Your Health

We like to think of our customers as members of our own families, and that means we take your health very seriously here at U.S. Wellness Meats.

 

 

           

U.S. Wellness Meats Nutrition


 

Omega-3 Fatty Acids

Fats get a bad reputation, but the truth is there are good fats and bad fats. And omega-3s are really good fats.

These fatty acids, which are essential for human growth and development, are most often associated with coldwater fish and certain fruits and vegetables, but they also occur in abundance in U.S. Wellness Meats' forage-fed beef. Our meat is a rich source of this healthy fat because our animals spend their lives eating the green forage plants that are naturally rich in omega-3s themselves. Just by eating their natural diet, our cattle absorb these valuable fats and then pass the nutrition on to you. The result is beef that has nearly 60% more omega-3s than beef from cows that have been raised on a low-omega-3 grain diet.

 



"The benefits of omega-3s include reducing the risk of heart disease and stroke while helping to reduce symptoms of hypertension, depression, attention deficit hyperactivity disorder (ADHD), joint pain and other rheumatoid problems, as well as certain skin ailments. Some research has even shown that omega-3s can boost the immune system and help protect us from an array of illnesses including Alzheimer's disease." —WebMD

CLA

CLA may not be a household term, but here at U.S. Wellness Meats we've become pretty obsessed with it. That's because recent studies have shown that conjugated linoleic acid, CLA for short, can have a powerful effect on our health. 

In separate studies, scientists have shown that CLA can lower an individual's risk for cancer and arteriosclerosis (clogged arteries), as well as reduce body fat and delay the onset of diabetes. 

For Americans, beef and dairy fat are the best sources of CLA, but research has shown that an all-grass diet can significantly increase the level of CLA in beef and dairy. Because green plants are rich in the linoleic acid necessary to produce to CLA, grass-fed animals typically produce two to four times the CLA of their grain-fed counterparts. 

CLA has become so valued for its health benefits that many health food stores sell CLA supplements, but naturally-occurring CLA is metabolized more effectively and used better by the body than these synthetic supplements, which are prone to oxidation during shelf-life. 

All of this makes U.S. Wellness Meats beef one of the best sources of CLA available.

 

Vitamins A and E


Vitamin A
Vitamin A is essential to proper nutrition, a key to healthy vision and bone growth as well as an essential antioxidant. Our most common source of Vitamin A is the beta-carotene that occurs naturally in orange and yellow fruits and vegetables and is converted into Vitamin A by our bodies. But forage-fed beef is an additional source of the vital nutrient. Cattle that are raised on grass consume significantly larger amounts of beta-carotene than do those raised on grain, and the result is meat that is a valuable source of Vitamin A.


Vitamin E
Another essential antioxidant that is linked to a reduced risk of cancer and cardiovascular disease, Vitamin E also occurs in larger amounts in U.S. Wellness Meats grass-fed beef than in grain-fed beef.

 

Reduced Fat

Because U.S. Wellness Meats cattle are raised and finished in their natural environment, eating their natural diet, their four-chain stomach operates at a healthy level of pH 7. In contrast, grain-fed cattle have a very high stomach acidity of pH 4, brought on by their unnatural, high-starch diets. Thanks to their healthy diet, forage-raised cattle have high amounts of healthy fats, like omega-3s and CLA, and minimal amounts of the unhealthy omega-6 fats that have come to be associated with beef. 

As Americans have grown accustomed to grain-fed beef as the norm, they have come to associate the fattiness of grain-fed animals with tender and tasty meat, but we know better! Because fats occur in proper ratio in our grass-fed cattle, U.S. Wellness Meats is both lower in overall fat and more flavorful. 

The real difference is that you'll need to get used to cooking your meat at lower temperatures. Where grain-fed beef cooking is all about using high heat to break down fat, grass-fed beef cooking depends on lower temperatures to gently coax the flavor out of the meat. 

And even better, it's good for you!

 

All Natural

We feed our families with the same U.S. Wellness Meats we sell on our site, so you can be sure that we are absolutely committed to the highest standards of quality and safety.

  • We never use pesticides or herbicides on the pastures where our cattle graze.
  • We don't use additives or preservatives of any kind.
  • We never give growth hormones or feed-grade antibiotics to our animals. When essential, we might nurse an individual animal through a calf illness with antibiotics, but we treat this as something we don't employ lightly. In those rare cases in which we do use antibiotics, our animals must go through an extended withdrawal time that is twice the industry standard. Older animals that require antibiotics are simply removed from the U.S. Wellness Meats program.
  • We graze our animals on a careful rotating schedule so that they are always eating the freshest, lushest forage plants. This is also good for the land, since it ensures all forage plants 30 days of rest between grazings.
  • We ensure that our animals always drink only clean, pure water.
  • We are dedicated to humane, free-range, stress-free animals.

 

 

 

             

           

It's Beef and It's Good for Me?

Forget everything you think you know about beef. That it's high in saturated fat. That the best cuts are marbleized with fat. That it's a splurge food. That it increases your risk for certain diseases.

It turns out that a lot of these issues are triggered by an unnatural pH in a cow's first stomach. The fermentation chamber that initiates what will ultimately be the critical balance of fatty acids, amino acids, vitamins and enzymes that are essential for human nutrition, the first stomach must be healthy in order for an animal to produce healthy meat. 

Forage-grazing animals have a healthy, highly-functioning pH of 7, which allows for an abundance of the essential fermentation bacteria that create high levels of CLA, omega-3s, branch-chain amino acids, vitamins and digestive enzymes. But even a small amount of grain can throw all this off: just 30 days on a grain diet can offset 200 days of grazing chemistry. 

Unfortunately, when an animal lives on a heavy-starch grain diet, that healthy pH 7 suddenly plummets to a highly acidic pH 4. With this increase in acidity comes a different kind of fermentation bacteria: one that impedes the production of healthy fats like omega-3s and CLA and increases the level of omega-6s. 

Another troubling side effect? Animals require daily doses of low-level, feed-grade antibiotics to allow their livers to cope with abnormal acidity. 

And as if all that weren't bad enough, this less-than-perfect management system demands that grain-fed animals be given growth hormones to quickly fatten them in the race to harvest. But all this new weight doesn't come in the form of healthy, lean muscle. With less exercise than their pasture-raised, forage-fed counterparts, grain-fed animals develop the heavier, marbled muscle mass that is the hallmark of a high-carbohydrate, low-fiber diet. 

It's no wonder most beef isn't good for you: the ratios of omega-6 to omega-3 approach 20 to1, CLA and vitamin levels are minimal, and it's full of antibiotics and hormones. No wonder we've all been told for years to eat chicken and fish to offset our beef consumption. 

Not U.S. Wellness Meats beef. With a natural diet of high-protein, low-starch lush forages combined with daily exercise and clean water, our pasture-raised, grass-fed cattle are some of the healthiest animals around. Though it may take a little longer for them to develop, we ban the use of any hormones. And since our animals have a healthy pH of 7, there's no need for antibiotics. Our cattle are hearty and content thriving on the best of the environment. 

Even better, they pass the wealth of nutrients they consume in their daily diet on to you. Grass-fed beef is rich in omega-3 fatty acids, the healthy fat found in salmon, in conjugated linoleic acid (CLA), a proven cancer fighter, as well as vitamins A and E, branch-chain amino acids, digestive enzymes and essential nutrients that are known for their antioxidant properties. 

When it comes to nutrition, grass-fed beef truly is a completely different animal. 

Grass-fed lamb, goat, bison and dairy animals all have the same digestive properties as discussed in the beef animal.

 

 

 

             
           

The Truth About Supermarket Meat

For almost all of human history, there was only one way to raise animals: off the surrounding land. Cattle spent their lives years grazing on the indigenous goodness of local grasses to grow into strong, fully developed adults. Other grazing animals like goats, sheep and bison lived the same way—known as ruminants, these animals are designed to eat the grasses, plants and shrubs that grow naturally. Ranchers knew this and nurtured soil, water and plants for pastures that were alive with the high-quality grasses and legumes essential for healthy animal growth. Free to roam these lush, green pastures, animals were healthy and their resulting meat was lean, nutritious and rich in flavor.

Today the reality is far different.

After World War II, big business found its way into our nation's family farms, and the best practices developed over millennia all but disappeared. In the 1960s, the work of producing American meat shifted quickly to larger family farms and commercial feedlots thanks to new strategies for confining cattle and feeding them with high-starch grain diets. The largest of these commercial operations learned to efficiently crank out in excess of 100,000 head of cattle a year. Vast surpluses of corn, milo, wheat and soybean meal—produced in mass quantities thanks to petroleum-based fertilizers and subsidized by the government—further fueled the expansion of the cattle-feeding industry.

Now animals, many of which have never seen a blade of grass after weaning, are fattened on unnatural diets, with added hormones and antibiotics and churned out for slaughter in little more than a year. This efficient industrial process guarantees that there will always be plenty of meat at your local supermarket—and that it will consistently be inexpensive.

But we are paying in other ways. And one need only look to our beef-loving neighbors in Argentina to understand how. Though Argentina leads the world in per-capita red meat consumption, the country enjoys lower numbers in deaths-per-1000 of heart disease, diabetes and cancer. And, yes, Argentina has specialized in grass-fed beef production for centuries.