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Haverhill Beef's Club Marinade
Online
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Volume 1, Issue 36 - November 13, 2001
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Welcome to this issue of Haverhill
Beef's Club Marinade Online!
Since 1952, Haverhill Beef has
been your full service, old fashion butcher
shop and meat market.
Our mission statement is simple:
"To provide our customers
with the finest quality and freshest products
available. To charge only the fairest price possible with the
personal
service the customer deserves."
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>> Greater Haverhill's #1 Butcher Shop <<
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<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
In this issue of Haverhill Beef's
Club Marinade Online, you will find:
- Weekly Specials
- Deli Specials
~~ Veggie Platters
~~ Cheese Platters
- Thanksgiving Turkeys (Fresh and Frozen)
- Holiday Suggestions
- NEW: Beer and Wine
- Online Ordering
- E-mail List Only Coupon and Link To Regular Online Coupons
- Ducane Gas Grills
- 3 MORE Turkey Recipes For You From Haverhill Beef
~~ Tangerine-Glazed Turkey
with Awesome Sausage, Apple and Dried Cranberry Stuffing
~~ Rosemary Roasted Turkey
~~ Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy
- Holiday Cooking Tip From Haverhill Beef
~~ LET'S TALK TURKEY: The Week of Thanksgiving
~~ LET'S TALK TURKEY: How To Carve A Turkey
- Link To Recipes From Past Issues Of This Newsletter
- Deli Platters
- Did You Know We Carry?
- Important Food Safety Reminder
- Courtesy Card
- Map To Haverhill Beef
- Tell A Friend
This Week's Haverhill Beef's
Specials can be seen on our web site by clicking below:
www.haverhillbeef.com/thisweeksspecials.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** THIS WEEK'S SPECIALS **
Sale Prices are effective through
11/27/01.
WEEKLY SPECIALS INCLUDE:
- Chairman's Reserve Boneless
Prime Rib: $6.99 lb.
- Chairman's Reserve Holiday
Roast: $4.09 lb.
- Chairman's Reserve Bone In
Prime Rib: $6.29 lb.
You can find more information
about Chairman's Reserve by clicking below:
http://www.haverhillbeef.com/chairmansreservebeef.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
DELI SPECIALS INCLUDE:
- Veggie Platters - Broccoli,
Carrots, Cauliflower, Celery and Dip
~~ Large: $24.99
~~ Small: $14.99
- Cheese Platters - Cheddar,
Roasted Garlic, Jalapeno, Horseradish and Pepperoni
~~ Large: $29.99
~~ Small: $17.99
- We are also taking Orders for:
~~ Mashed Potatoes
~~ Butternut Squash
~~ Turkey Gravy
~~ Glazed Carrots
~~ Turkey Stuffing
Haverhill Beef has various size
Deli Platters to your Thanksgiving Day plans. All of our Deli
Platters are made fresh to order for guaranteed satisfaction.
For more Deli Platters, please
click:
www.haverhillbeef.com/deliplatters.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** THANKSGIVING HOLIDAY TURKEYS
**
As part of Haverhill Beef's continuing
effort to make your shopping experience easier, we have added
a new feature to our web site for placing your Holiday Turkey
Orders.
Turkey prices:
~~ Frozen: $0.99 lb.
~~ Fresh: $1.69 lb.
Please place your Thanksgiving
Turkey Orders early.
To go to our Turkey Online Order
Form,
Click: www.haverhillbeef.com/orderformturkey.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** HOLIDAY SUGGESTIONS **
Haverhill Beef carries:
~~ Farm Fresh Turkeys
~~ Holiday Roasts
~~ Prime Ribs
~~ Tenderloins
~~ Lamb Legs
~~ Cheese Trays
~~ Deli Platters
Do you need an idea for your
holiday main meal? Our web site has Holiday Suggestions (cooking
basics) that you can use to make your holiday meal with family
and friends a great success.
Click: www.haverhillbeef.com/holidaysuggestions.html
to visit our Holiday Suggestion page.
We are now taking orders. Stop
by our store; call us at 1-978-374-4795 or visit our web site
today!
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** --New-- BEER AND WINE --New--
**
We now carry Beer and Wine!
Wines:
Wine always makes a meal more pleasurable, and there's no reason
to restrict wine-drinking to special occasions. Wine is meant
to be enjoyed by everyone, with just about any meal. Trying to
choose the right wine for your meal can seem like a daunting
task, but there's no need to feel intimidated. In fact, some
people will tell you that any wine can go with any food, as long
as you like it. ** Watch for our Wine Tips in future issues of
this newsletter. **
~~ Chablis, Zinfandel, Burgundy,
Sparkling and more!
Beers:
~~ Budweiser, Miller, Coors, Heineken and more!
Do you have a special Wine or
Beer that you like to drink? Please let us know what you would
like to have us carry
Please e-mail us at: info@haverhillbeef.com
or stop by the Store with your suggestions.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** ONLINE ORDERING **
You can place your order online.
Your order will be ready for you to pick up at our store at your
designated time and date. Please allow 2 hours for your order
to be processed.
Prices on our web site order
forms do not reflect the sale prices shown above.
Sale prices will be marked at
the store.
To go to our Regular Retail Online
Order Form,
Click: www.haverhillbeef.com/orderform.html
Freezer Package Orders:
Click: www.haverhillbeef.com/orderformfreezerpackages.html
Deli Platter Orders:
Click: www.haverhillbeef.com/orderformdeliplatters.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** E-MAIL LIST ONLY COUPON and
LINK TO REGULAR ONLINE COUPONS **
~~~~~~~~Clip Coupon Here~~~~~~~~
Save! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
This coupon cannot be
combined with any other offer.
Coupon expires: 11/20/01
~~~~~~~~Clip Coupon Here~~~~~~~~
To use the coupon above:
"Print" this e-mail message; and clip the coupon portion,
then bring the coupon with you on your next visit to Haverhill
Beef.
It's that simple to SAVE!
Visit our web site: www.haverhillbeef.com/coupon.html
and see our regular
online coupons.
Current on site coupons include:
- BEEFSTER CLUB PACK (expires
12/31/01)
- STEAK LOVERS PACK (expires
12/31/01)
~~ Great Menu Planner
- November 2001 $2.00 OFF ANY
PURCHASE OVER $20.00 (expires 11/30/01)
- December 2001 $2.00 OFF ANY
PURCHASE OVER $20.00 (expires 12/31/01)
Please print and cut coupons
and bring them with you on your next visit to Haverhill Beef.
Coupon Disclaimer: A coupon cannot
be combined with any other offer. All savings are based on regular
retail prices. Not responsible for typographical errors. Prices
subject to change without notice.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** DUCANE GAS GRILLS **
"Buy Your Last Grill First"
If you need a new grill or if
you are looking to upgrade, please check out our Ducane Gas Grill
section of our web site by clicking: www.haverhillbeef.com/ducanegasgrills.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** 3 MORE TURKEY RECIPES FOR
YOU FROM HAVERHILL BEEF **
(Be sure to read last week's newsletter for more turkey recipes.
Click: www.haverhillbeef.com/vol01issue35.html)
Tangerine-Glazed Turkey
with Awesome Sausage, Apple and Dried Cranberry Stuffing
Prep Time: 45 Minutes
Cook Time: 3 Hours and 30 Minutes
Ready In: 4 Hours and 15 Minutes
Makes 8 Servings
Ingredients
10 pounds whole turkey, neck and giblets reserved
salt and pepper to taste
2 1/4 cups Awesome Sausage, Apple and Dried Cranberry Stuffing
(see below)
3/4 cup unsalted butter, softened
3/4 cup canola oil
1 1/2 cups tangerine juice
2 1/4 cups turkey stock
3 tablespoons all-purpose flour
Directions
1. Preheat oven to 425 degrees F ( 220 degrees C). Chop turkey
neck and giblets, and set aside.
2. Clean turkey, and season body cavity with salt and pepper.
Loosely pack neck cavity with 1/2 cup Awesome Sausage, Apple
& Dried Cranberry Stuffing. Fold the neck skin under the
body, and fasten with a skewer. Loosely pack the body cavity
with remaining Awesome Sausage, Apple & Dried Cranberry Stuffing.
Tie together drumsticks, spread 1/2 the butter over the turkey,
and season with salt and pepper. Place turkey in a shallow roasting
pan.
3. Melt remaining butter in a
medium saucepan over medium heat, and mix with canola oil and
tangerine juice. Remove from heat, and allow to cool about 5
minutes. Soak a piece of cheesecloth large enough to drape over
the turkey in the mixture.
4. Roast turkey 25 minutes in
the preheated oven. Reduce oven temperature to 325 degrees F
(110 degrees C). Drape turkey with the soaked cheesecloth. Continue
roasting 1 hour. Leaving the cheesecloth draped over the turkey,
baste with the tangerine juice mixture. Basting every 20 minutes,
continue roasting about 2 hours, until the internal temperature
of the thigh meat reaches 180 degrees F (80 degrees C) and the
stuffing inside the body cavity reaches 165 degrees F (70 degrees
C). Reserve pan juices and 1/4 cup remaining fat, and allow turkey
to cool about 25 minutes before removing stuffing.
5. In the baking pan, mix pan
juices with 1/4 cup turkey stock, and deglaze over high heat.
In a medium saucepan over low heat, whisk together reserved fat
and flour 3 minutes. Stir in turkey neck and giblets, deglazed
mixture, reserved fat and remaining turkey stock. Stirring constantly,
simmer 10 minutes, until giblets are cooked through. Strain through
a sieve, and serve with the turkey and stuffing.
Awesome Sausage, Apple and Dried
Cranberry Stuffing
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 1 Hour and 40 Minutes
Makes 8 Servings
Ingredients
1 1/2 cups cubed whole wheat bread
3 3/4 cups white bread cubes
16 ounces bulk seasoned turkey sausage
1 cup diced onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 medium Golden Delicious apples - peeled, cored and
3/4 cup dried cranberries
1/3 cup chopped parsley
1 cooked chicken liver, diced
3/4 cup turkey stock
4 tablespoons unsalted butter
Directions
1. Preheat oven to 350 degree F (175 degree C). Bake the whole-wheat
and white bread cubes until evenly golden brown. Transfer toasted
bread cubes to a large bowl and let them cool.
2. In a large skillet, cook the sausage and chopped onions over
moderate heat, stirring and breaking up the lumps until fully
cooked. Add the chopped celery, sage, rosemary and thyme; cook
for 2 minutes while stirring.
3. Add the sausage mixture to the bread with the chopped apples,
dried cranberries, parsley and reserved liver. Toss mixture well.
Drizzle the stock and the melted butter over the mixture; toss
stuffing well. Allow stuffing to cool completely.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Rosemary Roasted Turkey
Prep Time: 25 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours and 45 Minutes
Makes 8 Servings
Ingredients
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
12 pounds whole turkey
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, mix the olive oil, garlic, rosemary, basil,
Italian seasoning, black pepper and salt. Set aside.
3. Wash the turkey inside and out; pat dry. Remove any large
fat deposits. Loosen the skin from the breast. This is done by
slowly working your fingers between the breast and the skin.
Work it loose to the end of the drumstick, being careful not
to tear the skin.
4. Using your hand, spread a generous amount of the rosemary
mixture under the breast skin and down the thigh and leg. Rub
the remainder of the rosemary mixture over the outside of the
breast. Use toothpicks to seal skin over any exposed breast meat.
5. Place the turkey on a rack in a roasting pan. Add about 1/4
inch of water to the bottom of the pan. Roast in the preheated
oven 3 to 4 hours, or until the internal temperature of the bird
reaches 180 degrees F (80 degrees C).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Apricot-Glazed Turkey with Roasted
Onion and Shallot Gravy
Prep Time: 30 Minutes
Cook Time: 4 Hours and 30 Minutes
Ready In: 5 Hours and 30 Minutes
Makes 16 Servings
Ingredients:
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced fresh ginger root
1 tablespoon honey
3/4 cup unsalted butter, softened
3 tablespoons chopped fresh sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons unsalted butter
3 onions, thinly sliced
6 ounces thinly sliced shallots
22 pounds whole turkey
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped sage
2 cups low-sodium chicken broth
salt and pepper to taste
Directions:
1. For Glaze: Combine apricot nectar, preserves, ginger, and
honey in a heavy small saucepan and bring to boil. Reduce heat
to medium-low, and simmer until thickened and reduced to 1-1/4
cups, about 15 minutes.
2. For Herb Butter: Blend 3/4
cup unsalted butter at room temperature, 3 tablespoons chopped
fresh sage, salt, and pepper in small bowl. Set aside.
3. For Onion Mixture: Melt 2
tablespoons unsalted butter in heavy large skillet over medium
heat. Add onions and shallots; sauté until very soft and
light brown, about 20 minutes.
4. Position rack in lowest third
of oven. Preheat to 400 degrees F (205 degrees C).
5. Pat turkey dry with paper
towels. Season turkey cavity with salt and pepper. Place turkey
on a rack in a large roasting pan. Slide hand under skin of turkey
breast to loosen skin. Spread half of herb butter over breast
under skin. If stuffing turkey, spoon stuffing into main cavity.
Place remaining herb butter in small saucepan. Stir over low
heat until melted. Brush butter over outside of turkey. Tie legs
together loosely to hold shape of turkey.
6. Roast turkey for 30 minutes in the preheated oven. Reduce
oven temperature to 325 degrees F (165 degrees C). Roast turkey
1 hour 30 minutes, basting occasionally with pan drippings. Tent
turkey with heavy duty foil; roast 45 minutes longer. Add onion
mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage
to pan. Roast 15 minutes. Brush 1/2 cup hot glaze over turkey.
Continue to roast turkey uncovered until meat thermometer inserted
into thickest part of thigh registers 180 degrees F (80 degrees
C). Brush occasionally with glaze, and add more broth to pan
if liquid evaporates. Bake about 40 minutes longer for unstuffed
turkey, and about 1 hour 10 minutes longer for stuffed turkey.
Place turkey on platter, tent with foil. Let stand 30 minutes.
Reserve mixture in pan for gravy.
7. Pour contents of roasting pan into strainer set over large
bowl. Spoon fat from pan juices in bowl. Transfer onion mixture
to blender. Add 1 cup pan juices to blender, and puree until
smooth, adding more pan juices and chicken broth if necessary
to thin sauce to desired consistency. Transfer sauce to heavy
large saucepan, and bring to boil. Cook until color deepens,
skimming off any foam, about 5 minutes. Season with salt and
pepper.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** HOLIDAY COOKING TIP FROM HAVERHILL
BEEF **
LET'S TALK TURKEY: The Week of
Thanksgiving . . .
SUNDAY
- Start using up all the leftovers and other occupants of the
refrigerator to make room for the massive load of groceries and
prepared dishes that will soon be fighting for space.
If you're using a frozen turkey, purchase it now. It will need
24 hours for every 5 pounds to thaw. So, if you have a 20-pound
bird, it's going to need a full 4 days to thaw in the refrigerator.
- If children are coming for
Thanksgiving dinner, consider rounding up some toys, books and
videos to keep them entertained. If you can manage it, set aside
one room of the house for the kids to play in when they get bored
of socializing with the adults.
MONDAY
- Make pastry for the pies and refrigerate it.
- Make cranberry sauce and refrigerate
it. It will taste even better if it has a few days for the flavors
to mingle and mellow.
- Clean a couple rooms of the
house.
TUESDAY
- Avoid the Wednesday night grocery store madness by making your
final shopping trip tonight. If nobody is bringing hors d'oeuvres,
buy some very simple munchies. A vegetable platter with dip,
and a plate of crackers and cheese will be elegant and hassle-free.
- Dice the celery, onions and
other ingredients for the stuffing. Pre-chop any other vegetables
you can.
- Make the pie filling and refrigerate
it.
- Clean a couple more rooms of
the house.
WEDNESDAY
- Assemble and bake the pies.
- Make stuffing.
- Prepare any other side dishes
that can be reheated in the microwave or on the stovetop, or
that don't need heating at all (e.g., yams, gelatin salad, most
vegetables).
- Set the table.
- If you have a dishwasher, fill
it up and run it right before you go to bed.
THURSDAY
- Get up early and stuff the turkey.
- Put the turkey in the oven.
- Go back to bed for a little
while.
- Empty the dishwasher to prepare
for dirty dinner dishes.
- Assemble any hors d'oeuvres.
- Make mashed potatoes.
- When the meat thermometer inserted
in the turkey's thigh reads 180 degrees F (82 degrees C), remove
the bird from the oven and collect the pan drippings.
- Make the gravy.
- Warm up the rolls and side
dishes.
- Carve the turkey.
- Have a delicious, wonderful,
relaxing Thanksgiving dinner.
- One final note: Make sure you
refrigerate the leftover turkey right away. Now let someone else
do the dishes.
LET'S TALK TURKEY: How To Carve
A Turkey . . .
So you've done it. You have managed
to roast a beautiful picture-perfect turkey. But then it dawns
on you... how are you going to cut it up so everyone can eat
civilized slices of roasted turkey and not go at the carcass
like gang of wild animals? Haverhill Beef to the rescue! We've
come up with some easy-to-follow steps to get that turkey from
centerpiece perfection to neat little slices on your plate --
and better yet, in your tummy!
Let it Sit
Once the bird is removed from the oven, it should stand for 20
to 35 minutes, depending on its size. This gives the juices a
chance to soak into the flesh, allowing for succulent cuts of
meat. Before you begin carving, have a warm serving platter ready
and waiting for all the juicy white and dark meat you'll soon
be slicing and digging into.
Remove the Legs
Arrange the turkey, breast side up, on a cutting board. Steady
the turkey with a carving fork. Using a sharp knife, slice through
the meat between the breast and the leg. Next, using a large
knife as an aid, press the thigh outward to find the hip joint.
Slice down through the joint and remove the leg. Cut between
the thigh bone and drumstick bone to divide the leg into one
thigh piece and one drumstick. To carve the drumstick, steady
it with a carving fork and cut a thick slice of meat from one
side, along the bone. Next, turn the drumstick over so that the
cut side faces down. Cut off another thick slice of meat. Repeat,
turning the drumstick onto a flat side and cutting off meat,
carving a total of four thick slices. To slice the thigh, place
it flat side down on a cutting board. Steady the thigh with a
carving fork. With a knife, cut parallel to the bone and slice
off the meat. Be sure to place all the cuts on the warmed serving
platter as you work.
Remove the Wings
Before you carve the breast, the wings must be removed. Slice
diagonally down through the edge of the breast toward the wing.
Using a knife as an aid, press the wing out to find the shoulder
joint; cut through the joint and remove the wing. Place the wing
on the serving platter as is.
Carve the Breast
To carve the breast meat, hold the back of the carving fork against
the breastbone. Starting parallel to the breastbone, slice diagonally
through the meat. Lift off each slice, holding it between the
knife and fork, and place on the warm serving platter. Continue
until you have carved all the meat on one side of the breast.
Repeat, carving the other side of breast.
Feast
Now that your turkey is carved, it's time to eat! So fill your
plate with your favorite meat and trimmings and dig in!
NOTE: NEVER, NEVER LET YOUR CHILDREN
COOK OR GRILL UNSUPERVISED!
HAVE A QUESTION? e-mail us at:
clubmarinadeonline@haverhillbeef.com
If you need a new grill or if
you are looking to upgrade, please check out
our Ducane Gas Grill section of our web site by clicking:
www.haverhillbeef.com/ducanegasgrills.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** LINK TO RECIPES FROM PAST
ISSUES OF THIS NEWSLETTER **
All of the recipes that we have
featured in past online newsletters are on our web site. You
can see them by clicking below:
www.haverhillbeef.com/recipes.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** DELI PLATTERS **
Haverhill Beef has various size
Deli Platters to fit every occasion. All of
our Deli Platters are made fresh to order for guaranteed satisfaction.
You can either call us at 978-374-4795
or place your order online at:
www.haverhillbeef.com/orderformdeliplatters.html Please allow
24 hours
advance notice.
Haverhill Beef Deli Platters:
- RIVERSIDE FEAST: Will Feed
30 to 35 People $79.99
- BRADFORD BANQUET: Will Feed
24 to 30 People $64.99
- AYERS VILLAGE: Will Feed 20
to 25 People $49.99
- ROCKS VILLAGE: Will Feed 12
to 18 People $36.99
- ROSEMONT CAROUSEL: Will Feed
12 to 14 People $25.99
- We make Cheese Platters too!
To visit our Deli Platter page,
please click:
www.haverhillbeef.com/deliplatters.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** DID YOU KNOW WE CARRY? **
~~ Hans Kissle Salads
~~ Biggart's Real Italian Slush
~~ Gourmet Steak and Meat Sauces
~~ Frozen Foods
~~ Small Groceries
~~ Hood Milk Products
Be sure to check out our Produce
Department for:
~~ Lettuce
~~ Cucumbers
~~ Peppers
~~ Potatoes
~~ Onions
~~ and more!
Gift Certificates Are Also Available!
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** IMPORTANT FOOD SAFETY REMINDER
**
All cooking temperatures and
times indicated on our web site and this
newsletter are suggestions only. Cooking temperatures and times
may vary for your oven, broiler, stove top or grill. Please use
an appropriate meat thermometer for accuracy.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** COURTESY CARD **
You may use a check to make your
purchase at Haverhill Beef. We will though need a Courtesy Card
Application completely filled out and brought back to the store.
For more details and a Courtesy
Card Application, please click:
www.haverhillbeef.com/courtesycard.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** MAP TO HAVERHILL BEEF **
Click: www.haverhillbeef.com/map.html
to get a map to our store.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** TELL A FRIEND ABOUT THE HAVERHILL
BEEF WEB SITE **
Haverhill Beef has an easy-to-use
"TELL A FRIEND" form on its web site.
If you have enjoyed the ease
of ordering online; or maybe found a cooking suggestion that
has been helpful; or maybe just like to visit to see what new
products Haverhill Beef is offering.... maybe a friend of yours
would too!
The form will send your friend
the Haverhill Beef web address; along with a short message that
you can personalize.
Just click: www.haverhillbeef.com/tellafriend.html
to go to the form.
Its fast... its simple...
As with any information you send
via our web site, it is NEVER sold or
released to other companies or individuals.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** ONLINE ORDERING **
You can place your order online.
Your order will be ready for you to pick up at our store at your
designated time and date. Please allow 2 hours for your order
to be processed.
Prices on our web site order
forms do not reflect the sale prices shown above.
Sale prices will be marked at
the store.
To go to our Regular Retail Online
Order Form,
Click: www.haverhillbeef.com/orderform.html
Freezer Package Orders:
Click: www.haverhillbeef.com/orderformfreezerpackages.html
Deli Platter Orders:
Click: www.haverhillbeef.com/orderformdeliplatters.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** PRIVACY POLICY **
Haverhill Beef is looking forward
to serving your needs. Haverhill Beef maintains a strict Privacy
Policy. All e-mail information received by us will be kept confidential.
Your e-mail information will not be sold or released to other
companies or individuals. To learn more about our Privacy Policy,
please click: www.haverhillbeef.com/privacypolicy.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** INFORMATION AND PRICING DISCLAIMER
**
Haverhill Beef tries to be as
accurate as possible with the information and prices you received
via our Club Marinade Online List; though we cannot be responsible
for any typographical errors.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** THANK YOU **
Thank you again for participating
on our Club Marinade Online List. We also hope you will enjoy
our web site: www.haverhillbeef.com. Please take a few minutes
to explore it. You can find recipes, coupons, contests and more!!!
================================================
Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795
Visit us at: www.haverhillbeef.com
To Unsubscribe, send an e-mail
message to: clubmarinade@haverhillbeef.com
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================================================ |
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