Haverhill Beef's Club Marinade
Volume 6, Issue 35: August 29, 2006
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, 2004 and
** REGULAR HOURS **
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: 9/5/06
This coupon cannot
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 will find:
- E-Mail List Only Coupon
- Labor Day: CLOSED
- Reminder: We Are Open Sundays 9 am to 3 pm
~~ Sunday Only Special
- HELP WANTED: Part Time Positions Available.
- Weekly Specials
- Beer And Wine Specials
- 3 Recipes For You:
~~ Rosemary & Garlic Holiday Roast
~~ Grilled Burgundy Pork Tenderloin
~~ Grilled Honey & Brown Sugar Boneless Pork Roast
- Safe Food Handling Tips From The USDA/FSIS
~~ Keeping "Bag" Lunches Safe
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
** LABOR DAY **
Haverhill Beef will be closed
on Monday, September 4, 2006, for the Labor Day Holiday. We
well re-open on Tuesday, September 5, 2006.
The Staff at Haverhill Beef wish
you and family a safe holiday weekend.
BEEF NOW OPEN SUNDAYS ---
9 a.m. to 3 p.m.
Never be out of our GREAT steaks,
sirloin tips, chicken, ribs and sausages!
SUNDAYS ONLY SPECIALS ---
Haverhill Beef has started running
a Sunday only special. Every Sunday we will have one item at
a super sale price!
Stop by on Sunday and check this
out -- You won't be disappointed!
~~ Remember Sundays Only!
~~ Item will not be advertised!
BE SURE TO CHECK OUR WEB SITE
"This Week's Specials" page on Friday afternoons for
a hint for the upcoming "Sunday Special":
** HELP WANTED **
Haverhill Beef has part time
positions available for afternoons (3 pm to 7 pm) and Saturdays
(9 am to 5 pm). Duties include waiting on Customers and clean-up.
Please apply at the Haverhill
Beef store (do not e-mail).
Haverhill Beef is an Equal Opportunity
** THIS WEEK'S SPECIALS **
Sale Prices are effective through
9/5/06 unless otherwise specified.
This Week's Haverhill Beef's
Specials can be seen on our web site by clicking below:
WEEKLY SPECIAL INCLUDE:
- Chairman's Reserve Beef Chuck
London Broil Steak: $1.99 lb.
- Chairman's Reserve Broil B
Que Steak: $1.99 lb.
~~ Marinated And Ready To Grill!
- Chairman's Reserve Blade Steaks:
KICK-OFF THE FOOTBALL SEASON
- Chicken Wings: $1.89 lb.
~~ Choose From:
- Mediterranean Seasonings: Buy
1 Full Price --> Get 1 FREE! (While Supplies Last!)
- POIATTI PASTA 4 packages for
~~ While Supplies Last!
- COOKOUT TO GO: $54.99
~~ 5 lbs Natural Casing Hotdogs
~~ 10 lbs 4 oz Frozen Hamburgers
~~ 3 lbs Potato Salad
~~ 3 lbs Cole Slaw
~~ 2 doz Hot Dog Rolls
~~ 2 doz Hamburg Rolls
~~ Click to order: http://www.haverhillbeef.com/orderformfreezerpackages.html#COOKOUTTOGO
DID YOU KNOW: Haverhill Beef's
meat packages are made from the fresh, high quality meats you
would buy from our display cases. Never put up and frozen; always
packed when ordered. The meat packages are suitable for freezing.
~~ FOR ALL OF OUR MEAT PACKAGES:
~~ Click: http://www.haverhillbeef.com/freezerpackages.html
- FRESH PRODUCE!
- Have You Checked Out Haverhill
Beef's FRESH Produce Department?
~~ Lettuce, Tomatoes, Russet Potatoes, Carrots, Summer Squash
~~ Zucchini, Broccoli, Green Peppers, Red Peppers, Corn On
~~ Onions, Watermelon, And More!
~~ Daily selection may
BE SURE TO CHECK OUT OUR FRESH
COLD CUTS AND CHEESES AT OUR DELI!
~~ All Sliced Fresh For You!
- HAVERHILL BEEF IS NOW CARRYING:
~~ Hood Milk and Dairy Products
~~ The Pie Guy Pies
~~ Maria's Family Restaurant PITA CHIPS
~~ ANGUS Steak Sauces, Barbecue Sauces and Marinades®
~~ Byrne Dairy Ice Cream
~~ Hood Milk Products
~~ Haverhill Beef Spices
- Big Savings!
- Over 40 Varieties!
You can place your order in-store,
online or via the telephone:
~~ In-Store: 117 Merrimack
Street, Haverhill, MA
~~ Telephone: 978-374-4795
~~ Regular Online Order Form: http://www.haverhillbeef.com/orderform.html
~~ Freezer Package Order Form: http://www.haverhillbeef.com/orderformfreezerpackages.html
~~ Deli Platter Order Form: http://www.haverhillbeef.com/orderformdeliplatters.html
** BEER AND WINE SPECIALS **
1) Brooklyn Brewery Post Road
Pumpkin Ale, 6 pack, 12 ounce bottles: $7.69 plus deposit
2) Blue Moon Belgian White Wheat
Ale, 6 pack, 12 ounce bottles: $7.69 plus deposit
3) Shipyard Brewery Pumpkinhead
Ale, 6 pack, 12 ounce bottles: $7.69 plus deposit
4) Wachusett Brewing Company
Octoberfest, 6 pack, 12 ounce bottles: $7.69 plus deposit
- 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 **
Rosemary & Garlic Holiday
Prep Time: 5 Minutes
Cook Time: 1 1/2 to 1 3/4 hours for medium rare
Ready in: about 2 Hours WITH standing
Makes 6 to 8 servings
4 lb. Holiday Roast
2 teaspoons rosemary
1 large clove garlic, crushed
1/2 teaspoon thyme
1 teaspoons cracked black pepper
1 teaspoons dry mustard
1 teaspoon olive oil
1. Pre-heat oven to 325° F.
2. In a small bowl, combine the
rosemary, garlic, thyme, black pepper, dry mustard and olive
oil to make a seasoning rub.
3. Then rub seasoning evenly
onto surface of the Holiday Roast.
4. Place the Holiday Roast on
a rack in a shallow baking dish. Insert meat thermometer into
center of roast, away from any fat.
5. Place the baking dishing with
the Holiday Roast in the oven and bake for approximately 1 1/2
to 1 3/4 hours for medium rare or until the thermometer reaches
135 degrees F.
6. Remove the Holiday Roast from
the oven and let eye round roast stand for 10 to 15 minutes or
until the thermometer reaches 135 degrees F. before carving.
Grilled Burgundy Pork Tenderloin
Prep Time: 5 Minutes
Cook Time: 15 to 25 Minutes
Ready in: about 60 Minutes WITH marinating time
Makes 4 servings
2 lbs. pork tenderloin
1/4 cup olive oil
1 cup Burgundy Wine
1 tablespoon fresh rosemary
1 tablespoon fresh sage
1 tablespoon fresh thyme
1 teaspoon chopped garlic
1/2 teaspoon dry mustard
salt to taste
cracked black pepper to taste
1. Combine oil, Burgundy Wine, rosemary, sage, thyme and dry
mustard in a resealable plastic bag.
2. Add pork tenderloins and marinate
them for 30 minutes in the refrigerator.
3. Meanwhile, pre-heat the grill
to medium heat.
4. Remove from pork tenderloins
from the marinade and discard remaining marinade.
5. Season the tenderloins with
the salt and pepper.
6. Place the marinated pork tenderloins
on the grill grids and cook, turning occasionally, for 15 to
25 minutes, until meat thermometer inserted reads 155-160 degrees
7. Slice to serve.
Grilled Honey & Brown Sugar
Boneless Pork Roast
Prep Time: 10 Minutes
Cook Time: about 1 hour and 15 Minutes
Ready in: about 3 Hours and 35 Minutes INCLUDING marinating time.
Makes 6 servings
4 lb. boneless pork roast
2/3 cup honey
2/3 cup brown sugar
1/3 cup soy sauce
1/3 cup molasses
1 teaspoon rosemary
1/2 teaspoon thyme
1/4 cup water
2 teaspoons Worcestershire sauce
1. In a resealable plastic bag,
combine thoroughly the honey, brown sugar, soy sauce, molasses,
rosemary, thyme, water and Worcestershire sauce until well blended.
2. Place the boneless pork roast
in the resealable plastic bag; mix together; seal the bag and
refrigerate for about 2 hours (or as long as overnight).
3. Pre-heat grill to medium heat.
4. Remove the pork roast from
the bag; discard any remaining marinade; and place the pork roast
on the grill grids over INDIRECT heat; close grill hood and grill
for about 1 hour and 15 Minutes until internal temperature (measured
with a meat thermometer) reads 160°F.
5. Remove pork roast from the
grill, let rest for 10 minutes before slicing to serve.
** SAFE FOOD HANDLING TIPS FROM
THE USDA/FSIS (US Dept. Agriculture/Food Safety And Inspection
~~ Keeping "Bag"
Whether it's off to school or
work we go, millions of Americans carry "bag" lunches.
Food brought from home can be kept safe if it is first handled
and cooked safely. Then, perishable food must be kept cold while
commuting via bus, bicycle, on foot, in a car, or on the subway.
After arriving at school or work, perishable food must be kept
cold until lunchtime.
Why keep food cold? Harmful bacteria
multiply rapidly in the "Danger Zone" the temperatures
between 40 and 140 °F. So, perishable food transported without
an ice source won't stay safe long. Here are safe handling recommendations
to prevent foodborne illness from "bag" lunches.
Begin with Safe Food
Perishable food, such as raw or cooked meat and poultry, must
be kept cold or frozen at the store and at home. Eggs should
be purchased cold at the store and kept cold at home. In between,
transport perishable food as fast as possible when no ice source
is available. At the destination, it must be kept cold. Food
should not be left out at room temperature more than 2 hours
(1 hour if the temperature is above 90 °F).
Prepackaged combos that contain
luncheon meats along with crackers, cheese, and condiments must
also be kept refrigerated. This includes luncheon meats and smoked
ham which are cured or contain preservatives.
Keep Everything Clean
Wash your hands before you prepare or eat food. Wash cutting
boards, dishes, utensils, and countertops with hot, soapy water
after preparing each food item and before you go on to the next
item. A solution of 1 tablespoon of unscented, liquid chlorine
bleach in 1 gallon of water may be used to sanitize surfaces
and utensils. Keep family pets away from kitchen counters.
Harmful bacteria can spread throughout the kitchen and get onto
cutting boards, utensils, and countertops. Always use a clean
cutting board. When using a cutting board for food that will
not be cooked, such as bread, lettuce, and tomatoes, be sure
to wash the board after using it to cut raw meat and poultry.
Use one cutting board for fresh produce and a separate one for
meat and poultry.
At lunchtime, discard all used
food packaging and paper bags. Do not reuse packaging because
it could contaminate other food and cause foodborne illness.
Pack just the amount of perishable food that can be eaten at
lunch. That way, there won't be a problem about the storage or
safety of leftovers.
It's fine to prepare the food
the night before and store the packed lunch in the refrigerator.
Freezing sandwiches helps them stay cold. However, for best quality,
don't freeze sandwiches containing mayonnaise, lettuce, or tomatoes.
Add these later.
Insulated, soft-sided lunch boxes
or bags are best for keeping food cold, but metal or plastic
lunch boxes and paper bags can also be used. If using paper lunch
bags, create layers by double bagging to help insulate the food.
An ice source should be packed with perishable food in any type
of lunch bag or box.
Keeping Cold Lunches Cold
Prepare cooked food, such as turkey, ham, chicken, and vegetable
or pasta salads, ahead of time to allow for thorough chilling
in the refrigerator. Divide large amounts of food into shallow
containers for fast chilling and easier use. Keep cooked food
refrigerated until time to leave home.
To keep lunches cold away from
home, include a small frozen gel pack or frozen juice box. Of
course, if theres a refrigerator available, store perishable
items there upon arrival.
Some food is safe without a cold
source. Items that don't require refrigeration include fruits,
vegetables, hard cheese, canned meat and fish, chips, breads,
crackers, peanut butter, jelly, mustard, and pickles.
Keeping Hot Lunches Hot
Use an insulated container to keep food like soup, chili, and
stew hot. Fill the container with boiling water, let stand for
a few minutes, empty, and then put in the piping hot food. Keep
the insulated container closed until lunchtime to keep the food
hot 140 °F or above.
When using the microwave oven to reheat lunches, cover food to
hold in moisture and promote safe, even heating. Reheat leftovers
to at least 165 °F. Food should be steaming hot. Cook frozen
convenience meals according to package instructions.
Last Modified: June 23, 2006
*SOURCE: USDA/FSIS WEB SITE:
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
** 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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