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Haverhill Beef's Club Marinade Online
Volume 6, Issue 44: October 31, 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: 11/7/06

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
- Reminder: We Are Open Sundays 9 am to 3 pm
~~ Sunday Only Special
- Thanksgiving Ordering!
~~ Farm Fresh Turkeys
~~ The Pie Guy Pies
- Weekly Specials
- Placing Your Order
- Beer And Wine Specials
- Meat Packages
- Deli
- Deli Platters
- Fresh Produce
- Did You Know We Carry?
- Haverhill Beef Gear
- 3 Recipes For You:
~~ Seasoned Holiday Roast
~~ Autumn Roasted Chicken
~~ Garlic And Mushroom Roasted Pork Tenderloin
- Seasonal Food Safety
~~ Countdown to the Thanksgiving Holiday from the USDA Food Safety and Inspection Service (FSIS)
- Plan Ahead
- Fresh Or Frozen
- Thawing
- Preparation
- Storing Leftovers
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder


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":



The Staff at Haverhill Beef wish you and your family a happy and safe holiday season.

Haverhill Beef is now taking orders for Thanksgiving Farm Fresh Turkeys and The Pie Guy Pies.

~~ Farm Fresh Turkeys (10 lbs to 30 lbs)..... The same great turkey were famous for!


You can place your Turkey order in-store, online or via the telephone.

~~ In-Store: 117 Merrimack Street, Haverhill, MA
~~ Telephone: 978-374-4795
~~ Online Order Form: http://www.haverhillbeef.com/orderform.html

** Please place your orders early. **


~~ Farm Fresh Turkeys Will Not Be Available Until Monday, November 20, 2006.




~~ 8 INCH PIES, PRICE: $9.99

~~ Pecan Pie
~~ Pumpkin Pie
~~ Custard Pie
~~ Old Fashion Apple Pie
~~ Apple Crumb Pie
~~ Apple Blueberry Crumb Pie
~~ Wild Blueberry Pie
~~ Apple Cream Pie
~~ Chocolate Cream Pie
~~ Banana Cream Pie
~~ Key Lime Pie

~~ 6 INCH PIES, PRICE: $6.99

~~ Old Fashion Apple Pie
~~ Apple Crumb Pie
~~ Apple Blueberry Crumb Pie
~~ Wild Blueberry Pie
~~ Apple Cream Pie
~~ Chocolate Cream Pie
~~ Banana Cream Pie
~~ Key Lime Pie


You can place your Pie order in-store, online or via the telephone.

** Please place your order by November 7, 2006. **

~~ In-Store: 117 Merrimack Street, Haverhill, MA
~~ Telephone: 978-374-4795
~~ Online Order Form: http://www.haverhillbeef.com/orderform.html


~~ Pies Will Not Be Available For Pick-up Until Monday, November 20, 2006.



Sale Prices are effective through 11/7/06 unless otherwise specified.

Compare our prices and our quality and we’re sure you will be surprised!

~~ No special cards needed.
~~ Great weekly specials.
~~ Terrific selection.
~~ Products cut in our store.
~~ Personal service.

Bigger is not better . . . Why would anyone settle for less?


This Week's Haverhill Beef's Specials can be seen on our web site by clicking below:



- Chairman's Reserve New York Sirloin Steak: $4.99 lb.

- Chairman's Reserve Short Cut Rump Steak: $5.39 lb.

- Chairman's Reserve Holiday Roast: $4.99 lb.
~~ A Great Oven Roast!

- Short Ribs Of Beef: $3.59 lb.
~~ Great For Braising!

- Steak Florentine: $5.99 lb.
~~ Fresh Spinach & Ricotta Cheese

- Perdue Oven Ready Roasting Chickens: $1.29 lb.

- Chicken Cordon Bleu: $4.99 lb.
~~ Made In Our Store
~~ Ready To Bake In The Oven

- Boneless Chinese Style Spareribs: $2.19 lb.

- Fresh Pork Tenderloin: $3.99 lb.


- TRY OUR NEW Chicken Cacciatore Sausage
~~ All White Chicken Breast with Onions, Peppers And Sundried Tomatoes


- Roast Beef: $5.99 lb.
~~ Lean And Rare!

- Genoa Salami: $4.29 lb.

- German Bologna: $2.19 lb.

- Provolone Cheese: $3.59 lb.

- Hans Kissle Salads: $1.79 lb. <--Made Right In Haverhill
~~ Potato
~~ Macaroni
~~ Coleslaw

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

- IONIA COFFEE FROM SICILY: 2 pkgs. for $4.00
~~ While Supplies Last!



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




- VITIANO Falesco, 750ml Bottle: $9.99
~~ 90 Points From Wine Spectator

- ZENATO Pinot Grigio, 750ml Bottle: $11.99

- ALLEGRINI Plazzo Della Torre IGT, 750ml Bottle: $19.99
~~ 90 Points From Wine Spectator

- ARGIOLAS Costomolino, 750ml Bottle: $12.99


- 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!



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


** DELI **

Haverhill Beef stocks its deli with the finest quality products which are brought in fresh several times a week. All our deli meats and cheeses are cut fresh to order so you get the freshest product with the best flavor.

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



Having a party, reunion or family gathering?

Try one of Haverhill Beef's deli platters. We have various sizes to fit every occasion. All of our deli platters are made fresh to order for guaranteed satisfaction.

~~ We Make Cheese Platters Too!

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



- Have You Checked Out Haverhill Beef's FRESH Produce Department?

~~ Lettuce, Tomatoes, Russet Potatoes, Carrots, Summer Squash
~~ Zucchini, Broccoli, Green Peppers, Red Peppers, Onions, And More!

~~ Daily selection may vary.



~~ Hood Milk and Dairy Products
~~ The Pie Guy Pies
~~ Tripoli Bakery Italian Breads and Pizza
~~ 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!



Check out our Haverhill Beef Gear during your next visit to our store:

~~ Hats
~~ T-Shirts
~~ Gold Shirts
~~ Sweat Shirts



Seasoned Holiday Roast

Prep Time: 2 Minutes
Cook Time: 2 to 2-1/2 hours for medium rare; 2-1/2 to 3 Hours For Medium
Ready in: 2 to 2-1/2 hours for medium rare; 2-1/2 to 3 Hours For Medium
Makes 8 servings

4 to 6 lb. holiday roast
1 large clove garlic, crushed
1/2 teaspoon rosemary
1 teaspoon basil
1/2 teaspoon thyme
1 teaspoons pepper
2 teaspoons dry mustard
1 teaspoon olive oil

1. Pre-heat oven to 325° F.

2. In a small bowl, combine the garlic, rosemary, basil, thyme, pepper, dry mustard and olive oil to make a seasoning rub.

3. Then rub seasoning evenly onto surface of 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 2 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium.


Garlic And Mushroom Roasted Pork Tenderloin

Prep Time: 10 Minutes
Cook Time: 40 Minutes to 1 Hour
Ready In: about 1 Hour and 50 Minutes
Makes 4 to 6 servings

2 pounds whole pork tenderloin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon rosemary
1-1/2 sticks butter
1 8-oz package sliced fresh mushrooms or 1 8-oz. can, drained
4 cloves garlic, peeled
1 tablespoon balsamic vinegar

1. Heat oven to 350 degrees F.

2. In a small mixing bowl combine the salt, pepper and rosemary; then sprinkle evenly over pork tenderloin.

3. Place the pork tenderloin in a 9x13-inch baking pan and set aside.

4. Melt the butter with garlic in a medium saucepan, add mushrooms, bring to a boil, reduce heat, simmer, uncovered 5 to 6 minutes or until just tender, stirring frequently.

5. Add balsamic vinegar to mushroom mixture, spoon over pork, placing some of the mushrooms on top of the pork.

6. Roast 40 minutes to 1 hour, uncovered or until internal temperature reaches 150 degrees F. basting occasionally.


Old Fashion Beef Pot Roast With Vegetables

Prep Time: 15 Minutes
Cook Time: 3 Hours and 15 Minutes
Ready In: about 3 Hours and 30 Minutes
Makes 6 servings

4 pounds boneless shoulder pot roast
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon onion powder
dash leaf thyme
dash garlic powder
1/8 teaspoon black pepper
1 tablespoon olive oil
3 cups beef broth
5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds)
1 cup baby carrots
1 small turnips, peeled and cut in chunks
1 medium yellow onion, cut in chunks
1/2 cup red wine or more beef broth
3 tablespoons all-purpose flour
3 to 4 tablespoons cold water

1. In a food storage bag, toss the pot roast with the flour, salt, onion powder, thyme, garlic powder and black pepper.

2. Heat the oil in a Dutch oven or large saucepan; add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours.

3. Add 1/2 cup red wine or beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender.

4. Strain the juices into a saucepan and bring to a boil; reduce heat to a simmer. Simmer for 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make a smooth mixture. Stir into the simmering broth, a little at a time, until thickened as desired.

5. Slice the cooked pot roast and arrange on a platter with the vegetables. Drizzle some of the gravy over the sliced beef and/or serve gravy on the side.



Countdown to the Thanksgiving Holiday from the USDA Food Safety and Inspection Service (FSIS)* . . .

As Thanksgiving approaches, cooking the traditional turkey dinner gives rise to anxieties and questions. What kind of turkey should I buy? Should I buy a frozen turkey or a fresh one? How do I store my turkey?

A few simple steps will not only ease your holiday fears, but will ensure a delicious and a safe meal for you, your family, and your friends. The following information may help you prepare your special Thanksgiving meal and help you countdown to the holiday.



Plan your menu several weeks before the holiday. Shopping early will ease the countdown tension for your Thanksgiving meal. Ask these questions to help plan your meal. Do you want a fresh or frozen turkey? Do you have enough space to store a frozen bird if purchased in advance; if not, when should you purchase a turkey? What size bird do you need to buy?



If you choose to buy a frozen bird you may do so at any time, but make sure you have adequate storage space in your freezer. If you buy a fresh turkey, be sure you purchase it only 1-2 days before cooking. Do not buy a prestuffed fresh turkey.

Use the following chart as a helpful guide:

What Size Turkey to Purchase (Type of Turkey Pounds to Buy)

~~ Whole bird 1 pound per person
~~ Boneless breast of turkey 1/2 pound per person
~~ Breast of turkey 3/4 pound per person
~~ Prestuffed frozen turkey 1 1/4 pounds per person – keep frozen until ready to cook



Thawing (In the refrigerator)

Place frozen bird in original wrapper in the refrigerator (40 °F or below). Allow approximately 24 hours per 5 pounds of turkey. After thawing, keep turkey refrigerated for only 1-2 days, or use this chart to help you countdown to the holiday.

Thawing Time in the Refrigerator (Size of Turkey Number of Days)

~~ 8 to 12 pounds 1 to 2 days
~~ 12 to 16 pounds 2 to 3 days
~~ 16 to 20 pounds 3 to 4 days
~~ 20 to 24 pounds 4 to 5 days

Thawing (In cold water)

If you forget to thaw the turkey or don't have room in the refrigerator for thawing, don't panic. You can submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. The following times are suggested for thawing turkey in water. Cook immediately after thawing.

Thawing Time in Cold Water (Size of Turkey Hours to Defrost)

~~ 8 to 12 pounds 4 to 6 hours
~~ 12 to 16 pounds 6 to 8 hours
~~ 16 to 20 pounds 8 to 10 hours
~~ 20 to 24 pounds 10 to 12 hours

Thawing (In the microwave)

Microwave thawing is safe if the turkey is not too large. Check the manufacturer's instructions for the size turkey that will fit into your oven, the minutes per pound, and the power level to use for thawing. Cook immediately after thawing.



The day before Thanksgiving
Make sure you have all the ingredients you need to prepare your holiday meal. Check to make sure you have all the equipment you will need, including a roasting pan large enough to hold your turkey and a food thermometer. The turkey may be rinsed in cold water the night before and re-wrapped for roasting the next day if you wish. Wet and dry stuffing ingredients can be prepared ahead of time and refrigerated separately. This may also be done on Thanksgiving Day. Mix ingredients just before placing the stuffing inside the turkey cavity or into a casserole dish.

Thanksgiving Day
If you choose to stuff your turkey, stuff loosely. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Place stuffed turkey in oven immediately. You may also cook the stuffing outside the bird in a casserole. Judging cooking time for your turkey will be easier if the following chart is used. The times listed are for a fresh or thawed turkey in an oven at 325 °F. These times are approximate.

Cooking Time — Unstuffed (Size of Turkey Hours to Prepare)

~~ 8 to 12 pounds 2 3/4 to 3 hours
~~ 12 to 14 pounds 3 to 3 3/4 hours
~~ 14 to 18 pounds 3 3/4 to 4 1/4 hours
~~ 18 to 20 pounds 4 1/4 to 4 1/2 hours
~~ 20 to 24 pounds 4 1/2 to 5 hours

Cooking Time — Stuffed (Size of Turkey Hours to Prepare)

~~ 8 to 12 pounds 3 to 3 1/2 hours
~~ 12 to 14 pounds 3 1/2 to 4 hours
~~ 14 to 18 pounds 4 to 4 1/4 hours
~~ 18 to 20 pounds 4 1/4 to 4 3/4 hours
~~ 20 to 24 pounds 4 3/4 to 5 1/4 hours

Use a food thermometer to check the internal temperature of the turkey.

A whole turkey is safe cooked to a minimum internal temperature of 165 °F throughout the bird. Check the safe internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. All turkey meat, including any that remains pink, is safe to eat as soon as all parts reach at least 165 °F. The stuffing should reach 165 °F, whether cooked inside the bird or in a separate dish.

When turkey is removed from the oven, let it stand 20 minutes. Remove stuffing and carve turkey.



Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 °F or until hot and steaming.


Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
Web Site: http://www.fsis.usda.gov/
Last Modified: October 3, 2006




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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