US Wellness Meats

Switch things up for dinner and try a delicious salmon burger! To make it even easier, use an air fryer. Follow our guide below. 😋

Air Fryer Salmon Burgers: A Step-By-Step Guide Salmon patties (Salmon Burgers) are a great alternative to red meat burgers and are full of flavor. They’re as healthy as they are delicious.

if you were a bird flying over Johnny Wood's sheep farm in Missouri, this is what you would see 👀 🌱

A big thank you to our August Featured Chef, who brings us this delightful twist on a traditional cheeseburger!

Christina says, “Move over traditional cheeseburgers - these juicy Cheddar Jalapeño Turkey Burgers are the star now! Loaded with flavor from the jalapeño peppers, garlic smoked paprika, onion powder and Worcestershire sauce stuffed with gooey melted cheddar cheese throughout. This jalapeño turkey burger recipe will be a favorite in no time!” 🔥

"Since the beginning of recorded time, man and animals have lived actively. They all had to hunt for resources and “catch” their food. Today, most people lead sedentary lifestyles with little to no high-intensity movement. Indoor pets have virtually no exercise, let alone high-intensity exercise. Walking to and from the food bowl or walking around the neighborhood to potty does not resemble the active lifestyle of their ancestors."

Read about the Role of Exercise and Nutrition in Pet Health By, Dr. Marlene Siegel DVM

The Role Of Exercise And Nutrition In Pet Health How does the role of exercise and nutrition play a role in overall pet health? Let's explore the dietary history of pets and how we might encourage their health.

Do you know what section of a cow the tri tip cut is sourced from?

Even if you don't... just know it's delicious!

Tri Tip Recipes: How to Cook Tri-Tip Steak in the Oven Here’s a good list of tri-tip recipes that use the steak in a variety of ways, from sandwiches to salads. Start with grass-fed beef for...

🔥 We think Christina says it best, these Chimichurri Chicken Kabobs are sure to turn up your tastebuds!

“Upgrade your weeknight dinners with these delicious Chimichurri Chicken Kabobs. Marinate cubed chicken breast in a homemade chimichurri sauce, secured with vegetables, grill, (or bake in the oven), and finish with more chimichurri sauce. Simple to make, incredibly flavorful, and quick to disappear.- this chicken recipe is to become a family!” - Christina Tattory ☀️

Back to school is right around the corner - Read our guide for healthy school lunches. ✏

Healthiest Lunch Meat: 5 Deli Meat Alternatives Deli meats are often high in sodium, saturated fats, and preservatives, but when eaten in moderation or from more lean, organic sources,

☀️As August gears up we are turning up the heat by introducing our August Featured Chef, Christina Tattory!

🔥Follow us this month as Christina serves up a few of her sizzling recipes + more!

We all have that friend who just needs to nap 🤣

📍Johnny Wood Farm, Missouri

That blue sky - green grass combo is hard to beat. The Alabama herd posed for a photo during evening farm chores.

"What is life without cheeses? I mean, really, I know you get me. Your own affection for the world’s greatest food has to be similar to mine because cheese is the GOAT, and everyone knows it."

Read this cheesy guide to buying the best cheeses by Katy Brown 🧀

A Guide to Buying the Best Cheeses: Raw, Aged, 100% Grass-fed, A2-A2 Life without cheese? Unimaginable. Cheese is the best, and everyone knows it! Let's dive into health-conscious Grass-Fed Cheeses!

Consider your cravings satisfied! Danielle Cochran’s Bacon Wrapped Pork Loin is juicy, delicious, and easy to make.

“This is one of my favorite meals to make for a group. It’s super easy to make and everyone asks for the recipe. The pork loin and bacon comes from US Wellness Meats. I used their fresh slice bacon for this wrap. The flavors are so delicious! You can make this on the smoker or oven. I love the smoker for some added flavor.” – Danielle Cochran,

Talk about delicious! Check out ‘s Salisbury Steak with Mushroom Gravy. Swipe or visit the link-in-bio for the recipe. 😋

Thunder on the horizon reminds us how blessed we are for rain this year providing lush green pastures. In 2023, we experienced drought conditions that tested our grasses and proved root mass matters.

Photo taken by John Wood during evening farm chores

Checking on some of our pastures for upcoming grazing. This field here is about to make some cows very happy next week.

Can you believe this forage is taller than most people?

We have been needing stir fry in our lives! 😋
Swipe for ‘s delicious recipe using USWM Stir Fry Beef.

No filter, it just looks like this 😍

Missouri summer makes those cold winters worth it. Farmer John Wood snapped this photo during farm chores this week

salad bar goals! 🌱

Photo taken by Farmer John during chores: "Happy soil and happy plants make utopia grazing conditions for these happy Missouri cattle. Salad bar beef at its best."

Quick, easy, and delicious! Try Chef Danielle's Chicken Marsala

Get the recipe: https://bit.ly/3zKQcnZ

Danielle Cochran | The Salty Cooker

First day in our summer annual 8-variety Missouri pasture. Timely rains and super healthy soil have created utopia grazing for this group of heavy cattle.

They are dining on the following:

sun h**p
cow peas, iron and clay
buckwheat - primary for soil regeneration
BMR pearl millet
Caden sorghum sudan grass
mung grazing beans
endure chicory
Boston plantain

Who’s responsible for this drool-worthy dish? That would be our July Featured Chef Danielle Cochran of !

We are so excited to share Danielle’s recipes this month, and lucky for you, the Chicken Marsala pictured here is on the menu. Swipe to learn more about Danielle 😋

"Crunchy bits of sweet Gala apple and hints of bright, fresh cilantro complement every bite of this flavorful chicken salad seasoned with gyro seasoning and fresh lemon juice. So versatile, you can serve this tasty chicken salad on a wrap, on a croissant, over lettuce, or enjoy by itself. Perfect to pack for lunch or a picnic, this Whole 30 recipe is perfect for easy summer meals." - Chef Sarah Meuser

Ingredients
2 Tbsp Extra Virgin Olive Oil
2 1/2 lb Boneless Skinless Chicken Breasts, Cut into 1-inch cubes; I used US Wellness Meats Chicken
2 tsp Primal Palate Super Gyro Seasoning
2 Tbsp Lemon Juice, Freshly squeezed; divided use
1 cup Gala Apple, Finely diced
3 Tbsp Mayonnaise, I used egg-free mayonnaise
3/4 tsp Kosher Salt
2 Tbsp Cilantro, Fresh cilantro; chopped

Instructions
1. Heat olive oil in large, nonstick skillet over medium heat.
2. Add chicken to skillet in an even layer; sprinkle 1 Tsp gyro seasoning over chicken. Cook about 5-6 minutes before turning chicken. Sprinkle remaining 1 Tsp gyro seasoning over chicken; cook additional 4-6 minutes, or until chicken is cooked through. Remove chicken to plate to cool.
3. Place diced apple in small bowl. Add 1 Tbsp lemon juice; stir (the lemon juice will keep the apple from turning brown).
4. Add cooled chicken to medium bowl. Gently stir in apple, and any remaining lemon juice from the apples.
5. Add mayonnaise and remaining 1 Tbsp lemon juice; stir to combine.
6. Stir in salt and fresh cilantro. Cover bowl; refrigerate until ready to serve.

Sea of grass in Missouri ☀️🌱

Have you ever wondered about the different labels you see on poultry products? It’s a clucking confusing world out there. But fear not—we’re here to help you navigate the labels and understand why they matter.

Pasture-Raised vs Free-Range

Pasture-Raised: Chickens are raised in outdoor spaces that allow them to roam freely and engage in their natural behaviors. They have access to fresh air, sunshine, and open fields where they can forage for food, such as grass, insects, worms, grains, and seeds. This more natural environment, coupled with sustainable and humane practices like rotational grazing and lower stocking densities, ensures that the chickens you choose are healthy and raised in a way that respects their natural instincts. USWM Chickens are Pasture-Raised. Pictured here are chickens from our farms in a mobile pasture pen that provides ample room to roam, shade from the sun, and protection from predators. They can forage as they please on fresh sections of grass.

Free-Range: This label indicates that the chickens have some outdoor access, but it’s important to note that the United States Department of Agriculture (USDA) only requires that the birds have access to the outdoors. This means that there is no specification regarding the quality or size of the outdoor area or the amount of time spent outside. In some cases, the outdoor space provided to free-range chickens can be as small as a few square feet of concrete or dirt, with no vegetation. As a result, free-range chickens may not have the opportunity to truly roam and forage.

You know the old saying, "If you ate, wore clothes, or even had an adult beverage today... thank a farmer". We made that last bit up, but it still rings true.

There is a terrifying trend happening in the country right now—the staggering decrease in farmland. The USA is losing an average of 1 million acres of farmland annually. Sadly, family farms are taking the biggest hit.

What is to blame for this trend? One of the main reasons is urbanization. As cities expand, they encroach on farmland, leading to its conversion into commercial and mass residential land uses.

US Wellness Meats is not just a business, it's a legacy. Founded and run by fifth-generation farmers, our farms are more than just farmland. We are a source of quality food for our patrons, a provider of jobs for our local community, and a preserver of the beautiful nature that surrounds us. We are not alone in this fight. Many family farms have witnessed this change and are making a significant difference in American agriculture. Supporting family farms is not just a choice, it's a necessity for our future.

Celebrating the summer solstice with a bird's eye view of the pastures at the Wood Family Farm in Missouri. All that green was covered in snow only a few months ago. Mother Nature stays shocking us with her beauty. ☀🌱

Who are the folks in this photo? Though you can't see them, that's all four of our founders joined by some hardworking team members. Pasture rotations are typically an individual chore, but on this lucky day more of the team got to join in on the fun as we were filming some farm updates for you all.

Sizzling good savings on steaks this week!

Patron Sher M. had this to say about our steaks: "We have tried steaks from many grass-fed companies before but always come back to U.S. Wellness because theirs always taste better and are so tender. Hands down the best meat" 🥩

Shop the sale: https://bit.ly/45u0W6d

Just out here measuring our pastures, don’t mind us…. But it’s lush and over two feet tall if you were wondering (:

Alabama Summer Grazing Mixes

🌱Sunn H**p : A gorgeous summer annual that improves soil properties, reduces soil erosion, conserves soil water, and produces nitrogen that feeds soil health. Fun fact: Sunn H**p originated in India and has been grown since the dawn of agriculture. Talk about an old timer. Also, we are suckers for the yellow blooms this plant offers.

🌱Sorghum: If you have read our pastures mix reports before, you know sorghum always makes the cut. A great option for summer grazing, sorghum has excellent drought resistance.

🌱 Millets: Summer annuals that are great for the Southeastern region. Has a similar growing habit to sorghum- Sudan. This grass contributes greatly to the green lush look in the pastures.

The gang's all here, and it's a shame they aren't any fun... 😂
US Wellness Meats founders from left to right: Jim Crum, John Wood, Kenneth Suter, and John Leeser.

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Backstory of US Wellness courtesy of John Wood: It all started in the early 1990s when John Wood read a book about agricultural resource management. Reading this book planted the idea that he could go a different direction than the commercial cattle farm he was born into. Simultaneously, the options for selling beef became thinner and thinner - John knew it was time to make a change, leading to researching possibilities of selling grass-fed and finished beef directly to the consumer, which aligned with the rise of the internet. The founders pictured here and their families decided to team up and launch their direct-to-consumer model in the year 2000.

In John's words, "We were in way over our heads. We didn't know how to market. We didn't understand shipping, so we learned all this the hard way. Luckily, we are all the type who are not afraid of a challenge."

Since its inception in 2000, US Wellness Meats has not only grown but also diversified its offerings. What started as a store for grass-fed and finished beef has now expanded to include Pastured Pork and Poultry, Grass-Fed Bison and Lamb, Wild-Caught Seafood, and much more. Today, patrons can find a wide variety of quality meats under one roof.

Quality farming and meat enrich not only the patrons but also the local community. When asked what he was most proud of regarding the 24 years of business, Kenneth Suter said, "I am most proud that we are responsible for offering a number of jobs to our local community." As we say often about our pastures, the foundation is in the soil and roots. These four farmers are this company's roots, and the roots are good. 💙