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Haverhill Beef's Club Marinade Online
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Volume 4, Issue 26: June 29, 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: 7/6/04
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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** 4TH OF JULY **
Haverhill Beef will be closed on SUNDAY, July 4, 2004, We well
re-open on MONDAY, July 5, 2004.
The Staff at Haverhill Beef wish you and family a safe holiday
weekend.
Thank You,
Haverhill Beef
- 4th Of July Suggestion:
Have you invited family and friends to your home for a 4th of
July celebration?
Haverhill Beef would like to suggest the following meat package
to make your celebration full of great food and fun:
~~ Club Marinade - 30 Pounds of Meat: $129.99
Includes 3 Pounds of Each:
~~ Original Sirloin Tips
~~ Steakhouse Sirloin Tips
~~ Burgundy Pepper Sirloin Tips
~~ Oriental Sirloin Tips
~~ Lemon Pepper Chicken Breast
~~ Teriyaki Chicken Breast
~~ Sesame Ginger Chicken Breast
~~ Honey Mustard Chicken Breast
~~ Boneless Chinese Ribs
~~ Broil B Que Steak
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#CLUBMARINADE
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In this issue of Haverhill Beef's Club Marinade Online, you will
find:
- E-Mail List Only Coupon
- 4th Of July
- 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
~~ Seasoned Rubbed T Bone Steaks
~~ Sizzling Summer Sirloin Tips
~~ All-Star Grilled London Broil
- New Release From The USDA/FSIS:
~~ Handling Food Safely on the Road
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 7/6/04.
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 London Broil Steak: $2.29 lb.
- Chairman's Reserve Boneless Broil B Que Steak: $2.29 lb.
~~ Marinated And Ready To Grill
- Chairman's Reserve T Bone Steaks: $8.99 lb.
~~ Great On The Grill
- St. Louis Spareribs: $3.29 lb.
~~ Plain
~~ Oriental
~~ Barbeque
- Chicken Wings: $1.79 lb.
~~ Plain
~~ Marinated
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
~~ 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:
- Corona Extra Beer, 12 Pack, 12 ounce Bottles" $10.99 plus
deposit
- Be sure to check out our GREAT selection of beers and wines
on your next visit to Haverhill Beef.
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 **
Seasoned Rubbed T Bone Steaks
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: about 25 Minutes
Makes 4 servings
Ingredients:
4 T-Bone Steaks, cut 1-inch thick
Seasoning Rub:
1 tsp. salt
1 tsp. dried oregano leaves, crushed
1 tsp. rosemary
2 tsp. sweet paprika
2 tsp. dried thyme leaves, crushed
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cracked black pepper
1 tsp. ground white pepper
1/2 tsp. ground red pepper
Directions:
1. Pre-heat grill to medium heat.
2. In small mixing bowl, combine thoroughly all the Seasoning
Rub ingredients.
3. Press and rub the Seasoning Rub ingredients evenly onto both
sides of steaks.
4. Place the T Bone Steaks on heat grill grid and grill steaks,
uncovered, for about 15 minutes for medium rare to medium doneness
(145°F internal temperature); turning once.
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Sizzling Summer Sirloin Tips
Prep Time: 15 Minutes
Cook Time: about 6 Minutes
Ready in: about 3 Hours and 21 Minutes WITH marinating time
Makes 4 servings
Ingredients:
2 lbs. sirloin tip steak
4 sweet onions, cut into 1-inch pieces
16 cherry tomatoes
Marinade:
1/2 cup Dijon-style mustard
1/2 cup soy sauce
1/4 cup honey
1 teaspoon rosemary
1 teaspoon thyme
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
4 teaspoon minced garlic
1 tablespoon cracked black pepper
16 bamboo skewers (6-inch)
Directions:
1. In large bowl, combine mustard, soy sauce, honey, rosemary,
thyme, lime juice, lemon juice, garlic and black pepper. Remove
and reserve 1/2-cup of this marinade mixture for basting.
2. Cut steak tips crosswise into 1/4-inch thick strips, approximately
1/2-inch to 1-inch wide. Add the steak tips to marinade in bowl
and toss to coat. Cover and refrigerate for 3 hours.
3. About 10 minutes before the end of the marinating time, soak
the bamboo skewers in water for 10 minutes.
4. Pre-heat grill to medium heat.
5. Remove the steak tips from the marinade and discard the marinade.
6. Alternately thread the steak tips, sweet onion piece and cherry
tomatoes onto the soaked bamboo skewers.
7. Place the skewers on grid and grill, uncovered, 6 minutes
for medium-rare to medium doneness (145°F internal temperature),
basting frequently with reserved 1/2-cup marinade and turning
occasionally.
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All-Star Grilled London Broil
Prep Time: 10 Minutes
Cook Time: about 18 Minutes
Ready in: about 4 Hours and 28 Minutes WITH marinating time
Makes 4 servings
Ingredients:
2 lbs. London Broil Steak
olive oil
Marinade:
5 large cloves garlic
1 small onion, chopped
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon honey
Directions:
1. Place all the ingredients, EXCEPT THE LONDON BROIL STEAK,
in a blender or food processor and blend until smooth.
2. In a resealable plastic bag, combine the London Broil Steak
and the blended marinade. Seal the bag, pressing out excess air.
Place the bag in a shallow dish and marinate in the refrigerator,
turning the bag occasionally, for at least 4 or up to 24 hours.
3. Oil the COLD grill grid.
4. Pre-heat grill to medium heat.
5. Remove the London Broil Steak from the plastic bag from the
marinade and discard the marinade; and place on the grill grid.
Cook for 14-18 minutes for medium-rare (145°F internal temperature),
turning once.
6. Transfer the cooked London Broil Steak onto a cutting board
and let stand for 10 minutes.
7. After standing time, holding knife at a 45° angle, cut
steak across the grain into thin slices to serve.
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** NEWS RELEASE FROM THE USDA/FSIS **
Handling Food Safely on the Road* . . .
V-A-C-A-T-I-O-N! Oh, how we long for that eight letter word every
summer, when millions of us eagerly get away from school and
work. We take to the road in cars or recreational vehicles; live
on boats; relax in beach or mountain vacation homes; and camp.
No matter where we go or what we do, there is a common denominator
that runs through all of our summer travels and relaxation --
it's called F-O-O-D!
The "road" to food safety, however, can either be a
bumpy one or smooth -- depending on what precautions are taken
handling meals as we travel this summer.
The U.S. Department of Agriculture's nationwide, toll-free Meat
and Poultry Hotline reminds everyone that some simple, common-sense
food safety rules can save a vacation from disaster. Following
this advice could make the difference between a vacation to remember
and one that is remembered because people got sick from improperly
handled food.
First, some general rules, while traveling this summer:
PLAN AHEAD:
If you are traveling with perishable food, place it in a cooler
with ice or freezer packs. When carrying drinks, consider packing
them in a separate cooler so the food cooler is not opened frequently.
Have plenty of ice or frozen gel-packs on hand before starting
to pack food. If you take perishable foods along (for example,
meat, poultry, eggs, and salads) for eating on the road or to
cook at your vacation spot, plan to keep everything on ice in
your cooler. Are there refrigerators at the beach house or other
vacation home?
PACK SAFELY:
Pack perishable foods directly from the refrigerator or freezer
into the cooler. Meat and poultry may be packed while it is still
frozen; in that way it stays colder longer. Also, a full cooler
will maintain its cold temperatures longer than one that is partially
filled. Be sure to keep raw meat and poultry wrapped separately
from cooked foods, or foods meant to be eaten raw such as fruits.
If the cooler is only partially filled, pack the remaining space
with more ice or with fruit and some non-perishable foods such
as peanut butter and jelly and perhaps some hard-like Cheddar
cheeses. For long trips to the shore or the mountains, take along
two coolers -- one for the day's immediate food needs, such as
lunch, drinks or snacks, and the other for perishable foods to
be used later in the vacation.
Keep the cooler in the air-conditioned passenger compartment
of your car, rather than in a hot trunk. Limit the times the
cooler is opened. Open and close the lid quickly.
Now, follow these food safety tips:
WHEN CAMPING:
Remember to keep the cooler in a shady spot. Keep it covered
with a blanket, tarp or poncho, preferably one that is light
in color to reflect heat.
Bring along bottled water or other canned or bottled drinks.
Always assume that streams and rivers are not safe for drinking.
If camping in a remote area, bring along water purification tablets
or equipment. These are available at camping supply stores.
Keep hands and all utensils clean when preparing food. Use disposable
towelettes to clean hands. When planning meals, think about buying
and using shelf-stable food to ensure food safety.
WHEN BOATING:
If boating on vacation, or out for the day, make sure the all-important
cooler is along.
Don't let perishable food sit out while swimming or fishing.
Remember, food sitting out for more than 2 hours is not safe.
The time frame is reduced to just 1 hour if the outside temperature
is above 90 °F.
Now, about that "catch" of fish -- assuming the big
one did not get away. For fin fish: scale, gut and clean the
fish as soon as they are caught. Wrap both whole and cleaned
fish in water-tight plastic and store on ice. Keep 3-4 inches
of ice on the bottom of the cooler. Alternate layers of fish
and ice. Cook the fish in 1-2 days, or freeze and use it within
6 months. After cooking, eat within 3-4 days. Make sure the raw
fish stays separate from cooked foods.
Crabs, lobsters and other shellfish must be kept alive until
cooked. Store in a bushel or laundry basket under wet burlap.
Crabs and lobsters are best eaten the day they are caught. Live
oysters can keep 7-10 days; mussels and clams, 4-5 days.
Caution: Be aware of the potential dangers of eating raw shellfish.
This is especially true for persons with liver disorders or weakened
immune systems. However, no one should do so!
WHEN AT THE BEACH:
Plan ahead. Take along only the amount of food that can be eaten
to avoid having leftovers. If grilling, make sure local ordinances
allow it.
Bring the cooler! Partially bury it in the sand, cover with blankets,
and shade with a beach umbrella.
Bring along moist towelettes for cleaning hands.
If dining along the boardwalk, make sure the food stands frequented
look clean, and that hot foods are served hot and cold foods
cold. Don't eat anything that has been sitting out in the hot
sun -- a real invitation for foodborne illness and a spoiled
vacation.
WHEN IN THE VACATION HOME OR THE RECREATIONAL VEHICLE:
If a vacation home or a recreational vehicle has not been used
for a while, check leftover canned food from last year. The Meat
and Poultry Hotline recommends that canned foods which may have
been exposed to freezing and thawing temperatures over the winter
be discarded.
Also, check the refrigerator. If unplugged from last year, thoroughly
clean it before using. Make sure all food preparation areas in
the vacation home or in the recreational vehicle are thoroughly
cleaned.
*Source: USDA/FSIS Web Site: http://www.fsis.usda.gov/Fact_Sheets/Handling_Food_Safely_on_the_Road/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/
To Unsubscribe, send an e-mail message to:
ClubMarinade3@HaverhillBeef.com
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