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Where does U.S. Wellness ship?
All fifty states, Puerto Rico, Bermuda and most of Canada.
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What dairy products are pasteurized and what are
not?
All six raw cheeses are grass-fed raw un-pasteurized and
of
superior quality. Butter is pasteurized at the lowest
temperatures
allowed by Minnesota law for 30 minutes and not
homogenized. Ten
pound cheese bundles are Minnesota origin and pasteurized.
Rest
assured there are efforts underway to change laws in
Minnesota as
the butter has won the prestigious American Cheese Society
contest
two years running.
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How
is my meat packaged?
After 4 weeks plus of wet aging, the beef is vacuum packed in
state
of the art cryovac vacuum packaging. This airless
environment ensures
high quality and long shelf life in your freezer. Meat
will arrive
at your door cryovaced in well insulated styrofoam
shipping containers.
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How
do I order?
Follow the instructions to order
online or simply call our toll free number (877)
383-0051 for personal
assistance. The final page of the checkout process
requires the
customer to scroll down the page a bit to find the final
confirmation button. This button is easy to miss!
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Why is a handling fee added when shipping is advertised as
free?
On May 15, 2006, after 10 days of
notice,
U.S. Wellness Meats instituted a handling fee to cover
rising costs
in the packaging process up to the point of shipping the
package.
We
have absorbed two price increases from the shipping
container
manufacturer, fuel surcharges have escalated dramatically
from Omaha
processing center to the Ames, Iowa cold storage that
prepares and
places the order into the shipping system and more labor
has been
employed to make the pic and pac center more punctual. Rest
assured
we debated this issue for 6 months before deciding we had
little
choice. Consequently, we decided to add a flat fee (one per
total order) that
rewards the larger order versus raising the price of all
products
across the board. Shipping charges are 100% included in
cost of beef
which has been the case since inception of the company. We
appreciate your understanding as we attempt to make ends
meet. [back
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What
is wet aging?
Aging is critical to ensure you
receive a
tender product. Wet aging is done in a vacuum package to
improve
meat safety and eliminate the product's exposure to
additional pathogens
that can occur during a dry aging process. The meat is
cut into
sub-primal cuts and aged for an average of 28 days before
portion
cutting. Wet aging also enables the meat to breakdown
collagen in
the aging process without losing valuable
moisture incurred during the dry aging process.
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When
will orders be shipped?
Orders received Wednesday
afternoon through
10:00 A.M. CST Monday will be shipped on Monday
afternoon. Orders
received before 10:00 A.M. CST on Tuesday and Wednesday
will go
out the same day. U.S. Wellness Meats will ship orders on
Thursday at owner's risk of a
Monday delivery. National holidays will alter this
schedule. [back
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Who
will be the primary shipper?
DHL and FedEx will be the
principal
carriers. Our standard shipping protocol is to ship express
overnight, which allows most orders to arrive by noon or
second day
in most U.S. cities.
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Order Weight Considerations:
Countable beef,
lamb, pork and one pound butter weight must be more than 7 Lbs.
irregardless of the $75.00 limit.
Weight limit does not apply to chicken
bundles, turkeys, 10 pound cheese and bison as each ship
from different locations in the
USA. [back to top]
Order Minimum Dollar Purchase
Considerations:
$75 minimum order
is required. Keep in mind listed prices are delivered prices. The only
additional charges would be
sales tax for Missouri residents and extra shipping for Canadian
customers. [back
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Who
will process and inspect the meat?
Quality Processing Services processes the
majority of meat for
U.S. Wellness Meats. QPS is a highly respected portion
control house
in the Omaha, NE area. QPS facilities maintain a
strict HACCP plan
ensuring you receive the most wholesome products possible.
All of
the facilities have resident USDA inspectors (United States
Department of Agriculture) overseeing quality assurance
programs to
ensure the highest degree of professionalism and safety
throughout
the cutting and packaging process. [back
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What is a
"primal"
and "sub-primal"?
The animal in brown
in this .pdf document demonstrates the 9 primal cuts of
the beef
animal. Within each primal category there can be
more than
one sub-primal category.
For example, the short loin sub-primal is a
sub-directory of
the LOIN primal as shown on the diagram.
Consequently, the
delmonico
steak is the final portion cut from the
sub-primal short
loin which is from the LOIN primal. The other
sub-primals
from the LOIN primal are the tenderloin and
striploin sub-primals.
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What cuts
do I
receive?
This varies based on the package of Grassland Beef that
you order.
For a detailed description of each package, click on the
item name
in the order form, which will be in blue ink. [back
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What
cooking preparations are necessary?
It
is best to thaw meat using the refrigerator. Using this
method,
a one pound package will thaw in approximately 20-24
hours. Microwave
ovens are less friendly than the refrigerator; however,
if used,
select the lowest power setting to avoid cooking the
outside while
the inside thaws. Check the meat frequently to monitor
microwave
thawing. Cook ground beef until no pink remains, or until
the meat
temperature registers 160 degrees Fahrenheit.
Slow-cooking methods
that retain moisture work great on lean, red meat.
Braising is recommended
for roasts and low heat is ideal for steaks. Steaks
should be prepared
to a minimum of 140 degrees Fahrenheit (rare) to a
maximum of 160
degrees Fahrenheit (medium) to harvest the best
tenderness and flavor.
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How
much freezer space will I need?
One cubic foot of freezer space
will hold
approximately 22 to 28 lbs. of beef.
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What
is the E.coli risk with grass-finished
beef?
Grass-finished beef has a minimal
risk compared
to grain-fed beef due to the difference in epigastric pH
in the
two diets. Grain diets create a much higher level of
acidity in
the stomach, which the E.coli bacteria need to survive.
Forage based animals maintain pH's near 7 which severely retards the
environment for ecoli 157. ALWAYS COOK GROUND BEEF
UNTIL NO
PINK REMAINS. Our beef is the best, but never take a
chance with
your family's health by serving undercooked meat, we
don't. [back
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What
is CLA?
Please
refer to the health benefits
section of
our web site for a detailed discussion of this important
nutrient.
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What is butter flavoring and how is it
made?
The natural flavor is a starter distillate. Starter distillate
is a steam distillate of a culture grown on a skim milk medium which
has been fortified with .01% citric acid. The culture could be one
of the following: Streptococcus lactis, S. cremoris, S. lactis Subsp,
Diactylactis, or Lueconostoc. (These are cultures that can also be
found in kefir)
According to our butter maker, distillate give the butter an
old-fashioned tang, without having to sour the cream to achieve it.
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How
are the cattle slaughtered?
The
animals are tended as humanely as possible up to point of
slaughter
to minimize stress. This process is done quickly as
possible to
eliminate trauma to the animal. We request steam cleaned
facilities
before our animals go through the slaughter process to
eliminate
cross contamination with grain fed animals. HAACP rules
are followed
thoroughly. [back
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Why
will some vacuum burger packages show color
differences?
Grassland
has recently used cryovac vacuum packaging on bulk burger
and patties.
One of the nuances of sealing vacuum burger packages is
the ability
to remove oxygen from the beef itself. This can alter
surface color
on all four sides of the package. This is an appearance
issue only
and will not result in taste or flavor concerns. Simply
the tradeoff
of ultra safe packaging. [back
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Where
does each cut of meat come from?
Take
a look at our Beef Cut
Definition
page. [back
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Is
Grass-fed beef safe from BSE/Mad Cow
Disease?
YES!
Here's why:
1.
Our animals
have had no access to contaminated animal by-product feed
in any
shape or form. For that matter, animal by-products of
bonemeal and
meat scrapes have been banned since 1997. Pasture
finishing on high
quality forage and management eliminates the risk.
2. We
simply
know each animal personally and they are in perfect
health at the
point of harvest. Our animals are segregated at harvest
and kept
separate through the entire harvest and fabrication
process. Plus
we know their life history. We either raise the animal
from the
newborn calf or work with 4 other ranchers that have the
same protocol
we use with our own stock. These relationships are six years and
growing. No blood products are given to young calves as has been
mentioned in media reports!
3. We make hamburger from whole muscles,
which are safe. Our processor does not own the type of machine that
scrapes every last piece of meat from the spinal area. This only
takes place in the very largest of meat processing plants that
process 1000's per day. Another reason to buy beef from
uswellnessmeats.com
Concerning the spinal issue, new procedures have been implemented over
the last several years that removes the spinal sack from the
backbone immediately after harvest. This removes the risk before any
fabrication takes place and requires several minutes to do.
4. In
England
during 1986, they were discovering 100's of sick animals
per day
at the height of the outbreak and only 144 consumers were
impacted.
Most of those were impacted before the Brits understood
the complexity
of the new disease. Needless to say, there are many new
layers of
protection in place in America today.
5.
Long story
short . . . the BSE issue should be a long way down your
list of
worries, as life's everyday flow will create far more
health issues
with the American public. [back
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My cheese package "puffed up" a bit during shipment. Is that normal?
The
cheese packaging sometimes puffs as it ages. Cheese does not have to
be cold. It should be used at room temperature. As soon as you put
it back in the fridge it firms up.
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Where can I find more information about your Nutraceutical
products?
Right here. Click the links below to view the
information.
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(Adobe
Acrobat Reader required. Documents open in a new
window)
Concentrated Mineral Complex
Importance_Or-Ion_Minerals.pdf
Taking_Or-ion_Minerals.pdf
OR-ION Vitamins
Or-Ion_Vitamin.pdf
OR-ION Organic Calcium
Calcium_Myth_and_Facts.pdf
Diet_and_Magnesium Deficiency.pdf
How are credits issued?
Credits are issued as store credits and will be applied to
your next
order unless otherwise requested. [back
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How do I change my customer profile?
Click here to change customer profile information.
Enter
your user name and password and then make any necessary
changes. [back
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Forget your password?
Click
here
Please call 877-383-0051 if you are still having issues
with the
system.
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