Haverhill Beef's Club Marinade Online
Volume 5, Issue 28: July 12, 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: 7/19/05
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:firstname.lastname@example.org
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
~~ Including Everybody's Favorite Sirloin Tips: $5.99 lb.
- New Item By Giovanni Navarre
~~ Grilling Apron
- Beer And Wine Specials
- 3 Recipes For You:
~~ Grilled Sicilian Rubbed Delmonico (Rib Eye) Steaks
~~ Sizzling Grilled Top Round Steak
~~ Grilled Honey-Molasses Glazed Chicken Breasts
- Safe Food Handling Tips From The USDA/FSIS
~~ Handling Food Safely on the Road: V-A-C-A-T-I-O-N
- 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
June 2005 WINNER: Rebecca Thayer <<<====CONGRATULATIONS!!!!
--- HAVERHILL BEEF NOW OPEN SUNDAYS ---
9 a.m. to 3 p.m.
Never be out of our GREAT steaks, sirloin tips, chicken, ribs
** THIS WEEK'S SPECIALS **
Sale Prices are effective through 7/19/05.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
WEEKLY SPECIAL INCLUDE:
- Everybody's Favorite Sirloin Tips: $5.99 lb.
~~ Plain Or Choose One Of Our Great Marinades!
~~ Burgundy & Pepper
~~ Sweet Bourbon
~~ Smokey Joe
~~ Red Devil
- Chairman's Reserve Boneless Delmonico Steak: $9.89 lb.
- Chairman's Reserve Boneless Prime Rib Roast: $9.89 lb.
- Chicken Wings: $1.99 lb.
SLICED AT OUR DELI:
- Roast Beef: $4.99 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.
** NEW ITEM BY GIOVANNI NAVARRE **
- Genuine Italian Leather Grilling Aprons: $19.99
~~ Italian Stone Design
~~ SAVE $10.00
~~ Regular Price $29.99
Stop by our store and check out this great gift for the "BBQ'er"
in your family!
** BEER AND WINE SPECIALS **
- Barefoot Cellars Wines:
~~ 750ml bottles: 2 for $12.00
~~ 1.5lt bottles: $9.99
- California Syrah
- California Merlot
- California Zinfandel
- California Chardonnay
- California White Zinfandel
- California Sauvignon Blanc
- California Cabernet Sauvignon
- 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 Sicilian Rubbed Delmonico (Rib Eye) Steaks
Prep Time: 10 Minutes
Cook Time: 15 minutes
Ready in: 25 Minutes
Makes 4 servings
4 Delmonico (Rib Eye) Steaks, cut about 1 inch thick
Garlic And Thyme Rub:
8 cloves garlic, crushed
4 teaspoons salt
4 teaspoons Italian seasoning
4 teaspoons cracked black pepper
1. Preheat the grill to medium heat.
2. In a mixing bowl, combine the Garlic And Thyme Rub mixture
3. With the mixture above, rub each Delmonico (Rib Eye) Steak
on both sides.
4. Place each Delmonico (Rib Eye) Steaks on grill grid and
grill uncovered for approximately 11 to 14 minutes for medium-rare
Sizzling Grilled Top Round 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
2 lbs. Top Round Steak, cut 1 inch thick
1 cup finely chopped onion
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon rosemary
1/4 teaspoon crushed red pepper
1. In a medium sized mixing bowl, combine the ketchup, brown
sugar, vinegar, Worcestershire sauce, rosemary and red pepper.
Place the Top Round Steak and 1 cup marinade in food-safe re-sealable
plastic bag; turn to coat. Close the bag securely and marinate
in refrigerator 6 hours or as long as overnight, turning occasionally.
Refrigerate remaining marinade.
2. Preheat grill to medium heat.
3. Remove the Top Round Steak from the plastic bag. (Note:
discard used marinade.) and place the Top Round on the preheated
grill grids and grill, uncovered, 15 to 17 minutes for medium
rare to medium doneness, turning occasionally.
4. Meanwhile, place remaining marinade in small saucepan;
bring to a boil. Reduce heat; simmer 10 to 15 minutes or until
sauce consistency, stirring occasionally.
5. Remove the Top Round Steak from the grill. Let stand 5
6. Carve into serving size pieces and serve with sauce.
Grilled Honey-Molasses Glazed Chicken Breasts
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready in: 30 Minutes
Makes 3 to 4 servings
2 lbs boneless chicken breasts
4 tablespoons honey
4 tablespoons molasses
2 tablespoons lemon juice
1 tablespoon olive oil
1/3 cup soy sauce
1 teaspoon rosemary
1. Preheat grill to medium heat.
2. In small bowl, whisk together the honey, molasses, lemon
juice, oil, soy sauce, and rosemary until blended. Set aside.
3. Place the chicken breasts on the preheated grill grids
and grill, uncovered, turning occasionally and basting with honey-molasses
mixture, 15 minutes or until meat thermometer inserted in center
registers 170°F. Note: Do not baste during the last 5 minutes
** SAFE FOOD HANDLING TIPS FROM THE USDA/FSIS **
Handling Food Safely on the Road* . . . . .
Oh, how we long for that eight letter word every summer, when
millions of us eagerly get away from school and work. We take
to the road in cars or recreational vehicles; live on boats;
relax in beach or mountain vacation homes; and camp.
No matter where we go or what we do, there is a common denominator
that runs through all of our summer travels and relaxation --
it's called F-O-O-D!
The "road" to food safety, however, can either be
a bumpy one or smooth -- depending on what precautions are taken
handling meals as we travel this summer.
The U.S. Department of Agriculture's nationwide, toll-free
Meat and Poultry Hotline reminds everyone that some simple, common-sense
food safety rules can save a vacation from disaster. Following
this advice could make the difference between a vacation to remember
and one that is remembered because people got sick from improperly
First, some general rules, while traveling this summer:
If you are traveling with perishable food, place it in a cooler
with ice or freezer packs. When carrying drinks, consider packing
them in a separate cooler so the food cooler is not opened frequently.
Have plenty of ice or frozen gel-packs on hand before starting
to pack food. If you take perishable foods along (for example,
meat, poultry, eggs, and salads) for eating on the road or to
cook at your vacation spot, plan to keep everything on ice in
your cooler. Are there refrigerators at the beach house or other
Pack perishable foods directly from the refrigerator or freezer
into the cooler. Meat and poultry may be packed while it is still
frozen; in that way it stays colder longer. Also, a full cooler
will maintain its cold temperatures longer than one that is partially
filled. Be sure to keep raw meat and poultry wrapped separately
from cooked foods, or foods meant to be eaten raw such as fruits.
If the cooler is only partially filled, pack the remaining
space with more ice or with fruit and some non-perishable foods
such as peanut butter and jelly and perhaps some hard-like Cheddar
cheeses. For long trips to the shore or the mountains, take along
two coolers -- one for the day's immediate food needs, such as
lunch, drinks or snacks, and the other for perishable foods to
be used later in the vacation. Limit the times the cooler is
opened. Open and close the lid quickly.
Now, follow these food safety tips:
Remember to keep the cooler in a shady spot. Keep it covered
with a blanket, tarp or poncho, preferably one that is light
in color to reflect heat.
Bring along bottled water or other canned or bottled drinks.
Always assume that streams and rivers are not safe for drinking.
If camping in a remote area, bring along water purification tablets
or equipment. These are available at camping supply stores.
Keep hands and all utensils clean when preparing food. Use
disposable towelettes to clean hands. When planning meals, think
about buying and using shelf-stable food to ensure food safety.
If boating on vacation, or out for the day, make sure the all-important
cooler is along.
Don't let perishable food sit out while swimming or fishing.
Remember, food sitting out for more than 2 hours is not safe.
The time frame is reduced to just 1 hour if the outside temperature
is above 90 °F.
Now, about that "catch" of fish -- assuming the
big one did not get away. For fin fish: scale, gut and clean
the fish as soon as they are caught. Wrap both whole and cleaned
fish in water-tight plastic and store on ice. Keep 3-4 inches
of ice on the bottom of the cooler. Alternate layers of fish
and ice. Cook the fish in 1-2 days, or freeze and use it within
6 months. After cooking, eat within 3-4 days. Make sure the raw
fish stays separate from cooked foods.
Crabs, lobsters and other shellfish must be kept alive until
cooked. Store in a bushel or laundry basket under wet burlap.
Crabs and lobsters are best eaten the day they are caught. Live
oysters can keep 7-10 days; mussels and clams, 4-5 days.
Caution: Be aware of the potential dangers of eating raw shellfish.
This is especially true for persons with liver disorders or weakened
immune systems. However, no one should do so!
When at the Beach
Plan ahead. Take along only the amount of food that can be eaten
to avoid having leftovers. If grilling, make sure local ordinances
Bring the cooler! Partially bury it in the sand, cover with
blankets, and shade with a beach umbrella.
Bring along moist towelettes for cleaning hands.
If dining along the boardwalk, make sure the food stands frequented
look clean, and that hot foods are served hot and cold foods
cold. Don't eat anything that has been sitting out in the hot
sun -- a real invitation for foodborne illness and a spoiled
When in the Vacation Home or the Recreation Vehicle...
If a vacation home or a recreational vehicle has not been used
for a while, check leftover canned food from last year. The Meat
and Poultry Hotline recommends that canned foods which may have
been exposed to freezing and thawing temperatures over the winter
Also, check the refrigerator. If unplugged from last year,
thoroughly clean it before using. Make sure all food preparation
areas in the vacation home or in the recreational vehicle are
The Food Safety and Inspection Service (FSIS) is the public health
agency in the U.S. Department of Agriculture (USDA).
** 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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