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Haverhill Beef's Club Marinade Online
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Volume 4, Issue 12: March 23, 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: 3/30/04
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
- Easter Orders
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You
~~ Broiled Lemon Boneless Chicken Breasts
~~ Seasoned Beef Back Rump Roast
~~ Herb Roasted Pork Tenderloin
- Cooking Tip From Haverhill Beef
~~ Spring Is Time For Sprucing Up Food Safety Habits From The
USDA/FSIS
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** EASTER ORDERS **
We are now taking orders for Easter:
~~ Hams
~~ Lamb
~~ Roast Beef
Please give us a call at 1-978-374-4795 or use the Regular Retail
Order Form www.haverhillbeef.com/orderform.html to place your
order.
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 3/30/04.
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 Boneless Center Cut Pork Chops: $2.29 lb.
~~ Plain
~~ Stuffed
~~ Marinated
- Chairman's Reserve Boneless Pork Roast: $2.29 lb.
~~ Plain
~~ Oriental
~~ Apple Cinnamon
~~ Garlic & Herb
- Fresh Perdue Whole Chickens: $0.89 lb.
- Boneless Chinese Style Spareribs: $1.99 lb.
At Our Deli:
- Krakus Polish Ham: $3.99 lb.
- Land O Lakes American Cheese: $2.79 lb.
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
~~ JEAN'S VALUE PACK: $36.99
Includes:
~~ 4 lbs Ground Chuck
~~ 2: 3 to 4 lb Whole Chickens
~~ 5 lbs Leg Quarters
~~ 3 lbs Sirloin Tip Steaks
~~ 4 lbs Bone In Pork Chops
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#JEANSVALUEPACK
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BEER AND WINE SPECIALS INCLUDE:
- Frei Bros. Redwood Creek Wines, 760ml bottles
~~ Merlot: $13.99
~~ Chardonnay: $13.99
~~ Cabernet Sauvignon: $18.99
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Broiled Lemon Boneless Chicken Breasts
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready in: 20 Minutes
Makes 4 servings
Ingredients:
1 1/2 lbs. boneless skinless chicken breasts
1/3 cup lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 cloves garlic, finely chopped
1 teaspoon thyme
1 teaspoon basil
1/4 teaspoon salt
1/8 teaspoon ground pepper
Directions:
1. Preheat oven broiler.
2. In small bowl, whisk together the lemon juice, olive oil,
mustard, garlic, thyme, basil, salt and pepper until well blended.
3. Place the chicken breasts on a broiling pan and broil; turning
occasionally and basting with lemon juice mixture, 15 minutes
or until meat thermometer inserted in center registers 170°F.
Note: Do not baste during the last 5 minutes of broiling.
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Seasoned Beef Back Rump Roast
Prep Time: 5 Minutes
Cook Time: about 1 Hour and 30 Minutes
Ready In: about 2 Hours With standing time
Makes 4 servings
Ingredients
2 lb. back rump roast
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/8 teaspoon pepper
Directions:
1. Pre-heat oven to 325°F.
2. Combine the salt, basil, oregano, rosemary and thyme and pepper
in a small bowl then press the mixture onto back rump roast.
3. Place the back rump roast on rack in shallow roasting pan.
Insert ovenproof meat thermometer so tip is centered in thickest
part of beef. Do not add water or cover; then roast for about
1-1/2 hours for medium rare doneness.
5. Remove back rump roast when meat thermometer registers 135°F.
Transfer to board; tent with foil. Let stand 15 to 20 minutes.
(Temperature will continue to rise about 10°F to reach 145°F
for medium rare.)
5. Carve the roast and serve.
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Herb Roasted Pork Tenderloin
Prep Time: 5 Minutes
Cook Time: about 20 Minutes
Ready in: 25 Minutes
Makes 4 servings
Ingredients:
1 pound boneless pork tenderloin
1 teaspoon ground basil
1/2 teaspoon garlic powder
1 teaspoon minced onions
1/2 teaspoon cracked black pepper
1 teaspoon thyme
Directions:
1. Pre-heat the oven to 425 degree F.
2. In small bowl, combine the basil, garlic powder, minced onions,
cracked black and thyme until blended to make a seasoning mixture.
3. Rub the tenderloin with the seasoning mixture, covering the
entire surface.
4. Place in the seasoned pork tenderloin in a shallow roasting
pan and roast in the preheated oven for about 20 minutes, until
internal temperature (measured with a meat thermometer) reads
155-160 degrees F.
5. Remove from oven and let the cooked pork tenderloin rest for
5 minutes before slicing to serve.
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** COOKING TIP FROM HAVERHILL BEEF **
Spring Is Time For Sprucing Up Food Safety Habits From The USDA/FSIS*
. . .
WASHINGTON, March 31, 2003--As springtime celebrations approach,
take a fresh look at your food safety habits. The U.S. Department
of Agriculture’s Meat and Poultry Hotline has plenty of
tips to keep your celebrations safe from foodborne hazards.
No matter what type of food your springtime celebrations include,
be sure you follow the four basic food safety principles:
Clean – Wash hands and surfaces often.
Separate – Don’t allow cross-contamination between
raw and cooked foods.
Cook – Cook food to the safe internal temperature. Check
temperature with a food thermometer.
Chill – Refrigerate or freeze promptly.
Eggs are a favorite springtime food, whether used for dyeing
and hunting or included in favorite egg dishes or desserts. It’s
important to remember that raw eggs are perishable just like
raw meat and poultry products. Always choose clean, refrigerated
and uncracked eggs, and don’t leave them unrefrigerated
for more than two hours. Cook eggs until yolks are firm. Casseroles
and other dishes containing eggs should be cooked to 160 ºF.
Ham and lamb, favorites for religious and springtime celebrations,
can be purchased ready-to-cook. The packaging will feature phrases
such as “ready-to-cook” or “not pre-cooked.”
Follow the manufacturer’s cooking instructions, which most
often appear on the back of the package and use terms such as
“cook,” “bake” or “roast.” Ham
should be cooked to an internal temperature of 160 ºF; for
lamb at least 145º F. Cook ground beef to 160 °F, beef
roasts to 145 °F, and poultry to 180 °F (170 °F for
breast meat). Use a food thermometer to measure these temperatures.
Ready-to-eat foods can be real time-savers for your spring celebration.
‘Ready-to-Eat’ or ‘Fully Cooked’ means the
foods have been cooked to a temperature high enough to kill harmful
bacteria and that no further cooking is required.
Ready-to-eat hams, barbecued ribs, beef roasts and roasted or
fried chicken can simply be removed from the package and served.
If you decide to reheat these fully cooked foods then follow
the directions on the packaging. Reheat ready-to-eat hams to
140 ºF and barbecued ribs, beef roasts and roasted or fried
chicken to 165 °F. If you or someone you are preparing food
for is in an at-risk group (very young, seniors, those with weakened
immune systems, and pregnant women), be sure that the foods are
reheated to the temperatures listed above.
Springtime celebrations are just like any other – they result
in leftovers. When the party is over, food should be refrigerated
in shallow containers for rapid cooling (food poisoning bacteria
grow rapidly at temperatures above 40 °F). Leftovers can
be kept in the refrigerator for 3-4 days, but after that, they
could begin to spoil. If you want to reheat leftovers, then heat
them to 165 °F, or until hot and steaming.
Consumers should use a food thermometer to make sure food is
cooked to a temperature high enough to kill harmful bacteria.
Insert the thermometer into the thickest part of the food. A
food thermometer should also be used to check the internal temperature
of combination dishes, casseroles and reheated foods.
Just as April showers lead to May flowers, remember: Sprucing
up your food safety practices in the spring leads to safe food
practices throughout the year.
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
*=Source: http://www.fsis.usda.gov/OA/news/2003/springtime.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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ClubMarinade2@HaverhillBeef.com
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