On U.S. Wellness Meats
GoodLife Eats
April 25, 2010www.good-life-eats.com
I told you I saved the best for last, right? In my opinion anyway. Is your mom an Aspiring Chef? Is she queen of the kitchen? Or maybe she wants to be, but she's just not there yet. This is the perfect gift guide for her.
Grow a Conscience
April 20, 2010www.sierraclub.org
We know that many legume-loving vegetarians can’t stand the smell of sirloin (and we’re braced for their letters). But we also know that vegetarians make up only 3 percent of the U.S. population, and that most Americans bite into a veggie burger hoping it will taste like ground round. With that in mind, Sierra corralled a panel of professional carnivores and asked them to name their favorite meat substitutes. They didn’t mince words.
Barbecued Beef Chuck Short Ribs — A Nice Treat That You Don’t Want to Share
December 29, 2009Cookerati.com
The barbecued ribs were so soft and tender, melt in your mouth delicious. I told my husband that we were probably way over our limit in portion size and could have shared it a little, but as we scarfed it down, we didn’t really care. I made campanelle and pancetta in a smoky goat cheese, and cooked up some orange cauliflower that I froze at the end of the summer.
“Parents with Style Top Pick 2009” award.
December 14, 2009Gift Guide) | (Main site
Parents with Style highly recommends buying this years Holiday food products from U.S. Wellness Meats. This food is fabulous and good for you also. We were lucky enough to get to try several products that were sent to us quickly and oh so fresh.
KathEats.com
December 8, 2009The highlight was these Wild Alaskan Halibut filets...from U.S. Wellness Meats...This is another option that a reader recommended for ordering ethical eating approved meat + fish by mail. The company is a Missouri-based cooperative of family farms and offers a huge variety — from jerky to bison to rabbit to seafood.
November 23, 2009
SheKnows.com
With the growing eco-savviness of home chefs, a gift certificate from US Wellness Meats will be an extra special Christmas treat for the gourmets on your gift list...
November 15, 2009
Mommy Brain Reports
I was sent a selection of their meats to try out, and my entire family agrees that it is very tender, and flavorful. We smoked the filet mignon, and grilled the skirt steak for tacos. We also made some great BBQ sandwiches out of the shredded beef. We give U.S. Wellness Meats two thumbs up!
Is Your Cow on Grass?
February 3, 2009You can't get health from a sick animal! You eat the animal. But did you ever wonder what your steak ate? Get the inside scoops from John Wood of U.S. Wellness Meats.
The New York Times:
“It has taken me three years to find a piece of grass-fed beef that is tender, juicy, meaty and available online... the steaks from Grassland Beef [now U.S. Wellness Meats] are satisfyingly delicious.”
— Marian Burros, November 26, 2003
“Four of the ribeye steaks; including one from U.S. Wellness Meats, brought back memories of the beef flavor meat had before cattle were stuffed with grain in feedlots.”
— Marian Burros, August 6, 2006
On Grass-Fed Beef
February, 2009
Bon Appetit, “50 Ways to Eat Green,”
29. Eat Grass-Fed Beef
Cows are meant to graze on grass. A corn-based diet actually makes them sick, so they need to be routinely treated with antibiotics. Taking cows out of the feedlot also solves the waste-management problem and helps improve the fertility of the soil. Get the recipe for Grass-Fed Steaks with Kalamata-Olive Chimichurri pictured above.
— Hugh Garvey
Parade Magazine, “6 Superfoods to Know,”
March 30, 2008— Nina Planck
Grass-Fed Beef
All beef is a great source of iron, B vitamins and zinc—three nutrients many Americans don't get enough of. About 50 years ago, we started to fatten cattle on grain instead of grass. But grass-fed beef has many virtues. According to Loren Cordain, a professor in the Department of Health and Exercise Science at Colorado State University, grass-fed beef resembles the wild game our ancestors ate. It contains less fat, less saturated fat, more CLA (an anti-cancer fat) and more omega-3 fatty acids than grain-fed beef.
From Michael Pollan's In Defense of Food:
“You are what what you eat eats too. That is, the diet of the animals we eat has a bearing on the nutritional quality, and healthfulness, of the food itself, whether it is meat or milk or eggs. This should be self-evident, yet it is a truth routinely overlooked by the industrial food chain in its quest to produce vast quantities of cheap animal protein. That quest has changed the diet of most of our food animals from plants to seeds, because animals grow faster and produce more milk and eggs on a high-energy diet of grain. But some of our food animals, such as cows and sheep, are ruminants evolved to eat grass; if they eat too many seeds they become sick, which is why grain-fed cattle have to be given antibiotics. Even animals that do well on grain, such as chicken and pigs, are much healthier when they have access to green plants, and so, it turns out, are their meat and eggs.
For most of our food animals, a diet of grass means much healthier fats (more omega-3s and conjugated linoleic acid, or CLA; fewer omega-6s and saturated fat) in their meat, milk and eggs, as well as appreciable higher levels of vitamins and antioxidants. Sometimes you can actually see the difference, as when butter is yellow or egg yolks bright orange. What you're seeing is the beta-carotene from fresh green grass.”
“...[I]n the case of beef, keep in mind that all cattle are grass fed until they get to the feedlot; — grass finished — or — 100% grass fed — is what you want.”
February 17, 2009
The Oregonian, “What’s Your Beef?.” Journalist Leslie Cole interviews experts Betty Fussell, author of Raising Steaks: The Life and Times of American Beef,
“What’s the greenest beef of all?”
The green-minded shopper should look for beef that’s grass-finished and humanely cared for. It’s the whole package.
