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Haverhill Beef's Club Marinade Online
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Volume 3, Issue 35: September 2, 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: 9/9/03
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
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You
~~ Seasoned Back Rump Roast
~~ Sizzling Grilled Pork Tenderloin
~~ Broiled Honey Glazed Boneless Chicken Thighs
- Food Safety Tip
~~ Plan A Good Defense For Safe Food At Tailgate Parties From
The USDA/FSIS
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 9/9/03.
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 Bottom Round Roast: $2.19 lb.
- Chairman's Reserve Eye Round Roast: $2.59 lb.
- Chairman's Reserve Back Rump Roast: $2.39 lb.
- Chairman's Reserve Bone In Center Cut Pork Chops: $2.19 lb.
~~ Thick Or Thin
- Chairman's Reserve Loin Half Bone In Pork Roast: $1.99 lb.
- Chairman's Reserve Pork Tenderloin: $3.99 lb.
- Boneless Chicken Thighs: $1.99 lb.
~~ Plain Or Marinated
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
~~ INTRODUCTION TO EXCELLENCE: $35.99
Includes:
~~ 3 lbs Marinated Steak Tips
~~ 3 lbs Marinated Chicken
~~ 2 lbs Our Own Sausage
~~ 2 lbs Our Best Hamburg
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#INTROTOEXCELLENCE
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BEER AND WINE SPECIALS INCLUDE:
- Arbor Crest Wine Cellars: 750ml Bottles
~~ Johannisberg Riesling: $6.99
~~ Chardonnay: $9.99
~~ Merlot: $12.99
- Martini & Rossi Asti Spumante: 750ml Bottle: $10.99
- Heineken Beer
~~ 12 Pack, 12 Ounce Bottles: $13.39 plus deposit
~~ 6 Pack, 12 Ounce Bottles: $7.20 plus deposit
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Seasoned Back Rump Roast
Prep Time: 2 Minutes
Cook Time: : 2 to 2-1/2 hours for medium rare; 2-1/2 to 3 Hours
For Medium
Ready in: 2 to 2-1/2 hours for medium rare; 2-1/2 to 3 Hours
For Medium
Makes 8 servings
Ingredients:
4 to 6 lb. back rump roast
1 large clove garlic, crushed
1/2 teaspoon thyme
1/2 teaspoon ground allspice
1/2 teaspoon rosemary
2 teaspoons cracked black pepper
2 teaspoons dry mustard
1 teaspoon olive oil
Directions:
1. Pre-heat oven to 325° F.
2. In a small bowl, combine the garlic, thyme, allspice, rosemary,
black pepper, dry mustard and olive oil to make a seasoning rub.
3. Then rub seasoning evenly onto surface of back rump roast.
4. Place the back rump roast on a rack in a shallow baking dish.
Insert meat thermometer into center of roast, away from any fat.
5. Place the baking dishing with the back rump roast in the oven
and bake for approximately 2 to 2-1/2 hours for medium rare;
2-1/2 to 3 hours for medium.
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Sizzling Grilled Pork Tenderloin
Prep Time: 5 Minutes
Cook Time: 15 to 25 Minutes
Ready in: about 60 Minutes WITH marinating time
Makes 4 servings
Ingredients:
2 lbs. pork tenderloin
1/4 cup olive oil
1 cup balsamic vinegar
1 tablespoon fresh rosemary
1 tablespoon fresh sage
1 tablespoon fresh thyme
1 teaspoon chopped garlic
1/2 teaspoon dry mustard
salt to taste
cracked black pepper to taste
Directions:
1. Combine oil, vinegar, rosemary, sage, thyme and dry mustard
in a resealable plastic bag.
2. Add pork tenderloins and marinate them for 30 minutes in the
refrigerator.
3. Meanwhile, pre-heat the grill to medium heat.
4. Remove from pork tenderloins from the marinade and discard
remaining marinade.
5. Season the tenderloins with the salt and pepper.
6. Place the marinated pork tenderloins on the grill grids and
cook, turning occasionally, for 15 to 25 minutes, until meat
thermometer inserted reads 155-160 degrees F.
7. Slice to serve
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Broiled Honey Glazed Boneless Chicken Thighs
Prep Time: 5 Minutes
Cook Time: about 20 Minutes
Ready in: 25 Minutes
Makes 3 servings
Ingredients:
1 1/2 lbs boneless and skinless chicken thighs
1/2 cup of honey
1/2 teaspoon ground cinnamon
1/2 teaspoon rosemary
1/2 teaspoon ground red pepper
Directions:
1. Pre-heat oven broiler.
2. In small bowl, combine honey, cinnamon, rosemary and red pepper
until blended.
3. Place the chicken thighs on a broiler pan and broil, turning
occasionally and basting with the honey glaze, 20 minutes or
until meat thermometer inserted in thickest part of thigh registers
180°F. Note: Do not baste during the last 5 minutes of grilling.
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** FOOD SAFETY TIP **
Plan A Good Defense For Safe Food At Tailgate Parties* . . .
Don’t give bacteria a sporting chance at your football tailgate
gathering. The U.S. Department of Agriculture reminds consumers
that although tailgating is a cool weather activity in most areas
of the country, it still requires the same safe food handling
practices as summer picnicking. It takes a good defense to keep
harmful foodborne bacteria from sending guests to the locker
room.
There’s nothing more American than tailgating and football.
Food and football have long been paired for fall festivities.
In fact, “gridiron” -- the nickname for the football
field -- comes from a grate used for grilling food. So this fall,
if you’ll be grilling your “pigskin,” make sure
you've got the right equipment to defeat bacteria. Keeping food
safe at parties takes a team effort.
“No matter what team you're rooting for, make sure you plan
a good defense for keeping food safe at tailgate parties,”
said Dr. Elsa A. Murano, USDA under secretary for food safety.
“Following the four food safety steps will ensure all tailgaters
enjoy safe food.”
Throughout food preparation and serving, the Partnership for
Food Safety Education’s Fight BAC!® campaign advises
to:
- Clean. Clean the food thermometer after use; and use clean
serving plates, utensils, etc.
- Separate. Separate raw meat and poultry from cooked foods to
avoid cross-contamination.
- Cook. Raw meat and poultry need to be cooked thoroughly.
- Chill. Store leftovers in the cooler within 2 hours of taking
food off of the grill. When the temperature is above 90 °F,
store food in a cooler within 1 hour.
The Game Plan
Keeping food safe from home to stadium helps prevent foodborne
illness. The game plan should include packing for a situation
where a refrigerator, stove, and running water are probably not
available. Include lots of clean utensils, not only for eating
but also for serving the safely cooked food. In addition to a
grill and fuel for cooking food, pack a food thermometer to be
sure the meat, poultry, and casseroles reach a high enough temperature
to destroy harmful bacteria that may be present.
Keep hot food hot. If bringing hot take-out food, eat it within
2 hours of purchase. Or plan ahead and chill the food in your
refrigerator before packing for your tailgate. To keep food like
soup, chili, and stew hot, use an insulated container. Fill the
container with boiling water, let it stand for a few minutes,
empty, and then put in the piping hot food. Keep the insulated
container closed to keep the food hot (140 ° F or above)
for several hours.
Carry cold perishable food like raw hamburger patties, sausages,
and chicken in an insulated cooler packed with several inches
of ice, frozen gel packs, or containers of frozen water. Perishable
cooked food such as luncheon meat, cooked meat, chicken, and
potato or pasta salads must be kept refrigerator cold, too. When
packing the cooler for an outing, be sure raw meat and poultry
are wrapped securely to prevent their juices from cross-contaminating
ready-to-eat food.
Find out if there's a source of potable (drinkable) water. If
not, bring water for cleaning. Pack clean, wet, disposable cloths
or moist towelettes and paper towels for cleaning hands and surfaces.
The Play-by-Play
At the tailgate party, it’s important to keep hot food hot
and cold food cold. Bacteria multiply rapidly between 40 °F
and 140 °F. Never leave food in this “danger zone”
more than 2 hours (1 hour when the outside temperature is above
90 °F). Cook meat and poultry completely. Partial cooking
of food ahead of time allows bacteria to multiply to the point
that subsequent cooking cannot destroy them.
Meat and poultry cooked on a grill often browns very fast on
the outside, so check using a food thermometer to be sure they
are cooked thoroughly. Cook hamburgers, sausage, and other ground
meats (veal, lamb, and pork) to an internal temperature of 160
°F and ground poultry to 165 °F. Beef, veal and lamb
steaks and roasts may be cooked to 145 °F for medium rare.
Poultry breast meat should be cooked to 170 °F and dark meat
to 180 °F. All cuts of pork should reach 160 °F.
The Wrap-Up
Some people have so much fun at tailgate gatherings, they never
actually make it into the stadium to see the football game. But
that doesn’t mean it’s safe for the food to stay unrefrigerated
before, during, and after the game. Store food in the cooler
except for brief times when serving. Cook only the amount of
food that will be eaten to avoid the challenge of keeping leftovers
at a safe temperature. Discard any leftovers that are not ice
cold after the game. Food should not be left out of the cooler
or off the grill more than 2 hours (1 hour when the outside temperature
is above 90 °F). Holding food at an unsafe temperature is
a prime cause of foodborne illness.
Cooking Safely for Groups
A new publication from USDA’s Food Safety and Inspection
Service helps consumers to safely plan and serve food for group
gatherings. Single copies of the 40-page colorful Cooking for
Groups: A Volunteer's Guide to Food Safety are available free
by writing: Federal Consumer Information Center, Item #604 H,
Pueblo, CO 81009. The Cooking For Groups Web page can be found
at http://www.fsis.usda.gov/oa/pubs/cfg/cfg.htm.
For additional food safety information about meat, poultry, or
egg products in English or Spanish, call or e-mail the USDA Meat
and Poultry Hotline: toll-free 1 (800) 535-4555; mphotline.fsis@usda.gov.
The toll-free number for the hearing impaired (TTY) is 1 (800)
256-7072. The Hotline is staffed by food safety experts, weekdays
from 10 a.m. to 4 p.m., Eastern time.
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
WASHINGTON, Oct. 16, 2002
Web Site: http://www.fsis.usda.gov/OA/news/2002/tailgate.htm
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
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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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