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.

QUESTION:

Do you have any tips on carving a beef steak or beef roast; AND how long should I should I let the steak or roast stand before carving?

ANSWER:

The method you use to carving your steak or roast is just as important as how you prepare and cook them. Rule of thumb always reminds us that if you try to carve beef too quickly after cooking, steaks can be dry and roasts can be tough and stringy. Allowing your steak or roast stand it will give each time to redistribute their natural juices time and will reduce moisture loss. Let your beef steak or roast stand using the guidelines below (or follow your particular recipe for standing time.)

How long should you wait?

Follow these quideline:

Steaks - wait 1 to 2 minutes

Roasts - wait 10 to 15 minutes, keep covered

Carving Tips:

Always use a sharp knife. You can use a butcher's steel to ensure sharpness.

Place roast or steak on a wooden cutting board to prevent slipping.

For best results, carve meat into slices by cutting across the grain.

CURRIED PORK KABOBS

Prep Time: 15 Minutes
Marinating Time: 4 to 12 Hours
Cook Time: 10 minutes
Ready in: 25 Minutes (excluding marinating time)
Makes 4 servings

Ingredients:
1 1/2 lbs. boneless pork loin, cut into 1/2-inch cubes
1 cup plain low fat yogurt
2 tbsp orange juice
1 tbsp ground coriander
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground ginger
barbecue skewers

Directions:
1. Cut boneless pork loin into 1/2 inch cubes.

2. In medium bowl stir together yogurt, orange juice and seasonings; add pork to bowl, stir to coat pork with marinade.

3. Cover and refrigerate 4 to 24 hours.

4. Preheat grill to medium heat.

5. Remove pork from marinade; shaking cubes gently to remove excess marinade. Discard remaining marinade.

6. Skewer pork evenly on skewers.

7. Place pork skewers on grill grid, turning frequently, for about 10 minutes, until nicely browned.

CHICKEN ON THE SPIT

Prep Time: 10 Minutes
Cook Time: 1 Hour and 30 Minutes
Ready in: 1 Hour and 40 Minutes
Makes 4 to 6 servings

Ingredients:
1 four pound whole chicken or two small chicken fryers
Beer Basting Sauce (For poultry, pork and ribs):
12 oz. beer or non-alcoholic beer (or chicken consommé for poultry)
12 oz. water

Directions:
1. Prepare Beer Basting Sauce by combining all ingredients (except chicken) in a shallow basting pan beneath the rotissing meat. NOTE: The meat drippings combined with this sauce make a delicious gravy. Upon completion of the cooked meat, simply add a sufficient amount of flour to arrive at a desired consistency.

2. Preheat grill to high heat.

3. Salt, pepper and garlic salt chicken completely including cavity.

4. With the rotisserie removed from the grill and utilizing the four prong meat hooks, securely tie wings and legs to the rotisserie. NOTE: Cooking time will not be affected by one or more chickens.

5. Rotis for 1 and 1/2 hours on high, baste with Beer Basting Sauce every 20 minutes.

GRILLED PORK ROAST

Prep Time: 5 Minutes
Marinating Time: 8 Hours
Cook Time: 45 minutes to 85 Minutes
Standing Time: 10 Minutes
Ready In: 9 Hours to 9 Hours and 40 Minutes
Makes 6 servings

Ingredients:
2-3 pound boneless pork loin roast
1 cup brown sugar
1/4 teaspoon pepper
1/8 teaspoon garlic powder
3/4 cup teriyaki sauce
1/2 teaspoon ground cloves
3/4 cup dry red wine
3/4 cup chili sauce

Directions:
1. Place boneless pork loin roast in large self-sealing bag; add brown sugar, teriyaki sauce, wine, chili sauce, cloves, pepper and garlic powder. Seal bag and agitate gently to mix marinade thoroughly.

2. Refrigerate 8 hours, or overnight, turning occasionally.

3. Prepare a medium-hot banked fire in covered grill.

4. Remove boneless pork loin roast from marinade; reserving marinade in small bowl for basting. Grill boneless pork loin roast over indirect heat for 45 minutes to 85 Minutes, until internal temperature reads 150-155 degrees F. Brush frequently with reserved marinade during the last 15-20 minutes of grilling.

5. Let boneless pork loin roast stand 10 minutes before slicing to serve.

GRILLED BLADE STEAK WITH BLACK CHERRY SAUCE

Prep Time: 20 Minutes
Marinating Time: 30 Minutes to 2 Hours
Cook Time: 10 Minutes
Ready in: 1 Hour to 2 Hours and 30 Minutes
Makes 4

Ingredients:
4 blade steaks
1/4 cup balsamic vinegar
2 strips lemon zest
2 sticks cinnamon
1 cup Cabernet Sauvignon wine
1/2 cup sugar
1/2 tsp. mustard seed
1 cup fresh black sweet cherries

Directions:
1. Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan. Simmer over medium heat for 10 minutes.

2. Pour 3/4 cup of the sauce mixture into a resealable bag. Add steaks to bag, seal well. Turn to coat steaks and marinade in the refrigerator for 30 minutes to 2 hours.

3. Strain remaining wine mixture, pour back into sauce pan and add cherries. Place mixture in refrigerator while steaks marinade.

4. Preheat grill to medium heat.

5. Place steaks on grill over medium high coals. Grill for 4 minutes per side for medium-rare, turning once.

6. While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat.

7. Serve steaks with sauce.

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.

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.

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.