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Haverhill Beef's Club Marinade Online
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Volume 3, Issue 10 - March 11, 2003
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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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** REGULAR HOURS **
Monday through Friday: 9 a.m. to 6 p.m.
Saturday: 8 a.m. to 5 p.m.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** 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: 3/18/03
~~~~~~~~Clip Coupon Here~~~~~~~~
To use the coupon above:
Select on your printer options: "Print PAGE 1 ONLY";
then clip the coupon portion; and bring the coupon with you on
your next visit to Haverhill Beef. (NOTE: If you DO NOT select
"Print PAGE 1 ONLY", the entire newsletter will print.)
It's that simple to SAVE!
As always, if you have a suggestion for our weekly newsletter,
please e-mail us at: mailto:ClubMarinade1@haverhillbeef.com
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In this issue of Haverhill Beef's Club Marinade Online, you
will
find:
- E-Mail List Only Coupon
- Weekly Specials
~~ ORDER YOUR GREY CORNED BEEF FOR ST. PATRICK'S DAY!
- Deli Specials
- Beer and Wine Specials
- Have You Discovered Our Freezer Packages?
- Ducane Gas Grills
- 3 Recipes For You
~~ Traditional Grey Corned Beef and Cabbage II
~~ Traditional Grey Corned Beef and Cabbage III
~~ Traditional Grey Corned Beef and Cabbage IV
- Corned Beef Cooking Tips From The USDA/FSIS
- Haverhill Beef Wine Cellar
- Link To Regular Online Coupons
- Online Ordering: In-Store Pick-up
- Deli Platters
- Did You Know We Carry?
- More Links To Our Web Site
~~ All Of Our Recipes
~~ Picnic Time Backpacks
~~ Nitty Gritty Cookbooks
~~ Basic Cooking Instructions
~~ Holiday Suggestions
~~ Courtesy Card
~~ Map To Haverhill Beef
~~ Holiday Suggestions
~~ Tell A Friend
~~ Archive Of Past Editions Of This Newsletter
~~ Privacy Policy
~~ Contact Us
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 3/18/03.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
http://www.haverhillbeef.com/thisweeksspecials.html
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WEEKLY SPECIALS INCLUDE:
- NOW TAKING ORDERS FOR SAINT PATRICK'S DAY GREY CORNED BEEF
- $3.29 lb.
~~ Just The Leanest Part Of The Brisket!
~~ Don't Forget The Cabbage And Carrots!
~~ Call 978-374-4795 or order online by clicking below:
~~ Regular Retail Order - Pick-up At Store:
~~ Click: http://www.haverhillbeef.com/orderform.html
~~ AOL Users click below:
~~ <A HREF="http://www.haverhillbeef.com/orderform.html">HERE</A>
- Chairman's Reserve Boneless New York Steak: $3.79 lb.
- Chairman's Reserve Boneless Holiday Roast: $3.69 lb.
- Chairman's Reserve Short Cut Rump Steak: $3.99 lb.
- Chairman's Reserve Steak Florentine: $5.99 lb.
~~ Sirloin Tip Steak Stuffed With Fresh Spinach, Ricotta Cheese
and Provolone
- Corned Spareribs: $2.99 lb.
~~ The Heart Of The Rib
- Fresh Roasting Chickens: $0.89 lb.
- Our Own Meat Loaf: $2.29 lb.
~~ Ready To Cook
- GREAT MEAT PACKAGES AT GREAT SAVINGS
~~ Fabulous Fives: $91.99
5 Pounds of Each, Includes:
~~ Our Best Ground Round
~~ London Broil
~~ Boneless New York Sirloin
~~ Boneless Pork Chops
~~ Boneless Chicken Breast
~~ Bottom Round Roast
~~ Bone In Pork Roast
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: http://www.haverhillbeef.com/orderformfreezerpackages.html#FABULOUSFIVES
~~ AOL Users click below:
~~ <A HREF="http://www.haverhillbeef.com/orderformfreezerpackages.html#FABULOUSFIVES">
HERE</A>
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DELI SPECIALS INCLUDE:
- Roast Beef: $4.99 lb.
- Genoa Salami: $3.99 lb.
- Cooper Sharp Cheese: $3.59 lb.
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PRODUCE SPECIALS INCLUDE:
- Fresh Cabbage: $0.39 lb.
- Carrots 1 lb. bag: 2/$1.00
- Turnip: $0.29 lb.
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BEER AND WINE SPECIALS INCLUDE:
- Jacob's Creek Wine: "Australia's Top Drop": $6.99
~~ 750ml Bottles
- Chardonnay
- Shiraz
- Merlot
- Cabernet Sauvignon
- Sam Adams Beer: 6 Pack, 12 Ounce Bottles: $6.59 plus deposit
~~ Winter Lager
~~ Boston Lager
~~ Light
~~ Pale Ale
~~ Cherry Wheat
~~ IPA
~~ Spring Ale
- Black Swan Wines: 2 for $12.00
~~ 750 ml. Bottles
- Shiraz
- Merlot
- Chardonnay
- Cabernet Sauvignon
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** HAVE YOU DISCOVERED OUR FREEZER PACKAGES? **
- Do You Have A Family? Are You Shopping For Your Family?
- Do You Need To Save Money On Your Food Bill?
A Haverhill Beef Freezer Package can be an answer for those
questions!!!
Haverhill Beef's Freezer Packages contain the same high quality
meats fresh from our display cases. The packages are suitable
for freezing. We are always trying out new packages and also
have some that are seasonal.
You can view our Freezer Packages online at:
Click: http://www.haverhillbeef.com/freezerpackages.html
AOL Users click below:
<A HREF="http://www.haverhillbeef.com/freezerpackages.html">HERE</A>
A Few Of The Freezer Packages At Haverhill Beef:
CLUB MARINADE: $119.99 (30 Pounds of Meat)
STEAK LOVERS PACK: $119.99
FABULOUS FIVES: $91.99
FREEZER FILLER: $85.99
BUNDLE OF MEALS: $61.99
HOMESTYLE ASSORTMENT: $51.99
FAMILY FUN PACK: $41.99
INTRODUCTION TO EXCELLENCE: $35.99
You can Order your Freezer Packages by calling us at 978-374-4795
or place your order online at:
Click: http://www.haverhillbeef.com/orderformfreezerpackages.html
AOL Users click below:
<A HREF="http://www.haverhillbeef.com/orderformfreezerpackages.html">
HERE</A>
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** DUCANE GAS GRILLS **
Ducane Gas Grills are like no other . . . and that makes all
the difference!
Haverhill Beef is an authorized dealer of Ducane Gas Grills.
We also offer parts and accessories.
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 for more
detail.
AOL Users click below:
<A HREF="http://www.haverhillbeef.com/ducanegasgrills.html">HERE</A>
That’s why we say, "Buy Your Last Grill First."
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** 3 RECIPES FOR YOU **
Traditional Grey Corned Beef and Cabbage II
Prep Time: 10 Minutes
Cook Time: 4 hours and 30 Minutes
Ready in: 4 Hours and 40 Minutes
Makes 6 servings
Ingredients:
4 pounds grey corned beef
1/2 cup chopped onion
2 cloves garlic minced
2 bay leaves
6 medium potatoes
6 medium carrots
1 head green cabbage
Directions:
1. Place the corned beef brisket in Dutch oven and barely cover
with hot water.
2. Cut the onions then add the onions, garlic, and bay leaves
into the Dutch oven.
3. Cover the Dutch oven and bring to a boil while skimming
the top for any fat residue; then simmer for about 4 hours or
till tender. Check the meat by inserting a fork. Fork should
be inserted and withdrawn with ease. DO NOT OVERCOOK.
5. Meanwhile, peel the potatoes and carrots. Set aside.
6. Cut the green cabbage into 6 wedges. Set aside.
7. Remove the cooked corded beef from the liquid. Set aside
and keep warm.
8. Add the potatoes and carrots to the liquid in the Dutch
oven then cover and bring to boil and cook 10 minutes.
9. Add the cabbage wedges and cook 20 minutes longer.
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Traditional Grey Corned Beef and Cabbage III
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: about 1 Hours and 30 minutes
Makes 5 to 6 servings
Ingredients:
3 lbs. grey corned beef
1 rib celery
1 tsp. peppercorns, crushed
4 whole cloves
1 bay leaf
1/4 tsp. crushed red pepper
1 clove garlic, minced
6 potatoes
6 carrots
1 turnip
6 sm. onions
1 head cabbage
water
Directions:
1. In a 6 quart Dutch oven, place grey corned beef and cover
with water.
2. Bring to a boil; lower heat and simmer for 15 minutes.
Skim the top for any fat residue.
3. Add the celery, peppercorns, cloves, bay leaf, red pepper
and garlic then simmer for about 3 1/2 hours or until beef is
tender. Check the meat by inserting a fork. Fork should be inserted
and withdrawn with ease. DO NOT OVERCOOK.
4. Meanwhile, peel the carrots and halve lengthwise. Set aside.
5. Peel the potatoes and cut into quarters. Set aside.
6. Peel the turnip and peeled and cut into chunks. Set aside.
7. Cut the green cabbage into 6 wedges. Set aside.
8. Peel and slice the onions. Set aside.
9. Add potatoes and carrots; cook for 15 minutes.
10. Add turnips and onions and cook until vegetables are tender;
add cabbage during last 10 minutes.
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Traditional Grey Corned Beef and Cabbage IV
Prep Time: 15 Minutes
Cook Time: about 5 Hours
Ready In: about 5 Hours and 15 Minutes
Makes about 8 servings
Ingredients:
5 lbs. grey corned beef
water
2 onions, halved and stuck with 2 cloves each
6 carrots, peeled and halved
1 large head cabbage, cut into 8 wedges
6 potatoes
1 turnip
2 bay leaves
3 sprigs fresh parsley
12 peppercorns, crushed
Directions:
1. Place grey corned beef into a 8 quart heavy pot then cover
beef with water.
2. Bring to a boil and simmer for 1 hour. Skim the top for
any fat residue.
3. Meanwhile, peel the carrots and halve lengthwise. Set aside.
4. Peel the potatoes and cut into quarters. Set aside.
5. Peel the turnip and peeled and cut into chunks. Set aside.
6. Cut the green cabbage into 6 wedges. Set aside.
7. Peel and slice the onions. Set aside.
8. Add the remaining ingredients and bring back to a boil.
9. Cover and reduce the heat. Simmer approximately for about
4 hours until beef is tender. Check the meat by inserting a fork.
Fork should be inserted and withdrawn with ease. DO NOT OVERCOOK.
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** HOLIDAY COOKING TIP **
Corned Beef* . . . .
For USDA's Meat and Poultry Hotline, the approach of spring
usually means that St. Patrick's Day dinner preparations across
the country will spark many questions about the safe handling,
storage and preparation of corned beef and all the trimmings.
But food safety involves more than the "luck of the Irish."
Why Eat Corned Beef on St. Patrick's Day?
Originally "Corned Beef and Cabbage" was a traditional
dish served for Easter Sunday dinner in rural Ireland. The beef,
which was salted or brined during the winter to preserve it,
could then be eaten after the long, meatless Lenten fast.
Since the advent of refrigeration, the trend in Ireland is
to eat fresh meats. Today this peasant dish is more popular in
the United States than in Ireland. Irish-Americans and lots of
other people eat it on St. Patrick's Day, Ireland's principal
feast day, as a nostalgic reminder of their Irish heritage.
Corning is a form of curing; it has nothing to do with corn.
The name comes from Anglo-Saxon times before refrigeration. In
those days, the meat was dry-cured in coarse "corns"
of salt. Pellets of salt, some the size of kernels of corn, were
rubbed into the beef to keep it from spoiling and to preserve
it.
Today brining -- the use of salt water -- has replaced the
dry salt cure, but the name "corned beef" is still
used, rather than "brined" or "pickled" beef.
Commonly used spices that give corned beef its distinctive flavor
are peppercorns and bay leaf. Of course, these spices may vary
regionally.
Package Dating and Storage Times
Uncooked corned beef in a pouch with pickling juices which has
a "sell-by" date or no date may be stored 5 to 7 days
in the refrigerator, unopened. Products with a "use-by"
date can be stored unopened in the refrigerator until that date.
Drained and well wrapped, an uncooked corned beef brisket
may be frozen for one month for best quality. The flavor and
texture will diminish with prolonged freezing but the product
is still safe. After cooking, corned beef may be refrigerated
for about 3 to 4 days and frozen for about 2 to 3 months.
Preparation
Corned beef is made from one of several less-tender cuts of beef
like the brisket, rump or round. Therefore, it requires long,
moist cooking. Keep food safety in mind when preparing the corned
beef. It can be cooked on top of the stove or in the oven, microwave
or slow cooker (see information below).
"Fork-tender" is a good indication of doneness,
but use a meat thermometer to be sure. Cook until the internal
temperature has reached at least 160 degrees F.
Corned beef may still be pink in color after cooking. This
does not mean it is not done. Nitrite is used in the curing process.
This fixes pigment in the meat and affects the color.
Allow the brisket to stand for about ten minutes after removing
from the heat. This will make it easier to slice, and it is best
sliced diagonally across the grain of the meat.
Cooking Times
The USDA does not recommend one particular cooking method as
best. Following are methods from various sources. The cooking
times are based on corned beef that is not frozen at the time
of cooking. Whichever method you choose, be sure the beef reaches
an internal temperature of at least 160 degrees F to ensure it
is safely cooked.
OVEN:
Set the oven for 350 degrees F or no lower than 325 degrees F.
Place brisket fat-side up. Barely cover the meat with water --
about one inch -- and keep the container covered throughout the
cooking time. Allow about one hour per pound.
STOVE TOP:
Place brisket fat-side up in a large pot and cover it with water.
Bring the water to a boil; then reduce the heat and simmer, allowing
about one hour per pound. Vegetables may be added during the
last 20 to 30 minutes of cooking. Cook to desired tenderness.
SLOW COOKER:
If using root vegetables, put them in the bottom of slow cooker.
Cut brisket into pieces of like size to ensure thorough cooking.
Place brisket on top of vegetables (if using) or in bottom of
cooker. Add about 1-1/2 cups of water or enough to cover meat.
Cover and cook on high setting for the first hour of cooking.
Then cook for 10 to 12 hours on the low setting or 5 to 6 hours
on high. Cabbage wedges may be added on top of the brisket during
the last three hours of cooking.
MICROWAVE:
Calculate cooking time at 20 to 30 minutes per pound. Place brisket
in a large casserole dish and add 1-1/2 cups of water. Cover
with lid or vented plastic wrap and microwave on medium-low (30
percent power) for half the estimated time. Turn meat over and
rotate dish. Microwave on high for remainder of time or until
fork tender. Vegetables may be added during the final 30 minutes
of cooking.
Cooking Ahead
Some consumers prefer to cook corned beef ahead of time. It is
easier to cut uniform slices when corned beef is cold. Cooking
ahead also makes it easier to reheat and serve later.
After cooking a whole corned beef, cut it into several pieces
for faster cooling -- or slice it, if you like. Place the beef
in small, shallow containers and cool it in the refrigerator
quickly.
Leftovers
Any corned beef left over from a meal should be refrigerated
promptly -- within two hours of cooking or reheating. Use cooked-ahead
or leftover corned beef within 3 to 4 days or freeze up to 2
months.
For further information, contact:
Meat and Poultry Hotline:
1-800-535-4555 (Toll-free Nationwide)
(202) 720-3333 (Washington, DC area)
1-800-256-7072 (TTY)
FSIS Web site: www.fsis.usda.gov
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*=Source:
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
March 1995
Web Site: http://www.fsis.usda.gov/OA/pubs/cornbeef.htm
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NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
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** HAVERHILL BEEF WINE CELLAR **
A few of the wineries we feature at Haverhill Beef:
~~ Arbor Crest Wine Cellars
~~ Austin Vale Winery
~~ Blackstone Winery
~~ Black Swan Winery
~~ Bella Sera Vineyards
~~ Belvedere Vineyards
~~ Carlo Rossi Winery
~~ Corbett Canyon Vineyards
~~ Gallo Twin Valley Vineyards
~~ Gallo Of Sonoma
~~ Jacob's Creek
~~ Kendall-Jackson Winery
~~ Korbel Champagnes
~~ La Chasse Du Pape Winery
~~ La Famiglia di Robert Mondavi Winery
~~ Luna di Luna Winery
~~ Martini & Rossi Asti Spumante
~~ Rancho Zabaco Winery
~~ Redwood Creek Wines By Frei Bros. Vineyards
~~ Sebastiani Vineyards
~~ Stone Cellars By Beringer
~~ Sonoma Creek Winery
~~ Turning Leaf Coastal
~~ Woodbridge Winery
~~ Yellow Tail Wines
NOTE: NEVER, NEVER DRINK AND DRIVE! Please always drink alcohol
responsibly.
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** LINK TO REGULAR ONLINE COUPONS **
Current coupons on our web site include:
- March 2003 $2.00 OFF ANY PURCHASE OVER $20.00 (expires 3/31/03)
- WEEK OF MEALS: $56.99 (expires 3/31/03)
- MAUREEN'S DELIGHT: $81.99 (expires 3/31/03)
- FREEZER FILLER: $85.99 (expires 3/31/03)
Visit our web site and see our regular online coupons.
Click: http://www.haverhillbeef.com/coupon.html
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Printer Friendly Coupon Page:
Click: http://www.haverhillbeef.com/couponPF.html
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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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** ONLINE ORDERING - IN-STORE PICK-UP **
IN-STORE PICK-UP ORDER FORMS:
Regular Retail Order - Pick-up At Store:
Click: http://www.haverhillbeef.com/orderform.html
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Freezer Package Orders - Pick-up At Store:
Click: http://www.haverhillbeef.com/orderformfreezerpackages.html
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HERE</A>
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Deli Platter Orders - Pick-up At Store:
Click: http://www.haverhillbeef.com/orderformdeliplatters.html
AOL Users click below:
<A HREF="http://www.haverhillbeef.com/orderformdeliplatters.html">HERE</A>
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** 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.
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!
You can Order your Deli Platter by calling us at 978-374-4795
or place your order online at:
http://www.haverhillbeef.com/orderformdeliplatters.html
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Please allow 24 hours advance notice for all Deli Platters.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** 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 Baskets, Boxes And Certificates Are Also Available!
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** MORE LINKS TO OUR WEB SITE **
Thank you again for participating on our Club Marinade Online
List!
We also hope you will enjoy our web site. Please take a few
minutes to explore it. You can find recipes, coupons, contests
and more!
ALL OF OUR RECIPES:
Click: http://www.haverhillbeef.com/recipes.html
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CHAIRMAN'S RESERVE CERTIFIED PREMIUM BEEF:
Click: http://www.haverhillbeef.com/chairmansreservebeef.html
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NITTY GRITTY COOKBOOKS:
Click: http://www.haverhillbeef.com/nittygritty.html
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PICNIC TIME BACKPACKS:
Click: http://www.haverhillbeef.com/picnictime.html
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BASIC COOKING INSTRUCTIONS:
Click: http://www.haverhillbeef.com/cookinginstructions.html
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HOLIDAY SUGGESTIONS:
Click: http://www.haverhillbeef.com/holidaysuggestions.html
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COURTESY CARD:
Click: http://www.haverhillbeef.com/courtesycard.html
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MAP TO HAVERHILL BEEF:
Click: http://www.haverhillbeef.com/map.html
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
TELL A FRIEND ABOUT THE HAVERHILL BEEF WEB SITE:
Click: http://www.haverhillbeef.com/tellafriend.html
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
ARCHIVE OF PAST EDITIONS OF THIS ONLINE NEWSLETTER:
Click: www.haverhillbeef.com/online.html.
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<A HREF="http://www.haverhillbeef.com/online.html">HERE</A>
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PRIVACY POLICY:
Click: http://www.haverhillbeef.com/privacypolicy.html
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CONTACT US:
Click: http://www.haverhillbeef.com/contact.html
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<A HREF="http://www.haverhillbeef.com/contact.html">HERE</A>
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** 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.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** 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 **
================================================
Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795
Visit us at: http://www.haverhillbeef.com/
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