September marks our 12 Year Anniversary! From humble beginnings to a thriving grass-fed operation, we couldn’t be more grateful. Of course we wouldn’t be where we are today without the support of our loyal customers. We thank each and every one of you for your...
August 31, 2012
Ingredients 5 lbs lamb shoulder (some fat and veins removed) 2 lbs pork shoulder (some fat and veins removed) 3lbs pork back fat 80 grams salt 7 grams insta cure #1 (available at sausagemaker.com) 15 g dextrose 15 g crushed garlic 10g ginger powder 25 g fennel seed...
June 10, 2012
From Northeast Missouri to picturesque Tasmania and back! Our founding member, John Wood, has done just that in the last two weeks. His journey started in Stanley, Tasmania. This area is most commonly known for housing the first Trans Bass Strait Cable connecting...
January 19, 2012
US Wellness Meats is the only company that delivers fresh chilled grass-fed beef directly to your doorstep. Here’s a quick Q&A to answer some frequently asked fresh chilled questions you may have: Q: What is the difference between frozen and fresh chilled beef? A:...
November 29, 2011
Pemmican is a concentrated mixture of fat and protein used as a nutritious food. The word comes from the Cree word pimîhkân, “pemmican”, which itself is derived from the word pimî, “fat, grease”. It’s a recipe that was developed by North...
August 2, 2010
Vitamin D hype has everyone swallowing the “sunshine vitamin” like Oprah swallows fat loss scams. Scared of cancer? Eat vitamin D. Can’t get into your skinny jeans? Eat vitamin D. Got diabetes? Eat vitamin D. Tired of your wife yelling at you...
March 10, 2010
When you’re in the mood for some chicken wings, it doesn’t have to be complicated. Here’s our super simple recipe for tasty all-natural, free range chicken wings. If you haven’t tried our all-natural, special recipe BBQ sauce, you’ll want...
January 10, 2010
Have you stopped using soy, in all its forms? I have. Then, what do you do when a recipe calls for soy sauce? Or when you want to make an Asian-style dish that is always flavored with soy sauce? The answer is simple. Just use fish sauce. Fish sauce goes all the way...
September 25, 2009
