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Haverhill Beef's Club Marinade Online
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Volume 5, Issue 27: July 7, 2005
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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.
**** NEW ----> Sunday: 9 a.m. to 3 p.m. <----NEW ****
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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: 7/12/05
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
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
- Monthly Drawing
~~ Monthly Drawing Winner
- SPECIAL ANNOUNCEMENT: Now Open Sundays 9 am to 3 pm
- Weekly Specials
- Beer And Wine Specials
- 3 Recipes For You:
~~ Grilled Peppered Holiday Beef Roast
~~ Grilled Marinated Red Wine Flank Steak
~~ Grilled Garlic-Rosemary Short Cut Rump Steak
- Cooking Tips:
~~ How To Carve A Beef Steak Or Roast
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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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.
June 2005 WINNER: Rebecca Thayer <<<====CONGRATULATIONS!!!!
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--- HAVERHILL BEEF NOW OPEN SUNDAYS ---
9 a.m. to 3 p.m.
Never be out of our GREAT steaks, sirloin tips, chicken, ribs
and sausages!
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 7/12/05.
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:
- Chairman's Reserve Boneless New York Sirloin Steak: $4.99 lb.
~~ Great For Grilling
- Chairman's Reserve Holiday Roast: $4.99 lb.
- Chairman's Reserve Short Cut Rump Steak: $5.49 lb.
- Chairman's Reserve Filet Mignon: $12.95 lb.
~~ Great Price For Tenderloin Steak
- Fresh Made Sausage: $3.19 lb.
~~ Pork:
- Sweet
- Hot
- Oriental
- Garlic & Cheese
- Works
- Kielbasa
~~ Chicken:
- Tomato Basil
- Buffalo <<<------NEW!
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.
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** BEER AND WINE SPECIALS **
- Corona Extra Beer
~~ 12 pack, 12 ounce bottles: $10.99 plus deposit
- Corona Light Beer
~~ 12 pack, 12 ounce bottles: $10.99 plus deposit
- Bella Sera Wines:
~~ 750ml bottles: $7.99
~~ 1.5 lt bottles: $12.99
- Merlot
- Chardonnay
- Pinot Gregio
- Sangiovese
- 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
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** 3 RECIPES FOR YOU **
Grilled Peppered Holiday Beef Roast
Prep Time: 10 Minutes
Cook Time: about 1 1/2 Hours to 2 1/4 Hours
Ready in: about 2 1/4 Hours (medium doneness)
Makes 8 to 12 servings
Main Ingredients:
6 pound boneless Holiday Beef Roast
4 teaspoons coarsely ground pepper
2 tablespoons finely chopped shallots
1 teaspoon coarse salt
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1 tablespoon olive oil
Directions:
1. PRIOR TO LIGHTING GRILL - Set up grill coals for Indirect
Heat cooking.
2. Preheat grill to medium heat.
3. In a small mixing bowl, combine the pepper, shallots, salt,
thyme and basil. Set aside.
4. Brush the Holiday Beef Roast with the olive oil. Rub pepper
mixture in step 3 over surface of roast. Insert a meat thermometer
into center of roast.
5. Place the Holiday Beef Roast in roasting pan then place
the roasting pan on the preheated grill grids set up for Indirect
Heat Cooking.
6. Lower the grill cover and grill until meat thermometer
registers 135 degrees for medium-rare (11/2 to 1 3/4 hours) or
150 degrees for medium (1 3/4 to 2 1/4 hours).
7. Remove the Holiday Beef Roast from grill. Cover with foil.
Let stand for 15 minutes before carving. NOTE: The internal temperature
will continue to rise 5 to 10 degrees during standing.
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Grilled Marinated Red Wine Flank Steak
Prep Time: 5 Minutes
Cook Time: about 17 Minutes WITHOUT Marinating time
Ready in: about 22 Minutes WITHOUT Marinating time
Makes 3 to 4 servings
Ingredients:
2 lbs. flank steak cut 1 1/2 inch thick
Red Wine Marinade:
8 large cloves garlic
1 teaspoon salt
1 teaspoon rosemary
1/2 cup dry red wine
1/2 cup balsamic vinegar
2 tablespoon soy sauce
2 teaspoon honey
Directions:
1. In a blender or food processor, add the garlic, salt, rosemary,
dry red wine, balsamic vinegar, soy sauce and honey. Blend until
smooth.
2. In a heavy-duty re-sealable plastic bag, combine the Flank
Steak and the blended red wine marinade. Seal the bag, pressing
out any excess air. Place the bag with the steak 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 grill grids.
4. Preheat the grill to medium heat.
5. Remove the Flank Steak from marinade allowing excess to
drip off and place on an oiled and preheated grill grids. DISCARD
unused marinade.
6. Cook uncovered for about 14-18 minutes for medium-rare
(145 degrees internal temperature), turning once.
7. Transfer the grilled Flank Steak to a cutting board and
let stand for 10 minutes. Holding knife at a 45 degree angle,
cut steak across the grain into thin slices to serve.
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Grilled Garlic-Rosemary Short Cut Rump Steak
Prep Time: 5 Minutes
Cook Time: about 10 to 12 minutes
Ready in: about 15 minutes
Makes 4 servings
Main Ingredients:
4 Short Cut Rump Steaks, cut 1 inch thick
Salt and pepper
Garlic-Rosemary Rub:
1 to 2 tablespoons cracked black pepper
2 cloves garlic, minced
2 teaspoons dried thyme leaves
Directions:
1. Preheat the grill to medium heat.
2. Combine Garlic-Rosemary Rub ingredients in small bowl.
Press evenly onto both sides of the Short Cut Rump Steaks.
3. Place the Short Cut Rump Steaks on the grill grids and
grill uncovered 10 to 13 minutes for medium rare to medium doneness,
turning occasionally.
4. Season with salt and pepper.
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** COOKING TIPS **
How To Carve A Beef Steak Or Roast . . . .
QUESTION: Do you have any tips on carving a beef steak or
beef roast; AND how long should I should I let the steak or roast
stand before carving......
ANSWER: The method you use to carving your steak or roast
is just as important as how you prepare and cook them. Rule of
thumb always reminds us that if you try to carve beef too quickly
after cooking, steaks can be dry and roasts can be tough and
stringy.
Allowing your steak or roast stand it will give each time
to redistribute their natural juices time and will reduce moisture
loss.
Let your beef steak or roast stand using the guidelines below
(or follow your particular recipe for standing time.)
How long do should you wait?
Follow these guidelines:
- Steaks - wait 1 to 2 minutes
- Roasts - wait 10 to 15 minutes, keep covered
Carving Tips:
- Always use a sharp knife. You can use a butcher's steel
to ensure sharpness.
- Place roast or steak on a wooden cutting board to prevent slipping.
- For best results, carve meat into slices by cutting across
the grain.
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** 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
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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: http://www.haverhillbeef.com/
To Unsubscribe, please visit our web site by clicking below:
http://www.haverhillbeef.com/unsubscribe.html
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