The Wellness Blog

US Wellness Meats Farmers & Partners!

Posted by US Wellness Meats on Wed, Apr 15, 2015 @ 04:40 PM

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 the need to widen our horizons as there are many other great products we could be offering! 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 invite you to continue reading to learn more about our incredible partners...   

Beef: Our founding farms are located in the heart of the Midwest. Most of our current production comes from farms operated by three of our founding members. These farms are located in Northeast Missouri and West Central Illinois. Our cattle are 100% grass-fed and grass-finished and do not receive any starch (grains) in their diet. Every beef product- from our steaks to our franks and ground beef- meets this same criteria. We do not feed any antibiotics or hormones to our cattle and no pesticides or herbicides are used on our pastures. Besides our founding farms, we also source from a few private farms throughout the United States and through our partnership with grass-fed farmers in Tasmania. Currently, our cattle farms are located in Missouri, Illinois, Alabama, Montana, and Tasmania. 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 still enjoy those same grasses when snow is on the ground in the Midwest region. 

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A small group of Tasmanian farmers came to the US for tours of our farms many years ago, which led to the formation of this unique partnership. Tasmania is the ideal place for grass-fed production due to their temperate climate. This island is the ideal place for grazing animals, as they have a temperate climate and plenty of rainfall that allows for grazing year round. No GMOs are allowed on the island. They are raising their cattle to the exact standards as we are: 100% grass-fed and grass-finished, not fed any antibiotics or hormones, and the farmers do not use any fertilizers or pesticides on their pastures. 
 
We started sourcing product from Tasmania because there are certain cuts that the animal only has so many of - such as skirts, flanks and hangar steaks. Our continuous shortages caused us to reach out to our friends from Tasmania for some of these cuts, which they were able to provide. These primals go through the aging process while they are on the ship here, and they are then processed and packaged with our other raw beef cuts here in Missouri. If a product is currently sourced from Tasmania, it will have that information on the product description, such as the Flank Steak. If a product is domestic, it won't have that disclaimer, like the Sirloin Tip Steaks

Click here to learn more about the farm in picturesque Tasmania.   tasmania, grass-fed beef

Bison: Our bison roam the open pastures of the Dakotas and Northern Plains where these farmers are dedicated to improving the native grasses of the area and ensuring the bison's natural way of life. NorthStar Bison in Wisconsin and Wild Idea in South Dakota both raise their bison on 100% native prairie grasses, without chemicals, added hormones, pesticides, or grain. All our bison is 100% grass-fed and grass-finished.

grass-fed buffalo, grass-fed bison
PorkAll of our pork products are GAP-certified, meaning they are raised in the best conditions possible. Our pork comes from Heritage Acres which is a group of small, local Missouri and Kansas farmers providing the finest quality, antibiotic-free pork. You can read more details on our pork blog, including information on the pigs diet which is 100% vegetarian feed. They receive no added hormones and are antibiotic free. 

Since pigs have a single stomach, they cannot be raised on grass alone so their diet is supplemented with a conventional, 100% vegetarian diet that includes corn and soy. Since January 2015, the feed is non-GMO. All our current inventory is from pigs fed a non-GMO diet.

None of our pork products are processed with or include nitrates or nitrites. 

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Poultry: We source our free range chicken products from a few poultry farms throughout the US. The free range chickens enjoy plenty of fresh air and sunshine while maturing at their natural pace. Raising chickens in this way takes a little longer with our birds reach marketable weights in 6-10 weeks as opposed to the industry standard of 6 weeks. Currently, we source from farms located in: South Carolina (bundles shipped directly from the farm), Arkansas, California, and Florida.

Once mature enough, the chickens are outside on pasture during the day where they can scratch in the soil, eat green plants and whatever bugs they find. For their protection from predators such as foxes and coyotes, the chickens are moved indoors at night.
 
Because chickens have a single stomach, they cannot be raised on grass and foraging skills alone. Their diets are supplemented with a conventional poultry diet which includes corn and soy. This all natural feed contains no antibiotics, hormones, or animal by products.

We have converted nearly all our poultry options to a non-GMO feed ration. Any selection that is GMO free will specifically be stated in the online description, such as our free-range chicken wings.

Due to growing interest and frequent customer requests, Maypop Farm also started raising soy-free chickens in the summer of 2011. These selections may be found in our soy free category. The only soy-free chicken products we currently offer will have "soy free" in the item description and ship directly from our South Carolina poultry farm. The soy-free chicken feed is non-GMO and does contain corn. Maypop Farm in Darlington, South Carolina also raises all of our free range 20 pound chicken bundles and ships those direct from the farm

The following poultry options are free range, but not GMO free: South Carolina chicken bundles (except for the Soy Free bundles, which are GMO free).

The following poultry options are not free range or GMO free: Turkey Jerky, Chicken Sausages, and Turkey Provolone Sausage.  These selections are free roam and antibiotic free from birth. The diet for these chickens is a conventional poultry diet which includes corn and soy.

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Duck: We source our ducks from upstate New York. All of our Pekin Ducks are free range and enjoy a diet free of growth hormones and antibiotics. 

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Dairy: We are very lucky to be able to source grass-fed dairy products, without any added growth hormones. We have two different Amish dairies- one in Indiana, the other in Pennsylvania, who supply us with raw, grass-fed cheese. The ingredients in our raw cheeses (except unsalted cheddar) are: milk, cultures, sea salt (either Redmond or Celtic - depends on variety), and rennet. We do not feed any antibiotics or hormones to any of our animals, and all of our cattle - both beef cattle and dairy cows - are 100% grass-fed and grass-finished, so they are not consuming any grains throughout their lives. They are grazing on pastures free of any sprayed fertilizers or pesticides.

The cheeses are not certified organic, but we are sourcing all of them from a group of Amish farmers, raising their animals the same way our ancestors did years ago - organically, but not certified

Lamb: Our lamb is raised in Oregon and southern Missouri on a 100% grass-fed diet devoid of any chemicals, hormones, pesticides or grain. The lamb enjoy lush pastures and plenty of rainfall.   

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Seafood: Our seafood products come from Vital Choice located in the state of Washington, 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 are harvested in the Pacific Ocean and processed in the United States. They are wild-caught and chemical free. 
 
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 many 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.  

Topics: Grass-fed Beef, Product Information, Pork, Grass-fed Lamb, Seafood, Our Farms, Free-Range Poultry, Misc Info

US Wellness Feature Farmer Series: Wild Idea Buffalo

Posted by US Wellness Meats on Wed, Apr 02, 2014 @ 11:54 AM

Wild Idea Buffalo
Home on the Range!

Our feature farmer series this month takes us to the picturesque Great Plains.  Wild Idea Buffalo Company's two ranches are located in South Dakota between the Black Hills and Badlands National Park, where their buffalo roam the range just like the ancestors of years past.  We are very fortunate to have Wild Idea Buffalo as one of our grass-fed buffalo suppliers, and always look forward to the beautiful pictures they send!

Wild Idea Buffalo raised 100% grass-fed and grass-finished buffalo, who are never fed any grains and are 100% antibiotic & hormone free, and are never confined.  They get to enjoy the wide open plains year round. 

To Wild Idea ranchers, it's not just about producing a quality product, they are just as concerned with the quality of the environment and the land itself.  They successfully manage their grasslands to provide a sustainable environment for the herds for years to come.  For an close-up tour of their farms, be sure to watch the ranch video

Wild Idea Products

BisonYou can find the following Wild Idea Buffalo products in our store now:

You can find some of our favorite bison recipes on Pinterest.  If you have any favorite recipes we should add to the bison board please let us know!

Buffalo

Topics: Our Farms

US Wellness Feature Farmer Series: John Bruce

Posted by US Wellness Meats on Wed, Feb 05, 2014 @ 12:14 PM

2014 is the year of the farmer here at US Wellness Meats.  Throughout the year we will be sharing stories on our different farmers along with plenty of farm photos, to give you a better idea of where exactly your food is coming from.  Feel free to leave any questions or comments in the comment section - we always appreciate your feedback and our farmers love to know you enjoy their products!

John BruceOur first feature farmer is our favorite farmer down under - John Bruce, from picturesque Stanley, Tasmania.  John Bruce first met John Wood, one of our founders, back in the 90's.  They stayed in touch and when we began running low on flank and hanger steaks, John Bruce came to the rescue.  Tasmania is a utopia for grass-fed beef production, mainly because of their temperate climate, which lends to excellent pastures year round. 

There are certain beef cuts that the animal only has so many of - such as flanks, skirts and hangers, and our domestic supply often can't keep up with demand.  This is where John Bruce helps us out.  When we purchase grass-fed primals from John, they are sent via ship, and are actually going through the aging process while in transit, and are processed at the same Midwest facility as our domestic product. 

The Bruce family warmly welcomes our US Wellness team whenever we are able to go visit, which is at least once a year over the last several years.  Two of our founding members, Jim Crum and Kenneth Suter, just returned from a trip down under this month.  They got the full farm tour and a dose of southern hospitality from John and his family, and luckily came back with plenty of pictures to share. 

Tassie Tour

John Bruce & family produce such high-quality protein, that we are unable to tell any difference at all between this beef and our domestic beef.  Everything they produce is 100% grass-fed and grass-finished, they do not feed any antibiotics or hormones, and they are not using any fertilizer, pesticides or herbicides on their pastures. 

During our 2013 trip to Tasmania, we got the full tour of their harvesting facility - which is top notch, immaculately clean, and methodically organized.  We were very impressed.  We also got to take part in a carcass competition, and were very impressed with the level of marbling in their grass-fed cuts. 

Our Tasmanian inventory is always changing.  Our domestic product makes up the vast majority of our beef cuts, and we supplement with the Tasmanian product when we are running low in certain areas.  We have no plans of ever outsourcing our beef production completely.  Stay tuned to future feature farmer posts for tours of many of our domestic beef farms here in the Midwest. 

For more information on our Tasmanian production, see the Tasmania! blog post, read the Tasmanian newspaper story, and be sure to watch the Tasmania Utopia video for an intimate farm tour and the Journey to Tasmania for a unique glimpse of this natural environment. 

Tasmania

 

 

Topics: Grass-fed Beef, Our Farms

USWM Pork - 2016

Posted by US Wellness Meats on Tue, Jan 14, 2014 @ 12:58 PM

Thank you for your interest in our pork!

What makes our pork products special?  Lots of things, so we decided to put together a special pork post and update you with exciting news in 2016!

Raised in Missouri, our pigs are sourced from a small cooperative of like-minded farmers.  They are now using the Global Animal Partnership (GAP) 5-Step rating system.  We are really excited about these changes as we are hearing about more and more producers getting involved in the GAP program, and more retailers and consumers paying attention to that label.  To learn more about GAP, please visit their website for a breakdown of the steps, and for details about what producers have to do to stay in the program.

There are five steps in the GAP program.  All new producers have to start out at Step 1, which means they cannot use crates, stalls or cages.  Most of our Step 1 producers actually do have their pigs outdoors, even though this first level does not require it.  Our pork cooperative works with their new producers to help them move up as soon as possible, and make the commitment to move their farm to the next level.  Our co-op works very closely with each farmer to get them to the Step 3 & Step 4 commitment levels (enhanced outdoor access and pasture centered). 

Pork

What breeds do you raise?

A mixture of old heritage breeds including: Berkshire, Tamworth, Duroc, Hampshire, Spotted White, and Large Black.

What do they eat? 

Pigs are foragers, and most of our pigs are outdoors every day (weather permitting) to forage for bugs, sticks, roots, etc.  Since pigs have a single stomach, unlike the four chambered stomach of cattle, we cannot raise a healthy animal on grass alone, so their diets are supplemented with corn and soy.  Great news! Since January 2015, the feed is non-GMO again.  As of January 2016, all our pork products are from pigs fed a non-GMO diet.

What about antibiotics & hormones?

We do not feed any antibiotics or growth hormones throughout the life of the animal. 

What about nitrites? 

It is near-impossible to find pork in grocery stores that does not include some type of nitrites or nitrates.  They are usually used in the curing process, and unfortunately have been suggested to be possible carcinogens. Most of the "nitrite-free" pork products are cured with celery salt, however this is another possible danger, as celery salt contains naturally occurring nitrates.  The Weston A. Price Wise Traditions Magazine explored this subject in great depth as related to bacon. While there are countless ways to make bacon - the actual health benefits of this popular product depend on a host of factors, from the raising and processing, down to the cooking process.

The Wise Traditions article suggested that our ancestors had bacon figured out a long time ago.  All it takes is a dry rub (we use sea salt) and a cure (ours cures for 2-3 days) then a slow smoke (our bacon is hickory smoked).  The end result is deep pork flavor, healthy fat, and a new family favorite.

BaconWhat makes our bacon so special?  The only ingredients are pork bellies and sea salt.  That's it - no sugar, maple syrup, spices, honey, or sweeteners of any kind.  We do not use any nitrites, nitrates, celery salt or MSG in the making or processing of the bacon.  We worked specially with Whole30 to develop a sugar-free bacon to meet their program's approval.  After months of trial and testing, we unvieled our new bacon in March of 2012 and it has been a best-seller ever since.  We are very proud to partner with Whole30 for this project!

Since the new bacon went over so well, we have been working on several other pork recipes.  Our Pork Breakfast Sausage is an office-favorite and a staple in our kitchens every morning.  The new recipe contains only: pork, salt, rubbed sage, ground red pepper and black pepper.  No sugars, sweeteners, nitrates, nitrites, or MSG, and the flavor is amazing!  Make sure to check out our Breakfast Favorites category for more wonderful selections like Sugar Free Canadian Pork Bacon Slices.

Ham
A holiday favorite is the Sugar-Free Ham.  This petite ham has the same ingredients as the bacon: pork, sea salt and water.  Be sure to check out the Sugar-Free Options section online for more sugar-free choices. 

LardA very popular pork offering is the highly sought after Pork Lard.  After numerous customer requests and a new kettle purchase, we are able to render pork lard now.  Lard is full of healthy fats and a very versatile oil to cook or fry in.  We offer the pork lard in a 2-lb pail.

Our newest additions to the pork department are Pork Rinds!  Fried in our own pork lard, we now offer three varieties: Salt & Pepper, BBQ Spice and Original.  The Original version only contains sea salt and is AIP-friendly!  Whatever your flavor, these are tasty, shelf-stable snacks that both young and old will enjoy.

Looking for pork recipe ideas?  Not sure how long to cook a ham?  Here are some of our favorites pork recipes by some of our favorite chefs:

Citrus Glazed Ham

 

The Domestic Man: Honey & Citrus Glazed Ham

 

 

Black Forest Ham

 

Against All Grain: Black Forest Ham

 

 

Pork Tenderloin

 

Paleo Cupboard: Stuffed Pork Tenderloin

 

 

Honey Baked ham

 

Civilized Caveman: Honey Baked Ham with Spiced Apples & Peaches

 

 

Breakfast Sausage

 

PaleOMG: Pork Breakfast Sausage

 

Bacon

 

The Domestic Man: Bourbon & Cider Braised Bacon

 

 

 Pork Sirloin

The Domestic Man: Roasted Pork Sirloin

 

 

Pork Roast

 

Everyday Paleo: Roasted Garlic & Herb Pork Loin Roast

 

 

Topics: Pork, Our Farms

The Ultra-Lean, Inflammation-Fighting Beef Alternative

Posted by US Wellness Meats on Thu, Nov 07, 2013 @ 10:59 AM

By: Kelley Herring, Healing GourmetChili

In recent years the culinary popularity of bison has exploded. From bison chili and burgers, to high-end steaks and fork-tender roasts, this once near-extinct food source has become mainstream on menus and in markets across the nation.

And for good reason.

Bison’s sweet, rich meat provides a unique taste alternative to beef. And when it comes to health, bison provides a lot of nutritional heft in an ultra- lean, low-calorie package.

In fact, ounce for ounce, grass-fed bison provides:

•    Fewer calories, fat, and cholesterol than skinless chicken, pork or sockeye salmon
•    35% less calories than beef (140 vs. 214 in beef)
•    75% less fat than beef  (2.5 grams vs. 10 g in beef)
•    67% less fat than chicken (2.5 g vs. 7.5 g in chicken)
•    26% more iron than beef (3.4 mg vs. 2.7 in beef)
•    16% more vitamin B12 than beef (2.9 vs. 2.5 in beef)

But as is true with most foods, there is a caveat…

All Bison is Not Created Equal

Most commercially-available bison is grain-finished. This means the meat is lower in nutrients and higher in fat and calories than its grass-fed (and finished) counterparts.  
But arguably, the most important difference in grass-finished versus grain-finished bison can be found in the omega-6 and omega-3 fatty acid levels. Grass-fed bison has an omega-6 to omega-3 ratio of approximately 4:1. Grain-fed bison has a ratio of 21:1.

Omega-3 fats help reduce inflammation in the body. Omega-6 fats, on the other hand, promote inflammation. So, ensuring that the bison you eat is grass-fed and finished is a key to your long term health.

In addition to its healthy fatty acid profile, there’s another unique nutrient in grass-fed bison that helps fight inflammation… Selenium!

The Inflammation-Fighting Micronutrient in Bison

As an antioxidant, selenium is probably best known for its role in cancer prevention. But it also has important immunological and anti-inflammatory properties and has been associated with a reduced risk of heart disease, too.

Unfortunately, most people don’t get enough selenium in their diet. Processed foods (which comprise the majority of American’s diets) are essentially void of selenium. But most fruits, vegetables and grains are a poor source too, due to soil depletion.

In fact, it has been clearly observed that people who live in selenium-depleted regions of the world experience dramatically increased rates of cancer, infections, and inflammatory disease.

The good news is that many chronic conditions can be prevented - and even reversed - with adequate dietary selenium. And enjoying grass-fed bison is a great way to provide your body with this vital nutrient.

In fact, just three ounces of grass-fed bison provides over 100 mcg of selenium. That is several times the daily minimum requirement. (Grain-fed bison, on the hand, contains only 25% of the selenium you’ll get in grass-fed!)

Preparing Bison: A Few Tips

Nutrient-dense, low-calorie bison is available in almost all of the same cuts as beef. And it can be substituted for beef in all of your favorite recipes.

However, there are a few important things to remember when cooking this meat:

Don’t Overcook: Because bison is lean and lacks marbling, the meat will cook faster than a similar cut of beef. Bison steaks (like the Bison Tenderloin, Bison Sirloin and Bison Ribeye) are best prepared on the medium-to-rare side to maintain juiciness. For best results, don’t cook past medium.

Cook at Lower Temperatures:  Bison should be treated like lean, grass-fed beef, but typically should be cooked at a lower temperature for a longer period of time. For example, if you typically cook a roast at 325 F, reduce the temperature to 275 F for bison and use a meat thermometer to avoid going past “medium”.

Add Moist Heat: Slow-and-low is best for fork-tender Bison Chuck Roast or Bison Tip Roasts.

Wild Idea Buffalo
If you haven’t added sweet and succulent, lean and healthy grass-fed bison to your culinary repertoire, you’re in for a treat. Order a bison steak or roast today to pack more rich flavor and vital nutrients to all of your favorite meals.

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ED NOTE: Kelley Herring is the Founder and Editor of Healing Gourmet the leading provider of organic, sustainable recipes and meal plans for health and weight loss. Be sure to grab Eating Clean & Saving Green: Your Guide to Organic Foods on a Budget and Eat Your Way Into Shape: Flip Your Body's Fat Blasting Switch and Melt 12 Pounds in 2 Weeks (includes a delicious 7 day meal plan!).  Claim your free copies here...

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REFERENCES:
1.    UDSA Nutrient Data Laboratory
2.    Marchello, M. Nutrient Composition of Grass-and-Grain Finished Bison. Great Plains Research: A Journal of Natural and Social Sciences. Northa Dakota State University. 4/1/2001
3.    Huang Z, Rose AH, Hoffmann PR. The role of selenium in inflammation and immunity: from molecular mechanisms to therapeutic opportunities. Antioxid Redox Signal. 2012 Apr 1;16(7):05-43. doi: 10.1089/ars.2011.4145. Epub 2012 Jan 9.
4.    Chu FF, Esworthy RS, Doroshow JH. Role of Se-dependent glutathione peroxidases in gastrointestinal inflammation and cancer. Free Radic Biol Med. 2004 Jun 15;36(12):1481-95.
5.    Knekt P, Marniemi J, Teppo L, Heliovaara M, Aromaa A. Is low selenium status a risk factor for lung cancer? Am J Epidemiol. 1998 Nov 15;148(10):975-82.
6.    Patterson BH, Levander OA. Naturally occurring selenium compounds in cancer chemoprevention trials: a workshop summary. Cancer Epidemiol Biomarkers Prev. 1997 Jan;6(1):63-9.
7.    Russo MW, Murray SC, Wurzelmann JI, Woosley JT, Sandler RS. Plasma selenium levels and the risk of colorectal adenomas. Nutr Cancer. 1997;28(2):125-9.
8.    Turan B, Saini HK, Zhang M, et al. Selenium improves cardiac function by attenuating the activation of NF-kappaB due to ischemia-reperfusion injury. Antioxid Redox Signal. 2005 Sep;7(9-10):1388-97.
9.    Ryan-Harshman M, Aldoori W. The relevance of selenium to immunity, cancer, and infectious/inflammatory diseases. Can J Diet Pract Res. 2005;66(2):98-102.

Topics: Heart Health, Our Farms

US Wellness Lamb

Posted by US Wellness Meats on Wed, Apr 24, 2013 @ 09:35 AM

We get a lot of questions about our lamb, so we thought we would create a special blog post highlighting our lamb producers, offerings, and recipes. We’re happy to report that our lamb products come from Missouri and Oregon. All lamb products are 100% grass-fed and grass-finished. They enjoy lush Missouri pastures and plenty of rainfall. We harvest a mix of hair sheep and a special old world breed of wool sheep noted for their meat quality. 

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We have a variety of grass-fed lamb products available through our online store. We’re thrilled to announce the newest addition to the lamb category - the Lamb Tenderlioin. This cut is second to none in tenderness. Its exquisite taste will have you hooked after just one bite.

What other lamb selections do we offer? We have some real rarities! Think organ meats (Lamb Liver, Kidney, Heart, etc.) and Marrow Bones. We also offer a variety of chops and roasts. Lamb Loin and Rib Chops are a griller's delight. Just fire up the grill and thow on some chops. Another specialty selection is Lamb Tallow. This can be used as an alternative for shortening, lard, or beef tallow. Add it to meat and vegetable dishes for added flavor with all the health benefits grass-fed fat offers. Unfortunately, we do not get tallow with every harvest, so we encourage you to order when it's available. To view all of our lamb selections, please visit our online store.

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We have a variety of lamb recipes available on our Pinterest page, but we wanted to share a few of our favorites. Here are some tried and true recipes:

- The Domestic Man: Lamb’s Feet Soup and Rolled Lamb Loin Roast

- The Urban Poser: Lamb Lollipops

Slim Palate: Lamb Curry

Balanced Bites: Greek-Style Lamb Meatballs

The Clothes Make the Girl: Moroccan Lamb Kabobs

We welcome your feedback! If you have any lamb recipes or cooking ideas, we'd love to hear them. Feel free to post below or link to any favorite recipes you want to share.

Topics: Recipes, Product Information, Grass-fed Lamb, Our Farms

Photo of the Day: Missouri Lamb

Posted by US Wellness Meats on Tue, Apr 16, 2013 @ 11:07 AM

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Enjoying lush spring grass near Boonville, MO.

Topics: Grass-fed Lamb, Our Farms

Photo of the Day: Grass-Fed Bison

Posted by US Wellness Meats on Mon, Apr 15, 2013 @ 11:12 AM
describe the imageOur 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. You can find all bison selections here. We just added a few new items including Bison Ribeye, Sirloin, Chuck Roast, and Sirloin Tip Roast.

Topics: Our Farms

Photo of the Day: Picturesque Tasmania

Posted by US Wellness Meats on Wed, Apr 10, 2013 @ 02:48 PM
December (2)
There are specific cuts that the animal only produces a certain amount of (think flank steakshangers 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.   

Topics: Grass-fed Beef, Our Farms

Photo of the Day: Sunset on the Farm

Posted by US Wellness Meats on Tue, Apr 09, 2013 @ 03:35 PM
January
Sunset on the farm in Northeast Missouri!

Topics: Grass-fed Beef, Our Farms