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Haverhill Beef, 117 Merrimack Street, Haverhill, Massachusetts 01830 978-374-4795

Club Marinade Online
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Haverhill Beef's Club Marinade Online
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Volume 4, Issue 39: September 27, 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.
=====================================================

** E-MAIL LIST ONLY COUPON **

~~~~~~~Clip Coupon Here~~~~~~~

Save! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON

Coupon Expires: 10/5/04

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

=====================================================

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 Boneless Pork Tenderloin Recipes For You From Haverhill Beef
~~ Italian-Style Pork Tenderloin
~~ Rosemary-Cilantro Roasted Pork Tenderloin
~~ Apricot-Teriyaki Pork Tenderloin
- Cooking Tips
~~ Cooking Pork: Dry-Heat and Moist Heat Preparation Tips
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder

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** THIS WEEK'S SPECIALS **

Sale Prices are effective through 10/5/04.

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: $8.99 lb.

- Chairman's Reserve Boneless Pork Tenderloin: $3.99 lb.

- Fresh Ground Beef: $1.99 lb.
~~ 85% Lean

AT OUR DELI:

- Genoa Salami: $2.99 lb.

====>>> 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 <<<====

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
~~ 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

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

- Forest Glen Wines - 750ml Bottles: $6.99
~~ Merlot
~~ Chardonnay

~~ Pinot Grigio

~~ White Zinfandel

~~ Cabernet Sauvignon

- Vendange White Zinfandel
~~ 750ml bottles: 3 for $10.00
~~ 1.5lt bottles: 2 for $12.00

- 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 BONELESS PORK TENDERLOIN FOR YOU **

Italian-Style Pork Tenderloin

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: about 20 Minutes
Makes 3 to 4 servings

Ingredients:
1 pound pork tenderloin
3 tablespoons Italian bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon rosemary
1 small onion, chopped
1 clove garlic, minced
2 teaspoons olive oil

Directions:
1. Cut the pork tenderloin crosswise into 8 slices, approximately 1-inch thick.

2. Place each slice of pork tenderloin on its cut surface and flatten with heel of hand to 1/2-inch thickness. Set aside.

3. In a large mixing bowl, combine thoroughly the Italian bread crumbs, Parmesan cheese, salt, pepper and rosemary.

4. Dredge the pork tenderloin slices in the mixture above to coat.

4. In a large nonstick skillet, using medium heat, add the olive oil, onion and garlic; then add the coated pork tenderloin slices and slowly sauté them for about 10 minutes (turning occasionally) or until inserted meat thermometer registers 160 degrees F.

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Rosemary-Cilantro Roasted Pork Tenderloin

Prep Time: 10 Minutes
Cook Time: about 25 to 30 Minutes
Ready In: about 35 Minutes
Makes 3 to 4 servings

Ingredients:
1 pork tenderloin, about 1 pound
1 teaspoon dried oregano, crushed
1 teaspoon rosemary
1/2 teaspoon dried thyme, crushed
1/2 teaspoon cilantro
1/4 teaspoon coarse salt
2 tablespoons chopped fresh parsley

Directions:
1. Pre-heat oven to 350 degrees F.

2. In a large mixing bow, combine thoroughly the oregano, rosemary, thyme, cilantro and salt into a rub mixture. Set aside.

3. Moisten the pork tenderloin with water and coat with the above mixture.

4. Place coated pork tenderloin on rack in shallow roasting pan and roast for about 25 to 30 minutes or until a meat thermometer inserted into center of pork reads 160 degrees F.

5. Remove from oven; slice the roasted pork tenderloins; arrange slices on a serving plate; and sprinkle with the parsley.

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Apricot-Teriyaki Pork Tenderloin

Prep Time: 10 Minutes
Cook Time: about 20 Minutes
Ready In: about 30 Minutes WITHOUT marinating time
Makes 5 to 6 servings

Ingredients:
2 whole pork tenderloins, about 2 pounds total
1/2 cup teriyaki sauce
1/2 cup apricot preserves
3 tablespoons sesame oil
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper

Directions:
1. In a large resealable plastic bag, place the pork tenderloins. Set aside.

2. Apricot-Teriyaki Marinade: In a medium mixing bowl, combine thoroughly, the teriyaki sauce, apricot preserves, sesame oil, garlic and black pepper.

3. Pour half of the apricot-teriyaki marinade over the pork tenderloins coating all sides; reseal the plastic bag and place the bag in the refrigerator for about 8 hours, turning occasionally.

4. Cover the remaining apricot-teriyaki marinade and place in the refrigerator. This will be used for basting during cooking.

5. Preheat the oven to 450 degrees F.

6. Remove the pork tenderloins from plastic bag, discarding bag with used-marinade.

7. Place the marinated pork tenderloins in shallow roasting pan; roast for 20 minutes until internal temperature (measured with a meat thermometer) reaches 150-155 degrees F., basting occasionally with reserved apricot-teriyaki marinade.

8. Let cooked pork tenderloins rest for about 5 minutes before slicing to serve.

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** COOKING TIPS FROM HAVERHILL BEEF **

Cooking Pork: Dry-Heat and Moist Heat Preparation Tips. . .

There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry-heat methods are best applied to naturally tender cuts of meat. Moist-heat methods tenderize less-tender cuts.

DRY-HEAT METHODS:

Broiling:
1) Place pork on preheated broiler pan so it is three to five inches from the heat source.
2) Broil until the pork is brown on one side; turn and broil the other side until brown.
3) Season as desired.

Pan-broiling:
1) Preheat heavy skillet over medium-high heat.
2) Place meat in hot skillet (if pork is extremely lean, brush pan with a little oil to prevent sticking). Do not cover.
3) Cook over medium-high heat, turning occasionally, until evenly browned on both sides. Remove any fat and drippings as they accumulate.

Sautéing:
1) Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2) Place pork in skillet; do not cover.
3) Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

Roasting:
1) Preheat oven to 325 to 350°F (for pork tenderloin, roast at 450°F).
2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired.
3) Place roast on rack in shallow roasting pan.
4) Do not cover; place in oven and roast to an internal temperature of 150 to 155°F for medium doneness.
5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5°F.

Grilling:
There are two ways to grill pork, based on the size of the cut:

Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.

Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

Direct Heat
1. Arrange hot coals evenly on the fire grate of the grill or use all gas burners.
2. Place pork directly above the heat source.
3. Follow suggested cooking times, turning once during cooking.

Indirect Heat
1. Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, preheat and then turn off any burners directly below where the food will go.
2. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood.
3. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

MOIST-HEAT METHODS:

Stewing:
1) Season meat, if desired.
2) In large, heavy skillet with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3) Add a small amount of liquid and cover pan tightly.
4) Simmer over low heat on the stove or in a low to moderate (275 to 300°F) oven.

Braising:
1) Coat meat lightly with seasoned flour, if desired.
2) In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3) Cover meat with desired liquid(s).
4) Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300°F) oven for 1 to 3 hours, until tender.
5) If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

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

=====================================================

** 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

=====================================================

** 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.

=====================================================

** THANK YOU **

=====================================================
Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795

Visit us at: www.haverhillbeef.com/

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Legal Notice and Terms Of Use.
Copyright © 2000 - 2006.
Haverhill Beef, Haverhill Massachusetts.
A full service, old fashion butcher shop and meat market since 1952.
All Rights Reserved.
Haverhill Beef and Club Marinade names and logos are registered trademarks.
Chairman's Reserve and Chairman's Reserve Logo are trademarks of IBP, Inc.
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