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Haverhill Beef's Club Marinade Online
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Volume 3, Issue 47: November 25, 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: 12/2/03
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
- Thanksgiving Day Holiday
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You
~~ Seasoned Eye Round Roast
~~ Hearty Back Rump Roast
~~ Delightful Delmonico Steaks
- Holiday Cooking Tip
~~ Turkey Basics: Stuffing From The USDA/FSIS
~~ Food Thermometer Essential
~~ Preparing Stuffing Safely
~~ Cooking Stuffing Safely
~~ Stuffing Your Turkey
~~ Standing Time
~~ Handling Leftovers Safely
~~ A Word About Buying Stuffed Turkeys
- Turkey Recipes
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THANKSGIVING DAY **
The Staff at Haverhill Beef wish you and your family a happy
and safe Thanksgiving Day Holiday!
Haverhill Beef will be closed all day on Thursday, November 27th,
in observance of the Thanksgiving Day Holiday. We will reopen
on Friday, November 28th at 9 am.
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 12/2/03.
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 New York Sirloin Steak: $4.49 lb.
~~ You SAVE $2.00 lb.
- Chairman's Reserve Short Cut Rump Steak: $4.99 lb.
- Chairman's Reserve Holiday Roast: $4.49 lb.
~~ A Great Oven Roast
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
~~ BEEFSTER CLUB PACK: $51.99
Includes:
~~ 4 lbs Broil-B-Que Steak
~~ 3 lbs Marinated Steak Tips
~~ 2 lbs Natural Casing Hotdogs
~~ 1 doz Hotdog Rolls
~~ 2 lbs Boneless Chinese Spareribs
~~ 1 doz 4 oz Hamburg Patties
~~ 1 doz Hamburg Rolls
~~ 2 lbs Marinated Chicken
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#BEEFSTERCLUBPACK
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BEER AND WINE SPECIALS INCLUDE:
- Bartles & Jaymes Wine Coors, 4 Pack, !2 Ounce Cans: $2.99
plus deposit
~~ All Flavors
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Seasoned Eye Round Roast
Prep Time: 5 Minutes
Cook Time: 2 Hours and 30 Minutes to 3 Hours and 30 Minutes
Ready In: about 3 hours and 30 Minutes
Makes 8 to 12 servings
Ingredients:
4 to 6 pounds eye round roast
2 tsp. cracked black pepper
2 tsp. dry mustard
1 large clove garlic, crushed
1 tsp. thyme
1 teaspoon rosemary
1 tsp. basil
1 tsp. olive oil
Directions:
1. Preheat oven to 325°F.
2. Combine seasonings ingredients and rub evenly into surface
of the eye round roast.
3. Place the eye round roast, fat side up, on rack in shallow
roasting pan. Do not add water or cover roast.
4. Roast approximately 2-1/2 to 3 hours. Use an instant read
thermometer and remove roast when internal temperature reaches
140°F for medium-rare or 155°F for medium.
5. Remove the eye round roast from oven and tent loosely with
aluminum foil.
6. Let stand 15 minutes prior to carving into slices.
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Hearty Back Rump Roast
Prep Time: 10 Minutes
Cook Time: 55 Minutes
Ready in: 1 Hour and 10 Minutes WITH Standing Time
Makes 4 servings
Ingredients:
2 lb. back rump roast
1 tsp. rosemary
2 cloves garlic, minced
1/2 tsp. salt
1 tsp.. basil
1/4 tsp. pepper
1 Tbsp. olive oil
Directions:
1. Preheat oven to 425°F
.
2. Combine rosemary, garlic, salt, basil and pepper to form a
paste. Spread half of the herb paste evenly over surface of the
back rump roast.
3. Add olive oil to remaining herb paste and mix well.
4. Place the back rump roast in the oven, fat side up, in an
open roasting pan. Do not add water or cover. Roast for about
45 to 55 minutes for rare to medium. Remove the back rump roast
when meat thermometer registers 135°F for rare or 155°F
for medium.
6. Allow the back rump roast to stand, tented with aluminum foil,
for 10 minutes. Roast will continue to rise in temperature to
reach 140°F for rare and 160°F for medium.
7. To Serve: Carve roast across the grain into thin slices.
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Delightful Delmonico Steaks
Prep Time: 10 Minutes
Cook Time: 20 minutes
Ready in: 30 Minutes
Makes 4 servings
Ingredients:
4 boneless Delmonico steaks
1 Tbsp. parsley
dash of salt if desired
1 Tbsp. basil
1 Tbsp. oregano
1/3 Tbsp. rosemary
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
1/4 cup cracked black pepper
1/4 cup olive oil
Directions:
1. Pre-heat oven broiler.
2. In a small mixing bowl, combine all the remaining ingredients
EXCEPT for the salt; mix thoroughly.
3. On a large sheet tray, rub each Delmonico steak with olive
oil, pepper, garlic, onion, parsley, basil, oregano and rosemary,
olive oil, pepper, garlic, onion, parsley, basil and oregano.
If desired, salt each Delmonico steak to taste.
4. Place each Delmonico steak on a broiling pan and broil to
desired doneness, approximately 20 minutes for medium-rare (150°F).
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** HOLIDAY COOKING TIP FROM HAVERHILL BEEF **
Turkey Basics: Stuffing*
Food Thermometer Essential
Cooking a stuffed turkey is riskier than cooking one not stuffed.
Harmful bacteria can survive in stuffing that has not reached
the safe temperature of 165 °F, possibly resulting in foodborne
illness. Therefore, it is essential that you always use a food
thermometer to check the temperature of the stuffing.
For safety and uniform doneness, cook stuffing separately in
a casserole.
Preparing Stuffing Safely
The ingredients for the stuffing can be prepared ahead of time.
Keep wet and dry ingredients separated; chill. Mix wet and dry
ingredients just before putting stuffing into a casserole or
filling the turkey cavity. The stuffing should be moist, not
dry, since heat destroys bacteria more rapidly in a moist environment.
Cooking Stuffing Safely
The safest way to cook stuffing is in a casserole in a 325 °F
oven. The internal temperature of the stuffing must reach 165
°F.
Stuffing Your Turkey
If you choose to stuff your turkey, make sure it is stuffed loosely.
Cook the turkey immediately after stuffing. Use a food thermometer
to check the temperature in the innermost part of the thigh and
in the center of the stuffing. Even if the innermost part of
the thigh has reached a safe internal temperature of 180 °F,
the center of the stuffing inside the turkey may not have reached
165 °F and can cause foodborne illness. Continue to cook
the stuffed turkey until the stuffing has reached 165 °F.
Standing Time
For quality, you may choose to let the turkey stand for 20 minutes
to let juices set. If your turkey is stuffed, the temperature
of the stuffing will also continue to rise during this time.
Remove all the stuffing from the turkey immediately after standing
time.
Handling Leftovers Safely
Refrigerate stuffing in shallow containers. Use leftover stuffing
within 1 to 2 days for best quality.
A Word About Buying Stuffed Turkeys
We do not recommend buying stuffed turkeys without the USDA or
state mark of inspection.
Turkeys purchased stuffed and frozen with the USDA or state mark
of inspection on the packaging are safe because they have been
processed under controlled conditions. These turkeys should not
be thawed before cooking. Follow package directions for handling.
*=Source:
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
Revised September 2003
Web Site: http://www.fsis.usda.gov/OA/pubs/tbstuff.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!
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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/
To Unsubscribe, send an e-mail message to:
ClubMarinade2@haverhillbeef.com
NOTE: Removal from list may take up to 7 business days
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