Posted on Fri, May 04, 2012 @ 08:12 AM
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!
Posted on Fri, Apr 20, 2012 @ 02:34 PM
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.
Posted on Mon, Apr 16, 2012 @ 01:17 PM
Ingredients:
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
Posted on Wed, Apr 11, 2012 @ 02:58 PM
Ingredients (Rabbit):
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.
Posted on Fri, Apr 06, 2012 @ 02:42 PM
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.
Posted on Thu, Mar 29, 2012 @ 10:24 AM
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.
Posted on Thu, Mar 15, 2012 @ 11:33 AM
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.
Posted on Wed, Feb 29, 2012 @ 09:06 AM
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.
Posted on Tue, Feb 21, 2012 @ 01:45 PM
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.
Posted on Thu, Feb 09, 2012 @ 10:16 AM
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.