Haverhill Beef's Club Marinade Online
Volume 5, Issue 24: June 14, 2005
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 <<
** REGULAR HOURS **
Monday Through Friday: 9 a.m. to 6 p.m.
Saturday: 8 a.m. to 5 p.m.
**** NEW ----> Sunday: 9 a.m. to 3 p.m. <----NEW ****
** E-MAIL LIST ONLY COUPON **
~~~~~~~Clip Coupon Here~~~~~~~
Save! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
Coupon Expires: 6/21/05
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
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
In this issue of Haverhill Beef's Club Marinade Online, you
- E-Mail List Only Coupon
- Monthly Drawing
~~ Monthly Drawing Winner
- SPECIAL ANNOUNCEMENT: Now Open Sundays 9 am to 3 pm
- Weekly Specials
- 3 Recipes For You:
~~ Grilled Rosemary-Mustard Glazed T Bone Steaks
~~ Grilled Club Sirloin Steaks With Parmesan Onion and Peppers
~~ Grilled Boneless Center Cut Pork Chops With Brown Sugar
- Food Safety Tips From The UDSA/FSIS
~~ Barbecue Food Safety
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
** 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
MAY 2005 WINNER: Pete French <<<====CONGRATULATIONS!!!!
--- HAVERHILL BEEF NOW OPEN SUNDAYS ---
9:00 am to 3:00 pm.
Never be out of our GREAT steaks, sirloin tips, chicken, ribs
** THIS WEEK'S SPECIALS **
Sale Prices are effective through 6/21/05.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
WEEKLY SPECIAL INCLUDE:
- Chairman's Reserve Delmonico Steaks: $9.99 lb.
~~ A Great Steak For Dad!
- Chairman's Reserve Boneless Rib Roast: $9.99 lb.
~~ Dad's Favorite Roast!
- Chairman's Beef Spareribs: $1.99 lb.
~~ Already Marinated
~~ Ready To Grill
- Chicken Wings - All Cut No Tip: $1.99 lb.
- White Potato Salad: $1.69 lb.
- Cole Slaw: $1.69 lb.
- Elbow Macaroni Salad: $1.69 lb.
TO PLACE A REGULAR ORDER:
~~ Click: http://www.haverhillbeef.com/orderform.html
Please give us a call at 1-978-374-4795 or use the Regular Retail
Order Form (link shown above) place your order.
** BEER AND WINE SPECIALS **
- Corona Extra Beer
~~ 12 pack, 12 ounce bottles: $10.99 plus deposit
- Seaside Vineyards by Lighthouse Wines Inc.
~~ California Merlot, 750ml bottle: $13.99
~~ California Chardonnay, 750ml bottle: $13.99
- Four Sisters Wines, 750ml bottles: $10.99
~~ Sauvignon Blanc
- Be sure to check out our great selection of imported and domestic
beers and wines your next trip to Haverhill Beef!
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly
** 3 RECIPES FOR YOU **
Grilled Rosemary-Mustard Glazed T Bone Steaks
Prep Time: 15 Minutes
Cook Time: about 15 Minutes
Ready in: 30 Minutes
Makes 4 servings
4 T Bone Steaks, cut about 1 inch thick
1 medium summer squash, sliced (1/2-inch)
1 medium zucchini, sliced (1/2-inch)
1 small red onion, cut into 1/2-inch thick wedges
8 medium portabella mushrooms
2 tablespoons Dijon-style mustard
2 tablespoons olive oil
3 tablespoons Dijon-style mustard
3 tablespoons apricot preserves
2 teaspoons lemon juice
2 teaspoons dried rosemary
1/3 teaspoon crack black pepper
1. Preheat grill to medium heat.
2. In a small mixing bowl, combine the Dijon-style mustard
and olive oil. Set aside.
3. Slice the vegetables as indicated above in the Ingredients
list; then alternately thread vegetables onto four 12-inch metal
4. Brush on vegetables with the mustard-olive oil mixture.
5. Meanwhile, in a microwave-safe glass measuring cup, combine
all the Rosemary-Mustard Glaze ingredients; then microwave on
HIGH 45 seconds, stirring once.
6. Brush the Rosemary-Mustard Glaze onto both sides of the
T Bone Steaks.
7. Place the T Bone steaks and vegetable skewers on the grill
grids. Grill the steaks, uncovered, 14 to 16 minutes for medium
rare to medium doneness, turning occasionally with tongs to retain
juiciness. Grill vegetables 6 to 10 minutes or until tender,
Grilled Club Sirloin Steaks With Parmesan Onion and Peppers
Prep Time: 10 Minutes
Cook Time: Steak: about 12 to 16 Minutes
Vegetables: about 12 to 20 Minutes
Ready in: 30 Minutes
Makes 4 servings
4 Club Sirloin Steaks, cut about 1 inch thick
1/2 cup grated Parmesan cheese
4 tablespoons olive oil
4 tablespoons red wine vinegar
1 medium red bell pepper, quartered
1 medium yellow bell peppers, quartered
1 large red onion, sliced 1/2-inch
2 tablespoons minced garlic
4 teaspoons dried basil
1 teaspoon thyme
1 teaspoon rosemary
2 teaspoons crack black pepper
1. Preheat grill to medium heat.
2. Slice the peppers and onion as indicated above in the Ingredients
list. Set aside.
3. In a small mixing bowl, combine the seasoning ingredients.
Remove 4 teaspoons; press onto the Club Sirloin steaks. Set aside.
4. Add cheese, oil and vinegar to remaining seasoning; mix
well. Set aside.
5. Place the Club Sirloin Steaks in the center of the grill
grids; then arrange the vegetables around the steaks. Grill the
steaks, uncovered, 6 to 8 per side for medium rare to medium
doneness, turning occasionally with tongs to retain juiciness.
Grill the bell peppers 12 to 15 minutes and the onion 15 to 20
minutes or until tender, turning once. Brush vegetables with
cheese mixture during last 10 minutes.
Grilled Boneless Center Cut Pork Chops With Brown Sugar Glazed
Prep Time: 5 Minutes
Cook Time: about 16 to 18 Minutes
Ready in: 21 Minutes
Makes 4 servings
4 boneless center cut pork chops cut about 1 1/2 inches thick
1/4 cup Dijon-style mustard
3 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 tablespoons rosemary
garlic salt to taste
crack black pepper to taste
1. Pre-heat the grill to medium heat.
2. In a small mixing bowl, mix together the mustard, brown
sugar, rosemary and Worcestershire sauce.
3. Season the pork chops with the garlic salt and crack black
4. Place the boneless pork chops on the grill and cook uncovered,
turning occasionally with tongs to brown evenly, for about 16
to 18 minutes. During last 5 minutes of grilling, brush sauce
on all surfaces of the pork chops.
** FOOD SAFETY TIPS FROM THE USDA/FSIS **
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.
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.
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.
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
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
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
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 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.
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
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.
Refrigerate any leftovers promptly in shallow containers. Discard
any food left out more than 2 hours (1 hour if temperatures are
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
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
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.
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
*= Source USDA/FSIS: http://www.fsis.usda.gov/
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
** 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
Club Marinade: http://www.haverhillbeef.com/clubmarinade.html
Deli Platters: http://www.haverhillbeef.com/deliplatters.html
Freezer Packages: http://www.haverhillbeef.com/freezerpackages.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
Visit us at: http://www.haverhillbeef.com/
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