Healthy Meats – Stay Healthy with Organic Grass Fed Meat
About U.S. Wellness Meats
In 2000, U.S. Wellness Meats as we now know it was born.
Today, the company is a thriving family-owned business still run by its founding families. Their grass-fed beef is recognized for its exceptional taste, quality and health benefits by chefs, health experts, professional athletes, and many others. In addition, U.S. Wellness Meats has joined with like-minded small family farms across the country to expand its offerings to include grass-fed lamb, bison, and goat, as well as grass-fed butter and cheese, free-range poultry, honey, organic nuts, and other wellness products.
All U.S. Wellness Meats pastures and animals have been maintained with organic principles in mind since 2000. Unfortunately, the state of Missouri dropped a state-run organic-certification program and turned it over to a private certifier several years ago. The private certifier wanted 3% of the gross income of the preceding year to maintain the license. We politely said no, and felt if Thomas Jefferson were still alive he would concur. Sadly, greed has infiltrated a noble cause. 50% of the Missouri organic producers have let their certification lapse since this situation was create by the Missouri legislature.
Founded by lifelong farmer John Wood, U.S. Wellness Meats grew out of John’s realization that there was a unique way of raising cattle for a growing niche of U.S. consumers who were beginning to understand the health benefits of CLA and omega-3s from free-range meat.
A fifth-generation farmer, John was used to thinking like his ancestors and his neighbors when it came to raising animals. In a nutshell, this old method meant growing the animal on pasture, feeding them grain in confinement for the final four months, and then selling them off to a big animal processor when it was time for them to be harvested. But with a little experimentation, he discovered the old method might not be the only method. In 1997, 1998 and 1999, John raised animals on a 100% forage diet and had the proof he needed: there was another way to get tender and exquisite-tasting beef, lamb, bison, goat and dairy products.
One of the key secrets of the new model? Keeping the best quality forage in front of animals on a daily basis with a rotation grazing sequence. This traditional method mimics how buffalo grazed in North America for centuries, and it is the critical difference between 21st-century grass-fed and the old 1950’s model.