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Haverhill Beef's Club Marinade Online
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Volume 4, Issue 48: November 30, 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: 12/7/04
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: mailto: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
- Holiday Season
~~ Holiday Meat Products
~~ Holiday Turkeys
~~ Holiday Ordering
- Monthly Drawing
- Weekly Special
~~ Boneless Skinless Chicken Breast: $1.99 lb.
Plain Or Choose One Of Our Great Marinades
- Deli Platters
- Beer and Wine Specials
- Our "Most Popular" Holiday Recipes
~~ Filet Mignon Roast
~~ Cracked Black Pepper Prime Rib Roast
~~ Prime Rib Roast
~~ Beef Wellington
~~ Beef Tenderloin Roast
~~ Prime Rib Roast With Portabella Mushroom Sauce
~~ Herb-Roasted Chateaubriand With Brandied Shallot Sauce
~~ Old-Fashion Tenderloin Beef Roast
~~ Rosemary-Garlic Holiday Beef Roast
~~ Baked Ham with Brown Sugar Glaze
~~ Garlic and Rosemary Roasted Pork Loin
~~ Honey and Brown Sugar Glazed Ham
~~ Herb-Stuffed Pork Tenderloin
~~ Roast Leg of Lamb with Rosemary
~~ Homestyle Turkey
~~ Classic Turkey and Giblet Gravy
~~ Roast Goose with Stuffing
- Holiday Meal Suggestions
- Holiday Gift Ideas
- Wine Reviews:
~~ Cuveé IV Ladybug Red Old Vines From Lolonis Vineyards
~~ Georges Dubœuf Beaujolais Nouveau
- Beaujolais Nouveau Story
- 10 Things You (Probably) Didn't Know About Beaujolais Nouveau
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** HOLIDAY SEASON **
Dear Customers,
The Staff at Haverhill Beef wish you and your family a happy
and safe holiday season.
Haverhill Beef's holiday meat and poultry products are always
fresh and of the finest quality. This means that you will have
the confidence that every Haverhill Beef holiday product will
be juicy, tender and flavorful.
~~ Boneless Rib Roast
~~ Holiday Roast
~~ Tenderloin
~~ Bone In Rib Roasts
~~ Crown Roast Of Pork
~~ Lamb Leg
~~ Fresh Turkey
~~ Frozen Turkey
~~ Frozen Goose
~~ Frozen Duck
~~ Spiral Cut Hams
~~ Deli Platters
~~ Cheese Platters
- HOLIDAY TURKEY PRICES:
~~ Fresh Turkeys: $1.89 lb. <<==== Fresh Turkeys Will
Not Be Available Until Monday, December 20, 2004.
~~ Frozen Turkeys: $0.99 lb.
- HOLIDAY DUCK AND GOOSE PRICES:
~~ Frozen Holiday Duck and Goose prices will be available
shorty.
- HOLIDAY ORDERING: <<==== Please order early.
You can place your Holiday Order in-store, online or via the
telephone:
~~ In-Store: 117 Merrimack Street, Haverhill, MA
~~ Telephone: 978-374-4795
~~ Online Order Form: http://www.haverhillbeef.com/orderform.html
Thank you,
Haverhill Beef
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** MONTHLY DRAWING **
Don't forget to visit the Haverhill Beef store to enter the
in-store "MONTHLY DRAWING" for a $50.00 Gift Certificate.
All Customers who make a purchase totaling $25.00 or more will
receive an entry coupon to be eligible for the monthly drawing.
NOTE: One entry coupon per Customer per visit. All entries
must be made at the Haverhill Beef Store.
The monthly drawing will take place on the last day of the
month.
OCTOBER 2004 WINNER: Debbie Doucette
NOVEMBER 2004 WINNER: Will be drawn this week.... be sure to
watch for our special announcement!
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** THIS WEEK'S SPECIAL **
Sale Prices are effective through 12/7/04.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
http://www.haverhillbeef.com/thisweeksspecials.html
WEEKLY SPECIAL INCLUDE:
- Boneless Skinless Chicken Breast: $1.99 lb.
~~ Plain Or Choose One Of Our Great Marinades
- Lemon Pepper
- Teriyaki
- Sesame Ginger
- Honey Mustard
- Garlic And Herb
- South Of The Border
- Texas BBQ
- Jamaican Jerk
- Oriental
- Pub House
DELI PLATTERS:
With the holiday season upon us, Haverhill Beef would like you
to know that we have various size Deli Platters to fit every
holiday occasion. All of our Deli Platters are made fresh to
order for guaranteed satisfaction. We also make Cheese Platters!
You can order your Deli Platter by calling us at 978-374-4795,
visiting our store or placing your order online at:
www.haverhillbeef.com/orderformdeliplatters.html
NOTE: Please allow 24 hours for your Deli Platter order to be
processed.
Our Deli Platters:
~~ RIVERSIDE FEAST: $79.99
Includes:
~~ Roast Beef, Turkey Breast, Imported Ham, Beef Bologna, Genoa
Salami, Swiss Cheese, American Cheese, Choice of Salad
~~ Will Feed 30 to 35 People
~~ Add $2.50 For Each Additional Person
~~ ORDER NOW! http://www.haverhillbeef.com/orderformdeliplatters.html#RIVERSIDEFEAST
24 hours notice required.
~~ BRADFORD BANQUET: $64.99
Includes:
~~ Roast Beef, Turkey Breast, Imported Ham, Genoa Salami, Pepperoni,
Swiss Cheese, American Cheese, Choice of Salad
~~ Will Feed 24 to 30 People
~~ Add $2.30 For Each Additional Person
~~ ORDER NOW! http://www.haverhillbeef.com/orderformdeliplatters.html#BRADFORDBANQUET
24 hours notice required.
~~ AYERS VILLAGE: $49.99
Includes:
~~ Roast Beef, Turkey Breast, Imported Ham, Beef Bologna, Genoa
Salami, Pepperoni, Swiss Cheese, Provolone Cheese, Choice of
Salad
~~ Will Feed 20 to 25 People
~~ Add $2.15 For Each Additional Person
~~ ORDER NOW! http://www.haverhillbeef.com/orderformdeliplatters.html#AYERSVILLAGE
24 hours notice required.
~~ ROCKS VILLAGE: $36.99
Includes:
~~ Roast Beef, Imported Ham, Turkey Breast, Beef Bologna, Swiss
Cheese, Choice of Salad
~~ Will Feed 12 to 18 People
~~ Add $2.40 For Each Additional Person
~~ ORDER NOW! http://www.haverhillbeef.com/orderformdeliplatters.html#ROCKSVILLAGE
24 hours notice required.
~~ ROSEMONT CAROUSEL: $25.99
Includes:
~~ Imported Ham, All Beef Bologna, Genoa Salami, Swiss Cheese,
Choice of Salad
~~ Will Feed 12 to 14 People
~~ Add $2.10 For Each Additional Person
~~ ORDER NOW! http://www.haverhillbeef.com/orderformdeliplatters.html#ROCKSVILLAGE
24 hours notice required.
~~ SALAD CHOICES:
- Potato
- Cole Slaw
- Macaroni
~~ CHEESE PLATTERS:
- We also have Cheese Platters: $22.99
~~ ORDER NOW! http://www.haverhillbeef.com/orderformdeliplatters.html#CHEESE
24 hours notice required.
Online Ordering - Pick-up At Store:
- Regular Retail: http://www.haverhillbeef.com/orderform.html
- Freezer Packages: http://www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: http://www.haverhillbeef.com/orderformdeliplatters.html
You can also place your order by calling us at: 1-978-374-4795.
====>>> 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 <<<====
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BEER AND WINE SPECIALS:
- Cuveé IV Ladybug Red Old Vines From Lolonis Vineyards
- 750ml Bottles: $9.99 (produced from organically grown grapes)
====>>> Read about Cuveé IV Ladybug Red Old Vines
From Lolonis Vineyards below in our Wine Review section. <<<====
- Georges Dubœuf Beaujolais Nouveau - 750ml Bottles: $9.99
====>>> Read about Georges Dubœuf Beaujolais
Nouveau below in our Wine Review section. <<<====
- 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.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** HOLIDAY RECIPES **
Below you will find some of the most popular Holiday Recipes
on our web site:
~~ Filet Mignon Roast by Haverhill Beef Owner Joe Terrazzano:
Click here: http://www.haverhillbeef.com/RPfiletmignonroast.html
~~ Cracked Black Pepper Prime Rib Roast:
Click here: http://www.haverhillbeef.com/RPblackpepperprimerib.html
~~ Prime Rib Roast:
Click here: http://www.haverhillbeef.com/RPprimeribroast.html
~~ Beef Wellington:
Click here: http://www.haverhillbeef.com/RPbeefwellington.html
~~ Beef Tenderloin Roast:
Click here: http://www.haverhillbeef.com/RPbeeftenderloinroast.html
~~ Prime Rib Roast With Portabella Mushroom Sauce:
Click here: http://www.haverhillbeef.com/RPprimeribportabella.html
~~ Herb-Roasted Chateaubriand With Brandied Shallot Sauce:
Click here: http://www.haverhillbeef.com/RPchateaubriand.html
~~ Old-Fashion Tenderloin Beef Roast:
Click here: http://www.haverhillbeef.com/RPtenderloinbeefroastoldfash.html
~~ Rosemary-Garlic Holiday Beef Roast:
Click here: http://www.haverhillbeef.com/RPholidaybeefroastrosegar.html
~~ Baked Ham with Brown Sugar Glaze:
Click here: http://www.haverhillbeef.com/RPbakedhambrnsug.html
~~ Garlic and Rosemary Roasted Pork Loin:
Click here: http://www.haverhillbeef.com/RProastporkloingarrose.html
~~ Honey and Brown Sugar Glazed Ham:
Click here: http://www.haverhillbeef.com/RPhamhoneybrownsugarglaze.html
~~ Herb-Stuffed Pork Tenderloin:
Click here: http://www.haverhillbeef.com/RPherbporktenderloin.html
~~ Roast Leg of Lamb with Rosemary:
Click here: http://www.haverhillbeef.com/RPlamblegrosemary.html
~~ Homestyle Turkey:
Click here: http://www.haverhillbeef.com/RPhomestyleturkey.html
~~ Classic Turkey and Giblet Gravy:
Click here: http://www.haverhillbeef.com/RPturkeyclassicgibletgravy.html
~~ Roast Goose with Stuffing:
Click here: http://www.haverhillbeef.com/RProastgoosestuff.html
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
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** HOLIDAY MEAL SUGGESTIONS **
Do you need an idea for your holiday main meal?
We hope the following Holiday Suggestions will help make your
holiday meal with family and friends a great success.
ROAST BEEF
All the beef that is sold at Haverhill Beef Co. is Chairman’s
Reserve Certified Premium Beef. By using only this beef we are
able to offer you the highest level of, Tenderness, Juiciness,
and Flavor possible. Truly a difference you can taste.
Boneless Prime Rib Roast
Up to 10 pounds
Boneless Holiday Roast
(Top sirloin)
up to 9 pounds
Bone-In Prime Rib
Order by the rib up to 7 and each rib weighs approximately 2
pounds
Whole Tenderloin
Filet Mignon
5 to 7 pounds
All roasts will be cut to your order. Weights shown are the largest
average available for that item. The average portion on boneless
meat is half pound per person. Most people will figure ¾
to 1 pound per person to have adequate amounts for larger appetites
and leftovers. The average portion for bone-in meat is 1 pound.
Roast Beef should be cooked at 350 degrees. 20 minutes per pound
for rare 25 for medium rare. Internal temperature should be 130
to 145 degrees. You should always use a meat thermometer.
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ROAST PORK
All the pork that is sold at Haverhill Beef Co. is Chairman’s
Reserve Premium Pork. 100% natural pork minimally processed giving
you a more flavorful tender pork roast.
Crown Roast Pork
12-rib minimum with your choice of stuffings. A beautiful centerpiece
for any holiday meal.
- Apple Cinnamon Stuffing
- Apple Almond Stuffing
- Apple Walnut Stuffing
- Wild Rice and Mushroom
- Sausage Stuffing
Boneless Center Cut Pork Roast
Delicious seasoned by you or try one of our marinated roasts.
- Apple Cinnamon Butter
- Oriental
- Lemon Pepper
- Garlic & Herb Rub
Or we can stuff these roasts with any of the stuffings listed
above.
Bone In Center Cut Pork Roast
All roasts will be cut to your order. The average portion on
boneless meat is half pound per person. Most people will figure
¾ to 1 pound per person to have adequate amounts for larger
appetites and leftovers. The average portion for bone-in meat
is 1 pound. Pork should be cooked at 350 degrees about 30 to
35 minutes per pound. You should always use a meat thermometer.
All pork should be cooked to 165 degrees.
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POULTRY
Farm Fresh Turkeys
Haverhill Beef Co. has found the best farm fresh turkey available.
These turkeys are plump and juicy and will certainly add to any
holiday dinner.
Available in sizes from 10 to 32 pounds.
Please order early.
Ducks
Available in sizes from 5 to 9 pounds.
Goose
Available in sizes from 8 to 12 pounds.
The average portion is 1 1/2 pounds per person (a 20 pound turkey
will feed 13 people). Cooking times for un-stuffed poultry is
18 minutes per pound; stuffed is 20 to 25 minutes per pound.
You should always use a meat thermometer to check the internal
temperature. All poultry should be cooked to 180 degrees.
Chicken Cordon Bleu
A boneless filet of chicken breast wrapped around imported ham
and Swiss cheese and coated with our special seasoned bread crumbs.
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LAMB
All the lamb sold at Haverhill Beef Co. is Fresh American Lamb.
Well trimmed and ready for you to season and cook.
Bone-In Lamb Leg
Boneless Lamb Leg
Plain ready to season yourself or marinated with a Mediterranean
Greek flavor Or Garlic and Herb.
Lamb Racks
Well trimmed for a beautiful table display.
Boneless Lamb Kabobs
Plain or marinated with a Mediterranean Greek flavor Or Garlic
and Herb.
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** HOLIDAY GIFT IDEAS **
Looking for a unique gift to give this holiday season?
Haverhill Beef has some suggestions for you . . .
- Gift Baskets - A Great Gift For Your:
~~ Party Host or Hostess
~~ Your Boss or Employees
~~ Baskets can include Specialty Beers, Select Wines, Lottery
Tickets, Gourmet Snacks, Nuts or More!
- Gift Boxes - Made To Order:
~~ You choose the wine and the steak and we will gift package
it for you.
(Price will vary depending on the wine and the steak you choose.)
- Gift Certificates
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** WINE REVIEW **
Cuveé IV Ladybug Red Old Vines From Lolonis Vineyards
. . . .
LadyBug Red is produced from fruit grown in classic old vineyards
in Northern California's Redwood Valley. LadyBug Red is a blend
of Carignane, Zinfandel, Syrah, Carbernet and Merlot.
Tasting Note:
Very ripely flavored, fleshy, and lightly toasty; an excellent
blend, tasting of berry jam, toast, cedar, and pepper.
Viticulture Technique:
Grapes are organically grown on head trained 50 year old vines
on 4x14 spacing dry farmed. Cover crops and leaf pulling are
practiced to promote optimal vineyard conditions. Ladybugs -
not chemicals - are used to combat pests.
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Georges Dubœuf Beaujolais Nouveau . . . .
The Beaujolais Nouveau Story . . . .
AT ONE MINUTE PAST MIDNIGHT on the third Thursday of each
November, from little villages and towns like Romanèche-Thorins,
over a million cases of Beaujolais Nouveau begin their journey
through a sleeping France to Paris for immediate shipment to
all parts of the world. Banners proclaim the good news: Le Beaujolais
Nouveau est arrivé! "The New Beaujolais has arrived!"
One of the most frivolous and animated rituals in the wine world
has begun.
By the time it is over, over 65 million bottles, nearly half
of the region's total annual production, will be distributed
and drunk around the world. It has become a worldwide race to
be the first to serve to this new wine of the harvest. In doing
so, it has been carried by motorcycle, balloon, truck, helicopter,
Concorde jet, elephant, runners and rickshaws to get it to its
final destination. It is amazing to realize that just weeks before
this wine was a cluster of grapes in a growers vineyard. But
by an expeditious harvest, a rapid fermentation, and a speedy
bottling, all is ready at the midnight hour.
Beaujolais Nouveau began as a local phenomenon in the local
bars, cafes, and bistros of Beaujolais and Lyons. Each fall the
new Beaujolais would arrive with much fanfare. In pitchers filled
from the growers barrels, wine was drunk by an eager population.
It was wine made fast to drink while the better Beaujolais was
taking a more leisurely course. Eventually, the government stepped
into regulate the sale of all this quickly transported, free-flowing
wine.
In 1938 regulations and restrictions were put in place to
restrict the where, when, and how of all this carrying on. After
the war years, in 1951, these regulations were revoked by the
region's governing body-the Union Interprofessional des Vins
de Beaujolais (UIVB)-and the Beaujolais Nouveau was officially
recognized. The official release date was set for November 15th.
Beaujolais Nouveau was officially born. By this time, what was
just a local tradition had gained so much popularity that the
news of it reached Paris. The race was born. It wasn't long thereafter
that the word spilled out of France and around the world. In
1985, the date was again changed, this time to the third Thursday
of November tying it to a weekend and making the celebration
complete. But wherever the new Beaujolais went, importers had
to agree not to sell it before midnight on the third Thursday
of November.
On a more technical note, the wine is strictly speaking, more
properly termed Beaujolais Primeur. By French and European rules,
a wine released during the period between its harvest and a date
in the following spring, is termed primeur. A wine released during
the period between its own and the following years harvest, is
termed nouveau. Well, enough of that!
It is a triumph of marketing and promotion, mostly due to
the efforts of Georges Dubouf. The largest negociant in the region,
he is a tireless promoter of Beaujolais and Beaujolais Nouveau.
More than a fifth of his annual production, about 4 million bottles,
is Beaujolais Nouveau. All in all, in the last 45 years, sales
have risen from around a million bottles to more than 70 million
bottles.
Apart from the fanfare, what makes Beaujolais Nouveau so popular?
And especially in the U.S. where consumption of red wine is less
than 30%? Simply put, Beaujolais Nouveau is as about as close
to white wine as a red wine can get. Due to the way it is made-the
must is pressed early after only three days-the phenolic compounds,
in particular the astringent tannins, normally found in red wines,
isn't there, leaving an easy to drink, fruity wine. This, coupled
with the fact that it tastes best when chilled, makes for a festive
wine to be gulped rather than sipped, enjoyed in high spirits
rather than critiqued. As a side note, it makes a great transitional
wine for anyone wanting to move from white to red wines.
Finally, the race from grape to glass may be silly, but half
the fun is knowing that on the same night, in homes, cafes, restaurants,
pubs, bars and bistros around the world, the same celebration
is taking place. It hasn't the pedigree to be a classic wine,
but it is always good. Any other opinion you may regard as boorish
and uninformed.
"A bottle of wine, and especially a Beaujolais Nouveau,
must be the promise of great pleasure," says Georges Dubœuf.
"2004 will have the qualities that correspond perfectly
to what one looks for in a Primeur wine. The Beaujolais Nouveau
will be elegant, silky, full and fresh, with a tenderness and
marvelous delicateness of a truly pleasurable wine. A wine full
of charm and character-a quintessential Primeur."
Georges Dubœuf Beaujolais Nouveau 2004 arrived on Thursday,
November 18th.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
10 Things You (Probably) Didn't Know About Beaujolais Nouveau
. . . .
1. Beaujolais (boh jhoe lay) Nouveau is always released the
third Thursday of November, regardless of harvest date.
2. The region of Beaujolais of France is 34 miles long north
to south and 7 to 9 miles wide. There are nearly 4,000 grape
growers who make their living in this storybook region just north
of France's largest city, Lyon.
3. All the grapes in the Beaujolais region must be picked
by hand.
4. Gamay is the only grape permitted for Beaujolais. While
certain California wineries may label their wine "Gamay
Beaujolais" this is not the same grape as what is grown
in France, and is quite different in taste and growing habits.
5. Beaujolais Nouveau cannot be made from grapes grown in
the 10 crus (great growths) of Beaujolais-only from grapes coming
from the appellations of Beaujolais and Beaujolais-Villages.
6. Beaujolais Nouveau owes its easy drinkability to a winemaking
technique called carbonic (or whole berry) maceration, which
preserves a fresh fruitiness without extracting bitter tannins
from the grape skins.
7. Beaujolais Nouveau is meant to be drunk young-it should
be consumed by the following May after its release. However,
in excellent vintages it can live much longer and be enjoyed
until the next harvest rolls around.
8. Serve Beaujolais Nouveau slightly cool, at about 55 degrees
Fahrenheit-the wine is more refreshing and its forward fruit
more apparent than if you serve it at room temperature.
9. Approximately 1/3 of the entire crop of the Beaujolais
region is sold as Beaujolais Nouveau.
10. The region of Beaujolais is known for its fabulous food,
and this quintessential food wine goes well with either haute
cuisine or Tuesday night's meatloaf.
- 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.
=====================================================
** LINKS TO THE HAVERHILL BEEF WEB SITE **
Please take a few minutes and explore our web site. . . .
Main Page: http://www.haverhillbeef.com/
This Week's Specials: http://www.haverhillbeef.com/thisweeksspecials.html
Beef: http://www.haverhillbeef.com/beef.html
Pork: http://www.haverhillbeef.com/pork.html
Poultry: http://www.haverhillbeef.com/poultry.html
Club Marinade: http://www.haverhillbeef.com/clubmarinade.html
Deli Platters: http://www.haverhillbeef.com/deliplatters.html
Freezer Packages: http://www.haverhillbeef.com/freezerpackages.html
Recipes: http://www.haverhillbeef.com/recipes.html
Coupons: http://www.haverhillbeef.com/coupon.html
Online Ordering - Pick-up At Store:
- Regular Retail: http://www.haverhillbeef.com/orderform.html
- Freezer Packages: http://www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: http://www.haverhillbeef.com/orderformdeliplatters.html
Cooking Instructions: http://www.haverhillbeef.com/cookinginstructions.html
Holiday Suggestions: http://www.haverhillbeef.com/holidaysuggestions.html
Past Newsletters: http://www.haverhillbeef.com/online.html
Map and Directions: http://www.haverhillbeef.com/map.html
Contact Us: http://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: http://www.haverhillbeef.com/
To Unsubscribe, send an e-mail message to:
mailto:ClubMarinade3@HaverhillBeef.com
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===================================================== |
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