The Wellness Blog

The Food Lovers' Primal Palate

Posted by US Wellness Meats on Thu, May 12, 2011 @ 07:48 AM

Meet Hayley and Bill from The Food Lovers' Primal Palate!  They are a unique and interesting pair with a knack for creating delicious meals, primal-worthy meals of course! 

"Primal" and "paleo" are hot topics right now and with good reason.  These words encompass the healthy lifestyle.  And who doesn't want to live a healthy lifestyle through natural means?  According to The Food Lovers' Primal Palate, there are foods you want to include in your diet and others that should be avoided.  On the list of foods to include are: fruits, veggies, lean meats, seafood, nuts and seeds, and healthy fats.  Among the things that are best avoided are: grains, processed foods, processed sugars, legumes, starches, and alcohol.

Hayley and Bill are our Featured Chefs this month and have shared some amazing grilling recipes with us.  They've also shared the recipe below with a funny experience dealing with a very large meat delivery (must read!).

grass-fed beef sirloin, grass-fed cheese

Grilled Sirloin with Goat Cheese

  • 1. Rinse steaks under cold water and pat dry with a paper towel.
  • 2. Allow steaks to come to room temperature.
  • 3. Preheat the grill to high heat.
  • 4. In a non stick frying pan, heat tallow on medium heat.
  • 5. Sautee mushrooms and onion, seasoning with salt and pepper, until onions are translucent, and mushrooms have softened.
  • 6. Grill steaks 6 minutes a side.
  • 7. Place cheese on steaks after the initial flip to allow melting during the remaining time.
  • 8. Top with sauteed mushrooms and onions, and serve.

Recipe and photo are courtesy of The Food Lovers' Primal Palate.

For more information about Hayley, Bill, and the primal lifestyle, check out their blog!  They're also on twitter and facebook!

Topics: Grass-fed Beef, Grilling, Recipes, Paleo, Good Fats

Shopping for Grass-Fed Meat

Posted by US Wellness Meats on Tue, Jan 18, 2011 @ 09:42 PM

If you're in the area, Tommy K Vitamins is located at:

54 Research Drive, Stamford, CT 06906


Grilled Skirt Steak Salad (not Robert's secret family recipe, but still a great recipe!)

14 oz. skirt steak

Marinade ingredients:

  • 2 Tbsp. liquid amino (soy sauce or your preferred soy sauce substitute)
  • 1 tsp. olive oil
  • 1/2 tsp. garlic, minced
  • Pinch ground black pepper

Salad ingredients:

  • Mixed greens
  • Tomato
  • Cucumber
  • Avocado
  • Any other vegetables

Dressing ingredients:

  • 2 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. fresh orange juice.
  • White part of one green onion, sliced
  • 1 Tbsp. cilantro (or your favorite herb)
  • Pinch of garlic powder

Place meat in an appropriate-sized dish. Mix marinade ingredients together. Pour over meat. Allow it to come to room temperature. Grill over a medium heat (about 325 degrees F) until cooked to desired doneness. Slice across the grain.

Prepare salad. Top mixed greens and vegetables with sliced steak. Serve with dressing.

Topics: Grass-fed Beef, Grilling, Recipes, Misc Info

BBQ Burgers

Posted by US Wellness Meats on Wed, Aug 25, 2010 @ 04:07 PM

It's about time to pack up the grill for the season and move the cooking indoors.  Oh, who am I kidding?  We grill ALL year long!  Since we grill so much we're always coming up with new recipes!  Try this simple twist for delicious bbq burgers! 

grass-fed bbq burger1 lb. grass-fed ground beef
1 free-range egg
3 Tbsp. BBQ sauce
1/4 cup cheddar cheese, grated
1/4 cup onion, diced

Mix all ingredients together.  Form into 3 or 4 patties.  Preheat grill to medium high.  Place patties on grill until done, turning only once.

Enjoy these tangy, moist and delicious burgers!

Topics: Grass-fed Beef, Grilling, Recipes

Balsamic Marinated Kabobs

Posted by US Wellness Meats on Thu, Jul 29, 2010 @ 11:53 AM

alison lewis, grass-fed kabobs

Balsamic Marinated Kabobs - Alison Lewis
Makes 4 servings

4 (8 inch) wooden or metal skewers
1 pound package New York Strip or Tenderloin kabob meat
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup plus 2 tablespoons balsamic vinegar, divided
1 small green bell pepper, seeded and cut into 1-inch pieces
1 small red bell pepper, seeded and cut into 1-inch pieces
1 small purple onion, sliced into 1-inch pieces
1 (8-ounce) package whole button mushrooms

1. If using wooden skewers, soak in water to cover 30 minutes.
2. In a medium bowl, combine 1/2 cup balsamic vinegar, Worcestershire sauce, garlic, salt and pepper. Place beef in a resealable plastic bag or large shallow dish. Pour balsamic mixture over steak, tossing gently. Cover and refrigerate at least 2 hours (up to 8 hours or overnight).
3. Preheat grill to medium-high heat (350F to 400F).
4. Remove beef from marinade and thread steak, bell peppers, onions and mushrooms alternately onto skewers, leaving a 1/4-inch between pieces. Drizzle kabobs with remaining 2 tablespoons balsamic vinegar.
5. Grill kabobs, covered with grill lid, 4 minutes on each side or until desired degree of doneness. Serve immediately.

Topics: Grass-fed Beef, Grilling, Recipes

Tender Grassfed Meat - Cookbook Giveaway

Posted by US Wellness Meats on Wed, Aug 19, 2009 @ 02:41 PM

grass fed meat, grass fed beef

We've been fortunate to come across an informative new cookbook called Tender Grassfed Meat by Stanley A. Fishman.  This cookbook is more than a book of recipes, it's an excellent tool for grass fed education.  Over the years, through trial and error, Stanley has perfected the art of preparing grass fed meats. This book has all the answers from proper cookware, to healthy fats, to detailed methods and techniques on cooking perfect grass fed meats.  Stanley's book offers a wealth of information and includes all types of recipes, such as beef, bison, lamb, broths, marinades, side dishes, and more.  Let his past failures inspire your successes!  (see below for your chance to win a copy of Tender Grassfed Meat)

Enjoy this recipe compliments of Stanley and, if you like, you can purchase your own copy of his traditional cooking wisdom.

Rosemary Pepper Roast on a Bed of Garlic

Grassfed beef has a wonderful natural flavor.  Just a few of the right spices can really bring out and enhance that great natural flavor.

What are the right spices?  Every cuisine has traditional flavor combinations, which have stood the test of time.  Rosemary has been used to flavor meat all over Europe.  Black pepper has been used all over the world to flavor beef, as has garlic.  When you combine the three, you have a combination that is much more than the sum of its parts.  The combination of rosemary, black pepper, and garlic is a favorite in Tuscany.  When you use organic fresh rosemary, organic black pepper, and organic fresh garlic, and add some olive oil to carry the flavors into the meat, it's even better.  This roast is just delicious. 

Serves 4 to 6

1 (2 to 3 pound) center cut shoulder roast, (or sirloin tip, or top sirloin), with fat cap (see note below

For the Marinade

2 tablespoons unfiltered organic extra virgin olive oil

Leaves from 2 sprigs of fresh organic rosemary, finely chopped

Freshly ground organic pepper

For Roasting

1 bulb fresh organic garlic, broken into individual cloves, but left unpeeled

1 teaspoon coarse unrefined sea salt, crushed

1.      The day before you plan to cook the roast, coat it with olive oil.  Press the chopped rosemary leaves into all sides of the meat.  Sprinkle the pepper on all sides of the meat, and press it in.  Let the meat rest in a glass bowl for 1 hour, then cover and refrigerate overnight.

2.      An hour before you plan to cook the roast, take the roast out of the refrigerator so it can come to room temperature.

3.      Preheat the oven to 425 degrees.  Place the garlic cloves in the center of a lightly greased roasting pan, so they can form a bed for the roast.  Once the oven has preheated, sprinkle the salt over the roast.  Place the roast on the garlic cloves.

4.      Put the roast in the oven, and cook for 10 minutes.  Baste the roast, then cook for another 10 minutes.

5.      Turn the heat down to 250 degrees and cook for 20-30 minutes, until done to your taste.

Serve, and enjoy the wonderful classic flavors.

NOTE: If the roast does not have a fat cap, cover with beef tallow, or thinly sliced pastured butter, or strip of good natural bacon.

Winning is easy!  Click here for your chance to win this great book!  Two copies will be given away!

UPDATE!  Congratulations to Ed L. and David B., who were the winners of the two copies of Tender Grassfed Meat!  Enjoy!

UPDATE #2!  Sally Fallon Morell, President of the Weston A. Price Foundation, reviewed this book.  What an honor!  Here's what she had to say:

Stanley A. Fishman
Neither fat nor flavorings are spared in this collection of delicious recipes aimed at putting grass-fed meat back on our tables. Fishman includes recipes for bison, lamb and organ meats, always with a view to making the meat tender and tasty. Detailed advice on marinades, aging for tenderness, cooking temperatures, use of bones, gristle and scraps in broth, and the use of innards in sausages and liverwurst make this book a must for serious-and not-so-serious-cooks. I especially liked the recipe for meatloaf using liver sausage from U.S. Wellness Meats-a wonderfully sneaky way to get liver into your family -and his use of fish sauce as a substitute for soy sauce. His Nomad's Broth, which uses bones from several animals, is a great variation on traditional stock.

The chapter on steak alone is worth the price of this book-so many variations, including Irish Whiskey Steak, Scottish steak and steak in Chinese and French styles. A Thumb's Up for this one-happy eating.
Review by Sally Fallon Morell, Wise Traditions, Weston A. Price Foundation

Topics: Grass-fed Beef, Grilling, Recipes, Contests

Grilled Steak Panini

Posted by US Wellness Meats on Tue, Jun 09, 2009 @ 12:55 PM
grassfed steak panini

Try this recipe for another reason to use your if you needed another reason! Grilling is so fun and easy, and clean up is a breeze. So gather some pals and get ready to sizzle!

Grilled Steak Paninis

Makes 4 servings

1/4 cup thinly sliced fresh basil
1/4 cup mayonnaise
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper

2 tablespoons chopped fresh parsley
2 teaspoons freshly grated lemon peel
2 cloves garlic, minced
1/2 teaspoon pepper
1 teres major steak
salt, as desired
1 loaf (1 lb.) focaccia, ciabatta, French or Italian bread, cut horizontally in half 8 slices tomato
3/4 cup shredded mozzarella cheese

1. Combine sauce ingredients in a small bowl. Set aside. Combine seasoning ingredients; press evenly onto steak.
2. Place steaks on grill over medium, ash-covered coals. Grill to desired doneness. Carve steak into thin slices. Season with salt, as desired.
3. Spread sauce over bottom half of bread. Top evenly with tomato, steak, and cheese. Close sandwich.
4. Place sandwich on grill over medium, ash-covered coals. Grill, uncovered, until cheese is melted, turning once and pressing down on sandwich with spatula to flatten slightly.
5. Cut sandwich crosswise in half. Cut each half diagonally to make 4 triangles.

-Adapted from The Healthy Beef Cookbook

Topics: Grass-fed Beef, Grilling, Recipes

Tenderloin Steaks with Blue Cheese Sauce

Posted by US Wellness Meats on Fri, May 15, 2009 @ 05:32 PM
May is National Beef Month! Let's celebrate with a great beef recipe!

Blue Cheese Sauce
2 Tbs. cream cheese
4 tsp. crumbled blue cheese
4 tsp. plain yogurt
2 tsp. minced onion
Dash ground white pepper

4 beef tenderloin steaks (6 oz each)
1 clove garlic, halved
1/2 tsp. salt
2 tsp. chopped chopped fresh parsley

Combine Blue Cheese Sauce ingredients in a small bowl. Set aside. Rub steaks with garlic. Season steaks with salt and grill to desired doneness. Let steaks rest. Sprinkle with parsley and serve.

So easy and so delicious!
-Adapted from The Healthy Beef Cookbook

Topics: Grass-fed Beef, Grilling, Recipes