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Haverhill Beef's Club Marinade Online
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Volume 3, Issue 34: August 26, 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 the finest quality and freshest
possible products available. To charge only the fairest price
possible with the personal service the customer deserves."
>> Greater Haverhill's #1 Butcher Shop <<
>> 2000, 2001, 2002 and 2003 <<
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** REGULAR HOURS **
Monday Through Friday: 9 a.m. to 6 p.m.
Saturday: 8 a.m. to 5 p.m.
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** E-MAIL LIST ONLY COUPON **
~~~~~~~Clip Coupon Here~~~~~~~
Save ! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
Coupon Expires: 9/2/03
This coupon cannot be
combined with any other offer.
~~~~~~~Clip Coupon Here~~~~~~~
To use the coupon above:
1.) Open the e-mail message - (VERY IMPORTANT: Don't just view
it in the preview mode).
2.) Select on your printer options: "Print PAGE 1 ONLY".
3.) Click print 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: Clubmarinade2@HaverhillBeef.com
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In this issue of Haverhill Beef's Club Marinade Online, you will
find:
- E-Mail List Only Coupon
- Labor Day
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You
~~ Slow Cook Beef Pot Roast
~~ Grilled Center-Cut Pork Steak
~~ Far East Grilled Chicken Breasts
- Food Safety Tip
~~ Keeping “Bag” Lunches Safe From The USDA/FSIS
- Winery Review
~~ Austin Vale Winery
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** LABOR DAY **
Haverhill Beef will be closed all day on Monday, September 1st,
in observance of the Labor Day Holiday. We will reopen on September
2nd. The Staff at Haverhill Beef wish you and your family a happy
and safe holiday!
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 9/2/03.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
www.haverhillbeef.com/thisweeksspecials.html
WEEKLY SPECIALS INCLUDE:
- Chairman's Reserve Boneless New York Sirloin Steak: $4.89
lb.
- Chairman's Reserve Holiday Roast: $4.89 lb.
~~ Great Oven Roast
- Chairman's Reserve Short Cut Rump Steak: $5.09 lb.
- Everybody's Favorite Sirloin Tips: $4.99 lb.
~~ Plain Or Choose One Of Our Great Marinades!
~~ Original
~~ Oriental
~~ Burgundy & Pepper
~~ Sweet Bourbon
~~ Smokey Joe
~~ Red Devil
~~ Steakhouse
- Fresh Ground 85% Lean Beef: $1.59 lb.
- Beef Spareribs: $1.99 lb.
~~ Plain Or BBQ Marinade
- Hans Kissle: $1.29 lb.
~~ Potato Salad
~~ Cole Slaw
~~ Elbow Macaroni
Online Ordering - Pick-up At Store:
- Regular Retail: www.haverhillbeef.com/orderform.html
- Freezer Packages: www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: www.haverhillbeef.com/orderformdeliplatters.html
- Don't forget to check out our Produce and Deli Products
on your next visit to Haverhill Beef!
- GREAT MEAT PACKAGES AT GREAT SAVINGS
~~ BUNDLE OF MEALS: $61.99
Includes:
~~ 3: 3 to 4 lb Whole Chickens
~~ 1 lb Natural Casing Hotdogs
~~ 1 doz 4 oz Hamburg Patties
~~ 2 lbs Bone In Pork Chops
~~ 1 lbs Extra Lean Stew beef
~~ 1: 4 lb Oven Roast (Top, Face or Eye)
~~ 2 lbs Marinated Chicken
~~ 2 lbs Ground Chuck
~~ 2 Center Cut Ham Steaks
~~ 2 lbs Our Own Sausage
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#BUNDLEOFMEALS
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BEER AND WINE SPECIALS INCLUDE:
- Wild Pig Chardonnay, 750 ml Bottles: $8.99
- Villa Cornaro Wines, 750 ml Bottles: $6.99
~~ Pinot Grigio
~~ Cabernet
~~ Chardonnay
~~ Merlot
- Austin Vale, 750ml Bottle: $8.99
~~ 2001 Cabernet Sauvignon
~~ 2001 Chardonnay
~~ 2001 Merlot
~~ 2001 Shiraz
----> Read about Austin Vale Winery below in our Winery Review
Section.
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Slow Cook Beef Pot Roast
Prep Time: 10 Minutes
Cook Time: 5 Hours
Ready in: 5 Hours and 10 Minutes
Makes 6 to 8 servings
Ingredients:
3 1/2 lb. beef chuck pot roast
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon rosemary
1 teaspoon oregano
1/3 cup ketchup
1 teaspoon minced garlic
1 tablespoon olive oil
Directions:
1. Using a non-stick skillet over medium-high heat, brown the
roast on all sides.
2. Place the roast beef in slow cooker (crock pot). Set on low
setting.
3. Combine vinegar, Worcestershire sauce, soy sauce, ketchup,
rosemary, oregano and garlic; pour over roast. Cover and cook
on the low setting for approximately 5 hours for medium rare
at 150° F. Time may vary with different crock pots, so check
temperature with thermometer.
4. Slice roast and serve with the cooked beef juices.
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Grilled Center-Cut Pork Steak
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready in: 25 Minutes
Makes 4 servings
Ingredients:
2 lbs. boneless center cut pork steaks cut about 1/2 inch thick
1/4 cup Dijon-style mustard
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 tablespoon rosemary
garlic salt to taste
pepper to taste
Directions:
1. Pre-heat the grill to medium heat.
2. In a small mixing bowl, mix together the mustard, brown sugar,
rosemary and Worcestershire sauce.
3. Season the pork steaks with the garlic salt and pepper.
4. Place the pork steaks on the grill and and cook uncovered,
turning occasionally to brown evenly, for a total of 20 minutes.
During last 5 minutes of grilling, brush sauce on all surfaces
of pork steaks.
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Far East Grilled Chicken Breasts
Prep Time: 10 Minutes
Cook Time: about 15 Minutes
Ready in: 25 Minutes
Makes 3 to 4 servings
Ingredients:
1 1/2 lbs boneless and skinless chicken breasts
1/3 cup sherry
3 tablespoons firmly packed brown sugar
1 teaspoon rosemary
3 tablespoons sesame oil
2 tablespoons soy sauce
2 cloves garlic
3/4 teaspoon ground ginger
Directions:
1. Pre-heat the grill to medium heat.
2. Chop finely the garlic. Set aside.
3. On the stove-top in a small saucepan, over medium-high heat,
bring the sherry, brown sugar, rosemary, sesame oil, soy sauce,
garlic and ginger to a boil, stirring occasionally. Remove from
the pan from the heat. Set aside.
4. Place the chicken breast on the pre-heated grill and cook,
turning occasionally and basting with sherry sauce, 15 minutes
or until meat thermometer inserted in center registers 170°F.
Note: Do not baste during last 5 minutes of grilling.
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** FOOD SAFETY TIP **
Keeping “Bag” Lunches Safe* . . .
Whether it’s off to school or work we go, millions of Americans
carry “bag” lunches. Food brought from home can be
kept safe if it is first handled and cooked safely. Then, perishable
food must be kept cold while commuting via bus, bicycle, on foot,
in a car, or on the subway. After arriving at school or work,
perishable food must be kept cold until lunchtime.
Why keep food cold? Harmful bacteria multiply rapidly in the
“danger zone” -- the temperatures between 40 and 140
°F. So, perishable food transported without an ice source
won’t stay safe long. Here are safe handling recommendations
to prevent foodborne illness from “bag” lunches.
Begin with Safe Food
Perishable food, such as raw or cooked meat and poultry, must
be kept cold or frozen at the store and at home. Eggs should
be purchased cold at the store and kept cold at home. In between,
transport perishable food as fast as possible when no ice source
is available. At the destination, it must be kept cold. Food
should not be left out at room temperature more than 2 hours
(1 hour if the temperature is above 90 °F).
Prepackaged combos that contain luncheon meats along with crackers,
cheese, and condiments must also be kept refrigerated. This includes
luncheon meats and smoked ham which are cured or contain preservatives.
Keep Everything Clean
Wash your hands before you prepare or eat food. Wash cutting
boards, dishes, utensils, and countertops with hot, soapy water
after preparing each food item and before you go on to the next
item. A solution of 1 teaspoon of bleach in 1 quart of water
may be used to sanitize surfaces and utensils. Keep family pets
away from kitchen counters.
Don’t Cross-Contaminate
Harmful bacteria can spread throughout the kitchen and get onto
cutting boards, utensils, and countertops. Always use a clean
cutting board. When using a cutting board for food that will
not be cooked, such as bread, lettuce, and tomatoes, be sure
to wash the board after using it to cut raw meat and poultry.
Use one cutting board for fresh produce and a separate one for
meat and poultry.
At lunchtime, discard all used food packaging and paper bags.
Do not reuse packaging because it could contaminate other food
and cause foodborne illness.
Packing Lunches
Pack just the amount of perishable food that can be eaten at
lunch. That way, there won’t be a problem about the storage
or safety of leftovers.
It’s fine to prepare the food the night before and store
the packed lunch in the refrigerator. Freezing sandwiches helps
them stay cold. However, for best quality, don’t freeze
sandwiches containing mayonnaise, lettuce, or tomatoes. Add these
later.
Insulated, soft-sided lunch boxes or bags are best for keeping
food cold, but metal or plastic lunch boxes and paper bags can
also be used. If using paper lunch bags, create layers by double
bagging to help insulate the food. An ice source should be packed
with perishable food in any type of lunch bag or box.
Keeping Cold Lunches Cold
Prepare cooked food, such as turkey, ham, chicken, and vegetable
or pasta salads, ahead of time to allow for thorough chilling
in the refrigerator. Divide large amounts of food into shallow
containers for fast chilling and easier use. Keep cooked food
refrigerated until time to leave home.
To keep lunches cold away from home, include a small frozen gel
pack or frozen juice box. Of course, if there’s a refrigerator
available, store perishable items there upon arrival.
Some food is safe without a cold source. Items that don’t
require refrigeration include fruits, vegetables, hard cheese,
canned meat and fish, chips, breads, crackers, peanut butter,
jelly, mustard, and pickles.
Keeping Hot Lunches Hot
Use an insulated container to keep food like soup, chili, and
stew hot. Fill the container with boiling water, let stand for
a few minutes, empty, and then put in the piping hot food. Keep
the insulated container closed until lunchtime to keep the food
hot – 140 °F or above.
Microwave Cooking/Reheating
When using the microwave oven to reheat lunches, cover food to
hold in moisture and promote safe, even heating. Reheat leftovers
to at least 165 °F. Food should be steaming hot. Cook frozen
convenience meals according to package instructions.
For further information, contact:
Meat and Poultry Hotline:
1 (800) 535-4555 (Toll-free Nationwide)
1 (800) 256-7072 (TTY)
FSIS Web site: www.fsis.usda.gov
*=Source:
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
Food Safety Facts
Information for Consumers
August 2001
Web Site: http://www.fsis.usda.gov/oa/pubs/facts_lunches.htm
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
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** WINERY REVIEW FROM HAVERHILL BEEF **
Austin Vale Winery . . . .
Austin Vale is inspired by picturesque Australian "vales"
or "valleys" where the grapes for its premium wines
are grown. At Austin Vale, they select grapes with intense varietal
character to craft generous wines that are rich in flavor. Austin
Vale wines are aged in small oak barrels which adds structure
and complexity to their smooth, full-bodied wine.
2001 CABERNET SAUVIGNON:
This wine is overflowing with rich, ripe berry flavors.
2001 CHARDONNAY:
This dry wine is overflowing with crisp, tropical fruit flavors.
2001 MERLOT:
This soft, silky wine is overflowing with bright cherry flavors.
2001 SHIRAZ:
This wine is overflowing with ripe, cherry, soft plum, and pleasant
spiciness that is characteristic of the Shiraz varietal.
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** LINKS TO THE HAVERHILL BEEF WEB SITE **
Please take a few minutes and explore our web site. . . .
Main Page: www.haverhillbeef.com
This Week's Specials: www.haverhillbeef.com/thisweeksspecials.html
Beef: www.haverhillbeef.com/beef.html
Pork: www.haverhillbeef.com/pork.html
Poultry: www.haverhillbeef.com/poultry.html
Club Marinade: http://www.haverhillbeef.com/clubmarinade.html
Deli Platters: http://www.haverhillbeef.com/deliplatters.html
Freezer Packages: www.haverhillbeef.com/freezerpackages.html
Recipes: www.haverhillbeef.com/recipes.html
Coupons: www.haverhillbeef.com/coupon.html
Online Ordering - Pick-up At Store:
- Regular Retail: www.haverhillbeef.com/orderform.html
- Freezer Packages: www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: www.haverhillbeef.com/orderformdeliplatters.html
Cooking Instructions: www.haverhillbeef.com/cookinginstructions.html
Holiday Suggestions: www.haverhillbeef.com/holidaysuggestions.html
Past Newsletters: www.haverhillbeef.com/online.html
Map and Directions: www.haverhillbeef.com/map.html
Contact Us: www.haverhillbeef.com/contact.html
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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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** 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 **
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Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795
Visit us at: www.haverhillbeef.com/
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