All of our beef roasts are USDA choice Chairman's Reserve Certified Premium Beef. Cut fresh the way you want it; then trimmed to perfection. Because that's the Haverhill Beef way.

Haverhill Beef's reputation was built on selling only the best quality and we will not compromise your trust for a lower cost-lower quality product.

Attempting to carve your roast without allowing it to rest will cause significant loss of juices. Prior to carving, wait 10 to 15 minutes, keep covered.

a) Always use a sharp knife. You can use a butcher's steel to ensure sharpness.
b) Place roast on a cutting board to prevent slipping.
c) For best results, carve meat into slices by cutting across the grain.

A pan gravy can be made with the drippings after removing your roast from the pan.

Pan Gravy For Beef Oven Roasts:

THICKENER: flour.

1. Remove roast from oven. Put roast on a platter and take rack out of roasting pan. Place roasting pan on stovetop burner, over medium heat.
2. Add 1 cup water to pan drippings, scraping any brown bits from bottom of pan.
3. In a jar with a tight fitting lid, mix 2 tablespoons flour with 1 cup of water. Shake until smooth.
4. Pour slowly into the bubbling drippings until desired thickness is reached. You may not need all the flour and water mixture.
5. If gravy becomes too thick, add more water; if gravy is too thin add more flour/water mixture.

On the grill, in the oven, or part of your favorite recipe... you'll find Chairman's Reserve Certified Premium Beef turns your recipes into mouth-watering, dining delights your family will truly enjoy!

1. Heat oven to 425 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert oven proof meat thermometer in thickest part of roast. Do not add water or cover.

2. Roast according to chart below. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)

BEEF CUT		WEIGHT		TIME*
Tenderloin Roast		2 to 3 lbs (center cut)		Medium rare: 35 to 40 min. Medium: 45 to 50 min
		4 to 5 lbs (whole)		Medium rare: 50 to 60 min. Medium: 60 to 70 min.
		6 to 8 lbs.		Medium rare: 2 to 2-1/4 hrs Medium: 2-1/2 to 2-3/4 hrs.
NOTE*: 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.

1. Heat oven to 350 degrees F. Place roast, fat side up, in shallow roasting pan, Insert ovenproof meat thermometer so tip is centered in thickest part, not resting in fat or touching bone. Do not add water or cover.

2. Roast according to chart below. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)

1. Heat oven to 350 degrees F. Place roast, fat side up, in shallow roasting pan, Insert ovenproof meat thermometer in thickest part of roast, not resting in fat. Do not add water or cover.

2. Roast according to chart below. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)

BEEF CUT		WEIGHT		TIME*
Rib Eye Roast, small end		3 to 4 lbs.		Medium rare: 1-1/2 to 1-3/4 hrs, Medium: 1-3/4 to 2 hrs.
		4 to 6 lbs.		Medium rare: 1-3/4 to 2 hrs. Medium: 2 to 2-1/2 hrs.
		6 to 8 lbs.		Medium rare: 2 to 2-1/4 hrs Medium: 2-1/2 to 2-3/4 hrs.
Rib Eye Roast, large end		3 to 4 lbs.		Medium rare: 1-3/4 to 2-1/4 hrs. Medium: 2 to 2-1/2 hrs.
		4 to 6 lbs.		Medium rare: 2 to 2-1/2 hrs. Medium: 2-1/2 to 3 hrs.
		6 to 8 lbs.		Medium rare: 2-1/4 to 2-1/2 hrs. Medium 2-1/2 to 3 hrs.
NOTE*: 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.

Hello from Colby Corner Travel at Haverhill Beef!

On June 1-8, 2008, I have group space on the Norwegian Dream that will be sailing from Boston to Bermuda. The cabin prices are exceptional (prices include all taxes) and there will be a $50.00 onboard credit per cabin as well as two cocktail parties. The prices below represent 5 of the most popular categories. Colby Corner Travel is sending a group from Kiwanis at this time. You will be able to have the same amenities as this group. June usually has better weather and smoother seas. Best of all, we will be sailing on a newer and larger ship called the DREAM (approximately 50,000 tons).

Another good reason to sail with your friends and family is that this cruise would be a wonderful gift to someone for Christmas, Anniversary, Birthday, Mother's Day or Father's Day. What better gift then a cruise to BERMUDA. If you have friends or family that wish to sail with you to Bermuda, they will also receive the same special cruise rate and amenities. Don't forget, what also makes this such an appealing cruise is that you save the cost of airfare.

There are a limited number of cabins,THEREFORE, if you feel that there is a possibility that you might be available to cruise with us on the JUNE sailing, I strongly recommend that you choose a cabin NOW RATHER THAN LATER and make the $250 pp deposit (There will be a FULL REFUND if you decide not to cruise as long as I am notified BEFORE January 31, 2008).

I have included the rates for this trip below.

If you have any questions regarding this cruise or any future cruise do not hesitate to call me at (978) 374-0550.

Thank you,

Dave and Joe
Colby Corner Travel at Haverhill Beef
117 Merrimack St
Haverhill MA, 01830
(978) 374-0550
www.colbycornertravel.com
e-mail: click here!