Haverhill Beef Club Marinade Online Newsletter

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Haverhill Beef's Club Marinade Online
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 2005 <<


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 ****


~~~~~~~Clip Coupon Here~~~~~~~

Save! Save! Save!
$2.00 OFF ANY

Coupon Expires: 9/5/06

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:info4@haverhillbeef.com


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



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.

Thank You,
Haverhill Beef


9 a.m. to 3 p.m.

Never be out of our GREAT steaks, sirloin tips, chicken, ribs and sausages!


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":



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 Employer.

Thank You,
Haverhill Beef



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:


- 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: $1.99 lb.

- Chicken Wings: $1.89 lb.
~~ Choose From:
~~ Plain
~~ Oriental
~~ Teriyaki
~~ Buffalo

- Mediterranean Seasonings: Buy 1 Full Price --> Get 1 FREE! (While Supplies Last!)

- POIATTI PASTA 4 packages for $1.00
~~ 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.

~~ Click: http://www.haverhillbeef.com/freezerpackages.html



- 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 The Cob
~~ Onions, Watermelon, And More!

~~ Daily selection may vary.



~~ All Sliced Fresh For You!



~~ 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



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!



Rosemary & Garlic Holiday Roast

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 F.

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 Service **

~~ Keeping "Bag" Lunches Safe*

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.

Don't Cross-Contaminate
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.

Packing Lunches
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 there’s 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.

Microwave Cooking/Reheating
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: http://www.fsis.usda.gov/






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



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



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.




Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830

Visit us at: http://www.haverhillbeef.com/

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