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Haverhill Beef's Club Marinade Online
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Volume 4, Issue 36: September 7, 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 Best Butcher Shop <<
>> 2000, 2001, 2002, 2003 and 2004 <<
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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: 9/14/04
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
- 3 Recipes For You From Haverhill Beef
~~ Orange Glazed Barbeque Beef Ribs
~~ Maple Glazed Grilled Pork Tenderloin
~~ Garlic-Lemon Chicken Skillet
- Are You Ready For Some Football? -
~~ Plan A Good Defense For Safe Food At Tailgate Parties From
The USDA Food Safety And Inspection Services
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 9/14/04.
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 New York Sirloin Steak: $4.39 lb.
- Chairman's Reserve Holiday Roast: $4.39 lb.
- Chairman's Reserve Short Cut Rump Steak: $4.89 lb.
- Chairman's Reserve Boneless Center Cut Pork Chops: $2.59 lb.
~~ Plain
~~ Stuffed
~~ Marinated
- Chairman's Reserve Boneless Pork Roast: $2.49 lb.
~~ Plain
~~ Marinated
====>>> Stop by our store and pick-up one of our Ready-To-Eat
Freshly Cooked Whole Chickens <<<====
====>>> We Are Now Carrying Hannah Foods Bruchetta,
Tzatziki, Feta Spread And More! <<<====
====>>> Fresh Baked Bread Now Available In Our Store:
Italian - French Stick <<<====
- Boneless Chinese Style Spareribs: $1.99 lb.
AT OUR DELI:
- Krakus Imported Ham: $3.99 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
You can also place your order by calling us at: 1-978-374-4795.
- 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:
- L'exlorateur Wines
~~ 750ml bottles
~~ Barossa Semillon: $20.99
~~ Barossa Shiraz: $27.99
- Robert Mondavi - Private Selections Wines
~~ 750ml bottles
~~ Pinot Grigio: $10.99
~~ Zinfandel: $10.99
~~ Cabernet Sauvignon: $10.99
~~ Merlot: $10.99
~~ Chardonnay: $10.99
- Red Bicyclette
~~ 750ml bottles
~~ Syrah: $8.99
~~ Chardonnay: $8.99
~~ Merlot: $8.99
- Franzia Wines
~~ 5 Liter Box
~~ Chardonnay: $13.99
~~ White Zinfandel: $12.99
~~ Chillable Red: $10.99
~~ Merlot: $13.99
~~ Sunset Blush: $10.99
- 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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** 3 RECIPES FOR YOU FROM HAVERHILL BEEF **
Orange Glazed Barbeque Beef Ribs
Prep Time: 10 Minutes
Cook Time: 1 Hour and 30 Minutes
Ready In: 1 Hour and 40 Minutes
Makes 2-3 servings
Ingredients:
2 lbs. beef ribs
1/3 cup orange preserves
1/2 cup water
juice of 1 fresh orange
1-1/2 Tbsp. brown sugar
1 Tbsp. vinegar
1/2 tsp. paprika
freshly ground black pepper
2 Tbsp. Worcestershire sauce
2 Tbsp. cornstarch
Directions:
1. Preheat oven to 450°F.
2. Place the beef ribs on a rack in a shallow baking pan and
roast in oven for 30 minutes.
3. In a small saucepan, combine all other ingredients, except
cornstarch, and cook over medium heat, stirring constantly, until
it begins to boil.
4. Mix cornstarch with 2 Tbsp. water and gradually add to mixture
until thickened. Set sauce aside.
5. Remove the beef ribs and rack from pan and pour off the fat.
6. Reduce oven heat to 350°F. Return beef ribs to the pan,
and pour the sauce over them.
7. Continue to roast uncovered, basting occasionally, until beef
ribs are tender, about 1 hour.
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Maple Glazed Grilled Pork Tenderloin
Prep Time: 10 Minutes
Marinating Time: 4 Hours (or overnight)
Cook Time: 1 Hour and 30 Minutes
Ready In: 1 Hour and 40 Minutes
Makes 2-3 servings
Ingredients:
2 pork tenderloins, about 1 pound each
1/2 cup fresh lime juice
1/2 teaspoon rosemary
2 cloves garlic, chopped finely
Salt to taste
1/3 cup maple syrup
1/2 teaspoon thyme
2 teaspoons coarsely ground fresh black pepper
1 tablespoon olive oil, divided
Directions:
1. Maple Syrup Mixture: Combine lime juice, garlic, rosemary,
thyme and 1/4 teaspoon salt until salt dissolves; thoroughly
stir in maple syrup. Set aside.
2. Rub each pork tenderloin with 1/2 tablespoon olive oil, then
rub each with half the black pepper.
3. Marinate, in the refrigerator tightly wrapped, several hours
or overnight.
4. Preheat the grill to medium-high heat.
5. When ready to cook, fold the thin end of tenderloin back over
the tenderloin to form a piece of meat of uniform thickness;
secure with a toothpick or tie with string.
6. Salt the tenderloins (optional).
7. Place on the grill grid, turning frequently, until the internal
temperature at the thickest part is 150 degrees or a cut shows
barely rosy meat, about 14 minutes.
8. Half way through brush pork tenderloin with "set aside"
maple syrup mixture several times.
9. When pork tenderloin is done, remove from heat; brush with
remaining lime mixture. Let meat rest 5 to 10 minutes covered
with a tea towel.
10. To Serve: Slice thinly on the diagonal.
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Garlic-Lemon Chicken Skillet
Prep Time: 5 Minutes
Cook Time: 12 Minutes
Ready In: about 1 Hour and 17 Minutes WITH marinating time
Makes about 4 servings
Ingredients:
1 1/2 pounds boneless and skinless chicken breasts
1/2 cup soy sauce
1/3 cup fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon finely chopped parsley
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon cracked black pepper
olive oil
Directions:
1. SAUCE: In a mixing bowl, mix together thoroughly the soy sauce,
lemon juice, parsley, Worcestershire sauce, minced garlic and
mustard. Set aside.
2. Put the chicken breast halves in a medium size bowl and pour
the sauce above over them.
3. Cover the bowl and marinate in refrigerator for about 1 hour.
4. Remove chicken from marinade and sprinkle with the cracked
black pepper. Set aside. NOTE: Discard unused marinade.
5. In a non-stick skillet, heat the olive oil over medium temperature.
6. Add the marinated chicken breast halves and cook about 6 minutes
on each side or until meat thermometer inserted in center registers
170°F.
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** ARE YOU READY FOR SOME FOOTBALL? **
Plan A Good Defense For Safe Food At Tailgate Parties From The
USDA Food Safety And Inspection Services* . . .
Don't give bacteria a sporting chance at your football tailgate
gathering. The U.S. Department of Agriculture reminds consumers
that although tailgating is a cool weather activity in most areas
of the country, it still requires the same safe food handling
practices as summer picnicking. It takes a good defense to keep
harmful foodborne bacteria from sending guests to the locker
room.
There's nothing more American than tailgating and football.
Food and football have long been paired for fall festivities.
In fact, "gridiron" -- the nickname for the football
field -- comes from a grate used for grilling food. So this fall,
if you'll be grilling your "pigskin," make sure you've
got the right equipment to defeat bacteria. Keeping food safe
at parties takes a team effort.
"No matter what team you're rooting for, make sure you
plan a good defense for keeping food safe at tailgate parties,"
said Dr. Elsa A. Murano, USDA under secretary for food safety.
"Following the four food safety steps will ensure all tailgaters
enjoy safe food."
Throughout food preparation and serving, the Partnership for
Food Safety Education's Fight BAC!® campaign advises to:
Clean. Clean the food thermometer after use; and use clean
serving plates, utensils, etc.
Separate. Separate raw meat and poultry from cooked foods to
avoid cross-contamination.
Cook. Raw meat and poultry need to be cooked thoroughly.
Chill. Store leftovers in the cooler within 2 hours of taking
food off of the grill. When the temperature is above 90 °F,
store food in a cooler within 1 hour.
The Game Plan
Keeping food safe from home to stadium helps prevent foodborne
illness. The game plan should include packing for a situation
where a refrigerator, stove, and running water are probably not
available. Include lots of clean utensils, not only for eating
but also for serving the safely cooked food. In addition to a
grill and fuel for cooking food, pack a food thermometer to be
sure the meat, poultry, and casseroles reach a high enough temperature
to destroy harmful bacteria that may be present.
Keep hot food hot. If bringing hot take-out food, eat it within
2 hours of purchase. Or plan ahead and chill the food in your
refrigerator before packing for your tailgate. To keep food like
soup, chili, and stew hot, use an insulated container. Fill the
container with boiling water, let it stand for a few minutes,
empty, and then put in the piping hot food. Keep the insulated
container closed to keep the food hot (140 ° F or above)
for several hours.
Carry cold perishable food like raw hamburger patties, sausages,
and chicken in an insulated cooler packed with several inches
of ice, frozen gel packs, or containers of frozen water. Perishable
cooked food such as luncheon meat, cooked meat, chicken, and
potato or pasta salads must be kept refrigerator cold, too. When
packing the cooler for an outing, be sure raw meat and poultry
are wrapped securely to prevent their juices from cross-contaminating
ready-to-eat food.
Find out if there's a source of potable (drinkable) water.
If not, bring water for cleaning. Pack clean, wet, disposable
cloths or moist towelettes and paper towels for cleaning hands
and surfaces.
The Play-by-Play
At the tailgate party, it's important to keep hot food hot and
cold food cold. Bacteria multiply rapidly between 40 °F and
140 °F. Never leave food in this "danger zone"
more than 2 hours (1 hour when the outside temperature is above
90 °F). Cook meat and poultry completely. Partial cooking
of food ahead of time allows bacteria to multiply to the point
that subsequent cooking cannot destroy them.
Meat and poultry cooked on a grill often browns very fast
on the outside, so check using a food thermometer to be sure
they are cooked thoroughly. Cook hamburgers, sausage, and other
ground meats (veal, lamb, and pork) to an internal temperature
of 160 °F and ground poultry to 165 °F. Beef, veal and
lamb steaks and roasts may be cooked to 145 °F for medium
rare. Poultry breast meat should be cooked to 170 °F and
dark meat to 180 °F. All cuts of pork should reach 160 °F.
The Wrap-Up
Some people have so much fun at tailgate gatherings, they never
actually make it into the stadium to see the football game. But
that doesn't mean it's safe for the food to stay unrefrigerated
before, during, and after the game. Store food in the cooler
except for brief times when serving. Cook only the amount of
food that will be eaten to avoid the challenge of keeping leftovers
at a safe temperature. Discard any leftovers that are not ice
cold after the game. Food should not be left out of the cooler
or off the grill more than 2 hours (1 hour when the outside temperature
is above 90 °F). Holding food at an unsafe temperature is
a prime cause of foodborne illness.
*Source = The USDA Food Safety And Inspection Service (FSIS):
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=/oa/news/2002/tailgate.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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ClubMarinade3@HaverhillBeef.com
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