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Haverhill Beef's Club Marinade Online
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Volume 4, Issue 25: June 22, 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: 6/29/04
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: ClubMarinade3@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
- Win Tickets To See Bill Cosby Perform Live At The Meadowbrook
Musical Arts Center On July 31!
- Graduation Parties, Wedding Parties And More!
~~ Deli Platters
- 3 Recipes For You From Haverhill Beef
~~ Texas-Style Club Sirloin Steaks
~~ Grilled Lime and Honey Chicken Breasts
~~ Grilled Lemon-Lime Pork Tenderloin
- New Release From The USDA/FSIS:
~~ Safe Food Handling - Barbecue Food Safety
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 6/29/04.
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 Club Sirloin Steaks: $10.99 lb.
~~ Great Steak For The Grill
- Chairman's Reserve Fresh Pork Tenderloins: $3.99 lb.
- Everybody's Favorite Sirloin Tips: $5.99 lb.
~~ Plain Or Choose One Of Our Great Marinades!
~~ Original
~~ Oriental
~~ Burgundy & Pepper
~~ Sweet Bourbon
~~ Smokey Joe
~~ Red Devil
~~ Steakhouse
~~ Teriyaki
At Our Deli:
- Wunderbar German Bologna: $1.89 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
You can also place your order by calling us at: 1-978-374-4795.
- GREAT MEAT PACKAGES AT GREAT SAVINGS
~~ Russ's Summer Suggestions: $42.99
Includes:
~~ 3 lbs. Steakhouse Tips
~~ 3 lbs. Texas BBQ Chicken
~~ 3 lbs. Boneless Chinese Ribs
~~ 3 lbs. Best Hamburg
~~ 2 lbs. Hot Dogs
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
www.haverhillbeef.com/orderformfreezerpackages.html#RUSSSSUMMERSUGGESTIONS
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BEER AND WINE SPECIALS:
- Budweiser Beer, 12 Pack, 12 Ounce Cans: $8.99 plus deposit
- Bud Light Beer, 12 Pack, 12 Ounce Cans: $8.99 plus deposit
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** WIN TICKETS TO SEE BILL COSBY PERFORM LIVE **
Win tickets to see Bill Cosby Perform Live at the Meadowbrook
Musical Arts Center on July 31!
Visit Haverhill Beef, 117 Merrimack Street in Haverhill, MA (no
purchase necessary) and enter your name into a drawing for a
chance to win a 4 pack of tickets to attend the WNDS TV VIP Party
at 2PM and the 3:30PM Bill Cosby live performance on Saturday
July 31, 2004, at the Meadowbrook Musical Arts Center in Gilford,
NH.
Tune in to WNDS TV during the 10PM newscast on Friday, July 16th
when Al Kaprielian will announce the winners!
NOTE: A winner will be chosen from the Haverhill Beef entries.
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** GRADUATION PARTIES, WEDDING PARTIES AND MORE! **
Haverhill Beef has various size Deli Platters to fit every occasion.
All of our Deli Platters are made fresh to order for guaranteed
satisfaction.
Our 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:
www.haverhillbeef.com/orderformdeliplatters.html
NOTE: Please allow 24 hours for Deli Platter order to be processed.
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** 3 RECIPES FOR YOU **
Texas-Style Club Sirloin Steaks
Prep Time: 10 Minutes
Cook Time: 16 to 18 Minutes
Ready In: about 28 Minutes
Makes 4
Ingredients:
4 boneless Club Sirloin steaks cut about 1 inch thick
2 large cloves garlic, finely chopped
1 teaspoon sage
1/4 teaspoon chili powder
1/2 teaspoon crack black pepper
1/4 teaspoon salt
1/2 teaspoon parsley
Directions:
1. Pre-heat grill to medium heat.
2. In small mixing bowl, combine thoroughly the garlic, sage,
chili powder, pepper, salt and parsley
3. Press the mixture above into both sides of Club Sirloin steaks.
4. Place the Club Sirloin steaks on the heated grill grids and
grill uncovered for about 16 for medium-rare to about 18 minutes
for medium doneness, turning occasionally.
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Grilled Lime and Honey Chicken Breasts
Prep Time: 10 Minutes
Cook Time: about 14 Minutes
Ready in: about 1 Hour and 24 Minutes WITH marinating time
Makes 4 servings
Ingredients:
1 1/2 lbs boneless skinless chicken breasts
1/4 cup lime juice
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons dry sherry
3 garlic cloves, pressed
1 tablespoon chopped fresh rosemary
1 tablespoon fresh chopped thyme
4 fresh lime wedges
Directions:
1. In a small bowl, stir together lime juice, honey, soy sauce,
sherry, garlic, rosemary and thyme; remove 1/2 cup mixture, and
set aside.
2. With a fork, make several small incisions into the boneless
chicken breasts and place in remaining mixture. Cover or seal,
and chill 1 hour in the refrigerator.
3. Pre-heat grill to medium heat.
4. Remove chicken breasts from the mixture, discarding the marinade
and grill, uncovered, for about 14 minutes or until a meat thermometer
inserted into thickest portion registers 170°F, basting with
reserved 1/2 cup mixture. Note: Do not baste during the last
5 minutes of grilling.
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Grilled Lemon-Lime Pork Tenderloin
Prep Time: 5 Minutes
Cook Time: about 25 Minutes
Ready in: about 30 Minutes
Makes 3 to 4 servings
Ingredients:
1 1/2 lbs. pork tenderloin
1/4 cup lemon juice
1/4 cup of lime juice
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1 tablespoon fresh chopped thyme
1/2 teaspoon parsley
1/4 teaspoon crack black pepper
Directions:
1. Pre-heat grill to medium heat.
2. In medium bowl, mix together the lemon juice, lemon juice,
olive oil, garlic, rosemary, salt, thyme, parsley and pepper
until well blended. Set aside.
3. Place the pork tenderloin on the heated grill grid and grill,
turning occasionally and basting with lemon-lime mixture, about
11 to 13 minutes each side minutes or until meat thermometer
inserted in center registers 160°F. Note: Do not baste during
the last 5 minutes of grilling.
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** NEWS RELEASE FROM THE USDA/FSIS **
Safe Food Handling - Barbecue Food Safety* . . .
Cooking outdoors was once only a summer activity shared with
family and friends. Now more than half of Americans say they
are cooking outdoors year round. So whether the snow is blowing
or the sun is shining brightly, it's important to follow food
safety guidelines to prevent harmful bacteria from multiplying
and causing foodborne illness. Use these simple guidelines for
grilling food safely.
From the Store: Home First
When shopping, buy cold food like meat and poultry last, right
before checkout. Separate raw meat and poultry from other food
in your shopping cart. To guard against cross-contamination --
which can happen when raw meat or poultry juices drip on other
food -- put packages of raw meat and poultry into plastic bags.
Plan to drive directly home from the grocery store. You may
want to take a cooler with ice for perishables. Always refrigerate
perishable food within 2 hours. Refrigerate within 1 hour when
the temperature is above 90°F.
At home, place meat and poultry in the refrigerator immediately.
Freeze poultry and ground meat that won't be used in 1 or 2 days;
freeze other meat within 4 to 5 days.
Defrost Safely
Completely defrost meat and poultry before grilling so it cooks
more evenly. Use the refrigerator for slow, safe thawing or thaw
sealed packages in cold water. You can microwave defrost if the
food will be placed immediately on the grill.
Marinating
Meat and poultry can be marinated for several hours or days to
tenderize or add flavor. Marinate food in the refrigerator, not
on the counter. If some of the marinade is to be used as a sauce
on the cooked food, reserve a portion of the marinade before
putting raw meat and poultry in it. However, if the marinade
used on raw meat or poultry is to be reused, make sure to let
it come to a boil first to destroy any harmful bacteria.
Transporting
When carrying food to another location, keep it cold to minimize
bacterial growth. Use an insulated cooler with sufficient ice
or ice packs to keep the food at 40°F or below. Pack food
right from the refrigerator into the cooler immediately before
leaving home. Keep the cooler in the coolest part of the car.
Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only take
out the meat and poultry that will immediately be placed on the
grill.
When using a cooler, keep it out of the direct sun by placing
it in the shade or shelter. Avoid opening the lid too often,
which lets cold air out and warm air in. Pack beverages in one
cooler and perishables in a separate cooler.
Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent
foodborne illness, don't use the same platter and utensils for
raw and cooked meat and poultry. Harmful bacteria present in
raw meat and poultry and their juices can contaminate safely
cooked food.
If you're eating away from home, find out if there's a source
of clean water. If not, bring water for preparation and cleaning.
Or pack clean cloths, and wet towelettes for cleaning surfaces
and hands.
Precooking
Precooking food partially in the microwave, oven, or stove is
a good way of reducing grilling time. Just make sure that the
food goes immediately on the preheated grill to complete cooking.
Cook Thoroughly
Cook food to a safe internal temperature to destroy harmful bacteria.
Meat and poultry cooked on a grill often browns very fast on
the outside. Use a food thermometer to be sure the food has reached
a safe internal temperature. Whole poultry should reach 180°F;
breasts, 170°F. Hamburgers made of ground beef should reach
160°F; ground poultry, 165°F. Beef, veal, and lamb steaks,
roasts and chops can be cooked to 145°F. All cuts of pork
should reach 160°F.
NEVER partially grill meat or poultry and finish cooking later.
Reheating
When reheating fully cooked meats like hot dogs, grill to 165°F
or until steaming hot.
Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until
served - at 140°F or warmer.
Keep cooked meats hot by setting them to the side of the grill
rack, not directly over the coals where they could overcook.
At home, the cooked meat can be kept hot in a warm oven (approximately
200°F), in a chafing dish or slow cooker, or on a warming
tray.
Serving the Food
When taking food off the grill, use a clean platter. Don't put
cooked food on the same platter that held raw meat or poultry.
Any harmful bacteria present in the raw meat juices could contaminate
safely cooked food.
In hot weather (above 90°F), food should never sit out
for more than 1 hour.
Leftovers
Refrigerate any leftovers promptly in shallow containers. Discard
any food left out more than 2 hours (1 hour if temperatures are
above 90°F).
Safe Smoking
Smoking is cooking food indirectly in the presence of a fire.
It can be done in a covered grill if a pan of water is placed
beneath the meat on the grill; and meats can be smoked in a "smoker,"
which is an outdoor cooker especially designed for smoking foods.
Smoking is done much more slowly than grilling, so less tender
meats benefit from this method, and a natural smoke flavoring
permeates the meat. The temperature in the smoker should be maintained
at 250 to 300°F for safety.
Use a food thermometer to be sure the food has reached a safe
internal temperature.
Pit Roasting
Pit roasting is cooking meat in a large, level hole dug in the
earth. A hardwood fire is built in the pit, requiring wood equal
to about 2 1/2 times the volume of the pit. The hardwood is allowed
to burn until the wood reduces and the pit is half filled with
burning coals. This can require 4 to 6 hours burning time.
Cooking may require 10 to 12 hours or more and is difficult
to estimate. A meat thermometer must be used to determine the
meat's safety and doneness. There are many variables such as
outdoor temperature, the size and thickness of the meat, and
how fast the coals are cooking.
Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk related to eating
food cooked by high-heat cooking techniques as grilling, frying,
and broiling. Based on present research findings, eating moderate
amounts of grilled meats like fish, meat, and poultry cooked
-- without charring -- to a safe temperature does not pose a
problem.
To prevent charring, remove visible fat that can cause a flare-up.
Precook meat in the microwave immediately before placing it on
the grill to release some of the juices that can drop on coals.
Cook food in the center of the grill and move coals to the side
to prevent fat and juices from dripping on them. Cut charred
portions off the meat.
*Source: USDA/FSIS Web Site: http://www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety/index.asp
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/club marinade.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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ClubMarinade3@HaverhillBeef.com
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