Haverhill Beef's Club Marinade Online
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Volume 4, Issue 3: January 20, 2004
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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: 1/27/04
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
- Deli Platters For The Super Bowl Game:
~~ New England Patriots vs. Carolina Panthers
- 3 Recipes For You
~~ Wintertime Pot Roast
~~ Savory Eye Of The Round Beef Roast
~~ Traditional Sunday Dinner Roasted Chicken
- Cooking Tip From Haverhill Beef
~~ Carving Beef
~~ Meat Thermometer
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 1/27/04.
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 Beef Chuck London Broil Steak: $2.29 lb.
- Chairman's Reserve Beef Chuck Shoulder Pot Roast: $2.29 lb.
- Chairman's Reserve Broil B Que Steak: $2.29 lb.
- Chairman's Reserve Beef Eye Round Roast: $2.59 lb.
~~ Great Time To Light The Oven
- Boneless Chinese Style Spareribs: $1.99 lb.
- Fresh Roasting Chickens: $0.99 lb.
~~ 5 To 7 lb. Average
- Don't forget to check out our Produce and Deli Products on
your next visit to Haverhill Beef!
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
- 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:
- Samuel Adams Beer - 6 pack 12 oz. Bottles: $5.99 plus deposit
~~ Winter Lager
~~ Boston Ale
~~ Boston Lager
~~ Light
- Turning Leaf Coastal Reserve Wines
- 750ml Bottle: 2 for $12.00
- 1.5lt Bottle: $10.99
~~ Merlot
~~ Pinot Grigio
~~ Chardonnay
~~ Cabernet Sauvignon
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** DELI PLATTERS FOR THE SUPER BOWL GAME: New England Patriots
vs. Carolina Panthers**
Haverhill Beef has various size Deli Platters to for any size
Super Bowl Game party. (Sunday, February 1, 2004) 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
Please allow 24 hours advance notice for all Deli Platters.
For more information about our Deli Platters, please our Deli
Platter Information page by clicking below:
http://www.haverhillbeef.com/deliplatters.html
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** 3 RECIPES FOR YOU **
Wintertime Pot Roast
Prep Time: 10 Minutes
Cook Time: about 2 Hours and 40 Minutes
Ready in: about 2 Hours and 50 Minutes
Makes 6 to 8 servings
Ingredients:
3 lb. beef chuck shoulder pot roast
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon rosemary
1 teaspoon basil
Directions:
1. Pre-heat oven to 325°F.
2. Lightly coat beef pot roast with flour. Set aside.
3. Heat the olive oil in a Dutch oven over medium heat until
hot; add the flour coated pot roast and brown; remove. Set aside.
4. Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir
until brown bits attached to pan are dissolved. Return pot roast.
Add the onions, shallots, rosemary, basil, salt and pepper; bring
to a boil. Cover tightly and cook in the oven for 2-1/2 hours
or until pot roast is fork-tender. Remove pot roast; keep warm.
5. Cook liquid and vegetables over medium-high heat to desired
consistency. Carve pot roast. Serve with gravy.
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Savory Eye Of The Round Beef Roast
Prep Time: 10 Minutes
Cook Time: about 45 Minutes
Ready in: about 1 Hour and 10 Minutes WITH standing time
Makes 6 servings
Ingredients:
2 lb. eye round roast
1 tablespoon olive oil
10 small red-skinned potatoes, halved
1 medium red bell peppers, cut into eighths
1 medium yellow bell peppers, cut into eighths
2 medium sweet onions, cut into 1-inch wedges
2 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Directions:
1. Pre-heat oven to 425°F.
2. In a small bowl, combine the garlic, rosemary, basil, thyme,
salt and cracked black pepper; press 1/2 the mixture onto beef
roast. Set aside.
3. In a large bowl, combine and mix lightly the onions, potatoes,
bell peppers, onions with the olive oil.
4. In a shallow roasting pan, place the roast; then place the
vegetables on in the pan around the roast. Do not add water or
cover. Roast in for 30 to 40 minutes for medium rare; 40 to 45
minutes for medium doneness.
5. Remove roast when a meat thermometer registers 135°F for
medium rare; 150°F for medium. Transfer to board; tent with
foil. Let stand 15 minutes. (Temperature will continue to rise
about 10°F to reach 145°F for medium rare; 160°F
for medium.)
6. Meanwhile increase oven temperature to 475°F. Remove peppers.
Continue roasting potatoes and onions 10 minutes or until tender
and lightly browned. Carve roast across the grain. Serve with
vegetables.
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Traditional Sunday Dinner Roasted Chicken
Prep Time: 5 Minutes
Cook Time: about 2 Hours and 45 Minutes
Ready in: about 3 Hours WITH standing time
Makes 6 to 8 servings
Ingredients:
1 roasting chicken (5 to 7 lbs.)
2 tablespoons olive oil
Seasoning Mixture:
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon rosemary
2 tablespoons garlic salt
2 tablespoons black pepper
1 teaspoon cayenne pepper
Directions:
1. Pre- heat oven to 350 degrees F.
2. Remove giblets from chicken. Place the roasting chicken with
the breast up in roasting pan; then rub skin with the olive oil.
Cover with aluminum foil. Roast for 45 minutes. Remove foil and
roast 30 minutes.
3. Meanwhile, in a small bowl, combine the sage, thyme, basil,
rosemary, garlic salt, black pepper, cayenne pepper, . Set aside.
4. Remove the chicken from the oven ( still in roasting pan)
and carefully (CAUTION HOT) rub the skin with seasoning mixture.
Return the chicken in the roasting pan to the oven to roast,
basting occasionally, for 1 hour and 30 minutes or until a meat
thermometer inserted in thickest part of thigh registers 180
degrees F.
5. When cooked, remove the roasting chicken from the pan; cover
and let stand for 10 to 15 minutes. Carve and serve.
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** COOKING TIP FROM HAVERHILL BEEF **
Carving Beef . . .
QUESTION: Do you have any tips for carving a beef roast?
ANSWER: Carving is an important step to creating a great beef
eating experience. If you carve beef too quickly after cooking,
your steaks can be dry and your roasts tough and stringy. Letting
the beef stand for only a couple of minutes can make all the
difference. It gives the natural juices time to redistribute
and reduces moisture loss. So, how long do you wait? Follow these
guidelines:
Steaks - wait 1 to 2 minutes
Roasts - wait 10 to 15 minutes, keep covered
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Meat Thermometers . . .
A meat thermometer takes the guesswork out of cooking. It measures
the internal temperature of cooked meat to assure that a safe
temperature has been reached. If you don't regularly use a meat
thermometer, get in to the habit of using one. A meat thermometer
can be used for all foods, not just meat.
What Type Should You Buy?
- Oven-proof: Is inserted prior to roasting and left in for the
entire time.
- Instant-read: Is not oven proof. Use it toward the end of the
recommended cooking time. Insert it long enough to get a temperature
reading, about 10 to 15 seconds, then remove it.
Make sure the thermometer you buy is designed for meat. There
are other types of thermometers, for example, candy thermometers.
Where to Place the Meat Thermometer?
- Ground Beef: Place in the thickest area of ground beef dishes
such as meatloaf. The thermometer should be inserted sideways
in thin items such as hamburger patties.
- Roasts and Steaks: Insert into the center of the thickest part,
away from bone, fat and gristle.
- Casseroles: Insert into the thickest portion.
NOTE: When using a thermometer, do not touch the cooking pan.
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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