Haverhill Beef's Club Marinade
Online
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Volume 1, Issue 40 - December 11, 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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** SPECIAL HOLIDAY HOURS **
~~ Saturday, December 22, 2001
- 8 a.m. to 5 p.m.
~~ Sunday, December 23, 2001 - 9 a.m. to 6 p.m.
~~ Monday, December 24, 2001 - 8 a.m. to 4 p.m.
~~ Tuesday, December 25, 2001 - CLOSED
** E-MAIL LIST ONLY COUPON **
~~~~~~~~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: 12/18/01
~~~~~~~~Clip Coupon Here~~~~~~~~
We have been asked by our Members
to make the "E-Mail List Only Coupon" easier to *print*.
We have it to the 1st page of our weekly newsletter. We hope
this will help with the request. Members should be able to select
*Print Page 1 Only* on their Printer Settings.
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!
As always, if you have a suggestion
for weekly newsletter,
please e-mail us at: clubmarinadeonline@haverhillbeef.com
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
In this issue of Haverhill Beef's
Club Marinade Online, you will
find:
- Special Holiday Hours
- E-Mail List Only Coupon
- Weekly Specials
- Deli Specials
~~ Cheese Platters
~~ Veggie Platters
- Beer and Wine Specials
- Holiday Gift Suggestions
~~ Gift Baskets
~~ Gift Boxes
~~ Gift Certificates
- Holiday Order Form
~~ Place Your Orders Early!
- Holiday Meal Suggestions
- Beer and Wine
- Online Ordering
- E-mail List Only Coupon and Link To Regular Online Coupons
- Ducane Gas Grills
- 3 Holiday Recipes For You From Haverhill Beef
~~ Overnight Pork Roast With Cabbage
~~ Roast Goose with Stuffing
~~ Breaded Rib Roast
- Cooking Tip From Haverhill Beef
~~ Wine and Food: Finding the Perfect Match
- 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
12/25/01.
WEEKLY SPECIALS INCLUDE:
- Chairman's Reserve Boneless
Rib Roast: $7.89 lb.
- Chairman's Reserve Holiday
Roast: $4.49 lb.
- Chairman's Reserve Bone In
Rib Roast: $6.59 lb.
- Whole Beef Tenderloin: $10.99
lb.
~~ 5 to 7 Pound Average
- Crown Roast Of Pork: $3.99
lb.
- Leg Of Lamb Bone In: $2.99
lb.
~~ 5 to 7 Pound Average
- 2 LITER COKE: $0.99 plus deposit
~~ Coke, Sprite, Diet Coke, Orange, Dr. Pepper
To Place your Holiday Orders
Online by clicking below:
www.haverhillbeef.com/orderformholiday.html
You can find more information
about Chairman's Reserve by clicking below:
www.haverhillbeef.com/chairmansreservebeef.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- Cheese Platters - Cheddar,
Roasted Garlic, Jalapeno, Horseradish and Pepperoni
~~ Large: $29.99
~~ Small: $17.99
- Veggie Platters - Broccoli,
Carrots, Cauliflower, Celery and Dip
~~ Large: $24.99
~~ Small: $14.99
- We are also taking Orders for:
~~ Mashed Potatoes
~~ Butternut Squash
~~ Turkey Gravy
~~ Glazed Carrots
~~ Turkey Stuffing
Haverhill Beef has various size
Deli Platters to fit your needs. All of our Deli Platters are
made fresh to order for guaranteed satisfaction.
For more Deli Platters, please
click:
www.haverhillbeef.com/deliplatters.html
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BEER AND WINE SPECIALS INCLUDE:
- Korbel Champagne: $9.99 750
ml.
~~ Extra Dry Or Brut
- Miller Lite
~~ 18 pack 12 oz. Cans: $9.99 plus deposit
- Coors Light
~~ 18 pack 12 oz. Cans: $9.99 plus deposit
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** HOLIDAY GIFT SUGGESTIONS **
Looking for a unique gift to
give this holiday season?
Haverhill Beef has some suggestions
for you . . .
- Gift Baskets - A Great Gift
For Your:
~~ Party Host or Hostess
~~ Your Boss or Employees
~~ Baskets can include Specialty Beers, Select Wines, Lottery
Tickets, Gourmet Snacks, Nuts or More!
- Gift Boxes - Made To Order:
~~ You choose the wine and the steak and we will gift package
it for you.
~~ Example: Sebastiani 750 ml. Wine and 4 (1") Delmonico
Steaks: $49.99
(Price will vary depending on the wine and the steak you choose.)
- Gift Certificates
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** HOLIDAY ORDER FORM **
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 Orders.
Click: www.haverhillbeef.com/orderformholiday.html
to Order:
~~ Boneless Rib Roast
~~ Holiday Roast
~~ Tenderloin
~~ Bone In Rib Roasts
~~ Crown Roast Of Pork
~~ Lamb Leg
~~ Turkey
~~ Goose
~~ Spiral Cut Hams
~~ Bone In Skinless Shankless Ham
~~ Cheese Platters
~~ Veggie Platters
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** HOLIDAY MEAL SUGGESTIONS **
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.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** BEER AND WINE **
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.
Check out our Great Selection!
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
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
LINK TO REGULAR ONLINE COUPONS
**
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
- 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 HOLIDAY RECIPES FOR YOU
FROM HAVERHILL BEEF **
Overnight Pork Roast With Cabbage
Prep Time: 1 Hour
Cook Time: 1 Hour
Ready In: 25 Hours
Makes 8 to 10 servings
Ingredients:
4 teaspoons caraway seeds, crushed and divided
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
3 pounds double loin center cut pork roast
3 tablespoons olive oil, divided
1 onion, thinly sliced
4 carrots
2 bay leaves
2 1/2 pounds shredded fresh cabbage
1 (12 fluid ounce) can or bottle beer
2 tablespoons molasses
1 cup beef broth
4 potatoes, cooked and mashed
salt and pepper to taste
Directions:
1. In a small bowl, combine 2 teaspoons of the crushed caraway
seeds, garlic, salt and ground black pepper. Rub the pork with
the dry rub mixture, cover and refrigerate for 24 hours.
2. Preheat oven to 350 degrees
F (175 degrees C).
3. Heat 1 tablespoon of the oil in a large skillet over medium
high heat. Add the onion, carrots, bay leaves, 1 teaspoon of
the crushed caraway seeds and salt and pepper to taste. Sauté
for 8 minutes, or until vegetables are tender. Transfer this
to a 10x15 inch roasting pan.
4. In the same skillet over high
heat, combine 1/2 tablespoon of the olive oil, half (1 1/4 pounds)
of the cabbage, and 1/2 teaspoon crushed caraway seeds. Sauté,
stirring often, until this cooks down, about 5 to 10 minutes.
Transfer this to the roasting pan and repeat with another 1/2
tablespoon of oil, the remaining half (1 1/4 pounds) of the cabbage,
and the remaining crushed caraway seeds. Once cooked down, transfer
this to the roasting pan.
5. Heat the remaining olive oil in the same skillet over medium
high heat. Place the pork loin in the heated oil and brown well
on all sides. Set the roast on top of all the vegetables in the
roasting pan. Add the beer and molasses to the skillet and bring
to a boil, scraping up all the browned bits on the bottom of
the skillet. Pour this and the broth over the pork roast and
vegetables. Season with salt and pepper to taste.
6. Bake at 350 degrees F (175
degrees C) for 45 minutes. Turn pork over and bake until the
internal temperature of the pork reaches 150 degrees F (65 degrees
C). At this point, remove the pan from the oven and let the pork
sit on a cutting board for 5 minutes. Then slice the pork into
serving size pieces. Discard the bay leaves. Return the sliced
pork to the pan resting over the vegetables. Top off with the
mashed potatoes.
7. Bake at 350 degrees F (175
degrees C) for 10 to 15 minutes, or until potatoes are lightly
browned.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Roast Goose with Stuffing
Prep Time: 30 Minutes
Cook Time: 5 Hours and 10 Minutes
Ready in: 5 Hours and 40 Minutes
Makes 6 to 8 servings
Ingredients:
10 thick slices French bread, cut into 1 inch cubes
1 cup dried currants
4 apple - peeled, cored and sliced
1 tablespoon dried thyme
4 tablespoons butter, melted
1 tablespoon vegetable oil
1 (10 pound) goose
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 bay leaf
3 whole cloves
1 sprig fresh thyme
1 teaspoon fresh marjoram
1/4 cup white wine
1 teaspoon tomato paste
1 (10.5 ounce) can boiling chicken stock
1 tablespoon cornstarch
1/4 cup water
salt to taste
ground black pepper to taste
Directions:
1. Make stuffing by combining bread, currants, apples, crumbled
thyme, salt, pepper, and melted butter or margarine.
2. Wash goose inside and out. Pat dry. Stuff, truss, and tie
goose. Prick bird all over with fork.
3. Heat oil in roasting pan on top of stove. Brown goose lightly
on all sides, then drain off pan drippings. Set goose breast
side up in roasting pan. Add a little water, cover, and roast
at 375 degrees F (190 degrees C) for one hour.
4. Combine chopped onion, carrot, celery, garlic, bay leaf, cloves,
fresh thyme and marjoram. Discard fat from roasting pan. Add
vegetable mixture to the pan. Continue roasting uncovered for
20 to 25 minutes per pound, draining off fat at intervals. Add
more water as required. Transfer cooked goose to platter, and
keep warm by covering loosely with foil.
5. Skim off remaining fat in pan, and heat drippings and vegetables
on top of stove until mixture is reduced. Then stir in white
wine, tomato paste, and chicken bouillon. Simmer for 10 to 15
minutes, then strain gravy. If necessary, add a little cornstarch
mixed with water to thicken gravy.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Breaded Rib Roast
Prep Time: 10 Minutes
Cook Time: 2 Hours
Ready in: 2 Hours and 10 Minutes
Makes 4 servings
Ingredients:
4 pounds rib roast
salt to taste
ground black pepper to taste
2 cloves garlic, chopped
2 tablespoons butter
2 tablespoons olive oil
1 cup plain bread crumbs
1/4 cup grated Romano cheese
1/2 cup minced fresh parsley
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Wash and pat dry the roast.
Sprinkle salt and pepper over meat.
3. In a mixing bowl, combine the chopped garlic, butter, and
olive oil. Stir to blend well. Place the seasoned rib roast in
garlic mixture and turn to coat, rubbing it into the meat. Add
a little more oil if it doesn't completely coat the meat.
4. In another mixing bowl, combine the bread crumbs, cheese and
parsley. Mix thoroughly. Press the bread crumb mixture into the
meat; completely covering the roast.
5. Place roast on a roasting rack inside of a shallow baking
pan. Roast in a preheated oven until desired doneness; about
2 hours. Rare beef is 120 to 125 degrees F (49 to 52 degrees
C). Well done beef is 160 degrees F (71 degrees C) Always use
a clean meat thermometer to check for doneness.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** COOKING TIP FROM HAVERHILL
BEEF **
Wine and Food: Finding the Perfect
Match . . .
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. While
this is true to a certain extent, especially for casual meals,
there are a few other things to consider if you want to go the
extra mile and serve thoughtfully chosen wine with a meal you
went to great effort to prepare. Think of wine as food, and put
the same consideration into matching it with your meal as you
would any other side dish.
A Cornucopia in Every Glass:
In order to pair wine with food well, it's necessary to know
the basic flavor characteristics of the wine you will be serving.
Depending on the grape variety and the climate and soil of the
vineyard, some of the flavors white wines can have are melon,
apple, pineapple, pear, citrus, vanilla, caramel, flowers, herbs,
grass, minerals, olives and mushrooms. Some red wine flavors
are berries, peaches, currants, plums, cherries, oranges, flowers,
earth, wood, smoke, chocolate, tobacco, leather and coffee.
Bottle Buzzwords:
Besides flavor characteristics, there are some other terms commonly
used to describe wine. 'Dryness' refers to the residual sugars
in wine. Grapes, of course, have lots of natural sugars, and
during the wine's fermentation process, a large quantity of these
sugars is converted into alcohol. A very dry wine has very few
natural sugars remaining (and is thus usually higher in alcohol),
and an 'off-dry' or sweeter wine still contains a greater quantity
of natural sugar. When someone refers to 'acid' in wine, think
of the sharp bite of lemon juice or vinegar. When someone talks
about ' tannins', think of the bitter element you would taste
in a very strong cup of tea. Acid is usually used to describe
white wine, whereas tannins are found in red wines.
Matching and Contrasting Points
of View:
There are two basic principals you can follow when pairing wine
with food: The Matching Principal, and The Contrasting Principal.
Matching the flavors in wines and foods can highlight the particular
attributes that overlap between the two, bringing those flavors
out much more than if either one were consumed separately. An
example of this would be if you were eating a chicken breast
with a delicate herb sauce, and you chose a wine that also had
delicate herbal notes to it. On the other hand, contrasting the
flavors in wines and foods is effective for keeping the palate
awake and lively. For example, if you're eating fatty foods,
you may want an acidic or tannic wine to cut through the rich,
palate-coating flavors.
Remember to consider not just
the central ingredients of the dish (i.e., beef, chicken, fish,
pasta), but also the overall flavor. Often the marinade, glaze,
or sauce will have a more pronounced flavor than the main ingredient
itself. For instance, a chicken breast that has been broiled
and basted in lemon butter is going to have a much different
flavor than a chicken breast that's been bathed in a sesame-garlic
marinade and served with a spicy mango salsa.
Perfectly Balanced:
Another easy rule you can choose to follow is simply to match
the boldness of the wine's flavor to the boldness of the food's
flavor. Light wines go best with delicately flavored food, and
very bold wines are the best match for food with equally bold
flavors. Below, we have organized common whites and reds from
their lightest to their boldest (and in parentheses, we note
the acidity and tannin levels to further characterize these wines
for you):
- White wines from lightest to
boldest (and their acidity levels):
~~ Pinot Grigio (low acid)
~~ Off-dry (i.e., sweeter) Riesling (high acid)
~~ Dry Riesling (high acid)
~~ Champagne and other dry sparkling wines (medium to high acid)
~~ Chenin Blanc (high acid)
~~ French Chablis (medium to high acid)
~~ Sauvignon Blanc (high acid)
~~ Pinot Gris (low acid)
~~ Gewürztraminer (low acid)
~~ Chardonnay (medium to high acid)
- Red wines from lightest to
boldest (and their tannin levels):
~~ Beaujolais (low tannin)
~~ Tempranillo (low tannin)
~~ Pinot Noir, from the United States (low to medium tannin)
~~ Burgundy (low to medium tannin)
~~ Chianti Classico (low to medium tannin)
~~ Barbaresco (low to medium tannin)
~~ Bordeaux (low to medium tannin)
~~ Merlot, from the United States (low tannin)
~~ Zinfandel (medium to high tannin)
~~ Cabernet Sauvignon, from the United States or Australia (high
tannin)
Rhône, Syrah, Shiraz (high tannin)
Last Words Before Uncorking:
Feel free to play around with any or all of these wine-pairing
techniques, and pick what's most comfortable for you. No matter
which technique you use, there is one more rule to go by: If
you're serving more than one wine with a meal, you should serve
white wine before red, dry wines before sweet ones, light wines
before bold ones, and simple wines before complex ones. This
approach will ensure that everyone's palates are primed to appreciate
each wine that you so carefully selected for their enjoyment.
Keep in mind that wine is a vast,
sweeping subject which you could spend your whole life studying
and still not know everything about it, so don't stress out about
becoming an expert -- just enjoy yourself! Try to trust your
own instincts. Occasionally, you'll discover a food and wine
combination that's absolutely divine, and sometimes you'll stumble
across a combination that you won't want to repeat again. Learn
from experience.
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
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message to: clubmarinade@haverhillbeef.com
NOTE: Removal from list may take up to 7 business days.
================================================ |