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Haverhill Beef, 117 Merrimack Street, Haverhill, Massachusetts 01830 978-374-4795

Club Marinade Online
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Navigational Arrow to Back To Haverhill Beef's Club Marinade Online E-Mail List Previous Edition Archive ListBack To List of Previous Editions

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

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** 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

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- 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

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** 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

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** 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

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** 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.

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** 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.

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** 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.

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** 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

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** 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.

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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.

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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.

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** 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

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** 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

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** 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

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** 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!

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** 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.

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** 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

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** 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.

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** 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

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** 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.

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** 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
NOTE: Removal from list may take up to 7 business days.

================================================

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Copyright © 2000 - 2006.
Haverhill Beef, Haverhill Massachusetts.
A full service, old fashion butcher shop and meat market since 1952.
All Rights Reserved.
Haverhill Beef and Club Marinade names and logos are registered trademarks.
Chairman's Reserve and Chairman's Reserve Logo are trademarks of IBP, Inc.
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