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

Club Marinade Online
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Haverhill Beef's Club Marinade Online
=====================================================
Volume 3, Issue 46: November 18, 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: 11/25/03

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
- We Are Now Taking Orders For Thanksgiving Turkeys!
~~ Link to Turkey Order Form
- Haverhill Beef Wine Tasting: 11/25/03 (Tuesday) - 1 p.m. to 6 p.m.
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You
~~ Italian-Style Club Sirloin Steaks
~~ Mandarin Bone-In Pork Chops
~~ Ginger-Glazed Chicken Tenderloins
- Holiday Cooking Tip
~~ Cooking Turkey Is A Family Affair…With The Right Food Safety Tools From The USDA/FSIS
~~ Planning Ahead
~~ Clean
~~ Separate
~~ Cook
~~ Chill
- Turkey Recipes
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder

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** THANKSGIVING TURKEY ORDERS **

- We Are Now Taking Orders For Thanksgiving Turkeys!

~~ Fresh Turkeys: $1.79 lb.
~~ Frozen Turkeys: $0.99 lb.

~~ Mashed Potatoes Homestyle - 2 lb. Package: $3.69
~~ Mashed Potatoes Garlic - 2 lb. Package: $3.69
~~ Butternut Squash - 2 lb. Package: $5.99
~~ Traditional Stuffing - 2 lb. Package: $3.99
~~ Turkey Gravy: $2.29 Pint

To order your Thanksgiving Day Turkey by telephone,
Call: (978) 374-4795

To order your Thanksgiving Day Turkey online,
Click: www.haverhillbeef.com/orderformturkey.html

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** HAVERHILL BEEF WINE TASTING **

Date: Tuesday, Nov. 25th
Time: 1:00 pm to 6:00 pm

Call us at 978-374-4795 or e-mail us: info1@haverhillbeef.com for more details!

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** THIS WEEK'S SPECIALS **

Sale Prices are effective through 11/25/03.

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 Club Sirloin Steak: $10.99 lb.
~~ Plain
~~ Montreal Seasoned <--NEW!!

- 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

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: $65.99
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:

- Budweiser Beer, 12 Pack, !2 Ounce Cans: $8.99 plus deposit

- Bud Light Beer, 12 Pack, !2 Ounce Cans: $8.99 plus deposit

- Louis Martini 2001 Cabernet Sauvignon, 750ml Bottle: $12.99

PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.

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** 3 RECIPES FOR YOU **

Italian-Style Club Sirloin Steaks

Prep Time: 10 Minutes
Cook Time: 10 to 15 Minutes
Ready In: about 25 Minutes
Makes 4 servings

Ingredients:
4 Club Sirloin Steaks
2 garlic cloves chopped finely
1/3 cup fresh basil
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon oregano
1/3 cup freshly grated Parmesan cheese
1 tbsp tomato paste
1 tbsp olive oil

Directions:
1. Preheat broiler.

2. In a medium bowl, grind the chopped garlic cloves and basil into a paste.

3. Mix in the Parmesan cheese, rosemary, thyme, oregano and tomato paste; beat in olive oil.

4. Place the Club Sirloin Steaks on a broiling pan.

5. Broil the Club Sirloin Steaks on one side for 4 to 5 minutes for rare, or 5 to 7 minutes for medium; turn steak and broil for an additional 2 to 3 minutes for rare or 3 to 4 minutes for medium.

6. Remove the Club Sirloin Steaks and spread each steak with Parmesan cheese mixture, return to broiler for an additional 1 1/2 minutes; then serve.

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Mandarin Pork Chops

Prep Time: 5 Minutes
Cook Time: about 10 Minutes
Ready in: about 1 Hour and 15 Minutes WITH marinating time
Makes 4 servings

Ingredients:
4 bone-in pork chops about 3/4 inch thick
1/3 cup brown sugar
3 tablespoons soy sauce
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon garlic powder
1/2 cup orange juice
1 can mandarin oranges

Directions:
1. In a mixing bowl, combine the brown sugar, soy sauce, rosemary, thyme, garlic powder and orange juice; mix thoroughly.

2. Place the orange juice mixture above in a resealable plastic bag and add the pork chops.

3. Marinate for about 1 hour in the refrigerator.

4. Pre-heat the broiler.

5. Remove pork chops from marinade and place on a broil pan. NOTE: Discard the marinade.

6. Broil the pork chops for 5 minutes on 1 side then turn the chops over and place 2 mandarin orange slices on top of each pork chop. Broil for 5 more minutes and then serve.

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Ginger-Glazed Chicken Tenderloins

Prep Time: 10 Minutes
Cook Time: 22 to 26 Minutes
Ready in: 36 Minutes
Makes 3 to 4 servings

Ingredients:
1 1/2 lbs. boneless skinless chicken breasts tenderloins
salt to taste
cracked black pepper to taste
2 tablespoons butter
1 lime, thinly sliced
1 can (15 1/4 ounces) sliced cling peaches in heavy or light syrup, undrained
2 tablespoons ginger

Directions:
1. Season chicken breasts tenderloins with the salt and cracked black pepper.

2. In large, nonstick skillet over medium heat, heat the butter.

3. Add chicken tenderloins and sauté 6 to 8 minutes per side or until golden brown.

4. Top chicken tenderloins with the lime slices. Add peaches (with their liquid) and ginger.

5. Cover and simmer over medium heat 10 minutes or until chicken is glazed with juices and cooked through, basting the chicken tenderloins frequently with juices during cooking.

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** HOLIDAY COOKING TIP FROM HAVERHILL BEEF **

Cooking Turkey Is A Family Affair…With The Right Food Safety Tools From The USDA/FSIS*

As American families and friends gather to celebrate Thanksgiving, cooks head to the kitchen to prepare bountiful meals. One item not on the grocery list, but that should be in the kitchen, is food safety. By following four basic food safety steps, the Thanksgiving meal can be delicious and safe. In fact, it’s so simple to follow safe food handling practices that children can help.

“Clean. Separate. Cook. Chill. Four simple food safety steps that children and adults can follow,” said Dr. Elsa Murano, Under Secretary for Food Safety, U.S. Department of Agriculture, speaking today at a demonstration on safe food preparation. “Consumers need to know that a meal can taste great and be safe at the same time.”

PLANNING AHEAD
Before meal preparation begins, you must shop for a turkey. If you shop ahead, then you’ll probably want to purchase a frozen turkey. If you’re purchasing a turkey within 1-2 days of cooking it, then you can safely purchase a fresh turkey.

Frozen turkeys should be thawed prior to cooking. Turkeys, along with all raw and frozen meat and poultry products, must be kept at a safe temperature during thawing. Any harmful bacteria that may have been present prior to freezing can begin to grow again unless proper thawing methods are used.

There are three safe ways to thaw a turkey or other food: in the refrigerator at 40 ºF or less; in cold water; and in the microwave. When thawing in the refrigerator, allow 24 hours of thawing time for every five pounds of turkey. When thawing in cold water, allow 30 minutes per pound and change the water every 30 minutes until the turkey is thawed. When thawing in the microwave, follow the manufacturer’s instructions. Plan to cook the turkey immediately after thawing because some areas of the turkey may become warm and begin to cook during microwave thawing.

CLEAN
“Everyone who will help prepare the meal needs to begin with clean hands, so make hand washing a frequent activity when in the kitchen,” said Dr. Murano. “We generally recommend washing hands that have come in contact with raw meat or poultry for 20 seconds in hot, soapy water.”
After handwashing, children can help by gathering cooking pans and utensils, and bringing food from the refrigerator to the counter. At this time, be sure that utensils, plates, work surfaces, etc., have been thoroughly cleaned.

SEPARATE
“Many people don’t realize that food safety in their homes is as important as the precautions taken by manufacturers and retailers before the food reaches the home,” said Dr. Garry McKee, FSIS Administrator. “Be sure to avoid cross-contamination by separating raw meat and poultry from foods that will not be cooked, such as salad fixings and bread.”

While children may want to help prepare a vegetable salad or butter the rolls, be sure those foods are kept away from the raw turkey. Raw meat and poultry products may contain harmful bacteria, so it is important that the juices from raw meat and poultry products do not come into contact with food that will be consumed without cooking. Also, never place cooked food on an unwashed plate that previously held raw meat or poultry.

COOK
“Did you know that using a food thermometer could make your turkey taste better?” asked Dr. Murano. “It’s true. You won’t overcook your turkey -- trying to make it safe -- if you use a food thermometer, which is the only way to verify turkey has reached a high enough temperature to destroy harmful bacteria.”

Using a food thermometer is easy enough that children can help. Be sure to get the turkey to a safe position on the stovetop or in the oven so that nobody is burned from the hot cooking pan or juices. Insert the food thermometer into the turkey and children can read the temperature.

Follow these temperatures to ensure a safe turkey:
- Whole turkey should to reach 180 ºF between the breast and the innermost part of the thigh;
- Turkey breast should to reach 170 ºF in the thickest part of the breast;
- Turkey thighs and wings should reach 180 ºF in the thickest part of the meat; and
- Stuffing, cooked alone or in the bird, should reach 165 ºF in its center.

If you choose to stuff a turkey, then you must use a food thermometer to check the internal temperature of the turkey and the stuffing. The temperature of the turkey must reach 180 ºF in the innermost part of the thigh and the center of the stuffing must reach 165 ºF. If the stuffing has not reached 165 ºF, then continue cooking the turkey until it does.

CHILL
“Following the ‘chill’ step is important because foodborne bacteria can grow while food sits unrefrigerated,” said Dr. McKee.

Refrigerate or freeze perishables, prepared food, and leftovers within two hours. Cut turkey into smaller pieces. Slice the breast meat. Wings and legs may be left whole. Place turkey into shallow containers for storing in the refrigerator. Children can help by clearing the table and placing foods into shallow containers for the refrigerator or freezer.

*=Source:
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
Nov. 13, 2002
Web Site: http://www.fsis.usda.gov/oa/news/2002/family.htm

NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!

<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>

** TURKEY RECIPES **

Below you will find some of the Turkey Recipes on our web site that can help you make that decision:

Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy:
Click here: www.haverhillbeef.com/RPapricotturkey.html

Classic Thanksgiving Turkey and Giblet Gravy:
Click here: www.haverhillbeef.com/RPturkeyclassicgibletgravy.html

Homestyle Turkey:
Click here: www.haverhillbeef.com/RPhomestyleturkey.html

Lemon Turkey:
Click here: www.haverhillbeef.com/RPlemonturkey.html

Maple Roast Turkey and Gravy:
Click here: www.haverhillbeef.com/RPmapleroastturkey.html

Roast Turkey with Maple Herb Butter and Gravy:
Click here: www.haverhillbeef.com/RPmapleherbturkey.html

Rosemary Roasted Turkey:
Click here: www.haverhillbeef.com/RProsemaryturkey.html

Tangerine-Glazed Turkey with Awesome Sausage, Apple and Dried Cranberry Stuffing:
Click here: www.haverhillbeef.com/RPtangglazeturkey.html

NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!

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

** 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

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

** 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 **

=====================================================
Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795

Visit us at: www.haverhillbeef.com/

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Legal Notice and Terms Of Use.
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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