succulents LOVE to grow in this stuff.

5) Do you have outdoor pets? Styrofoam coolers make great houses for your cats in the cold winter months. Simply line with hay and they'll have the purrr-fect new home.

6) Do you enjoy fishing? Coolers can make excellent containers to keep your bait in for fishing. Night crawlers are lively and happy in coolers among some bedding and old leaves. The bedding can also be purchased. Some people even collect and sell the earthworms that are stored in the coolers.

7) You might contact your local Meals on Wheels and see if they could use them.

8) Make your own shipping pellets to ship some fragile things.

If none of these suggestions would work for you, here is a list of styrofoam recyclers in your area. Unfortunately, the carbon footprint for picking up a single cooler and mailing it to our rural Missouri office usually outweighs any environmental benefit- especially since the coolers are often damaged during transit. Still, if this is your best option, you may mail the cooler to our PO Box (postal service) or physical street address (FedEX/UPS) listed below:

US Wellness Meats

PO Box 9 / 204 E Lafayette

Monticello, MO 63457

Tasmania!

Thu, 19 Jan 2012 22:22:00 GMT

From Northeast Missouri to picturesque Tasmania and back! Our founding member, John Wood, has done just that in the last two weeks. His journey started in Stanley, Tasmania. This area is most commonly known for housing the first Trans Bass Strait Cable connecting Tasmania to mainland Australia in 1933.

Why do we import from Tasmania?

To help keep up with demand on specific cuts that would be constantly out of stock without this wonderful resource. There are specific cuts that the animal only produces a certain amount of (think flank steaks, hangers and skirts to name a few). Instead of continuously being out of those items, we source some in from Tasmania as fellow US producers here are unable to meet the demand of these scarce yield cuts. Tasmania is a utopia for beef production with a perfect year round climate for grass growth and animal performance.

The small band of grass-fed producers in the Northwest District of Tasmania have taken a perfect livestock climate and molded in an excellent forage base adapted to the climate. They harvest with cattle genetics designed to produce well marbled beef on grass. The passion and pride exhibited at the carcass show competition on January 10 was most impressive. These families have been working diligently, with the encouragement of the local processor, since 1998 to produce a premium marbled product that has outstanding eating qualities.

Pictured above (left to right): John Bruce a 30 year producer, Johnny Wood, John Wood founding member of US Wellness Meats, Paul Seward a long time producer, Richard Nichols a long time producer, Jamie Oliver an enthusiastic young producer, Trevor Fleming meat salesman at Greenham

Because more and more people are discovering the health benefits of grass-fed beef the market is growing rapidly. To keep up with this demand we added this group of elite grass farmers from Tasmania. All products sourced from Tasmania are listed as such on the website.

The picturesque island of Tasmania is the ideal place for grazing cattle as the temperate climate allows for grazing year round. No hormones or GMOs are even allowed on the island. Air quality is recognized as the gold standard for purity on the globe. Tasmania is slightly larger than the state of West Virginia and is covered by some of the finest grass in the world. The cattle raised in Tasmania are 100% grass-fed and grass-finished just like the cattle raised at our farms in the Midwest. From the moment our animals are weaned from their mothers, they consume high quality forage for the rest of their lives. Raising the cattle on strictly grass ensures high levels of CLA, Omega-3 fatty acids and Vitamins A and E. To learn even more benefits of grass-fed beef, visit us on YouTube to watch “The Grass-Fed Difference” video.

For more pictures from Tasmania, please visit us on Facebook! For any questions, please feel free to leave a comment on our blog.

Happy New Year!

Mon, 09 Jan 2012 16:11:00 GMT

Happy New Year!

2012 is a leap year, so we get 366 days, not 365 to make the best possible choices for our health and wellness this year. This opportunity doesn’t come along very often so let’s make the best of it!

We’ve looked into some of the most popular New Year’s resolutions year after year, and found that sadly, most people don’t even last a month when trying to improve some aspect of their lives.

So, we’ll try to help by offering some random ideas and inspirations to make your New Year all it can be!

Diet

- Give up added/artificial sweeteners (no soda!)

- Go Paleo

- Take time out for family dinners at home

- Try the Perfect Health Diet

- Keep a food journal

- Eat more GOOD Fats

- Mediterranean Diet (Think olive oil, lean meat and red wine!)

- Become a better cook (Try one of our cookbooks!)

- Pack better school lunches (or work lunches!)

Exercise

- Try CrossFit

- Take the Hundred Pushup Challenge

- Start P90X

- Take your kids (or pets!) for a daily walk

- Get a great six pack

- Join a gym – and stick with it

- Try a new exercise (pilates, yoga, step) DVD

Stimulate Your Mind

- Take a pottery class, computer course, gardening class

- Learn a new language

- Turn off the TV

- Read a new book each month

- Subscribe to a new blog

Manage Stress

- Fight depression with food

- Start yoga or pilates

- Meditate

- How to beat effects of modern stress

- Get Enough Sleep

- Get some “me time” every day!

- Visit Mark’s Daily Apple

Save Money

- Buy in bulk

- Use coupons!

- Take your lunch to work (or school!)

- Save 15% when ordering grass-fed beef

- Become a Facebook follower

- Eat whole foods on a budget

- Visit Kelly the Kitchen Kop

Improve Ourselves

- Volunteer More

- Support Our Troops

- Take a cooking class

- Recycle

- Ride a bike

- Quit smoking!

Ideas from our Facebook Fans

- Make more soup from bone marrow

- Sprint more

- Hug my daughter more

- Simplify my life

- Eat more beef tongue

- Keep healing our family of 6 with the GAPS diet

- Resolve to give up grains

- Do a Whole30

- Start a garden

- Incorporate organ meats into our diet

Hope this gives you some new ideas to make 2012 a great year for your health and well being! We’d love to hear any new ideas or resolutions that you have – feel free to leave comments below!

Philly Shroom Burger!

Wed, 04 Jan 2012 21:08:00 GMT

Classic Philly Cheesesteak with a twist! Our friends, Stacy and Matt, of Paleo Parents have invented their own paleo-friendly Philly Cheesesteak with our beloved sandwich steaks sans cheez-whiz or bun. This recipe is also featured in their cookbook for gluten-free kids, Eat Like a Dinosaur. Traditional Philly watch out... here comes the Philly Shroom Burger!

Philly Shroom Burger

Ingredients

10 large portabello mushroom caps
2 lbs. very thin sliced sirloin
2 Tbsp lard
1 large yellow onion, sliced
1 red bell pepper, slice
1 green bell pepper, sliced
salt and pepper to taste
serve with homemade mayonnaise (our recipe is in Eat Like a Dinosaur but lots of Paleo sites have their own)

Instructions

Preheat grill or grill pan to medium heat
Grill salted mushroom caps until softened, about 8-10 minutes per side (mushrooms should be soft, but still have a bit of bite)
Preheat cast iron skillet or other frying pan over medium-high heat
♥ Salt and pepper each of the steak slices on both sides
Brown the steaks on each side, about 2-3 minutes total (they’re thin sliced and cook super quick!), in about a tablespoon of lard
Remove meat from pan and set aside (cover to keep in heat and let meat rest)
Melt remaining lard over medium-high heat in same pan
Add veggies and saute until softened, about 8 minutes
♥ To serve: pile up the sandwich steaks, veggies and some mayonnaise between two mushrooms!

Serves 5 (or more if you cut the big burgers in half). As we are doing a lot of grilling, sauteing and browning here, there are very few steps marked ♥ where you can safely insert your kids; our apologies! But, of course, our kids ate them up, peppers and all! The mayonnaise is key here: it takes the creamy place that cheese usually provides. All in all, a fantastic treat!

Fresh Chilled Beef FAQs!

Tue, 29 Nov 2011 18:27:00 GMT

US Wellness Meats is the only company that delivers fresh chilled grass-fed beef directly to your doorstep. Here’s a quick Q&A to answer some frequently asked fresh chilled questions you may have:

Q: What is the difference between frozen and fresh chilled beef?

A: Fresh chilled beef has NEVER been frozen! We offer this for those chefs and customers that prefer the taste of fresh chilled over frozen beef.

Because of the nature of the fresh chilled beef orders, special efforts are taken to ensure only the freshest items are shipped. This involves a delicate balance of specific harvesting, precise production, overnight shipping and extra careful packing.

We have 5 fresh chilled beef packages, which are all labeled as fresh chilled beef; they are the only items that are shipped fresh, not frozen. All other meat items in our store will be shipped frozen.

Q: What cuts do you have available?

A: Roast/burger bundle, steak and burger package, burger bundle, striploin, and gourmet steak package.

Q: How is the fresh chilled beef packaged?

A: The beef cuts are vacuum sealed in a 100% barrier proof cryovac seal just like our frozen beef. Each pound of ground beef, each steak, each primal and each roast is individually cryovac sealed.

Q: Is the fresh chilled beef aged?

A: Yes, the fresh chilled beef is aged 10-24 days depending on the monthly fresh chilled shipping schedule.

Q: How often does the fresh chilled beef ship?

A: Fresh chilled (never frozen) beef ships out on the second Wednesday of every month. Please have your order placed by 12:00 noon CST on the preceeding Friday to ensure shipment that month. For the current fresh chilled beef schedule, please refer to the fresh chilled category on our website. Fresh orders ship on Wednesday via FedEX overnight service and will deliver on the following Thursday.

Q: Does the fresh chilled beef ship with my other frozen items?

A: The fresh chilled beef always ships separately from frozen products, so it does not freeze.

Q: Even though they ship separately, can fresh and frozen items be combined for billing on the same order?

A. Yes! If frozen items are combined on the same order with fresh chilled beef packages, a minimum of 7 pounds of frozen weight is required. This minimum weight will help ensure the frozen items shipped separately arrive in good condition.

Q: How is fresh chilled beef shipped to ensure it stays cool to the touch in transit and will arrive in good condition?

A: Fresh chilled beef is shipped via FedEx overnight service. The weight of each specialty chilled beef package ensures the items stay cool while in transit and will arrive at the proper temperature.

Q: What condition should I expect upon arrival of my fresh chilled beef package?

A: The fresh chilled beef packages have never been frozen. They are fresh and are meant to arrive cool to the touch, but not frozen.

Q: What are the storage recommendations for fresh chilled beef? Can it be frozen?

A: Fresh steaks and fresh roasts will keep in your meat drawer for a week to 10 days at most if temperatures remain at 32-33 degrees. You are simply extending the wet aging time. Ground beef is good for 5 days at the most. You will start losing flavor rapidly after that and the product will start spoiling. Please feel free to freeze any fresh selections that will not be enjoyed within this time frame. The fresh items are individually cryovac sealed and may be frozen for a minimum of 6 months.

12th Annual Wise Traditions Conference!

Thu, 17 Nov 2011 15:11:00 GMT

For the 6th consecutive year we have traveled to the Wise Traditions Conference of the Weston A. Price Foundation. This year the conference was held in “The Lone Star” state. It didn’t take long for Dallas to win our hearts over with the ideal weather, a warm welcome, and so many friendly faces.

The event began with the Farm-to-Consumer Legal Defense Fund “Kick Up Your Heels” Thursday night dinner and organ sausage cookoff where we ate like queens! Every year we look forward to the Wise Traditions Conference for many reasons; one of which is the amazing food. This year was no exception! Our flavorful coulotte steak was the main course Thursday night where it was chargrilled to perfection and topped off with fresh herbs and apple cider vinaigrette. We also enjoyed an avacado and cucumber salad, jalapeno biscuits, cornbread, succotash and warm apple cobbler with custom made ice cream. Afterwards we had the pleasure of listening to some of our favorite keynote speakers: Sally Fallon Morell, Dr. Joseph Mercola, Michael Schmidt, and Dr. Natasha Campbell-Mcbride. The night ended with everyone taking a spin on the dance floor with the fiddling Quebe Sisters Band.

Friday morning kicked off the Real Food movement where we set up a US Wellness Meats booth and distributed samples of pemmican, beef jerky, snack sticks, head cheese, braunschweiger and liverwurst. As if that wasn’t enough we had another surprise in store. We treated everyone by cooking up some of our favorites including the ny strip steak, ribeye and sugar free beef franks. Among the wide selection of products we take to the conference, the liverwurst and braunschweiger are favorites every year. This year was no different. Our pemmican was a hit as well. Everyone that stopped by was more than willing to try every product available for sampling.

The next few days continued much in the same way with distributing samples, selling products, talking to our loyal customers and meeting new customers. It was so wonderful to be in attendance at an event that brought together such a wide array of people who are just as passionate about food as we are. We very much enjoyed seeing each and every one of our valued customers, friends and bloggers.

We would like to extend a big thank you to everyone that took the time to stop by our booth, try some samples and chat with us! We look forward to seeing you all again at the 13^thAnnual Wise Traditions Conference next year in sunny Santa Clara, California.

(Left to right): Kelly the Kitchen Kop and Chaffin Family Orchards, John Moody of Whole Life Buying Club and family, Liz of Cave Girl Eats and Laura of Ancestralize Me, and Randy, Carla, Dave, and Todd of Vital Choice

For more highlights of our trip visit us on Facebook and Twitter. What was your favorite part of the Wise Traditions Conference? What products would you like to see us bring for sampling next year?

Salute to Veterans!

Thu, 10 Nov 2011 14:16:00 GMT

Today we pay special tribute to all of our Veterans on a holiday that is very dear to our hearts! We would like to honor all the servicemen and women that risk their lives day in and day out for the freedom of this great country we call home. If you’ve been staying up-to-date on our news alerts you have probably noticed a new column honoring our American heroes. This is in dedication, remembrance, and support of all the troops fighting the war against terror.

Please take a moment to visit the worthwhile organizations we’ve featured:

Lone Star Foundation

Wounded Warrior Project

Fox River Socks for Soldiers

Military Warriors Support Foundation

Give to the Troops

Paralyzed Veterans of America Mission:ABLE

Armed Forces Foundation

Special Operations Warrior Project

Alaska's Healing Hearts

Herobox.org

Wounded Warrior Project

We recently surprised soldiers with some of our favorite snacks! 16 soldiers in Zabul, Afghanistan enjoyed our beef jerky, pemmican, albacore tuna, pouched salmon and an assortment of goodonya breakfast bars. It is our honor to do what we can to ensure our soldiers are fueled with the best soldier snacks while on duty. As pictured below, soldiers are hooking up a sling load to a CH-47 Chinook Helicopter in Afghanistan.

We'd also like to introduce the 426th Brigade Support Battalion of Fort Campbell, KY. Earlier this year they celebrated the 426 BSB Org Day, and US Wellness Meats was proud to provide all the beef franks and ha mburgers they could eat! Here are the troops installing a rocket propelled grenade netting on vehicles to protect them from RPG's hitting the hull of the vehicle. These were later battle tested while conducting re-supply and recovery missions.

We are also a proud supporter of Fueling the Fire campaign started by our friends at Paleo Magazine. This project was created to regularly send paleo-friendly care packages to our troops overseas.

From all the farm families of US Wellness Meats we extend a big salute today and every day to all that have so selflessly served this country. In honor of our soldiers we'd like to offer a one-day 15% discount on your order! Please use coupon code "vet15" to receive the discount. Happy Veteran's Day!

Brussel Sprouts with Bacon

Fri, 14 Oct 2011 09:25:00 GMT

Who doesn't love bacon?! Whether you choose to eat pork or not, you can still enjoy the delicious flavor of bacon ~ we have several bacon options to select from: pork, beef, sugar-free, and more! Try this side dish tonight, it's bursting with flavor.

2 lbs. brussel sprouts, cut into halves
2 Tbsp. butter
¼ cup onion, chopped
4 slices of bacon, chopped
2 Tbsp. lemon juice
Salt and pepper, to taste

Cook the bacon in a large skillet over medium to medium-high heat. Remove bacon from skillet and drain about half the grease. Add butter and onion to the skillet and cook until the onion is partially cooked. Add the brussel sprouts and cook until tender crisp. Mix in the cooked bacon and cook for an additional minute.

Free-Range Chicken Soup

Fri, 30 Sep 2011 09:40:00 GMT

The changing of the seasons brings out different cooking methods as we pull out our favorite recipe cards that haven't been seen for months. Depending on your location, it may be getting cool enough to start making soups, stews, and roasts. This free-range chicken soup recipe provides a hearty meal with simple, fresh ingredients to warm you up on the cool evenings to come.

3 -4 free-range chicken legs, or equivalent amount in any cut (skin removed)
1-2 Tbs. butter (or your favorite oil or fat)
1 medium onion, chopped
5 large carrots, peeled and sliced
4 celery stalks
4 cups chicken stock
1 Tbsp. fennel leaves, chopped
¼ tsp. ground black pepper

In a dutch oven on the stove, melt the butter and brown the chicken legs. Add onion and carrot, cook for about 2 minutes. Add celery, cook for another 2 minutes. Add stock, fennel, and pepper. Cover and simmer until meat falls off the bone, skimming any foam off the top periodically. Remove any bones. Serve.

Woof woof! It's National Dog Week!

Sun, 25 Sep 2011 05:10:00 GMT

Celebrate with your best friend- it’s National Dog Week! Shower your pooch with plenty of love and treats as you both enjoy the 83^rd annual pet holiday. We have the healthiest and heartiest treats that will have your pet begging for more. How about a puppy party? You’ve come to the right place. We have all those hard-to-find specialty items, the most common treats with a healthy twist, and everything in between. Check out our wide array and always expanding selection of pet products:

For a healthy and happy pet:

Begging for beef (knuckle bone cartilage, long bones, marrow bones: small and large)
Loving the lamb (kidney, spare ribs, marrow bones)
Craving some chicken (backs and necks)

Even more nutrient-dense favorites:

Healthy organ meats (heart, liver, kidney)
Hearty chew toys (marrow bones, spare ribs, chicken backs)

Last but certainly not least, has your canine (or feline) tried our best-selling pet burger yet? If not, they are missing out! This one-of-a-kind treat is a mixture of 65% lean beef, beef heart, and beef liver with no fillers, preservatives, or dyes. You will quickly see why this is one of our most sought after products and best kept secrets. The US Wellness Meats dog, Buck, is always begging for more burger!

Rest assured your pet will be getting the best, as all the ingredients in our pet food selections are from the same 100% grass-fed and grass-finished cattle as our other beef products! In fact, the high fat content (35%) is the only reason the pet burger is labeled for pet consumption only. While some customers choose to cook the pet burger, the vast majority simply serve it raw. To make the diet transition smoother, we recommend a gradual introduction of the burger if your pet is currently eating dry, packaged pet food.

Whether your pampered pet needs an occasional treat or a daily meal, we are your one-stop pet food shop.

Share your favorite pet recipes or feeding ideas with us! Your recipes and comments could be featured in a future publication of our newsletter.

“The one absolutely unselfish friend that man can have in this selfish world, the one that never deserts him, the one that never proves ungrateful or treacherous is his dog.”

~Sen. George Graham Vest

Celebrating 11 Years!

Sun, 18 Sep 2011 05:02:00 GMT

When US Wellness Meats was founded back in 2000, we were raising and selling our grass-fed beef products only. After a few short years in business we realized we needed to widen our horizons as there are so many other great products we could be offering! So we started to branch out into grass-fed dairy and lamb products, and things continued to grow from there. We would not be the company we are today without the other amazing farmers and producers who contribute to our business.

We get customer questions weekly about the different sources of our products and where they are raised, so we decided an in-depth blog post would be a great way to address all of these questions at once!

We’ll start at the beginning…

Beef: Our beef is raised in the heart of the Midwest. Most of our current production comes from three of the founding members of the company located in Northeast Missouri and West Central Illinois. We enjoy long summers with abundant rainfall to keep our pastures green most of the year. We bale plenty of those warm weather grasses in the summer so the cattle enjoy those same grasses when snow is on the ground.

We also source hard to come by cuts (such as hangar steaks, flanks, etc) from a farm run by personal friends of ours in picturesque Tasmania. This island is the ideal place for grazing animals as they have a temperate climate that allows for grazing year round, and no hormones or GMOs are even allowed on the island. Both our Midwest and Tasmania cattle are 100% grass-fed and grass-finished.

Lamb: Our lamb is also a Missouri product. Raised just south of US Wellness headquarters near Perry, MO our lambs are 100% grass-fed and grass-finished. They enjoy lush Missouri pastures and plenty of rainfall.

Bison: Our bison are roaming around the open pastures of the Dakotas and Northern Plains and our farmers there are dedicated to improving the native grasses of the area, and ensuring the natural way of life bison have been accustomed to for decades. Our bison products are 100% grass-fed and grass-finished.

Pork: All of our pork products are compassionate certified, meaning they spend most of their days outside, weather permitting. Our pork comes from Heritage Acres which is a group of small, local Missouri farmers providing the finest quality, antibiotic-free pork.

Poultry: We actually have three different poultry farms raising animals for US Wellness Meats. Oaklyn Plantation in Darlington, South Carolina raises all of our free range 20-lb chicken bundles and ships those direct from the farm. Due to growing interest and frequent customer requests, Oakland Plantation also started raising soy-free chickens in the summer of 2011. Oaklyn Plantation also raises all of our free range turkeys for the Thanksgiving and Christmas season.

We have two other free range chicken farmers, one in Iowa, the other in Oklahoma, who raise free range birds for our smaller chicken packages.

Rabbit: Gourmet rabbit is one of the best kept secrets here at US Wellness Meats. Our rabbit comes from a small farm in Michigan.

Seafood: Our seafood products come from Vital Choice, one of the premier wild-caught seafood providers in the country. Their products are certified sustainable, and most products are caught off the west coast and surrounding waters. The only exception is our wild-caught raw shrimp which comes from a different company fishing off the coast of Mexico.

Dairy: We are very lucky to be able to source grass-fed dairy products, without any added growth hormones. Our Pure Irish Kerrygold Butter is 100% grass-fed from Irish cattle. We have two different Amish dairies- one in Indiana, the other in Pennsylvania, who supply us with raw, grass-fed cheese as well as four different varieties of goat cheese.

Olive Oil: One of the newest additions to our store is Extra Virgin Olive Oil, produced by Chaffin Family Orchards in Oroville, CA. Most of their trees are over 100 years old and all the olives are hand-picked. They use the animals on their farm to help with trimming and pruning – check out the goats on weed control!

We have carefully collaborated with like-minded farmers and individuals that hold their products to the same standards we believe in for our company. Long story short, we have built our business over the past eleven years while respecting our animals and our environment. We enjoy the products, just like our customers, so it remains our goal to offer the best selection possible.

Shrimp and Spaghetti Squash

Thu, 08 Sep 2011 13:04:00 GMT

This is an absolutely delicious and simple meal to make. The spaghetti squash adds a light aspect while maintaining a wonderful balance of flavor. Pair with a fresh salad and white wine...perfect!

2 lbs. large shrimp, peeled and deveined
2 medium spaghetti squash
1/2 cup grass-fed butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/2 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
Salt and pepper, to taste

Preheat oven to 375 degrees F. Cut squash in half lengthwise and scoop out seeds. Place on a baking pan with the rind up. Bake for 30-40 minutes.

Meanwhile, rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 to 2 minutes or until softened but not browned. Add shrimp, green onions, wine, lemon juice, salt and pepper; cook until shrimp are pink and firm, about 2 minutes on each side. Do not overcook.

When the squash is done, use a fork to separate the strands being careful not to puncture the rind. Divide the shrimp mixture and top on each half of squash. Add chopped parsley before serving. Garnish with lemon slices and parsley sprigs if desired.

Fish Tacos

Fri, 02 Sep 2011 19:22:00 GMT

Whether you're a fish-eater or not, you just might enjoy these tacos! There are some types of fish that I love and others that I don't care for. Halibut is a fish that I'm very fond of, probably because I like fish to taste like fish but not taste "fishy"! This recipe allows the flavor of the Halibut to shine through without being masked by other strong flavors. Alaskan Halibut is a firm white fish with a mild, light flavor that fits may culinary contexts.

2 Alaskan Halibut filets
1 ½ Tbsp. coconut oil
1 Tbsp. cilantro, chopped
Salt and pepper, to taste
1 lime, cut into wedges
Avocado slices or guacamole
Fresh cilantro, for garnish
Sprouted grain tortillas or large lettuce leaves

Pico de Gallo

¼ onion, chopped
3 roma tomatoes, chopped
½ green pepper, chopped
1 Tbsp. cilantro, chopped
2 tsp. lime juice
Salt and pepper, to taste

Warm the coconut oil and add the cilantro. Put the fish in a bowl with the coconut oil, marinate for about 20 minutes. Preheat a grill to a medium heat. Sprinkle fish with salt and pepper. Grill fish for a couple of minutes on each side until it’s cooked through and flaky. Serve with fresh cilantro, avocado, lime wedges, and Pico de Gallo on sprouted tortillas or lettuce leaves.

For the Pico de Gallo: Mix all ingredients together. Allow to sit for at least 30 minutes before serving.