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Haverhill Beef's Club Marinade Online
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Volume 4, Issue 7: February 17, 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: 2/24/04
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
- 3 Recipes For You
~~ Beef Short Ribs
~~ Seasoned And Breaded Boneless Pork Chops
~~ Vegetable-Chicken Skillet
- Cooking Tip From Haverhill Beef
~~ USDA's Meat And Poultry Hotline Presents The Top 10 Reasons
to Handle Your Food Safely
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 2/24/04.
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: $2.19 lb.
- Chairman's Reserve Broil B Que Steak: $2.19 lb.
~~ Already Marinated
~~ Ready To Cook
- Chairman's Reserve Shoulder Pot Roast: $2.19 lb.
~~ A Great Oven Roast
- Chairman's Reserve Fresh Ground Beef: $1.99 lb.
~~ 85% Lean
- Our Own Sausages: $2.99 lb.
~~ Sweet
~~ Hot
~~ Oriental
~~ Green Pepper
~~ Garlic and Cheese
At Our Deli:
- Honey Maple Ham: $3.99 lb.
- Honey Molasses Ham: $3.99 lb.
- Swiss Cheese: $3.59 lb.
- 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
~~ WEEK OF MEALS: $64.99
Includes:
~~ 1: 3 lb Boneless Pork Roast
~~ 1: 3 lbs Bottom Round Roast
~~ 1: 5 to 7 lb Roasting Chicken
~~ 3 lbs Boneless Pork Chops
~~ 3 lbs Boneless New York Sirloin
~~ 3 lbs Leg Quarters
~~ 3 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#WEEKOFMEALS
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BEER AND WINE SPECIALS INCLUDE:
- Deakin Estates Wines, 750ml bottles: 2 for $14.00
~~ Chardonnay
~~ Merlot
~~ Cabernet Sauvignon
~~ Shiraz
- Sam Adams Beer, 12 ounce, 6 pack bottles: $5.99 plus deposit
~~ Winter Ale
~~ Boston Ale
~~ Boston Lager
~~ Light
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Beef Short Ribs
Prep Time: 10 Minutes
Cook Time: about 2 Hours and 20 Minutes
Ready In: about 2 Hours and 30 Minutes
Makes 6 servings
Ingredients:
4 lbs. beef short ribs
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. fresh black pepper
1/4 tsp. rosemary
1/4 tsp. thyme
3 Tbsp. cider vinegar
2 Tbsp. Worcestershire sauce
8 ounces tomato sauce
3/4 cup tomato juice
1/4 cup finely chopped onion
Directions:
1. Cut the beef short ribs into 3 x 2 inch pieces.
2. Place the beef short ribs on rack in broiler pan so surface
of ribs are 3 to 4 inches from heat. Broil them for about 20
minutes or until well-browned, turning as needed. Place the beef
short ribs into a Dutch oven.
3. Meanwhile, pre-heat the oven to 350 degrees F.
4. Add the cinnamon, cloves, black pepper, rosemary, thyme vinegar,
Worcestershire sauce, tomato sauce, tomato juice and chopped
onion into the Dutch oven then bring to a boil.
5. Cover the Dutch oven tightly and cook for about 1 1/2 to 2
hours or until the ribs are fork-tender.
6. Remove the beef short ribs from the Dutch oven.
7. Skim any visible fat from the remaining sauce in the Dutch
oven and serve the sauce with ribs.
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Seasoned And Breaded Boneless Pork Chops
Prep Time: 12 Minutes
Cook Time: about 10 Minutes
Ready In: about 22 Minutes
Makes 4 servings
Ingredients:
4 boneless pork chops cut about 1 inch thick
2 tsp. olive oil
1 small-sized sweet onion
1 clove garlic
3 Tbsp. Italian-style bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tsp. salt
1/2 tsp. rosemary
1/2 tsp. basil
1/8 tsp. black pepper
Directions:
1. Chop the onion. Set aside.
2. Mince the garlic clove. Set aside
.
3. Cut each boneless pork chop in half, flatten each slice to
about 1/2 inch thick (8 pieces total). Set aside.
4. In a medium size mixing bowl add the bread crumbs, Parmesan
cheese, salt, rosemary, basil and pepper then mix thoroughly.
5. Take each pork slice and coat with the bread crumb mixture
on all surfaces. Set aside.
6. In a large non-stick skillet, heat the oil over medium heat.
7. Add the garlic, onion, and coated pork slices to the skillet
and slowly cook for 10 minutes.
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Vegetable-Chicken Skillet
Prep Time: 10 Minutes
Cook Time: about 15 Minutes
Ready In: about 25 Minutes
Makes 4 servings
Ingredients:
1 lb. boneless skinless chicken breast
1 tablespoon cutter
1 cup broccoli
1 cup sliced shredded carrots
1/2 cup slices peppers
1 cup water chestnuts
2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 cup diced tomatoes
1 tablespoon cornstarch
1 cup chicken broth
Directions:
1. Cut the chicken breasts into 3/4 inch strips. Set aside.
2. In a mixing bowl, combine cornstarch and chicken broth; stir
well. Set aside.
3. In a non-stick skillet, melt the butter over medium heat.
4. Add the chicken strips to the skillet and stir-fry until it
loses its pink color.
5. Add the broccoli, slices peppers, shredded carrots water chestnuts,
soy sauce, pepper and tomatoes to the skillet.
6. Add broth mixture to chicken and vegetables, stirring until
thickened.
7. Reduce heat to low; cover the skillet and simmer 5 minutes.
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** COOKING TIP FROM HAVERHILL BEEF **
USDA's Meat And Poultry Hotline Presents The Top 10 Reasons to
Handle Your Food Safely* . . . .
NUMBER 10: Safe food handling practices are the ones most likely
to preserve food's peak quality.
Keeping hot foods hot and cold foods cold inhibits growth of
the microorganisms that can spoil your food or make you ill.
Storage at the proper temperature also retains the fresh appearance,
pleasant aroma and agreeable texture that contribute so strongly
to an enjoyable dining experience.
NUMBER 9: Safe food handling lets you enjoy to the fullest the
nutritional benefits of food. If you've taken the time to carefully
select a variety of healthful foods, why not use them up -- or
properly preserve them for long-term storage -- while nutrient
levels are at their peak? Foods that must be discarded due to
decay or temperature abuse nourish no one.
NUMBER 8: The safest ways to handle food are usually the most
efficient.
Don't take chances in the name of saving time. Thawing meat and
poultry products at room temperature and partial cooking are
examples of practices which can seem like good ideas, but that
may actually encourage bacterial growth by keeping food in the
"danger zone" (40°-140° F.) where bacteria
multiply fastest. In the case of bacteria that produce heat-resistant
toxins, this becomes a problem that further cooking can't fix.
NUMBER 7: Safe food handling is easy. You set a good example
for others, including your children.
You are the last person to handle your food before it is eaten.
You may be the last person to handle food before it is served
to your family or friends. Take charge! Prevention of illness
may be as simple as washing your hands -- an often-neglected
but VERY important act.
NUMBER 6: Safe food handling inspires confidence and keeps peace
in the family. Imagine: No more family feuds because someone
handled dinner in a questionable fashion. And family and friends
won't call the Meat and Poultry Hotline begging to have food
safety literature mailed to your address!
NUMBER 5: Safe food handling can enhance your standing in the
community. Food for a concession stand, bake sale or church supper
must be carefully prepared. Many of those in your community are
very young, elderly, or suffering from health problems that affect
the immune system. These folks are at increased risk for foodborne
illness. Protect their health and the reputation of your organization.
NUMBER 4: Safe food handling is the responsible thing to do.
Those for whom you prepare food deserve the best, and you expect
no less from those who produce and prepare food for you. You
are no less important than the manufacturer, government regulator,
or grocer in assuring food safety. You are an important link
in the farm-to-table chain.
NUMBER 3: Safe food handling saves money.
Foodborne illness costs billions each year in health care costs
and lost wages. It's hard to throw away food you know has been
mishandled. But compare the cost of the food to the cost of a
bad case of food poisoning, starting with the doctor's bill!
NUMBER 2: By handling food safely, you will spare yourself and
your family from a painful bout of illness.
Bacterial, parasitic or viral illness caused by food is no fun,
and it can have long-term consequences.
Should we fear food? No. Microscopic organisms have always been
and will always be an important part of our world. But we must
store foods properly, cook them thoroughly and keep our hands
and work areas clean. Sometimes, what you can't see can hurt
you.
Which brings us to the...
NUMBER 1 REASON TO HANDLE YOUR FOOD SAFELY: It may save a life.
*=Source:
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
Slightly Revised May 1998
Web Site: http://www.fsis.usda.gov/OA/pubs/topten.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/
To Unsubscribe, send an e-mail message to:
ClubMarinade2@HaverhillBeef.com
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