June 1, 2025 Canton, Missouri | | Time to fill the freezer with 100% Grass-fed & Pastured Meats! PLUS, 15 lb orders receive FREE SHIPPING! | | Know Your Steaks As grilling season kicks into full gear, steak lovers have a wealth of cuts to choose from at US Wellness Meats, each offering distinct textures, flavors, and grilling characteristics. Grass-fed Ribeyes are prized for their rich marbling, which translates to a juicy, flavorful bite and a melt-in-your-mouth tenderness. The New York Strip delivers a firmer texture with a bold, beefy flavor, making it a classic choice for those who enjoy a hearty chew. Filet Mignon, taken from the tenderloin, is lean and exceptionally tender, perfect for those who prefer a buttery, delicate cut. Sirloin is a versatile option with moderate marbling, offering a balance of tenderness and robust flavor, while Tomahawk Ribeyes, with their impressive bone-in presentation, enhance the meat’s juiciness and smoky essence. Any of these classic cuts will impress your guests and your taste buds. When it comes to outdoor cooking, the method chosen significantly impacts the texture and taste of the meat. Smoking meats involves slow cooking over indirect heat with wood smoke, infusing deep, complex flavors into the steak while breaking down tough connective tissues for enhanced tenderness. Barbecue (BBQ), often confused with grilling, emphasizes low and slow cooking over indirect heat, sometimes using sauces or rubs to add layers of seasoning. True barbecue is characterized by its slow transformation of meat into succulent, smoky perfection. Grilling, on the other hand, is a direct heat method that quickly sears the steak, creating a flavorful crust while maintaining a juicy interior. It’s ideal for cuts like ribeyes and New York strips, where the goal is to preserve their natural juices with a slightly charred exterior. Each of these cooking methods plays a role in enhancing the natural qualities of various steak cuts. Smoking works wonders for tougher cuts like brisket, but when applied to ribeye or sirloin, it deepens the flavor profile with a rich smokiness. BBQ techniques, particularly when using marinades or dry rubs, elevate steaks by slowly breaking down muscle fibers and incorporating unique seasoning blends. Grilling, the most direct method, is favored for its efficiency and ability to highlight the natural beefy flavors with a sizzling sear. It's flexibility and ease of use makes it a popular choice. Various fuels provide the heat, from charcoal to propane. The beauty of steak grilling lies in matching the right cut to the best cooking method. Whether searing a ribeye over open flames or slowly smoking a thick-cut sirloin to perfection, every approach brings out unique textures and flavors. Remember not to overcook your steaks, especially grass-fed cuts since they are leaner. We recommend Medium Rare which measures the internal temperature at 130-135 °F. For steak lovers, mastering these techniques unlocks a world of culinary possibilities, ensuring every backyard cookout is a savory success. What's your go-to steak cut for grilling season? Tag us @uswellnessmeats so we can share the joy. All the Best, Team USWM | | Filet Mignon Guide With a cut as tender and special as filet mignon, I am tempted to say that you shouldn’t think too hard about the nutrition and just enjoy the experience. On the other hand, understanding the nutritional value of what you’re eating is a fundamental part of living a healthy life. | | Featured Chef Meet our June Featured Chef, Daniel Moran. Daniel is an accomplished restaurant trained chef and business owner. He is semi-retired and loves creating new recipes. Daniel specializes in Gluten and Dairy Free meals along with having a wealth of knowledge in butchering and smoking meats. | | Shout Out T-Bones and Tomahawks...Oh my! These mouthwatering steaks are just the ticket for a weekend grilling treat. (@meatgodeats) shares his latest adventures with the smoker. Choose your favorite steaks at USWellnessMeats.com | | Fire up the grill and set the table. Carley Smith, the Fairy Gutmother, is serving up a mouth-watering Tomahawk Steak. These grill-started and oven-finished steaks are cooked in garlic-infused oil, seasoned with salt and pepper, and topped with a generous scoop of herb butter. Cinch your apron—it’s time to grill! | | June 2025 Featured Chef Our June Featured Chef is Daniel Moran. Daniel started in the restaurant industry at a young age and worked his way up. He specializes in gluten and dairy free high end cuisine, crafting unique, one of a kind dishes.
"Knuckles grow back, fingers don't. When using a knife, guide the knife off your knuckles, don't stick out your fingers to hold a product." — Daniel Moran
This week, Daniel prepares his amazing Smoked Spicy Corned Beef. Start with US Wellness Corned Beef and follow along with Daniel.
Enter to WinEvery month we offer readers an opportunity to win grass-fed and pasture-raised meats. Here's a chance to fill your freezer for FREE! Over $175 worth of grass-fed and pastured meats will ship to this month's winner. Enter to Win our June Summer Food Giveaway. This contest ends June 11, so enter soon. ENTER the CONTEST Fresh Chilled Beef Every month for a limited time, we offer our Fresh Chilled Beef Bundles. These fresh, never-frozen bundles are preferred by some restaurants and if you're hosting a holiday gathering or special get together with family or friends. We ship these out once a month. Order before Friday, June 6 for shipment on June 11.
Know Your Farmer Quality starts from the ground up, beginning with healthy soils that provide an elite foundation for our farms, animals, and patrons. See the pastures in action with our On The Farm series, narrated by 5th generation cattle farmer, John Wood. From pasture rotations to our state-of-the-art meat cutting room, where we carefully package products for your families, you'll see how much quality means to our team. We hope you can taste the delicious grass-fed difference in each order. US Wellness Farms use NO Antibiotics, NO Herbicides, NO Pesticides, NO Added Growth Hormones, NO GMOs, NO mRNA Vaccines, and NO Junk! Just honest food raised on regenerative farms! | | Sale ends Saturday 10 pm 6/7/25 | |  | | Truly Grass-fed UnSalted Butter - 8 oz |
| | | | |  | | Plain Beef Franks - 6 franks (1lb pkg) |
| | | | |  | | Beef Tri-Tip Steak - 6.5 oz. |
| | | | |  | | Plain Slow Roasted Shredded Beef - 1 lb. |
| | | | |  | | Pastured Chicken Chorizo Sausage - 1 lb |
| | | | |  | | Salt Free Beef Pemmican Pail - 2 lbs. |
| | | | |  | | Beef Large French Ribeye - 1.5lbs (20-24oz.) |
| | | | |  | | Beef Ribeye Steak - 15 oz. |
| | | | |  | | Beef T-Bone Steak - 1 lb. |
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