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Haverhill Beef's Club Marinade Online
Volume 7, Issue 21: May 22, 2007


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."

Haverhill Gazette Readers' Pick
"Best Butcher Shop"
2000, 2001, 2002, 2003, 2004, 2005 and 2006

Haverhill Beef Was Voted Number 1 for BEST Meat and Butcher Shop For the Years 2000, 2001, 2002, 2003, 2004, 2005 and 2006 by Haverhill Gazette Readers

  Haverhill Beef Store and Hours


Please note that Haverhill Beef will be closed
on Memorial Day, Monday, May 28, 2007.
The Staff at Haverhill Beef wish you and your family
a safe Memorial Day Weekend.

** This Week At Haverhill Beef **

Prices are effective through 5/29/07 unless otherwise specified.

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

Haverhill Beef Super Savings!  

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.
Click HERE for ALL MEAT packages!
The meat packages are suitable for freezing.
  Haverhill Beef Super Savings!

Chairman's Reserve Certified Premium Beef
Chairman's Reserve
New York Sirloin
$5.99 lb.

Chairman's Reserve
$5.99 lb.

Thumann's Hot Dogs
Thumann's Deli
Natural Casing
Hot Dogs
$3.29 lb.
Don't Forget The
Hot Dog Rolls!

This Week's Featured Meat Package

2 lbs Marinated Chicken
2 lbs Marinated Steak Tips
1 doz 4 oz Hamburg Patties
3 lbs Our Own Sausage
3 lbs Country Style Spareribs
2 lbs Natural Casing Hotdogs
4 lbs Broil-B-Que Steak
2: 3-4 lb Whole Chickens
1 jar BBQ Sauce


Same Great Product As In Our Case.
Great Values In Our Meat Packages.

Budweiser Beer
Budweiser Beer
24 Pack
12 Ounce Cans
plus deposit


Bud Light Beer
Bud Light Beer
24 Pack
12 Ounce Cans
plus deposit

Samuel Adams Summer Ale

Corona Extra &
Corona Light Beer
12 Pack
12 Ounce Bottles
plus deposit
Don't Dorget The Limes

Always drink alcohol responsibly!


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



** Are You Having A Cookout This Weekend? **

Haverhill Beef has all your family favorites available
to make your cookout a great success including:

The BEST Hamburg In Town

Hamburg Patties:

12: 1/4 lb. Frozen Patties: $9.59 pkg.

40: 1/4 lb. Frozen Patties: $29.99 pkg.


Don't Forget The Hamburg Rolls!

Chinese Style
Boneless Spareribs
$3.59 lb.


The Kids Love Them!


** Grilling Tips From Haverhill Beef **

The picnic and barbeque season traditionally begins on Memorial Day weekend. To protect yourself, your family, and friends from foodborne illness, practice safe food handling techniques when eating outdoors. Keep the below tips in mind when preparing, storing, and cooking food for picnics and barbecues.

Barbecue And Food Safety From The
USDA Food Safety And Inspection Service (FSIS)*

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it's important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

From the Store: Home First
When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food — put packages of raw meat and poultry into plastic bags.

Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.

At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won't be used in 1 or 2 days; freeze other meat within 4 to 5 days.

Thaw Safely
Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator into the cooler immediately before leaving home.

Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.

When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don't use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

If you're eating away from home, find out if there's a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and wet towelettes for cleaning surfaces and hands.

Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.

Cook Thoroughly
Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145 °F. Hamburgers made of ground beef should reach 160 °F. All cuts of pork should reach 160 °F. All poultry should reach a minimum of 165 °F.


Bullet   Whole poultry: 165 °F
Bullet   Poultry breasts: 165 °F
Bullet   Ground poultry: 165 °F
Bullet   Hamburgers, beef: 160 °F
Bullet   Beef, veal, and lamb (steaks, roasts and chops):
Medium rare 145 °F
Medium 160 °F
Bullet   All cuts of pork: 160 °F

NEVER partially grill meat or poultry and finish cooking later.

When reheating fully cooked meats like hot dogs, grill to 165 °F or until steaming hot.

Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until served — at 140 °F or warmer.

Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in an oven set at approximately 200 °F, in a chafing dish or slow cooker, or on a warming tray.

Serving the Food
When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.

In hot weather (above 90 °F), food should never sit out for more than 1 hour.

Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).

Safe Smoking
Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a "smoker," which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 °F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.

Pit Roasting
Pit roasting is cooking meat in a large, level hole dug in the earth. A hardwood fire is built in the pit, requiring wood equal to about 2½ times the volume of the pit. The hardwood is allowed to burn until the wood reduces and the pit is half filled with burning coals. This can require 4 to 6 hours burning time.

Cooking may require 10 to 12 hours or more and is difficult to estimate. A food thermometer must be used to determine the meat's safety and doneness. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking.

Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked — without charring — to a safe temperature does not pose a problem.

To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat.

Last Modified: April 25, 2007
USDA Food Safety and Inspection Service (FSIS)




** Haverhill Beef Recipes **

Click here to explore the 100's of Recipes on our web site!

For The Grill

Prep Time: 10 Minutes
Cook Time: 10 to 12 Minutes
Ready In: about 4 to 6 Hours WITH Marinating Time
Makes 4 servings

2 1/2 lbs.New York Sirloin steak
2/3 cup soy sauce
1/4 cup medium-dry sherry
1 Tbsp. fresh ginger, grated
1 large clove garlic, pulped

1. Cut the beef into 1" cubes, discarding any white connective tissue. Tenderize by pounding gently with the flat of a cleaver, then press back into cubes. Combine the soy sauce, sherry, ginger and garlic. Marinate the beef cubes in marinade mixture for 4 to 6 hours at room temperature. Drain well. Discared unused marinade.

2. Preheat grill to medium heat.

3. Cook on skewers on medium-high heat for 10 to 12 minutes. Turn frequently to brown evenly.

4. Suggestion: For a one-course meal, alternately add cherry tomatoes, pearl onions and mushrooms between meat.

Click HERE for this recipe page.


For The Grill

Prep Time: 10 Minutes
Cook Time:
about 15 Minutes
Ready in:
25 Minutes
Makes 3 to 4 servings

1 1/2 lbs chicken breast tenderloins
3 tablespoons hot pepper sauce
3 tablespoons butter
1/2 cup mayonnaise
1/4 cup low-fat plain yogurt
1/2 cup crumbled blue cheese
3 cloves garlic
1/2 teaspoon rosemary
pepper to taste
salt to taste

1. Pre-heat the grill to medium heat.

2. Blue Cheese Dip: In medium bowl, combine mayonnaise, yogurt, blue cheese, rosemary and garlic until blended; refrigerate until ready to serve.

2. Chop the garlic. Set aside.

3. In a microwave oven or saucepan over the stove top, melt the butter. Set aside.

4. Basting Sauce: In small bowl, combine hot pepper sauce, butter, pepper and salt until blended.

5. Place the chicken breast tenderloins on the grill and cook uncovered; turning occasionally and basting with the basting sauce mixture for 13 to 15 minutes or until meat thermometer inserted in center registers 170°F. Note: Do not baste during the last 5 minutes of grilling.

6. Remove the cooked chicken tenderloins from the grill and place on a platter for individual serving..

7. To serve, place a serving portion of cooked chicken tenderloins on a plate and then dip the tenderloin into the blue cheese dip.

Click HERE for this recipe page.

For The Grill

Prep Time: 10 Minutes
Cook Time:
20 Minutes
Ready in:
30 Minutes
Makes 4 servings

2 lbs. of boneless New York sirloin steaks cut about 1 inch thick
1 tsp. salt
1/2 tsp. cracked black pepper
1/2 cup maple syrup
1/2 cup pure honey
1/2 cup apple cider or juice
1/4 tsp. pepper

1. In a small bowl, mix salt and cracked black pepper; then press mixture into both sides of the New York sirloin steaks.

2. Preheat grill to medium heat.

3. Place the New York sirloin steaks on grill grid. Cook covered 5 to 7 minutes per side. Turn with tongs to retain juiciness.

4. While the New York sirloin steaks are grilling, combine maple syrup, apple cider and pepper in a microwave safe mixing bowl.

5. Microwave on high for 3 to 4 minutes until thickened, stirring occasionally.

6. During last 5 minutes of grilling the New York sirloin steaks, brush glaze over top and sides of steak.

7. Remove the New York sirloin steaks from grill when an internal temperature has reached 140ºF for medium-rare or 145ºF for medium doneness.

Click HERE for this recipe page.


For The Grill

Prep Time: 10 Minutes
Cook Time: 1 Hour 35 Minutes
Ready In: 3 Hours 45 Minutes
Makes 4 servings

3 pounds pork baby back ribs
3/4 cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon mustard powder

1. Place ribs in a large pot, and cover with water. Simmer covered for about 1 hour. Drain when meat is tender, and place in a shallow dish.

2. In a small saucepan, combine maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt and mustard powder. Bring to a boil. Pour over ribs, and marinate in the refrigerator for about 2 hours.

3. Prepare grill for cooking with indirect heat. Remove ribs from glaze. In a small saucepan, bring marinade to a boil, and cook for several minutes.

4. Transfer ribs to grill. Cook over medium heat for about 20 minutes, or until tender and glazed; baste with marinating liquid, and turn occasionally.

Click HERE for this recipe page.



** Compare Our Prices **

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?


** How To Place An Order **

In-Store: 117 Merrimack Street, Haverhill, MA

Telephone: 978-374-4795

Online Order Form: CLICK HERE!


** Thumann's Deli Products **

Haverhill Beef is now carrying
Thumann's Deli Products!

Haverhill Beef is now carrying Thumann's Deli Products!

Expect and accept nothing less than the best.

Thumann's . . . The Deli Best!


** Forward-To-A-Friend **

Did you know that you can very easily forward this e-mail message to a friend or family member?

Simply go to the bottom of this e-mail message and click the
"Forward email" link (in blue).

Please Note: Your friend or family member will NOT been added to our email lists unless they actually click the "Subscribe me!" link included in the e-mail messge and manually enter their e-mail address.


** E-mail List Only Coupon **

~~~~~~~Clip Coupon Here~~~~~~~
Save! Save! Save!
$2.00 OFF ANY

Coupon Expires: 5/29/07
This coupon cannot be
combined with any other offer.
~~~~~~~Clip Coupon Here~~~~~~~

Having problems printing our coupon from this newsletter?


** How To Place An Order **

In-Store: 117 Merrimack Street, Haverhill, MA

Telephone: 978-374-4795

Online Order Form: CLICK HERE!


** Colby Corner Travel **

Colby Corner Travel

Bassett Tours and Travel and
Colby Corner Travel
have combined to offer you all your vacation
and travel needs in one great location in
Haverhill Beef.

Celebrity Cruises
Click HERE for Celebrity Century Cruises!

Click HERE for Celebrity Europe Cruises!

TNT Vacations
Click HERE for TNT Vactions!

Villas of Distinction
Click HERE for Villas of Distinction!

Vacations by GOGO Worldwide Vacations
Click HERE for GOGO Vacation Packages!

Sign-up today to join our Travel and Vacation e-mails!.

To sign-up is very simple...... just go to the bottom of this newsletter and click the
Update Profile/Email Address link.

Colby Corner Travel
117 Merrimack Street
Haverhill, Massachusetts 01830
(978) 374-0550
: (978) 374-7477
click here
Web Site: click here

Let Us Make Your
Travel Dreams Come True!


** Meat Packages **

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 here to view our Meat Packages!


** 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 here for more Deli information!

** Deli Platters **

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.

Click here for more Deli Platter information!


** Recipes **

Haverhill Beef's recipes are tried and true . . . they are sure to be pleasers.

Click here to explore the 100's of Recipes on our web site!



** Map and Directions To Our Store **

Haverhill Beef is conveniently located in Downtown Haverhill, Massachusetts. There is a public parking lot directly behind the Haverhill Beef building.


** 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.

Is It Done Yet


** 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.


** Contact Us **

Haverhill Beef Company
117 Merrimack Street
Haverhill, Massachusetts 01830
Telephone: 978-374-4795
Fax: 978-374-7477

Web Site: